2009 Lincourt Pinot Noir, Santa Rita Hills
| Vintage: | 2009 |
| Wine Type: | Red Wine |
| Varietal: | Pinot Noir |
| Varietal Composition: | |
| 100% | Pinot Noir |
| Appellation: | Santa Rita Hills |
| Harvest Date: | Oct 5-15, 2009 |
| PH: | 3.48 |
| Barrel Aging: | |
| 17 Months | |
| 100% | French Oak |
| 30% | New Barrels |
| Bottling Date: | Feb 14, 2011 |
| Tannin: | 0.68 g/100 mL |
| Alcohol %: | 14.5 |
| Tasting Notes: | Our 2009 Pinot Noir is a beautiful example of classic Sta. Rita Hills Pinot Noir—delicate, subtle and endlessly layered.
Notes of black cherry and worn leather explode on the nose followed by a rich brown sugar spice. Blueberry cobbler, lemon zest and freshly ground cardamom round out the palate. This is an intricate yet friendly wine and will resonate with all lovers of Pinot Noir. Full, ripe and harmonious it pairs well with lamb, turkey, salmon or pork. |
| Vineyard Notes: | Appellation: 100% Santa Rita Hills
Vineyard Source: Rancho Las Hermanas and Rancho Santa Rosa When Bill Foley founded Lincourt in1996, the Sta. Rita Hills region of Santa Barbara County was largely undiscovered.Today it is one of California’s most coveted, cool-climate, viticultural regions. Lincourt wines are produced entirely from our two estate vineyards within the AVA. They are rolling, hillside sites that offer “limiting” soils, large diurnal temperature swings and long, long growing seasons. Our wines are rich, structured, fruit forward and regionally exact. |
| Production Notes: | At Lincourt, we believe that a vibrant, living environment has a positive effect on the health of the vines and the character and quality of the wines. To ensure the vitality of our land and the authenticity of our wines, we use sustainable methods in all of our farming, winemaking and business practices. |
| Winemaker Notes: | The 2009 Lincourt Pinot Noir came from our meticulously maintained, estate vineyards 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 14-24 days. After primary fermentation was complete, the new wine was drained and the skins were gently pressed. The wine was barrel aged in 100% French oak barrels (30% new.) |
| Food Pairing: | Roast Salmon with Couscous |
| Production: | 20,495 cases |
Tasting Notes:
Our 2009 Pinot Noir is a beautiful example of classic Sta. Rita Hills Pinot Noir—delicate, subtle and endlessly layered.
Notes of black cherry and worn leather explode on the nose followed by a rich brown sugar spice. Blueberry cobbler, lemon zest and freshly ground cardamom round out the palate. This is an intricate yet friendly wine and will resonate with all lovers of Pinot Noir. Full, ripe and harmonious it pairs well with lamb, turkey, salmon or pork.
Vineyard Notes:
Appellation: 100% Santa Rita Hills
Vineyard Source: Rancho Las Hermanas and Rancho Santa Rosa
When Bill Foley founded Lincourt in1996, the Sta. Rita Hills region of Santa Barbara County was largely undiscovered.Today it is one of California’s most coveted, cool-climate, viticultural regions. Lincourt wines are produced entirely from our two estate vineyards within the AVA. They are rolling, hillside sites that offer “limiting” soils, large diurnal temperature swings and long, long growing seasons. Our wines are rich, structured, fruit forward and regionally exact.
Production Notes:
At Lincourt, we believe that a vibrant, living environment has a positive effect on the health of the vines and the character and quality of the wines. To ensure the vitality of our land and the authenticity of our wines, we use sustainable methods in all of our farming, winemaking and business practices.
Winemaker Notes:
The 2009 Lincourt Pinot Noir came from our meticulously maintained, estate vineyards 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 14-24 days. After primary fermentation was complete, the new wine was drained and the skins were gently pressed. The wine was barrel aged in 100% French oak barrels (30% new.)
Food Pairing:
Roast Salmon with Couscous
Production:
20,495 cases
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