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2015 Wrath Pinot Noir, San Saba Vineyard
Wine Specs
Pinot Noir
Residual Sugar
Alcohol %
Robert Parker
Stephen Tanzer's

2015 Wrath Pinot Noir, San Saba Vineyard

Delicately scented and medium-bodied, this Pinot Noir shows the elegance and Burgundian character that is the result of a cold climate growing environment.

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SKU: 15SanPN

Though our estate vineyard shares the same soil as the SLH AVA- Arroyo Gravelly Loam and Hanford Gravelly Sandy Loam- its slightly lower altitude gives it a unique microclimate with cooler nights and warmer days. Deep and dense, the 2015 San Saba Pinot Noir has expansive aromas of spice box that join forest floor and cherry cola on the nose.  Structured, vibrant, and savory, this rich Pinot Noir offers bold flavors of spicy dark fruit along with layers of pleasing earthiness and acidity that move effortlessly into a persistent finish.

Certified Sustainable

Wine Profile
93pts Jeb Dunnuck (formerly Wine Advocate) ; 91pts Vinous/ Tanzer ; 90pts Robert Parker's Wine Advocate
Vineyard Notes
Our Estate San Saba Vineyard is set in a sheltered nook just below the Santa Lucia Highlands AVA. The estate consists of 72 acres of which 67.75 are planted to Chardonnay, Pinot Noir, Sauvignon Blanc, Syrah and Falanghina. This is a cool site with little rainfall and one of the longest growing seasons in the world. Our soils, Arroyo Gravelly Loam and Hanford Gravelly Sandy Loam, provide a low-vigor, well-draining, disease- and pest-free medium for our vines. They also impart a subtle mineral quality to our wines. To preserve our local ecosystem, we have worked with viticultural consultant Steve McIntyre to develop a sustainable farming program (SIP), certified by CCVT, tailored to our estate. In addition to protecting the local environment, we believe it allows us to produce wines that are more authentic and specific to our terroir.
Production Notes
48% Clone 828; 17% each 115 and Pommard 4 and 9% each 667 and 777; Sourced from only estate grown grapes, vine yields are closely managed and average about 3.5 to 4 tons to the acre. Hand harvested and hand sorted, the grapes are cold soaked for three days before inoculation. Clonal lots are kept separated in small open-top bins during fermentation and 20% of the bins go through whole cluster fermentation. Close monitoring ensures that production stages are implemented at optimal periods. The young wine is racked into an assortment of barrels, only French oak/43 % new, from various tonnelleries for added complexity. This wine was barrel aged for 10 months. Only selected barrels were chosen for bottling and laying down for another 18 months of bottle aging before release.
270 cases