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| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 89.5 pts. and median of 90 pts. in 79 notes) - hiding notes with no text | | | Tasted by Mvino75 on 12/13/2020 & rated 80 points: This bottle is past its prime. Very noticeable on the pour with a very brown aged color. Aromas of spice and cherry compote. I see such high ratings here for this producer and their wine; however, maybe with some decanting it will be a more pleasant PN drinking experience. Nothing about this wine makes me think PN. I'll update after it breathes a bit. (485 views) | | | Tasted by gfish on 8/4/2013 & rated 86 points: This bottle was past it's peak and on the decline. There is still some fruit and it's not bad, but if you have any bottles left I recommend drinking them soon. (3019 views) | | | Tasted by wine_snob on 10/5/2012 & rated 90 points: notes of cherry, light strawberry, spice. a tad light on the finish but went well with a cheese flight (3610 views) | | | Tasted by gfish on 7/4/2012: This bottle was past prime and on the decline. If you have some I'd drink it soon. I need to dig out my last bottle and have it soon. (3723 views) | | | Tasted by gfish on 8/25/2011 & rated 88 points: - Darker color for a pinot, but can still through the wine
- Nose of spice, black cherry, dark fruit and a tinge of heat (listed as 14.1% alcohol)
- On the palate dark cherry, blueberry, cola, and spice. The tannins are relaxed and acidity is decent.
I would drink this soon as I don't see this getting any better and will start declining. (4519 views) | | | Tasted by markjahnke on 8/20/2011: Nothing at all like other bottles, with sour, lacking fruit, and very syrah-like. Very disappointing to say the least. (4205 views) | | | Tasted by pinoteer on 6/25/2011 & rated 90 points: Decanted for about an hour and drank over two nights. Still drinking well, but is at its peak. Tart cherries, cola, and spices. I plan to drink my remaining two bottles within a year. (2328 views) | | | Tasted by gfish on 6/2/2011 & rated 89 points: Drank over the course of 2 days.
Still hints of blue in the color but clear enough to see your fingers through it.
Nose of dark cherries, spice and even a little earthy element (stronger on day 1).
Palate has a very strong cola flavor (which seems typical of many Sta Rita Hills pinots). Also, cherry, spices, ginger and ripe fruit to the point of having a little sweetness. Decent acidity and the tannins have fully relaxed. (2030 views) | | | Tasted by 17seconds on 4/22/2011 & rated 90 points: Finally drank this one after 4 years in the cellar. A lot going on - "wild" is a good word. You know it's Pinot all the way. I don't normally drink Pinot Noir but this one was quite enjoyable. (2198 views) | | | Tasted by ewisor on 10/28/2010 & rated 89 points: Unscrewed and poured. I think this wine is still drinking quite well. It has definitely changed since I opened my first bottle two years ago. The bright young fruitiness has been tamed and the deeper, earthy notes are becoming more prominent. It was very good early on and it is very good now. Structure seems to indicate it has a few years of aging possible (if you like an aged Pinot that is). Sadly, I've only got one more left... (2643 views) | | | Tasted by D H Grant on 9/18/2010 & rated 89 points: Bright but semi opaque medium plumb color. Cherries - bright and high toned, funk and mushroom. On the palate: cherries, red fruit - lilting and fairly complex, medium bodied, forest floor underpinnings. Defined and clear fresh flavors for an 2005. Opens on the finish with spice notes. Good value and interestingly good. (2735 views) | | | Tasted by gfish on 8/28/2010 & rated 89 points: Nice color and transparency, even has a few tinges of blue.
Nose of red fruit including a cherry, pomegranate, cranberry and raspberry.
