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2013 Foley Pinot Noir, T Anchor Ranch

2013 Foley Pinot Noir, T Anchor Ranch

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$55.00
/ bottle
SKU: 005556

Aromas of juicy boysenberry with black licorice and blackberry jam, with flavors of boysenberry, charred black cherries, and hints of black pepper and sweet tobacco framed by elegant tannins and a balanced acidity.

Enticing aromas of succulent, juicy boysenberry with subtle nuances of sweet, black licorice and blackberry jam draw you in. The palate displays moderate acidity with tremendous dark fruit notes characteristic of the Pommard clone of Pinot Noir. These flavors of boysenberry, charred black cherries, and hints of black pepper and sweet tobacco spice are framed by elegant tannins and a balanced acidity.
Ratings
88 Points - Wine Enthusiast. This bottling is an ode to Bill Foley's Texas roots. It shows dried strawberry, rich olallieberry, baked cherry, black-cardamom cream and plum cookies on the deliciously spiced, fruit-forward nose. The palate is refreshing and fresh, with black raspberry and black-pepper flavors. - MK
Composition
100% Pinot Noir
Wine Specs
Vintage
2013
Varietal
Pinot Noir
Appellation
Sta. Rita Hills
Harvest Date
September 5th – November 5th, 2013
Acid
6.5 g/L
pH
3.44
Bottling Date
March 2015
Alcohol %
14.1
Wine Enthusiast
88
Production Notes
2013 was an abundant vintage with mild rain during the first part of spring and only a few incidents of frost before bud break. With no heat waves of consequence, this was a very moderate growing season. Conditions remained ideal from bloom to set with the typical foggy mornings and afternoon winds that sweep through the Sta. Rita Hills. The yields were high in quality and quantity, emulating the 2012 vintage, with harvest lasting from September 5th – November 5th, 2013. We harvest our grapes based on the ripeness of the tannins. For Pinot Noir this usually occurs between 24.5-27.0 Brix. ?e clusters were then gently destemmed with no crushing. ?e must was cold-soaked in open-top fermenters for four days and then inoculated with yeast. Each tank was manually punched down throughout maceration. Upon completion of primary fermentation and maceration, the free-run wine was transferred to tank for settling. Finally, the individual lots were racked to barrels and aged for 16 months prior to blending and bottling.
Vineyard Notes
There’s only one way to describe Lindsay’s Estate Vineyard: serene. Located in the Sta. Rita Hills AVA of Santa Barbara County, these stunning hillsides feature vines that climb from 500 to 1,000 feet above sea level. The soils are marine-based and the weather is consistently cool thanks to moist ocean breezes that sweep the property daily. The vineyard is farmed with the painstaking care and attention usually associated with much smaller properties. In fact, Lindsay’s Vineyard was originally conceived as a series of individual micro-vineyards delineated by soil, exposure, elevation, grade, rootstock and clone.
Production
731 cases produced

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