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Trombetta Sonoma Coast Pinot Noir 2013

Pinot Noir from Sonoma Coast, Sonoma County, California
  • WE93
  • WW92
  • RP91
14.2% ABV
  • WE93
  • JS91
  • TP92
  • WE91
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14.2% ABV

Winemaker Notes

Limited production wines by mother-and-daughter duo Rickey Trombetta Stancliff and Erica Stancliff. Clones of Pinot Noir are selected that exemplify the rich minerality, soils and cool weather of the Sonoma Coast, resulting in a beautifully balanced wine, enhancing every meal. Each and every bottle has been hand harvested and hand produced.

Ruby in color. Aromas of crisp fresh cranberry, red berry, pomegranate, and black tea as well as rose hip, pepper and wet forest floor. The entry is light with flavors of crisp fresh red berry, and tart black cherry. Hints of vanilla and tannin in the mid palate with a long, silky finish.

Critical Acclaim

All Vintages
WE 93
Wine Enthusiast
Silky in texture, with a tannic bite, this lovely wine is spicy in cinnamon and clove, buoyed by ripe plum and wild strawberry. Medium in weight, it's complex and measured, balanced by a leathery, smooth finish and lively acidity.
WW 92
Wilfred Wong of Wine.com
Refined and powerful, the hauntingly beautiful 2013 Trombetta Family Sonoma Coast Pinot Noir serves up some of the best attributes of this AVA—480,000 acres established in 1987. As one of California's largest AVAs, Sonoma Coast is sure to continue to redefine itself as it matures. I have been attracted to region's cranberry fruit, mineral, and savory earth, and this wine brings those characteristics right to the forefront. Pair it with a rosemary-infused rotisserie lamb and enjoy. (Tasted: August 14, 2017, San Francisco, CA)
RP 91
Robert Parker's Wine Advocate
I enjoyed the 2013 Pinot Noir Sonoma Coast. Loads of plum, black cherry, earth, and forest floor are present in this fleshy, medium to full-bodied, concentrated and complex, Côtes de Nuits-style of Pinot Noir. The mouth texture is delicious, the purity is there, and the wine is ripe, round and delicious. This is somewhat of a sleeper of the vintage, as I am not familiar with Trombetta’s wines, but this is impressive.
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Trombetta

Trombetta

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Trombetta, Sonoma Coast, Sonoma County, California
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Trombetta Family Wines is based in Forestville, California, in the heart of the cool-climate Petaluma Gap sub-region of the Sonoma Coast AVA. The wines are produced by the dynamic mother/daughter team of Rickey Trombetta Stancliff and Erica Stancliff.

Since their debut with the 2010 vintage, the Trombetta bottlings exhibit the vintners’ unmistakable emphasis on making wines to accompany food. The label sprang from a serious passion with home gardening that merged with some inspired home-winemaking efforts, the winery’s focus is on producing balanced wines that reflect their vineyard source and that perfectly accompany food.

The Trombetta wines show well upon release, but we recommend cellaring our releases for a year or two, just to give them a little time to evolve further.

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 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.

TRO321815_2013 Item# 321815