The red fruit continue on the palate. Flavors of cherry and pmmegranate continue. Good balance and acidity, tannins are smooth and well integrated, and a good finish. This is a good southern cali pinot, especially for the price. 89 - 90 (2622 views) | | | Tasted by markjahnke on 6/25/2010 & rated 90 points: Similar notes. More to come. (2792 views) | | | Tasted by markjahnke on 5/22/2010 & rated 89 points: Twisted and poored at Yummy Sushi Robbinsville. Still a heck of a tasty pinot, but not nearly as good as it has been in past bottles. Typical ruby color, with typical Santa Rita Hills nose: strawberry, black cherry, slight hints of cola, and some earth and spice. Nice Raspberry and dark cherry on the palate, with some subtle spices and a smooth finish. Still tasty, but I don't see this wine improving any with more time. Will revisit the '04 and '05 side by side soon! More to come! (2877 views) | | | Tasted by wine4ever on 5/11/2010 & rated 86 points: Not nearly as impressive as the last few times I had it....luckily my last bottle. Still pretty good, but drink up. (2892 views) | | | Tasted by Brian1970 on 1/7/2010 & rated 91 points: Drinking beautifully. Ruby garnet color. Light strawberry and earth nose, and same on the palate. Very well integrated, paired well with several courses. Supple, lengthy finish. (3256 views) | | | Tasted by Rich S on 10/11/2009 & rated 91 points: Medium ruby color. Nose of dried cherries, strawberries and cream, fresh soil and some other earthy notes. Similar flavors on the palate with sour cherry and a bit of tart cranberry. Very smooth mouthfeel and finish. Well balanced with nice acidity makes this an ideal pinot for food pairing. (3240 views) | | | Tasted by Scruff on 7/21/2009: Wow, a big difference to the prior year's offering. Garnet in color with a little bricking on the edges. Interesting forest floor funkiness, forest fruits and strawberries on the nose. Green bell peppers, stems and asparagus on the attack but quickly the fruit comes through with strawberries and cherries with a nice acid on the finish. The greenness seems to dissipate the more the wine opened up so a little decanting might help get rid of some of the funk. Medium to light body with a nice silky mouth feel. Solid Pinot. (3464 views) | | | Tasted by eastover on 3/22/2009: Brought to and drunk at Cindy and Andy's. Nice bottle. (3595 views) | | | Tasted by wicozani on 2/9/2009 & rated 90 points: Delicious pinot noir! Our experience is essentially the same as both valecnik and *Vine* below. A wonderful surprise, and seemingly good for another year or two. (3591 views) | | | Tasted by eastover on 1/3/2009: Dinner at Luke's with Jeri and Michael. Good food - should try again. Wine a nice complement for the lamb dish I had. (3603 views) | | | Tasted by valecnik on 12/4/2008 & rated 91 points: Definitely more mature than when I last had it a year ago. More funk and earth on the nose, and some coffee too. Velvety mouthfeel, lots of scrumptious cherry, and a deep, rich breadth of flavor. Nice lingering finish. (3675 views) | | | Tasted by wine4ever on 11/27/2008 & rated 89 points: Slightly better than last bottle. Unscrewed and poured....first few tastes are always disappointing, light, spritzy, overly acidic.....but over time the wine really improves...takes on additional weight, complexity, and becomes smooth. There is lots of cherry, but also some hint of earthiness and spice. For $24 this a really good value Pinot. Drink now and over next 3 years. (3620 views) | | | Tasted by ewisor on 10/17/2008 & rated 90 points: 1st bottle opened, 5 more remain. Classic style very similar to earlier Sanford Pinot vintages that i loved. I'm glad Richard took the maigic with him! (3755 views) | | | Tasted by Mrbuzz on 10/15/2008 & rated 94 points: God I love this wine! (3789 views) | | | Only displaying the 25 most recent notes - click to see all notes for this wine... |
|  By Gary Vaynerchuk
Wine Library TV, Pinot Noir Face Off, Episode #186 (2/20/2007)
(ALMAROSA PINOT NOIR SANTA RITA HILLS) #2; COLOR-medium; NOSE-wild nose, really nice cherry, Mani Kasha, pepper, earth tones, heavy dose of asparagus, real nice; TASTE-Wow!, cherry cola, cherry, lavender all over the palate, great acidity, wonderful structure, great food wine, very pleasant, very rounded fruit flavors, little leather, vibrant, young, structured, beautiful, polished & harmony throughout; WS-90; GV-91+ 91+ points |
NOTE: Scores and reviews are the property of Wine Library TV. (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.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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