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| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 88 pts. and median of 88 pts. in 61 notes) - hiding notes with no text | | | Tasted by cchow32 on 11/9/2016 & rated 91 points: Medium garnet color. Nose of ripe red fruits, sweet spices, and vanilla.
Ripe fruits continue onto the palate with notes of earth, and tobacco. Indisputably Californian but very well integrated and balanced. Medium + length finish. Drinking very nicely right now! (1949 views) | | | Tasted by The Drunken Cyclist on 1/12/2015 & rated 90 points: The fruit has tamed down a bit and while I thought that would be a good thing, I am not quite sure. Don't get me wrong, this is still wonderful, but it lacks a tiny bit of intrigue compared to the last bottle. Maybe the difference between a second date and a third: still fun, but a little of the luster has worn off. thedrunkencyclist.com (2909 views) | | | Tasted by grantsky on 8/22/2013 & rated 87 points: Showing more dark, dried fruit than when this wine was young. Showing some age. i would drink up in the next six months if this bottle is typical. (4330 views) | | | Tasted by The Drunken Cyclist on 1/17/2013 & rated 91 points: Much bigger and bolder than I thought it would be. Dark color, rich deep red fruit. So big and rich that I wonder if there is not a touch of Syrah in here? Certainly a new world style of Pinot. Having said al of that, I really liked this wine. A lot. the big fruit was nicely balanced with the acidity, leading to an above average finish. Worked well with the spaghetti carbonara and on its own. thedrunkencyclist.com (4359 views) | | | Tasted by wendyinwlv on 6/22/2012 & rated 84 points: Nice ! (4984 views) | | | Tasted by grantsky on 6/17/2012 & rated 89 points: Similar to previous notes. Defintaley a typical St. Rita Hills Pinot. Deeper fruit than Northern regions. (3750 views) | | | Tasted by topher2411 on 6/7/2012 & rated 86 points: Just never quite came together. A disappointment. (1806 views) | | | Tasted by JPH104 on 5/25/2012: Deep and rugged. I love this wine - particularly for the price. (1968 views) | | | Tasted by grantsky on 2/17/2012 & rated 90 points: Showing more vibrant fruit since last note. (2530 views) | | | Tasted by Capybara562 on 1/25/2012 & rated 88 points: A little hot. Good fruit/tannin balance, and a medium-long finish. Good value for $24. Drank with chicken; this would pair better with heavier meat (lamb, BBQ chicken). (2192 views) | | | Tasted by grantsky on 1/6/2012 & rated 89 points: Very closed on the nose and palate after 45 minutes of decanting. Then opened up quickly showcasing earthy spice, dark raspberry and slight cola, cool air and mushroom, with a touch of peat smoke. Medium body, a little hot, good acidity, light fruit, yet still has some depth and complexity. Next bottle in 6 months. (2165 views) | | | Tasted by chapulin on 9/17/2011 & rated 91 points: Leans more towards the earthy, cinnamon side of the varietal. Everything is in good balance, and avoids both the overly ripe and the overly tart Pinots often found in this region. Makes you reach for another glass. (2834 views) | | | Tasted by Danohayes on 7/17/2011 & rated 91 points: Excellent. Much richer than the 2008 I tasted recently. Great nose, nice finish. (2517 views) | | | Tasted by dwaynelm on 7/16/2011 & rated 87 points: True varietal character but not compelling. (2520 views) | | | Tasted by docjavadude on 6/17/2011 & rated 89 points: Great sipping with burgers during a magical evening with friends in which we all simply needed to decompress. The wine was a great partner in this purpose. David's comments about the wine: more earthy than fruity, but smooth across my palate; the wine remained balanced through the bottle. Jeff's comments: Ditto, and I would add that the dark cherry and black currant was deeper than I expected in a Pinot. Love, love, love this wine -- and much of that has to do with the people who made it and the people with whom I shared this bottle. (2753 views) | | | Tasted by tommyvernieri on 6/4/2011 & rated 91 points: Smokey and delicious. (6912 views) | | | Tasted by Ben Christiansen on 4/4/2011: Raspberry fruit, some reductive on the palate, a bit of a hard touch. Smokey. Just opened. Maybe it broadens? Well, after a strong