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Sojourn Sangiacomo Vineyard Pinot Noir 2013

Pinot Noir from Sonoma Coast, Sonoma County, California
  • RP91
0% ABV
  • RP92
  • WE92
  • WE94
  • WS92
  • RP91
  • RP91
  • WS94
  • RP91
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Winemaker Notes

2013 was our 10th vintage producing a Sangiacomo Vineyard Pinot noir. This vineyard is situated on Roberts Road at the western base of Sonoma Mountain. We source fruit from six distinct blocks, each one adding a layer of texture and flavor nuance. Cool ocean breezes and Petaluma Gap fog keep the heat in check, allowing for long hang time while retaining acidity. The vines woke up early, yet the moderate climate of the 2013 vintage allowed flavors to mature slowly with long hang times, while the juice retained fresh natural acidity. Climate is key to this vineyard's ability to produce noteworthy Pinot noir. This wine is deep with lush creamy textures and dark red fruit flavors. It is nicely balanced with seductive aromas of dark cherry, black tea and earthy forest floor.

Critical Acclaim

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RP 91
Robert Parker's Wine Advocate
The 2013 Pinot Noir Sangiacomo Vineyard offers scents of cranberries, red and black cherries, and a touch of bouquet garni. Medium-bodied, fruit-driven and less complex than its siblings, it comes across like a Beaune premier cru. Enjoy this well-made Pinot over the next 5-6 years.
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Sojourn

Sojourn

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Sojourn, Sonoma Coast, Sonoma County, California
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Based in the town of Sonoma, Sojourn Cellars is a highly acclaimed winery specializing in the production of artisan Pinot noir and Cabernet Sauvignon wines.

We source fruit from celebrated vineyards in both Sonoma and Napa Counties, and we help direct farming operations to assure that our grapes are produced using world-class growing techniques. We consistently produce remarkable wines with a hands-off natural winemaking style that showcases the character and personality of the individual vineyards.

Sojourn feels passionate about creating high-quality wines and always being accessible to the people who buy and enjoy our wines. Sojourn offers seated tastings in a casual, yet sophisticated environment and prides itself on always putting the customer first.

Sonoma Coast

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A vast appellation covering Sonoma County’s Pacific coastline, the Sonoma Coast AVA runs from the San Pablo Bay to the Mendocino County border. The region can actually be divided into two sections—the “true” Sonoma Coast, marked by high rainfall, marine soils, cool temperatures, and saline ocean breezes, from which one can actually see the ocean—and the warmer, drier vineyards further inland, creating a diversity of wine styles. Contained within the appellation is the much smaller and more focused Fort Ross-Seaview AVA.

Sonoma Coast is highly regarded for elegant Pinot Noir, Chardonnay, and, increasingly, cool-climate Syrah, with high acidity, moderate alcohol, firm tannin, and fruit that is rarely overripe. One of the most favorable sites within the region is the Petaluma Gap, where a break in the coastal mountain range allows Pacific winds and fog to funnel through and cool the vineyards.

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.

TGI15182_2013 Item# 140575