Cart 0 items: $0.00

Close

Qty Item Description Price Total
  Subtotal $0.00

View Cart

 
2013 Lincourt Willie Mae Pinot Noir, Sta. Rita Hills

2013 Lincourt Willie Mae Pinot Noir, Sta. Rita Hills

90 Points - Wine Enthusiast
Add To Cart
$50.00
/ bottle
SKU: 005807

Delicate candied raspberry and violet aromas are delightfully fragrant on the nose. On the palate, it delivers a balanced acidity and flavors of chambord, dried cranberry, cedar, and spicy cinnamon bark.

The 2013 Willie Mae Pinot Noir is composed of exceptional lots from our estate vineyards in the Sta. Rita Hills. Delicate candied raspberry and violet aromas are delightfully fragrant on the nose. On the palate, it delivers a balanced acidity with a generous viscosity and flavors of chambord, dried cranberry, cedar, and spicy cinnamon bark. The moderate tannins showcase the red fruit profile of clones 115 and 113 with its lingering finish of cherry and raspberry.
Ratings
90 Points - Wine Enthusiast
Winemaker Notes
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 113 and 115.
Food Pairing Notes
Winemaker suggestion: Pair it with salad Lyonnaise with pancetta and poached egg.
Composition
100% Sta. Rita Hills Pinot Noir
Wine Specs
Vintage
2013
Varietal
Pinot Noir
Appellation
Sta. Rita Hills
Harvest Date
September 5 - November 5, 2013
Acid
6.6 g/L
pH
3.51
Aging
16 months in French oak; 40% new
Bottling Date
March 13, 2015
Alcohol %
14.1
Wine Enthusiast
90
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. Following 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 (40% new) for 16 months.
Production
395 cases produced

All Rights Reserved Foley Food & Wine Society