shake I would say its definately your BBQ Pinot Noir for the season. Lots of stems? What is giving it that flavor? (3120 views) | | | Tasted by Spookey on 2/9/2011 & rated 87 points: Very little fruit when first opened. After two hours it came through. Rasberry and tart cherry. Nice but not great. Like the screw top. (3230 views) | | | Tasted by winetennis on 1/29/2011 & rated 88 points: Was able to taste this close enough in time to an ABC 2007 Estate Bottled Knox Alexander PN, so I can do a comparison. This was less aromatic relative to the ABC, no spice-box effusion. Light fruit, light tannins, moderate finish. Seems not to be as ripe as the ABC from the Santa Maria Valley. Although both are more Oregonian than Cali, less ripe than typical Cali PNs, pass on this, grab the ABC, while they last. (3249 views) | | | Tasted by docjavadude on 1/28/2011 & rated 89 points: Auction Dinner - Course 6. This was the alternate pairing for the Chilean Sea Bass with Mango Salsa (for those who wanted red wine). Not a perfect pairing to be sure, but it held its own. The subtlety of flavors in the food were complimented by the layers of flavors in the wine. The wine is fruity and ripe. It is a bit reserved or restrained at the same time. A bit more earthiness than I expected, but it does draw deep from the soil of Santa Rita Hills. Nice reactions from the guests, there is much to love about this wine. (3090 views) | | | Tasted by Winokdub on 11/26/2010 & rated 90 points: Pretty full bodied pinot. Had with t day dinner and it was great. Has a few rough edges but fruit and overall complexity and finish are all very good (3377 views) | | | Tasted by czarny on 11/21/2010 & rated 89 points: Nice garnet color, fruity nose, cherry and raspberry flavors, slightly earthy, medium finish. Excellent wine for the price. (3707 views) | | | Tasted by MindMuse on 8/8/2010 & rated 81 points: I was disappointed with this one. First day was just really closed and hard, but I resealed (It's screwcapped.) and refrigerated. Had opened a bit 2nd day and showed much better for a while, but then just fell apart before even finishing a full glass. Had a very narrow window of non-disjointedness. (3757 views) | | | Tasted by brianofthevine on 7/29/2010 & rated 89 points: Red cherry and strawberry. Earthy component. Nice finish. (678 views) | | | Tasted by cos82 on 4/8/2010 & rated 85 points: 19.99 as PLCB Chairman's Selection. Fine AVA for Pinot from a very good year. Medium garnet and no real nose, although drunk from bad stems at BYOB. Some light cherry with earth, cola and a degree of minerality. Would have liked a liitle more fruit. Hint of tannin. Decent, but won't run back for more. (4072 views) | | | Only displaying the 25 most recent notes - click to see all notes for this wine... |
| By Josh Raynolds
Vinous, November/December 2009, IWC Issue #147
(Alma Rosa Winery and Vineyards Pinot Noir Santa Rita Hills) Subscribe to see review text. | By Allen Meadows
Burghound, June 2009, Issue #35
(Alma Rosa Winery & Vineyards Pinot Noir Santa Rita Hills Villages Red) Subscribe to see review text. | By Richard Jennings
RJonWine.com (10/26/2008)
(Alma Rosa Pinot Noir Sta. Rita Hills) Medium dark cherry red color; tart berry nose; tight, tart berry, black fruit and tar palate; medium finish 83 points |
NOTE: Scores and reviews are the property of Vinous and Burghound 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.2007 Alma Rosa Pinot Noir Sta. Rita HillsWine Maker Notes
By Chris Burroughs
Positively brimming with fruity aromatics and flavors, we find this wine (made from grapes from our certified organic estate vineyards) dominated by a mix of fresh crushed berries and dark cherries, shot through with a floral-spice element and a beet-root-meets-cola essence. The wine showcases the dark rich side of Pinot Noir and already has a supple smooth texture with clean acidity. We’d suggest roasts and grilled meats as accompaniments; barbeque shrimp with grits; pan-roasted salmon filets, etc!
Total Acidity – 5.51g/liter
pH – 3.66
Alcohol – 14.1%
Brix at Harvest – 26.2
Release Date – September 2008
Case Production – 6301Pinot 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.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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