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"Though marked by toasty, smoky oak that imparts a charry edge, this allows cherry, berry and spicy fruit attributes to emerge with a little swirling in the mouth, filling this out. Drink now. 23,029 cases made.–JL " (WS)
"Wines from the Santa Rita Hills appellation typically steer to the firm side in structure, and, while this one does, in fact, show a certain bit of acidy nerve, it is charged with plenty of vigorous, very pure, young Pinot fruit and never errs to stiffening tartness. It is not a big and voluminous wine, but it is a very confident one with good stamina and fine fruity length, and we are willing to bet big on its chances to gain in both beauty and polish as age smoothes its way. Reviewed: October 2016" (CG)
"Hibiscus, rose, juniper, clove, marjoram and graphite aromas all show on the nose of this Foley family wine, which is light yet powerful in finesse and depth. Plummy fruits meet with incense, pine needle and herbal, forest-floor intrigue on the palate." (WE)
When Bill Foley founded Lincourt in 1996, the Sta. Rita Hills region of Santa Barbara County was largely undiscovered. Today it is one of California’s most coveted, cool-climate, viticultural regions. Lincourt’s wines are produced entirely from estate vineyards within the AVA. They are rolling hillside sites that offer “limiting” soils, large diurnal temperature swings and long growing seasons. Our wines are rich, structured, fruit forward and regionally exact.
The 2014 vintage was another solid year in the Sta. Rita Hills. It was our third consecutive abundant vintage with high quality fruit and large yields. As the earliest bud break on record in the region and with such a warm growing season, this was also the earliest harvest to date. Conditions remained ideal from bloom to set only minimally burdened by the typical afternoon winds that sweep through Sta. Rita Hills.
Vineyards & Winemaking:
This Pinot Noir came from our estate Rancho Santa Rosa Vineyard in the Sta. Rita Hills AVA. The fruit was hand-harvested and sorted in the vineyard prior to arrival at the winery. The clusters were then carefully destemmed to keep the berries intact. Additional hand sorting removed any jack stems before the fruit was transferred to small, stainless steel, open-top fermenters. The juice and skins were cold–soaked for four days prior to fermentation and then gently punched down for several days. After primary fermentation was complete, the new wine was drained and the skins were gently pressed. This Pinot was barrel-aged in 25% new French and Hungarian oak for 10 months.
This 2014 Rancho Santa Rosa Pinot Noir embodies the character of both the variety and the site. On the forefront, the wine has aromas of soft black pepper, dried strawberries, and rose petals. It’s a delicate wine that is true to vintage character with flavors of dried cranberry, white pepper, hibiscus tea, and a candied cherry finish. Its tannin structure and bright acidity make it an ideal wine to pair with a variety of foods.