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| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 90.3 pts. and median of 90 pts. in 47 notes) - hiding notes with no text | | | Tasted by wgilbert3 on 12/2/2018 & rated 90 points: Really, really nice PN. Classic mushroom and earth nose. Long finish, starts with cherry and mushroom, then a big hit of tannin (though not harsh) followed by dark fruit. Just enough acid to go well with food but this is a great sipping wine as well. I just need more of it and, alas, this is the last bottle.
Doesn't taste "old" at all; this will be good for a couple more years at least. (648 views) | | | Tasted by cuffthis on 11/28/2014 & rated 91 points: Light crimson in color with some bricking at the edges, this wine shows smoke, red currant, dark cherry and hibiscus on the nose. The mouth feel is medium bodied with cranberry, minerals and bright acidity. The finish is assertive with tart cherry and black tea elements.
Recent purchased for $25US retail, this was an excellent value that drank well above its price point. It paired well with my GF and my leftover Thanksgiving foods. Recommended to drink now - 2017. (1835 views) | | | Tasted by cuffthis on 11/25/2014 & rated 91 points: Light crimson in color with some bricking at the edges, this wine shows smoke, red currant, dark cherry and hibiscus on the nose. The mouth feel is medium bodied with cranberry, minerals and bright acidity. The finish is assertive with tart cherry and black tea elements.
Recent purchased for $25US retail, this was an excellent value that drank well above its price point. Recommended to drink now - 2017. (1673 views) | | | Tasted by rjonwine@gmail.com on 12/9/2013 & rated 90 points: Bricking dark cherry red color; mature, tar, hibiscus, dried roses, black raspberry, rosehips nose; tasty, mature, rosehips, black tea, cranberry, very tart cherry palate with medium acidity and firm tannins; medium-plus finish (13% alcohol; pH 3.6, TA 6.8) 90+ points (370 views) | | | Tasted by vgoldin on 9/8/2012: Opened up after some time. Probably would have benefited from decanting (3163 views) | | | Tasted by markjahnke on 10/16/2011 & rated 91 points: Similar notes, and gorgeous! Another delicious SRH Pinot! (3500 views) | | | Tasted by mcubed on 8/8/2011 & rated 85 points: Disappointing. Fell flat after first open. Initial taste had hints at what it might have been but it has really fallen off from past tastings a couple years ago. (2965 views) | | | Tasted by jhkey on 6/12/2011 & rated 92 points: second bottle consistent with previous notes. Mmmmmmmm! (2359 views) | | | Tasted by jhkey on 4/29/2011 & rated 92 points: Wow, I could just rest my nose inside this and be a happy man. Timing is perfect, the fruit is just slightly beginning to fade and all the complexity is bursting from the glass - decanted for about an hour. Nose: muted red fruits, spices, earthy dank forest floor, and something I can't put my finger on - maybe brick (what does brick smell like???). It's definitely something mineraly (sic). Also something sweet at the end of the nose, in the hated CA Cola category, but much more interesting. There is a very good finish and nice acidity, although I would have preferred a bit more acid pop on the tongue (minor, minor complaint). Enjoyed with a host of raw milk cheeses and aged, funky salami. DRINK NOW! Purchased from Invino - Stelvin Closure. (2461 views) | | | Tasted by JPH104 on 3/5/2011 flawed bottle: All bottles from Invino corked / oxidized. (1966 views) | | | Tasted by JPH104 on 2/23/2011 flawed bottle: First bottle from Invino corked - beware... (2107 views) | | | Tasted by RWINO on 10/18/2010 & rated 95 points: One of (if not) the best Cali Pinot's Ive had in years. Complex with all the right earthy notes with cherries, red currants, and black tea. Great mouthfeel, perfectly balanced with fine silky tannins. Not a fruit bomb, nor a dirt monster, just right! Had with an 08 Merry Edwards Meridith, made it seem simple by comparrision (if thats possible).95+ (2630 views) | | | Tasted by Capybara562 on 10/18/2010 & rated 92 points: Rich, floral, vanilla and red fruit aromas, followed by slightly tart cherry flavors balanced by fine tannins. (2334 views) | | | Tasted by MattMauldin on 10/16/2010 & rated 87 points: A color that reminds me of cherry cola or Dr Pepper. Floral and perfume-y sweet black cherry aromas with a little spice added in. Sweet and tart flavors of mineral and black cherry greet the palate, moving through a still structured middle that introduces a slight earthiness. It finishes with slightly dusty