95 Pts Pinot Report
"Medium-deep ruby color; deep, black cherry and savory spice aromas; rich, ripe, full of juicy black cherry flavors; savory spice and slight smokiness; silky texture; good structure and balance; long finish. Ripe and lush Pinot that is at once juicy and silky and incredibly well structured." 95 Points - Pinot Report
"Intense, vibrant and full-bodied, with spicy, minerally wild berry, sage and cedar notes that are pure and delicate, ending with firm tannins. Drink now through 2014. 275 cases made. âJL" 91 Points - Wine Spectator
"Cargasacchi Vineyard is located just off Sweeney Road at the far western edge of the Sta. Rita Hills appellation. The soil type is the Botella Series, a composition of both clay and loam that has a fairly high calcareous content, which drains well and helps moderate yields. The twelve acres are all planted to Clone 115 Pinot Noir on two different rootstocks - 3309C and 420A." -Brian Loring
"2007 was a great vintage in California. Low yields (as much as 40% lower than normal at some sites) lead to some deep, concentrated wines. The weather cooperated, so we were able to get big wines with relatively moderate alcohols. For the most part, these wines should be ready to go right away. Maybe a splash decant before drinking within the first year in bottle would be a good idea. In general, drink within 3-4 years - but the wines should hold well for 5-6 years. Sadly, there is no Rancho Ontiveros from 2007. A couple of really bad frosts destroyed all of the fruit." -Brian Loring
"My philosophy on making wine is that the fruit is EVERYTHING. What happens in the vineyard determines the quality of the wine - I can't make it better - I can only screw it up! That's why I'm extremely picky when choosing vineyards to buy grapes from. Not only am I looking for the right soil, micro-climate, and clones, I'm also looking for a grower with the same passion and dedication to producing great wine that I have. In other words, a total Pinot Freak!"
"My part in the vineyard equation is to throw heaping piles of money at the vineyard owners (so that they can limit yields and still make a profit) and then stay out of the way! Since most, if not all of the growers keep some fruit to make their own wine, I tell them to farm my acre(s) the same way they do theirs - since they'll obviously be doing whatever is necessary to get the best possible fruit. One of the most important decisions made in the vineyard is when to pick. Some people go by the numbers (brix, pH, TA, etc) and some go by taste. Once again, I trust the decision to the vineyard people. The day they pick the fruit for their wine is the day I'm there with a truck to pick mine. Given this approach, the wine that I produce is as much a reflection of the vineyard owner as it is of my winemaking skills. I figure that I'm extending the concept of terroir a bit to include the vineyard owner/manager... but it seems to make sense to me. The added benefit is that I'll be producing a wide variety of Pinots. It'd be boring if everything I made tasted the same." -Brian Loring
This wine was also scored 87 Points by the Wine Enthusiast.