Sanford Sanford & Benedict Pinot Noir
The Sanford & Benedict Vineyard is where it all began. In 1971 this was the first vineyard planted in what became a world class, cool climate appellation. We are proud to say that, between the history and the amazing quality of the fruit, many consider this site deserving of “Grand Cru” status. The 2015 vintage continues this legacy; characterized by great concentration and balance. For this special single vineyard bottling, we selected individual barrels showing the best expression of our iconic vineyard.
PROFILE & WINEMAKING
Bright, ruby red, the 2015 Sanford & Benedict Pinot Noir entices with aromatic spicy red fruits, complemented by notes of wet stone and dried herb. The palate delivers earthy raspberry flavors with lush, silky texture. The bright acidity and supple tannins give the wine great structure and length. To allow the vineyard to shine through, we take a gentle approach in the cellar, using traditional Burgundian techniques. The wine was aged in French Oak barrels (35% new) for 14 months where it gained concentration, while allowing the tannins to soften. This wine is drinking well now, but has the balance and structure to age beautifully for the next 12 to 15 years.
94 Points: “The 2015 Pinot Noir Sanford & Benedict is slightly deeper in color with more roundness and richness in its red currants, blackberries, ground herbs, and spice aromas and flavors. It's rich, has a great texture, solid mid-palate depth, and a beautiful finish. In short, it’s a brilliant Pinot Noir from the Sta. Rita Hills and will evolve gracefully for at least a decade.” - Jeb Dunnuck
92 Points: "The 2015 Pinot Noir Sanford & Benedict Vineyard aged 14 months in 35% new French oak. Pale to medium ruby, it has an earthy, broody nose with notes of tar, loamy soil, underbrush plus black cherries, blackcurrants, pepper and brambly fruit hints. Medium-bodied, it has a good core of dark fruits with earthy accents and red fruit sparks, juicy acidity and firm, grainy tannins, finishing long." - Erin Brooks, The Wine Advocate