and peppery tannins, fading a little quickly into the sweetness and tartness that it started with. Probably has already peaked. I bought it as a closeout in a package store for 15.99... liked it alright at this price. Not sure how I'd feel if I payed full price. Also, I can't account for how it might have been stored in its few years in commerce. (2386 views) | | | Tasted by grantsky on 7/15/2010 & rated 96 points: I don't know how a pinot can get better than this one. (2706 views) | | | Tasted by markjahnke on 3/10/2010 & rated 87 points: Not nearly as good as other bottles, but still very earthy, vegetal, and elegant. Enjoyed wth PBM at Cafe Galleria in Lambertville, NJ for a mini CT offline. Formal notes to come. (2622 views) | | | Tasted by grantsky on 1/11/2010 & rated 95 points: Outstanding! Good earthy/fruit balance. Will get more. Perfect wine with a filet with mushroom sauce. (2809 views) | | | Tasted by markjahnke on 11/13/2009: Not nearly as good as the last, but it's still early. Might open up some in a bit. We'll see. More to come! Drank some more on nights 2 and 3 after putting the screwcap back on and sticking it in the fridge. The MASSIVE taste of rose petal was gone, and the wine was much more palatable. No idea where all of that came from, but it was very overpowering. At first I thought maybe I had soap in my glass on night one, but after rinsing out an already clean glass, this was still there. Very odd, and I have never had so much bottle variation. Regardless, this is still a good wine, and I just think that this was an off bottle, so I will not give it a numerical score. (2793 views) | | | Tasted by MindMuse on 10/21/2009 & rated 90 points: Pinot Noir at Toulouse (Toulouse Restaurant, Atlanta): Red berry, baking spices, tea leaves. Very nice.
I came back for more at end of tasting, but it had warmed up past its sweet spot and didn't tolerate it well. (3857 views) | | | Tasted by markjahnke on 10/10/2009 & rated 92 points: Similar notes to other bottles, and absolutely fabulous! Need to pick up another case of this stuff! Absolutely amazing at under $30 a bottle on sale! YUM! Formal notes to come! (2862 views) | | | Tasted by markjahnke on 8/28/2009 & rated 92 points: A little piece of SRH heaven in this bottle. Such great juice. Formal notes to come. Drink now or hold another 5 years. (2975 views) | | | Tasted by sdatl on 5/16/2009 & rated 91 points: Elegant, lighter style with lots of baking spice and forest floor in the background. (3033 views) | | | Tasted by angryphoton on 5/12/2009 & rated 88 points: a bit of pine and raw wood that is kind of distracting, youth of vines show so complexity is not there. however balance is good, not over the top, medium bodied with a good typical CA fruit profile. (3207 views) | | | Tasted by Giacomo on 12/27/2008 & rated 89 points: very enjoyable, fit the occasion perfectly, good balance, good fruit, reasonable depth for vines this young, OK finish, well crafted wine as you would expect (3143 views) | | | Tasted by Caeldavis on 12/25/2008: 100% Pinot Noir 13.5%
Rich fruit flavors and aromas are bolstered by a smokey spiciness that would pair well with classic grilled preparations. WS: With enticing aromas of lavender and berry, this is rich, supple and elegant on the palate, with a vibrancy to the fruit and a suppleness to the texture. Long and fruity on the finish. Drink now through 2011. (3214 views) | | | Only displaying the 25 most recent notes - click to see all notes for this wine... |
| By Josh Raynolds
Vinous, November/December 2007, IWC Issue #135
(Alma Rosa Winery and Vineyards Pinot Noir La Encantada Vineyard) Subscribe to see review text. | By Richard Jennings
RJonWine.com (12/9/2013)
(Alma Rosa Pinot Noir La Encantada Vineyard) Bricking dark cherry red color; mature, tar, hibiscus, dried roses, black raspberry, rosehips nose; tasty, mature, rosehips, black tea, cranberry, very tart cherry palate with medium acidity and firm tannins; medium-plus finish (13% alcohol; pH 3.6, TA 6.8) 90+ points 90 points |
NOTE: Scores and reviews are the property of Vinous and RJonWine.com. (manage subscription channels) |
| Alma Rosa Producer website
40 Years of Sustainable Winegrowing History
Richard Sanford came to the Santa Ynez Valley 40 years ago with the desire to create wines that would rival the best of France. First to recognize the potential of the Santa Rita Hills (now an officially accredited American Viticultural Area as Sta. Rita Hills), and first to plant Pinot Noir vines there, Richard is a pioneer with a well established reputation for excellence in winemaking.
