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Sivas-Sonoma Pinot Noir 2011

Pinot Noir from Sonoma Coast, Sonoma County, California
    13.5% ABV
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    13.5% ABV

    Winemaker Notes

    The 2011 Pinot Noir has bold aromas of red currant, strawberries and cherry pie that lift out of the glass. The spicy complexity of the nose can be attributed to tobacco leaf and clove. Lush fruit flavors of grilled plum and black raspberry are prominent on the palate while toasty vanilla notes play a supporting role. This wine draws you in with its exotic bouquet and finishes with hints of earthy morel mushrooms.

    This Pinot Noir pairs well with a wide array of foods, including fresh rigatoni and roasted vegetables, Duck Confit or even lobster risotto.

    Critical Acclaim

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    Sivas-Sonoma

    Sivas-Sonoma

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    Sivas-Sonoma, Sonoma Coast, Sonoma County, California
    The Sonoma appellation is more important to us than any other appellation. Wines from Sonoma tend to be more subtle and nuanced by nature. Sivas-Sonoma wines are made to be enjoyed with a meal, as has been the tradition in the Sebastiani family for generations. These wines are a marriage of Sonoma's sub-appellations to truly reflect the character of Sonoma County. Our winemaking approach is a blend of old world and new world style. The wines are rich in heritage while embodying Sonoma County's food friendly and relaxed approach to life.

    Sonoma Coast

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    A vast appellation covering Sonoma County’s Pacific coastline, the Sonoma Coast AVA runs all the way from the Mendocino County border, south to the San Pablo Bay. The region can actually be divided into two sections—the actual coastal vineyards, marked by marine soils, cool temperatures and saline ocean breezes—and the warmer, drier vineyards further inland, which are still heavily influenced by the Pacific but not quite with same intensity.

    Contained within the appellation are the much smaller Fort Ross-Seaview and Petaluma Gap AVAs.

    The Sonoma Coast is highly regarded for elegant Pinot Noir, Chardonnay, and, increasingly, cool-climate Syrah. The wines have high acidity, moderate alcohol, firm tannin, and balanced ripeness.

    Pinot Noir

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    One of the most finicky yet rewarding grapes to grow, Pinot Noir is a labor of love for many. However, the greatest red wines of Burgundy prove that it is unquestionably worth the effort. In fact, it is the only red variety permitted in Burgundy. Highly reflective of its terroir, Pinot Noir prefers calcareous soils and a cool climate, requires low yields to achieve high quality and demands a lot of attention in the vineyard and winery. It retains even more glory as an important component of Champagne as well as on its own in France’s Loire Valley and Alsace regions. This sensational grape enjoys immense international success, most notably growing in Oregon, California and New Zealand with smaller amounts in Chile, Germany (as Spätburgunder) and Italy (as Pinot Nero).

    In the Glass

    Pinot Noir is all about red fruit—strawberry, raspberry and cherry with some heftier styles delving into the red or purple plum and in the other direction, red or orange citrus. It is relatively pale in color with soft tannins and a lively acidity. With age (of which the best examples can handle an astounding amount) it can develop hauntingly alluring characteristics of fresh earth, savory spice, dried fruit and truffles.

    Perfect Pairings

    Pinot’s healthy acidity cuts through the oiliness of pink-fleshed fish like salmon and tuna but its mild mannered tannins give it enough structure to pair with all sorts of poultry: chicken, quail and especially duck. As the namesake wine of Boeuf Bourguignon, Pinot noir has proven it isn’t afraid of beef. California examples work splendidly well with barbecue and Pinot Noir is also vegetarian-friendly—most notably with any dish that features mushrooms.

    Sommelier Secret

    For administrative purposes, the region of Beaujolais is often included in Burgundy. But it is extremely different in terms of topography, soil and climate, and the important red grape here is ultimately Gamay. Truth be told, there is a tiny amount of Gamay sprinkled around the outlying parts of Burgundy (mainly in Maconnais) but it isn’t allowed with any great significance and certainly not in any Villages or Cru level wines.

    YNG805022_2011 Item# 134420