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2018 Cosa Obra Pinot Noir
2018 Cosa Obra Pinot Noir

Cosa Obra
2018 Pinot Noir
, Sonoma Coast

Aged to perfection and we're LOVIN' it.

Beautiful rich garnet in color, with aromas of dark cherry, spice, and tobacco.  A generous palate with flavors of cherry, blueberry-pomegranate, cherry cola, and toasty oak dancing in the background.  Well rounded, integrated tannins, wonderful texture, and supple mouthfeel.  Drinks way above its asking price, and worthy of splashing around.  Delicious!

Embellished with loads of new French oak, the 2018 vintage was aged in barrel a little longer than previous years.  It's more structured and fragrant than most. Harmonious and full on the palate. Ready to go now.

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.

Carneros AVA
Located at the base of the Napa Valley and Sonoma County, 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.

Winemaking
The fruit was sourced from a small Pommard block of Pinot Noir in the Carneros region just south of the town of Sonoma.  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 them to perfect mouth feel and complexity.  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.  The wine was aged 15 months in 100% French oak, 60% of which was new.

Analysis
Varietal:  100% Pommard Pinot Noir
Appellation:  Sonoma Coast, Sonoma County (Los Carneros)
Vineyard:  Sangiacomo Vineyard, Southern Sonoma
Aging:  18 Months in 100% French Oak, 70% New
pH:  3.8 TA:  5.7 g/L
Alcohol:  14.1%

Tasting Notes PDF PDF


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