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2016 Cosa Obra Pinot Noir
2016 Cosa Obra Pinot Noir

Cosa Obra
2016 Pinot Noir
, Sonoma Coast

The perfect bottle for tonight, tomorrow and pretty much the rest of the winter!  Yes, this is wine you drink with unbridled gusto.  It's full, round, generous, silky and dangerously easy to drink.  Enjoy inside, outside, wherever.  The ultimate crowd-pleaser.

Tasting Notes
Aromas of dark cherry, spice, and tobacco. A full mid palate with flavors of black cherry, blueberry-pomegranate and cherry cola, embellished with toasty oak in the background. Well rounded, integrated tannins and texturally appealing with a soft and sleek mouthfeel. Price for this quality is unmatched!

Vineyard
Certified California Sustainable Winegrowing (CCSW). The Sangiacomo Southern Sonoma Vineyard was first planted in 1974. The Sangiacomo family set down roots in the loamy Sonoma soil more than 80 years ago. Respecting what has worked in the past. Implementing new Viticulture practices to improve quality and preserve the environment. The Sangiacomo's are dedicated more than ever to producing Pinot Noirs of nuance and longevity.

The two weather conditions that describe the Carneros AVA is Windy and foggy. This cool appellation is situated on the northern edge of San Pablo Bay and experiences only moderate rain annually and very thin soils. Fog rolling in from the bay keeps the grapes cool in the strong summer sun—making this a prime growing area for cool-loving varieties such as Chardonnay and Pinot Noir.

The fruit was sourced from a small Pommard block of Pinot Noir in the Carneros region just south of the town of Sonoma. Yields are maintained at lower levels for increased quality, ranging from 3 to 5 tons/acre. Fermentations go through malolactic fermentation for added complexity. The result is a generous mouthful of rich, complex Pinot Noir, with nice layering, finishing with delightful notes of spice.

Winemaking
Grapes were picked in the darkness of the early morning hours, and immediately subjected to rigorous hand sorting and refinement process.  The whole berries were gently delivered to tank. Cold soaks lasted five to seven days, and fermentations were managed via a combination of delestage and pumpovers.  Extended maceration ranging from three to four weeks fine-tuned tannin profiles, allowing us to perfect mouth feel and wine complexity.  The wine was aged 9 months in 100% French oak, 30% of which was new.

Analysis
Varietal: 100% Pommard Pinot Noir
Appellation: Sonoma Coast, Sonoma County (Los Carneros)
Vineyard: Sangiacomo Vineyard, Southern Sonoma
Aging: 9 Months in 100% French Oak, 30% New
pH:  3.8, TA: 6.1 g/L
Alcohol: 14.1%

Tasting Notes PDF PDF


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