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2013 Lincourt Annie Dyer Pinot Noir, Sta. Rita Hills

2013 Lincourt Annie Dyer Pinot Noir, Sta. Rita Hills

91 Points - Wine Enthusiast
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$50.00
/ bottle
SKU: 005806

Opens with a dark fruit profile showcasing clones 667 and Pommard with flavors of red currant, dark cherry, blackberry jam, and sweet tobacco. Good tannin structure.

Ratings
91 Points - Wine Enthusiast - June 2016. Named after Bill Foley's grandmother, this bottling shows bright hibiscus, fresh-pressed strawberry, graphite, iron and anise on the nose. The lighter-bodied palate is framed by juicy strawberry, but excels due to the dried sage, fresh bay leaf, crushed black pepper and piney turned-earth qualities. - MK
Winemaker Notes
Our 2013 Annie Dyer Pinot Noir opens with a dark fruit profile showcasing clones 667 and Pommard with decadent flavors of red currant, dark cherry, blackberry jam, and sweet tobacco. This wine has good tannin structure to balance the lushness of the fruit and finishes with notes of spicy black pepper, the iconic nuance of Sta. Rita Hills Pinot Noir.
Food Pairing Notes
This wine would pair nicely with a Basque spiced barbecue lamb pork chop.
Composition
100% Sta. Rita Hills Pinot Noir
Wine Specs
Vintage
2013
Varietal
Pinot Noir
Appellation
Sta. Rita Hills
Acid
6.1 g/L
pH
3.62
Aging
16 months in French oak, 60% new
Bottling Date
March 13, 2015
Alcohol %
14.5
Wine Enthusiast
91
Production Notes
2013 was a prolific vintage, abundant in quality and quantity of fruit. It was a dry season that had mild rain during the first part of spring. However, few incidents of frost and an early bud break set the stage for optimal conditions with an extended growing season to achieve prime vine balance and fruit ripeness. The remainder of the season was consistently warm and there were no major heat spikes, which helped to prevent disease pressure. As part of the original Spanish Land Grant, the Rancho Santa Rosa Vineyard is one of Santa Barbara’s most historic properties. This beautiful south-facing hillside climbs from 500 to 1,000 feet above sea level. This wine features Pinot Noir clones 667 and Pommard. After harvest, the fruit was cold soaked for four days and then fermented in open tops with regular punch downs to extract maximum color and flavor. It was aged in 100% French oak barrels (60% new) for 16 months.
Production
385 cases produced

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