Sonoma County
Joey recently ventured over to my house to a potluck of sorts. With him he toted a bottle of 2006 Sebastiani Pinot Noir from the Sebastiani Winery in Sonoma County. We enjoyed the wine with some steak and some salad. We tossed around thoughts that the wine had a scent that reminded us of camamille and lavendar and upon sipping conjured up tastes consisting of pepper and fruit. I thought it was merely a pretty bottle. Adam gave it an 8.5 and said he would order it again. Juan gave it a 5 on the scale of 10 and said he might order it again. Joey gave it an 8.5 and a yes, while Lisa gave it a 9 and a yes. I gave it a 7.5 and would definetly be up to drinking this wine again. The wine prices retail for about $16.
Winery Thoughts
Winery Map
The Vintage:
The 2006 vintage started off with cool, wet weather in May. Set was dry and stable in late May ensuring a good crop size. Summer continued mild with veraison starting in late July. August was cool, with considerable fog, resulting in long hang time for the grapes and substantial flavor development. We harvested the grapes beginning the third week of September through the second week of October, unusually late for Pinot Noir. The extended hang time allowed us to bring in the fruit at an average 25.5 degrees brix, with average pH at 3.51.
Winemaking:
We didn’t crush the fruit before cold-soaking so as to minimize shearing or tearing, which can impart aggressive tannins in the finished wine. The whole berries were held at a chilly 40F to promote early color extraction. After 3 to 5 days, the must is slowly warmed and fermentation is induced by yeast inoculation. During this time, the wine is pumped over its skins 2-3 times a day at the peak of fermentation, then we chill down to prevent excessive tannin extraction. Once the right amount of color and flavor extraction is complete, the wine is gently pressed by an air bladder and only the free run and light press portions are used. The wine is racked off of heavy lees and re-racked with light lees into French and Hungarian oak barrels. The Pinot is allowed to go through malolactic fermentation in barrels and resides on lees for the duration of the barrel aging process. We stirred the wine occasionally to release proteins that help round out the flavor.
Winemaker’s Notes:
This wine has a beautiful medium to dark garnet color with dried cherry, strawberry compote, vanilla and mocha aromatics. The flavor is balanced between juicy, cherry like fruit and toasted oak. This Pinot has finesse and finishes with lively acidity, firm tannins and well-integrated oak. It is the most Burgundian Sonoma Coast Pinot Noir we have made to date, with excellent aging potential.
Silver Medal from Sonoma County Harvest Fair 2007
Wilfred Wong Rating: 90
Connoiseur Guide Rating: 89
GOOD VALUE, Connoisseurs’ Guide, 2/08
SILVER, 2008 San Francisco Chronicle Wine Comp
| Technical Data | |||
| Appellation: | Sonoma Coast | Composition: | 100% Pinot Noir |
| Cooperage: | Aged 3 months in French and Hungarian oak barrels | Alcohol: | 13.85% by volume |
| pH: | 3.45 | TA | 0.60 g/100ml |
| Production: | 39,000 cases | ||
Tags: adam, joey, juan, lisa, pinot noir, sebastiani, sonoma
Chris Sabastiani was on a trip I went on and he went into a shark cage behind a boat, then they threw chum into the water and tried to get great white’s to come around.