NEWSLETTER SIGN-UP:
Shop Home
Current Wines
Gift Packages
The Quest

2013 Carneros "Sangiacomo Vineyard" Pinot Gris

2013 Carneros "Sangiacomo Vineyard" Pinot Gris

$28.00

Quantity:  

Spectacular aromatics fleshed out with a flinty, mineral mouthfeel and lingering finish. Asian pear, Meyer lemon, and tangerine present bold early notes, seconded by key lime and Granny Smith apples. The nose is well-spiced with meringue, clove, flint, and salt water taffy. On the palate, the bold fruit notes of mandarine, star fruit, green apple, and pear are zested with key lime notes, stony earth, cardamom and allspice. The mouthfeel is tremendous--at once bright and steely along with lingering and mineral, a magical combination.

About the Vineyard...

Starting in 1999, we began an experiment with the Sangiacomo family and Pinot Gris. Based on that initial success, we embarked on a larger scale project, and the Sangiacomo’s planted 2 acres of Pinot Gris exclusively for Ancien, using clones that we imported from Alsace. The rich, clay soils and eastern aspect of the site, coupled with the farming expertise of the Sangiacomo’s, produces ideal fruit for the richer flavored, fuller bodied, well structured Alsatian style that we are striving to produce. The vineyard has matured nicely, yielding consistently ripe fruit with bracing acidity. We are the sole winery that is sourcing Pinot Gris from this special plot, our “vineyard-within-the-vineyard.”

About the Vintage...

A cool, consistent, balanced vintage, 2013 made people up and down the wine-producing valleys smile. There was little to no frost through bud break. A mild and dry spring encouraged good fruit set. And the summer saw consistent stretches of sunny days with temperatures peaking in the mid- to low-80’s--perfect conditions for ripening. Temperatures remained cool and the rains held off throughout the harvest, allowing the fruit to naturally and evenly ripen, developing good sugar levels and full, rich, ripe tannins.

About the Wine...

We pressed aggressively for maximum extraction of the exotic spices and to gain additional structure. We then separated press fractions in order to insure the proper development of structure and lushness while in barrel. We fermented the must entirely in neutral French oak barrels at a cool 50 °F, capturing and retaining rich fruit flavors while also developing a lush, expansive palate. In addition, we stirred lees to enhance texture and develop additional layers. 639 cases produced.

Tasting Notes...

Spectacular aromatics fleshed out with a flinty, mineral mouthfeel and lingering finish. Asian pear, Meyer lemon, and tangerine present bold early notes, seconded by key lime and Granny Smith apples. The nose is well-spiced with meringue, clove, flint, and salt water taffy. On the palate, the bold fruit notes of mandarine, star fruit, green apple, and pear are zested with key lime notes, stony earth, cardamom and allspice. The mouthfeel is tremendous--at once bright and steely along with lingering and mineral, a magical combination. Pair this with grilled meats, seafood, pastas with olive oil or cream sauces, Asian cuisine...the combination of its rich mid-palate, smooth tannins, and acidic structure make this wine unusually versatile at the table.