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Flat front label of wine

Siduri Cargasacchi Vineyard Pinot Noir 2003

Pinot Noir from Sta. Rita Hills, Santa Barbara, Central Coast, California
  • WS92
15.24% ABV
  • WE93
  • RP91
  • WS92
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15.24% ABV

Winemaker Notes

The 2003 Siduri Cargasacchi Vineyard Pinot Noir shows a wonderfully enticing and perfumed nose of blackberries and blueberries, with hints of toasty vanilla from the French oak. Lush and forward, but showing signs of complexity already, this wine drinks well now but should certainly improve with a couple of years in the cellar.

Critical Acclaim

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WS 92
Wine Spectator
Wonderful purity of fruit, with a rich, lively core of raspberry, blackberry, black cherry and spicy, floral scents, this wine wins points for its delicacy and finesse, too.
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Siduri

Siduri

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Siduri, Sta. Rita Hills, Santa Barbara, Central Coast, California
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Two Pinot Noir lovers, Adam and Dianna Lee, founded Siduri Wines in 1994. They produced only four and a half barrels of Pinot Noir that first vintage. Now they handcraft over 10,000 cases of Pinot Noir from vineyards ranging from Oregon's Willamette Valley down to the Santa Rita Hills and Santa Lucia Highlands AVAs. Each Pinot Noir is created using gravity flow and minimal intervention, with the goal of reflecting the unique terroir of each particular vineyard. Siduri Wines and its sibling, Novy Family Wines have received the Wine Spectator's New York Wine Experience "Critics Choice" recognition a combined seven times since 2004.

Sta. Rita Hills

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A superior source of California Chardonnay and Pinot Noir, Sta. Rita Hills is the coolest, westernmost sub-region of the larger Santa Ynez Valley appellation within Santa Barbara County. This relatively new AVA is unquestionably one to keep an eye on.

The climate of Sta. Rita Hills is a natural match for Chardonnay and Pinot noir, thanks to the crisp ocean breezes and well-drained, limestone-rich calcareous soil. Here, grapes ripen just enough, while retaining brisk acidity and harmonious balance.

Pinot Noir

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One of the most difficult yet rewarding grapes to grow, Pinot Noir is commonly referred to by winemakers as the “heartbreak grape.” However, the greatest red wines of Burgundy prove that it is unquestionably worth the effort. More reflective than most varieties of the land on which it is grown, Pinot Noir prefers a cool climate, requires low yields to achieve high quality, and demands care in the vineyard and lots of attention in the winery. It is an important component of Champagne and the only variety permitted in red Burgundy. Pinot Noir enjoys immense popularity internationally, most notably in Oregon, California, and New Zealand.

In the Glass

Pinot Noir Is all about red fruit—strawberry, raspberry, and cherry. It is relatively pale in color with soft tannins and lively acidity. It ranges in body from very light to the heavier side of medium, typically landing somewhere in the middle—giving it extensive possibilities for food pairing. With age (of which the best examples can handle an astounding amount), it can develop hauntingly beautiful characteristics of fresh earth, autumn leaves, and truffles.

Perfect Pairings

Pinot’s healthy acidity cuts through the oiliness of pink-fleshed fish like salmon, ocean trout, and tuna. Its mild mannered tannins don’t fight with spicy food, and give it enough structure to pair with all sorts of poultry—chicken, quail, and especially duck. As the namesake wine of Boeuf Bourguignon, it can even match with heavier fare. Pinot Noir is also very vegetarian-friendly—most notably with any dish that features mushrooms.

Sommelier Secret

Pinot Noir is dangerously drinkable, highly addictive, and has a bad habit of emptying the wallet. Look for affordable but still delicious examples from Germany (as Spätburgunder), Italy (as Pinot Nero), Chile, New Zealand, and France’s Loire Valley and Alsace regions.

CWYSIDURI_2003 Item# 130356