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2014 Lincourt Pinot Noir, Rancho Santa Rosa, Sta. Rita Hills

2014 Lincourt Pinot Noir, Rancho Santa Rosa, Sta. Rita Hills

92 Points - Wine Enthusiast
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$30.00
/ bottle
SKU: 005819

Aromas of soft black pepper, dried strawberries, and rose petals. Flavors of dried cranberry, white pepper, hibiscus tea, and a candied cherry finish. An ideal food pairing wine.

Ratings
92 Points - Wine Enthusiast
Winemaker Notes
This 2014 Rancho Santa Rosa Pinot Noir embodies the character of both the variety and the site. On the forefront, the wine has aromas of soft black pepper, dried strawberries, and rose petals. It’s a delicate wine that is true to vintage character with flavors of dried cranberry, white pepper, hibiscus tea, and a candied cherry finish.
Food Pairing Notes
Its tannin structure and bright acidity make it an ideal wine to pair with a variety of foods.
Composition
100% Pinot Noir
Wine Specs
Vintage
2014
Varietal
Pinot Noir
Appellation
Sta. Rita Hills
Harvest Date
August 19 - October 10, 2014
Acid
6.2 g/L
pH
3.59
Aging
10 months in French and Hungarian oak; 25% new
Bottling Date
July 13, 2015
Alcohol %
13.90
Wine Enthusiast
92
Production Notes
The 2014 vintage was another solid year in the Sta. Rita Hills. It was our third consecutive abundant vintage with high quality fruit and large yields. As the earliest bud break on record in the region and with such a warm growing season, this was also the earliest harvest to date. Conditions remained ideal from bloom to set only minimally burdened by the typical afternoon winds that sweep through Sta. Rita Hills. This Pinot Noir came from our estate Rancho Santa Rosa Vineyard in the Sta. Rita Hills AVA. The fruit was hand-harvested and sorted in the vineyard prior to arrival at the winery. The clusters were then carefully destemmed to keep the berries intact. Additional hand sorting removed any jack stems before the fruit was transferred to small, stainless steel, open-top fermenters. The juice and skins were cold–soaked for four days prior to fermentation and then gently punched down for several days. After primary fermentation was complete, the new wine was drained and the skins were gently pressed. This Pinot was barrel-aged in 25% new French and Hungarian oak for 10 months.

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