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Sanford Santa Rita Hills Pinot Noir 2001

Pinot Noir from Sta. Rita Hills, Santa Barbara, Central Coast, California
  • WS88
0% ABV
  • WE91
  • TP95
  • W&S91
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Winemaker Notes

The Santa Barbara County Pinot Noir is made entirely from estate fruit from our three Santa Rita Hills vineyards. This wine spends about 10 months in French oak barrels (25% new) and is not filtered. Fruit forward with a long, complex finish, it works well with most cuisines. This wine compares favorably with domestic Pinot Noirs and Burgundys at twice the price. Our estate Pinot Noir never disappoints.

Wonderfuly intensity and vibrancy of flavor, with a core of dusty blackberry and blueberry fruit that's supported by firm acidity and a chewy, minerally quality. Firmly tannic, too, so it's best to decant. Drink now through 2007.

Critical Acclaim

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WS 88
Wine Spectator
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Sanford

Sanford Winery

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Sanford Winery, , California
Sanford
In Santa Barbara wine country, it all started with Sanford Winery. Recognizing a magical combination of climate and soil conditions, the Sanford & Benedict vineyard was plated in 1971, and the resulting wines are now the benchmark of the Sta. Rita Hills AVA. Pinot Noir has thrived in the Sta. Rita Hills ever since, and ranks among the best and most distinctive in the world. Sanford's estate vineyards - Rancho La Rinconada and Sanford & Benedict - lie within the 100 square mile AVA, and they rely exclusively on these vineyards for their luscious, signature Pinot Noir. The area owes its magic to an unusual east-west mountain valley that runs from the vineyards to the Pacific Ocean; ideal for cool-climate varietals.

Sonoma Mountain

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Cabernet Sauvignon

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A noble variety bestowed with both power and concentration, Cabernet Sauvignon is sometimes referred to as the “king” of red grapes. It can be somewhat unapproachable early in its youth but has the potential to age beautifully, with the ability to last fifty years or more at its best. Small berries and tough skins provide its trademark firm tannic grip, while high acidity helps to keep the wine fresh for decades. Cabernet Sauvignon flourishes in temperate climates like Bordeaux's Medoc region (and in St-Emillion and Pomerol, where it plays a supporting role to Merlot). The top Médoc producers use Cabernet Sauvignon for their wine’s backbone, blending it with Merlot and smaller amounts of Cabernet Franc, Malbec, and/or Petit Verdot. On its own, Cabernet Sauvignon has enjoyed great success throughout the world, particularly in the Napa Valley, and is responsible for some of the world’s most prestigious and sought-after “cult” wines.

In the Glass

High in color, tannin, and extract, Cabernet Sauvignon expresses notes of blackberry, cassis, plum, currant, spice, and tobacco. In Bordeaux and elsewhere in the Old World you'll find the more earthy, tannic side of Cabernet, where it's typically blended to soften tannins and add complexity. In warmer regions like California and Australia, you can typically expect more ripe fruit flavors upfront.

Perfect Pairings

Cabernet Sauvignon is right at home with rich, intense meat dishes—beef, lamb, and venison, in particular—where its opulent fruit and decisive tannins make an equal match to the dense protein of the meat. With a mature Cabernet, opt for tender, slow-cooked meat dishes.

Sommelier Secrets

Despite the modern importance and ubiquity of Cabernet Sauvignon, it is actually a relatively young variety. In 1997, DNA revealed the grape to be a spontaneous crossing of Cabernet Franc and Sauvignon Blanc which took place in 17th century southwestern France.

PIM64262_2001 Item# 75349

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