![]() Such distinct expression of site, or terroir, in such close proximity, is unparalleled in California.” Although the Domaine spans a mere 40 acres, the diversity of its climates is staggering: each vineyard has a unique geology, aspect, elevation and microclimate. Under his direction, the vineyards were planted entirely to California heritage selections at extremely high vine densities between 4.000 and 7,000 vines per acre, unprecedented at the time for the appellation. Sasha Moorman discovered the site and developed the vineyards with Chris King in 2007. Originally part of the Evening Land Vineyards program, the Domaine was purchased by Raj Parr and Sashi Moorman, along with their partner, at the beginning of 2013. Dramatically rising to an elevation of 700 feet above the Santa Ynez River, the Domaine lies on an account 25 million year old siliceous (silex) and diatomaceous seabed 7 miles from the Pacific Ocean. “Domaine de la Cote is a collection of 6 vineyards planted over 40 acres on the furthest western edge of the Sta Rita Hills appellation: Memoirous (3.5 acres), Bloom’s Field (7.5 acres), Siren’s Call (3 acres), Clos Juliet (1 acre), La Cote (9.5 acres), and 15.5 acres of appellation Sta. The following comments at the K&L wine store web site describe how the vineyards at Domaine de la Cote were planted and how they express their terroir: Domaine de la Cote wines are made to reflect their terroir as typified by their 2012 Pinot Noir which was fermented with 50% whole clusters using native yeast and aged in 0% new oak barrels. Wine writer Jamie Goode referred to the 2011 la Cote vineyard Pinot Noir($90) from Domaine de la Cote as a wine “that will blow your mind” and rated it at 95. ![]() I was drawn to the tasting for the opportunity to taste a bottle of 2012 Pinot Noir from Domaine de la Cote, a new, highly acclaimed winery that started operation in 2013. Most of the wines were rated in the 90s by Tanzer and the Wine Advocate(WA). of Pinot Noir wines from the Santa Rita Hills and Santa Maria Valley AVAs in Santa Barbara County, Calif. The wine has good tannin structure, a meaty midpalate, and a long finish.I attended a tasting at the Wine Country in Signal Hill, Calif. The wine is dominated by herbs and dark fruits as well as hints of tobacco, leather, generous vanilla, and toasted spice. ![]() The juice is black with a dark red, almost purple rim. Tasted recently the wine is powerful, rich, and decadent. The wine will age for 22 months in 100% new François Frères French oak barrels allowing it to further concentrate and develop multiple layers of complexity. The grapes were picked by hand in late October and then rushed to the winery for processing by hand. In 2005 we were blessed with near perfect conditions and our Cabernet is no exception. At 3100 feet, Blocks D & Q produce small, concentrated berries that are absolutely delicious and unique in a region where Cabernet Sauvignon is not well known. The high altitude Cabernet Sauvignon at Santa Barbara Highlands Vineyard (formerly Barnwood Vineyard) is some of the very best in Santa Barbara County. Minerality, wet rock, salt, coupled with sour cherry, carob, and mole (the Mexican sauce, not the small, furry, burrowing animal).Ģ005 La Fenêtre, Santa Barbara Highlands Vineyard Cabernet Sauvignon Reserve, Santa Barbara County The nose is ripe and focused with a bouquet of strawberry pie and roasted caraway seeds, juicy watermelon rind, expanding to include barnyard and sweet mold.Īgain I get a great balance of acid and fruit on the palate (though I admit, that is my number one goal) and some great earthy notes as well. The color is somewhere between burnt orange and pale red and looks just like 5 year old Burgundy. The wine aged 15 months in French oak barrels of which 50% new. In 2006, the Cargasacchi Jalama vineyard produced Pinot Noir light in color, but boasting extremely intense fruit. The finish is long and with each sip, I get varying degrees of vanilla, crème brûlée, burnt toast, buttered popcorn, toffee, caramel, cinnamon, and cloves.Ģ006 Pinot Noir, Cargasacchi-Jalama Vineyard, Santa Barbara County The midpalate screams of intense minerality, almost saltiness, and honey. ![]() The wine also has great complexity on the palate boasting first crisp, bright acidity, lemon-lime, and green apple. The nose displays citrus, mineral, vanilla, drawn butter, Asian pear, a hint of petrol (as the wine channels great German Riesling), and spice. It was fermented in barrel and stayed on the lees for about six months in order to add richness, body, and even more complexity. It was picked perfectly ripe and the fruit shows it! The wine was aged for 15 months in 100% French oak, of which 25% was new. The 2006 Chardonnay was perfect in the Bien Nacido Vineyard.
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