Working in partnership for more than 30 years, Thekla and Richard Sanford founded multiple, successful winegrowing enterprises. Their latest venture, Alma Rosa Winery & Vineyards, represents the culmination of a lifetime’s experience – an enterprise dedicated to creating high quality wines and setting a benchmark for organic farming, sustainable agriculture methods, and environment-friendly commerce.
The Sanford Story
Richard Sanford graduated from the University of California at Berkeley with a degree in Geography in 1965. He was immediately drafted into the military and served as a naval officer in the Vietnam war until 1968.
Returning from the war and wanting to pursue a more earth-connected occupation, Richard dreamt of discovering a local climate zone similar to the Burgundy region of France, growing Pinot Noir in California, and producing wine that would rival the best in the world. Using his background in Geography and studying the climates of California since 1900, Richard discovered a remarkable geographic anomaly – the transverse mountain range of California. These mountains run east and west, and the valleys open to the west allowing cool maritime air to blow in and moderate the growing climate.
After locating acreage with well drained soils in the chosen climate zone Richard organized a partnership to purchase a ranch, and there he planted the first Pinot Noir vineyard in the region (at Sanford & Benedict Vineyard in 1970).
At that time, growing grapes of any kind in this region was unheard of, but as it turns out, Richard’s hunch about the area was correct. The climate allows for a long, cool growing season which results in high acid grapes at harvest – perfect conditions for Pinot Noir and Chardonnay. Since their first bottling, the wines from this region have been known for their extraordinary balance and depth, winning praise and accolades from wine writers and wine aficionados alike.
In 1976 Richard met his future wife Thekla Brumder. They married in 1978, and in 1981 they started Sanford Winery together and for the next 27 years produced award-winning wines sold in 50 states and 16 countries.
In 1983 the Sanfords planted their first 100% organic vineyard at Rancho El Jabalí. The La Rinconada and La Encantada vineyards followed, and in the year 2000 all Sanford estate vineyards were the first in Santa Barbara County to be certified organic by the California Certified Organic Farmers (CCOF).
Differences in business philosophy led to a separation from their namesake winery in 2005. Richard and Thekla started in a new direction, leaving Sanford Winery to found Alma Rosa Winery & Vineyards, a new venture dedicated to organic farming and sustainable agriculture. The vineyards of Alma Rosa are located on an original Mexican land grant, Rancho Santa Rosa. In Spanish alma means soul; so the name Alma Rosa reflects the Sanfords’ view that their wines are a reflection of the soul of the rancho. Alma also expresses the soulful connection they enjoy with one another, their employees, and the land where they first became winegrowers more than 35 years ago.
With over 100 acres of certified organic vineyards in the Sta. Rita Hills, Alma Rosa Winery & Vineyards focuses on continued excellence in Pinot Noir and Chardonnay, as well as Pinot Gris, Pinot Blanc, and Pinot Noir - Vin Gris (a dry rosé). All wines are food friendly and display the high acid, and extraordinary balance for which Richard Sanford’s wines have been known since 1976.
With new energy and a positive focus, Richard and Thekla Sanford are excited about Alma Rosa Winery & Vineyards and hope you will continue to enjoy their efforts in bringing you and your family together to share good food, good wine, and a sustainable future.Pinot Noir Varietal character (Appellation America) | Varietal article (Wikipedia)
Pinot Noir is the Noble red grape of Burgundy, capable of ripening in a cooler climate, which Cabernet Sauvignon and Merlot will not reliably do. It is unpredictable and difficult both to grow and to vinify, but results in some of the finest reds in the world. It is believed to have been selected from wild vines two thousand years ago. It is also used in the production of champagne. In fact, more Pinot Noir goes into Champagne than is used in all of the Cote d'Or! It is also grown in Alsace, Jura, Germany, the U.S., Canada, Australia, New Zealand, Romania, Switzerland, Austria, Croatia, Serbia, Italy, and so forth, with varying degrees of success.
Pinot Noir is one of the world's most prestigious grapes. It is very difficult to grow and thrives well in France, especially in Champagne and Burgundy. Pinot Noir thrives less in hot areas, is picky on soil, and deserves some oak storage.
