Walter Schug had a working relationship with the Sangiacomo Family since his days at Joseph Phelps. It was only natural to begin to identify individual barrels that exemplify the quality farming of the Sangiacomos. This year we once again looked to the nearby Fedrick Ranch in the Petaluma Gap as a base for the blend. Its warm richness is balanced by the raciness of the Tallgrass and El Novillero ranches. The individual barrels were selected in conjunction with our Heritage Club Members and select auction winners. This wine is perfect for the collector’s cellar and will continue to age gracefully for up to 10 years.
“Pale ruby-purple colored, the Sangiacomo Pinot Noir opens with notes of dried herbs, red currants and Bing cherries, with an earthy undercurrent. The palate is medium-bodied and softly textured with refreshing red berry flavors and appealing purity.”
Robert Parker, Wine Advocate
Vineyards: 100% Sangiacomo (47% Fedrick Ranch, 19% El Novillero, 34% Tallgrass)
Appellation: 100% Sonoma Coast
Harvest and Brix: September 15th & 19th, 2018, 24.8 Brix Average
Aging: 50% aged 16 months in new French oak barrels (Allier and Vosges)
and 50% aged 16 months in one to three-year old French oak barrels
Alcohol and Acidity: 13.9% ABV, TA=0.65 g/100mL, pH=3.49
Release Date: November 15th, 2020
Chef Kristine’s recommendation
Fuller bodied, excellent with most grilled or seared meats and veggies. It pairs beautifully with so many cuisines such as Mediterranean, Mexican, Asian, Southwestern. Try with: lamb, duck, beef, chicken, tuna or salmon, mushrooms, olives, sun-dried tomatoes, dried cherries, roasted beets, plums, and fresh herbs like rosemary, sage, and thyme. Note: NOT recommended with desserts!
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