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| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 88.7 pts. and median of 90 pts. in 27 notes) - hiding notes with no text | | | Tasted by AlphaMikeFoxtrot on 4/2/2024 & rated 90 points: Not totally dead, though well into the second half of its life. Flavor wise, in particular, it's still alive. I think this was one of the wines mentioned in the novel Sideways; and it's of a similar vintage to what Pickett would have drank when writing. So, for the novelty factor it's 100 points.
The nose smells pretty tertiary. It's driven by dried porcini mushrooms and dirt but with background aromas of ripe red plums, dried leaves and stewed raspberries. Almost Burgundian, flavor wise and WAY less oak influence than more recent vintages of this wine. I am not sure if they used less oak or it just integrated really well. Medium + intensity of aromas A tad fruitier on the palate, though the the tertiary stuff is still there too. Medium + intensity of flavors.
Medium body with surprising medium acid for the age and medium - tannin. I think the flavors are going to outlast the structure on this. My guess is it peaked around 2013. Obviously drink now if you have any still lying around! (43 views) | | | Tasted by Lipsman on 12/1/2020 & rated 94 points: Wow! Time has been kind to Sanford. Not even bricking at the edge, this is a solid garnet throughout. Juicy fruit drenched in bright plums, long finish that triumphs with a flourish of anise. Engaging with balance and complexity. Hooray! (541 views) | | | Tasted by Lipsman on 3/24/2013 & rated 88 points: As with the previous bottle in 2010 this wine shows no sign of age. It is crystal ruby to the edge with only a tiny amount of sediment. No tannis in the taste, no complexity either, smooth and balanced flavors but subtle, nothing very interesting. A nice bottle of wine and nothing more. There used to be more fruit long ago. It has faded. (2163 views) | | | Tasted by steveatkin on 3/18/2013 & rated 90 points: Having read all the previous comments on this wine I was getting ready to be disappointed, but surprisingly my bottle was quite nice. I purchased it directly from the winery and has been in temperature controlled storage since purchase. The wine started out with a bit of forest floor and mushrooms. After about a half hour it opened up to reveal more cherry and strawberry. If you have any left I would definitely consume this soon as it is really fading. (2126 views) | | | Tasted by Lipsman on 11/7/2010 & rated 88 points: Disappointed. This wine was drinking very well a few years ago. It is full bodied, lush, balanced, velvety smooth with no tannins remaining, but devoid of flavor. No secondary flavors have developed and there is no complexity--there is just not much going on. Is it asleep or gone? (2816 views) | | | Tasted by mbarr on 3/12/2010: it was still drinkable lost some body but the first glass was fine .i guess my cellar must really work .the wine thanks me (2837 views) | | | Tasted by bmerrell on 4/28/2009 & rated 69 points: Waited too long. Wine is bad. (2723 views) | | | Tasted by longhorncab on 12/1/2008 & rated 92 points: Time to drink this one (1485 views) | | | Tasted by CADomer on 9/26/2008 & rated 91 points: Very nice bottle of wine. I was surprised by the amount of fruit still on the palate. Didn't show the age that I expected from the previous notes here on CT. Still had some nice bright red fruit and good acidity on the palate with a great earthy nose. (1440 views) | | | Tasted by celtic67 on 1/31/2008 & rated 90 points: Very good, but i think this is past its prime. Not much fruit, but great earth & spice. Will pursue a younger bottle next time. (1629 views) | | | Tasted by GoldenTbne on 12/31/2007 & rated 87 points: It's lost a little of its edge, but still a solid pinot. Noteworthy for it's spice and earth characteristics. (1614 views) | | | Tasted by longhorncab on 7/8/2007 & rated 94 points: Wonderful fruit, smooth and spicy pinot. Not a "pinot" nose, but great spice. (1805 views) | | | Tasted by JoeB on 4/16/2007: harsh acidity; virtually undrinkable (2024 views) | | | Tasted by idrinkvino on 3/12/2007 & rated 91 points: Ruby colour with a bit of lightening around the edge. Huge bouquet that fills the room of dark spice and fruit. Plumbs, cherries, pine tars and spice on the palate. A fair amount of sediment. Excellent. (1751 views) | | | Tasted by PBaird on 2/13/2007 & rated 88 points: Dark, plummy red color. Exotic, almost raunchy nose of dark fruits, a touch of earth, plenty of