Pinot Noir, or Blauburgunder / Spätburgunder in German, is a blue grapevine - and, as the German name suggests, the grape comes originally from Burgundy in France.
The grape, which thrives in calcareous soils, is used primarily for the production of red wine, and it is widely regarded as producing some of the best wines in the world. The wine style is often medium-bodied with high fruit acidity and soft tannins. It can be quite peculiar in fragrance and taste, and not least in structure - which may be why it is referred to as "The Grapes Ballerina".
Pinot Noir is also an important ingredient in sparkling wines, not least in champagne since it is fruity, has good acidity and contains relatively little tannins.
The grape is considered quite demanding to grow. The class itself consists of tightly packed grapes, which makes it more sensitive to rot and other diseases.
Pinot Noir changes quite easily and is genetically unstable. It buds and matures early which results in it often being well ripened. Climate is important for this type of grape. It likes best in cool climates - in warm climates the wines can be relaxed and slightly pickled.
In cooler climates, the wine can get a hint of cabbage and wet leaves, while in slightly warmer regions we often find notes of red berries (cherries, strawberries, raspberries, currants), roses and slightly green notes when the wine is young. With age, more complex aromas of forest floor, fungi and meat emerge.
In Germany, Switzerland, Austria and Hungary, it often produces light wines with less character. However, it has produced very good results in California, Oregon and New Zealand.
With its soft tannins and delicate aroma, it is excellent for white fish, chicken and light meat. For the stored wines you can serve small game. Classic duck breast is a matter of course, a Boeuf Burgundy and Pinot Noir are pure happiness.
Pinot Noir loses quality by over-harvesting.
Pinot Noir is prone to diseases, especially rot and mildew. Viruses cause major problems especially in Burgundy.
Pinot Noir are large round grapes with thin skins. Relatively high in alcohol content. Medium rich tannins and good with acid.
As a young person, Pinot Noir has a distinctly fruity character such as raspberries, cherries and strawberries.
A mature Pinot Noir, the taste is different. Cherry goes into plum and prune flavors. It smells of rotten leaves, coffee, moist forest floor and animal wine. This must be experienced.
In warm climates you find boiled plum, some rustic, little acid.
If the grapes are over-grown, the wine will be thin, with little color and flavor.La Encantada VineyardFrom the May 2013 Club Testarossa tasting notes:
La Encantada Vineyard, Sta. Rita Hills
This is our first release from this vineyard planted by Richard Sanford. La Encantada is one of the coolest sites in the very cool climate Santa Rita Hills-Appellation: The vineyaroisplanted ona ridge which straddles the Santa Ynez River Valley and is open to the full impact of the cooling afternoon maritime breezes. Of the 96 acres of Pinot Noir planted here, Testarossa works with 2 acres of clone 667.
Recognized as an official 'American Viticultural Area" (AVA) in May of 2001, the Sta. Rita Hills AVA is a relatively small appellation of approximately 100 square miles. It extends from 4 miles west of Highway 101 (at Buellton) to about 2 miles east of Lompoc on both sides of the Santa Ynez River, and is bounded on the north by the south-facing slope of the Purisima Hills and on the south by the north-facing slopes of the Santa Rosa Hills. This valley that runs east-west along the Santa Ynez River allows the cooling influence of the Pacific Ocean to travel east, creating a long, cool growing season perfect for Pinot Noir and Chardonnay grapes. USAAmerican wine has been produced since the 1500s, with the first widespread production beginning in New Mexico in 1628. Today, wine production is undertaken in all fifty states, with California producing 84% of all U.S. wine. The continent of North America is home to several native species of grape, including Vitis labrusca, Vitis riparia, Vitis rotundifolia, and Vitis vulpina, but the wine-making industry is based almost entirely on the cultivation of the European Vitis vinifera, which was introduced by European settlers. With more than 1,100,000 acres (4,500 km2) under vine, the United States is the fourth-largest wine producing country in the world, after Italy, Spain, and France.California2021 vintage: "Unlike almost all other areas of the state, the Russian River Valley had higher than normal crops in 2021, which has made for a wine of greater generosity and fruit forwardness than some of its stablemates." - Morgan Twain-Peterson Central Coasthttp://www.ccwinegrowers.org/links.html
http://www.discovercaliforniawines.com/regional-wine-organizations/
http://beveragetradenetwork.com/en/btn-academy/list-of-winegrowers-association-in-central-coast-california-274.htm
Central Coast AVA Wikipedia |
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