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90 Points JAMES LAUBE, WINE SPECTATOR September 2015
90 Points JEB DUNNUCK, ROBERT PARKER’S WINE ADVOCATE August 2015
The 2013 Siduri Sta. Rita Hills Pinot Noir is our most concentrated and opulent 2013 Appellation Pinot Noir. That has not always been the case with our Sta. Rita Hills Pinot Noir, as the wines from this area can be quite tannic. That tannin comes from the very small berries that we often get in the Sta. Rita Hills. In 2013, our vineyards produced a larger number of smaller berries, leading to the possibility of more tannic wines. We adjusted for this by increasing the number of cold soak punch-downs, but backing way off on punch-downs during fermentation (to one a day, just enough to keep the cap wet). We’ve learned that this is a fantastic way to extract flavor and color, but not tannin.
Combine this technique with the fantastic fruit grown at the John Sebastiano, Clos Pepe, and Cargasacchi Vineyards and we have what we think might be our best Sta. Rita Hills Appellation Pinot Noir yet. With its rich, forward fruit, generous texture, and more complex elements on the finish (probably from our use of whole clusters), we think this is simply a “no-brainer” Appellation Pinot Noir. Wine Spectator described the wine this way, “Marked by an elegant array of spicy raspberry, blueberry, anise and fine-grained, earth-laced tannins. Most impressive on the finish, where the tannins sustain the flavors. Drink now.”
2013 VINTAGE The 2013 vintage is the second of two outstanding vintages in California. Both prodigious in quantity and superb in quality, these type of vintages come about only rarely, and hardly ever back-to-back. If anything, 2013 may prove to be slightly superior to 2012 as the average berry size was smaller, but there were simply more berries, given higher natural skin-to-juice ratios.
WINEMAKING NOTES The 2013 Sta. Rita Hills is a blend of 63% John Sebastiano Vineyard fruit, 33% Clos Pepe Vineyard Pinot, and 4% Cargasacchi Vineyard Pinot Noir. Although these vineyards are all close to one another, the sections of each vineyard are very different in their unique geography, and that led us to start picking on September 8th (at the John Sebastiano Vineyard) but not finish picking until October 10th (at the Clos Pepe Vineyard). This diversity of pick dates mirrors the diversity of fruit and that is part of what makes the Sta. Rita Hills Pinot Noir such a compelling wine. Each section was fermented individually and made into a complete wine and we then blended them back together to create this Sta. Rita Hills Pinot Noir. The wine was kept in French oak until January of 2015 when it was bottled without fining or filtration.
•Alcohol 14.1% by volume
•pH: 3.56•TA: 0.68
•Barrel Aging: 16 months