oak, bing cherries and pine pitch. Very dense, fairly high acidity, with plenty of graphite notes and rich plummy, boisenberry, blueberry and red cherry fruits. Has plenty of tannins, but they're integrated with the fruit. Has almost a clean, minty and graphite quality on the finish, yet it still lingers quite nicely. Takes awhile to open up.. give it air. (1891 views) | | | Tasted by Mike Bates on 2/4/2007 & rated 89 points: Lots of acidity, a bit light on the fruit. Black Cherry, minerals, spices, charcoal, graphite...lot's of layers to this wine. I enjoyed this one a lot. If there was a bit more fruit to it I would have had it in the low 90's! (1984 views) | | | Tasted by jrslhughes on 11/6/2006 & rated 92 points: Outstanding! (1920 views) | | | Tasted by wineismylife on 2/19/2006 & rated 87 points: WIML87,WA85,WS89
Tasted February 19, 2006 at an offline. Opened and served immediately without decanting in a Spiegelau Authentis Magnum glass. Dark plum color in the glass, pretty clear hue throughout. Nose of fresh crushed black and red berries, a touch of spice, briar patch and rose petal potpourri. Nose was much nicer the next evening than the first evening. Flavors of red cherry, Bing cherry and a kind of crushed stone component. I have to agree with the Wine Advocate that this wine does have too much acidity but I don’t think it is as bad as their review states. Regardless, points come off for the out of balance acidity. WIML87. Drink now with at an hour or more in the decanter to spruce up that nose a bit. (2398 views) | | | Tasted by andrewstevenson.com on 1/19/2006 & rated 80 points: Fermented in open-top stainless steel tanks with full malolactic fermentation. Aged in French oak (one quarter new oak) for 14 months. Bottled unfiltered.
A fairly elegant nose. Decent balance. But overall, it’s deeply unimpressive and no more than tolerable. OK. (2313 views) | | | Tasted by lewisrise on 11/13/2004 & rated 94 points: Tasted at Chicago Wine Spectator. Very fruity, not as structured as Patz & Hall. Great aroma and very cherry and blueberry. WS 89 (2484 views) | | | Tasted by Vino Me on 5/8/2004 & rated 90 points: The 2000 Vintage was my favorite Pinot from last years Grand Tour. No notes on this wine but it was nice. 90 points. (2231 views) | | | Only displaying the 25 most recent notes - click to see all notes for this wine... |
| Sanford Producer website
In the Sta. Rita Hills, it all began with Sanford. In 1971, the Sanford & Benedict Vineyard became the first vineyard in what would become a world-class, cool climate wine-growing region. Sanford Winery has been a pioneer in the Sta. Rita Hills from the beginning and the vineyards and winery continues to thrive, innovate and excel under the vision, guidance, stewardship, leadership, and hands-on participation of the Terlato family.
In the Sta. Rita Hills, it all began with Sanford
Botanist Michael Benedict and his friend Richard Sanford were committed to finding a cool climate region and location with just enough heat accumulation to ripen, but not over ripen, wine grapes. A location where they could plant and grow grapes and craft wines, where the quality might equal the best of the best in Europe.
Michael began researching and touring the cool coastal regions of California in search of a region and site that would suit this mission. After an incredible amount of research, observation, collection of data and analysis, Michael believed he had found the perfect location - one which possessed just the right combination of weather patterns, overall cool climate and varying soil conditions. His analysis took him to a unique part of the Santa Ynez Valley in Santa Barbara County and right to the foot of the property that would ultimately become the Sanford & Benedict vineyard. The first vines were planted in 1971, and soon the Pinot Noir from this remote vineyard created a buzz. Others soon followed, wanting to capture the magic of this place. It was the Sanford & Benedict Vineyard which would form the backbone of what is now the Sta. Rita Hills AVA and it was also this vineyard that supplied the cuttings for many of the surrounding vineyards.
The team of Michael Benedict and Richard Sanford would go separate ways after the 1980 vintage and the Sanford Winery continued its existence. Through the years, Sanford Winery remained notable in the region for its pioneering history and for producing wines of high quality from the Sanford & Benedict Vineyard.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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