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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

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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 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.

TRO321815_2013 Item# 321815