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Tatomer Santa Barbara County Pinot Noir 2016

  • JD91
  • V90
750ML / 0% ABV
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Winemaker Notes

Critical Acclaim

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JD 91
Jeb Dunnuck
The 2016 Pinot Noir Santa Barbara County reveals a medium ruby color as well as a downright Burgundian bouquet of ripe cherries, forest floor, dried spice, and hints of exotic flowers. Gamey, medium-bodied, complex and exotic, it has plenty to love but is for those who don't mind some wild, exotic notes in their Pinot.
V 90
Vinous
The 2016 Pinot Noir (Santa Barbara County) is a lovely appellation-level wine. Floral and savory, the 2016 is done in an ethereal, perfumed style with quite a bit of whole cluster influence, and impeccable overall balance. Fruit sources are Kick On, Duvarita and John Sebastiano.
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Tatomer

Tatomer

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Tatomer, California
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In 2008 I founded Tatomer with two Riesling vineyards. My intention was to use my knowledge to make bone-dry Riesling in California unlike many of the off-dry examples in the marketplace today. I made a mere 400 cases in a small corner of a good friend's boutique winery. Since then, I have added one more Riesling vineyard, as well as two Grüner Veltliner vineyards for a total production of 1,100 cases. I plan to explore the depth of my current sites; and pursue new Central Coast terroirs in the years to come.
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With a dry and mild climate cooled significantly by moist ocean fog and breezes, Santa Barbara County is a grape-grower’s dream. Part of the larger Central Coast appellation, Santa Barbara is home to Santa Maria Valley and Santa Ynez Valley. The conditions here provide an opportunity for nearly effortless production of high-quality cool-climate wines. This is also the site of the 2004 film Sideways, which caused Pinot Noir’s popularity to skyrocket and brought new acclaim to the region.

Chardonnay and Pinot Noir are the stars of Santa Barbara, producing wines marked by racy acidity. Crisp Sauvignon Blanc and savory Syrah are also important. The region is home to many young and enthusiastic winemakers eager to experiment with less common varieties including Chenin Blanc, Grüner Veltliner, Trousseau Gris, Gamay and Cabernet Franc, making it an exciting area to watch.

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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).

Tasting Notes for Pinot Noir

Pinot Noir is a dry red wine, typically diominated by red fruit—strawberry, raspberry and cherry with some heftier styles showing black plum and more delicate styles of Pinot giving citrus qualities. It is relatively pale in color with soft tannins and a lively acidity. With age Pinot Noir can develop hauntingly alluring characteristics of fresh earth, savory spice and dried fruit.

Perfect Food Pairings for Pinot Noir

Pinot’s healthy acidity cuts through the oiliness of salmon or texture of 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 Secrets for Pinot Noir

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, not Pinot noir. 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 Village or Cru level wines. So "red Burgundy" still necessarily refers to Pinot noir.

PRG000686_16_2016 Item# 522108

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