2013 Pinot Noir - Rancho La Vina Vineyard, Sta. Rita Hills

2013 Pinot Noir - Rancho La Vina Vineyard, Sta. Rita Hills
2013 Pinot Noir - Rancho La Vina Vineyard, Sta. Rita Hills

Elegant, polished, highly perfumed, and wonderfully textured, this soulful Pinot Noir is expertly handcrafted from vineyard to bottling. The single vineyard movement has been graciously accepted as the best way to express terroir, but SAMsARA takes it to new levels with their Pinot Noir from Sta. Rita Hills’ “Rancho La Viña” vineyard: Only seven rows of vines were hand-picked for this limited, micro-batch bottling.
- Ian Cauble, Master Sommelier

91 Points – Jeb Dunnuck, Wine Advocate

“Another outstanding wine the 2013 Rancho La Vina Vineyard, which comes from more clay soils in the Sta. Rita Hills.  Utilizing 40% stems and aged 22 months in 25% new barrels, this medium-bodied beauty has polished tannin, impeccable balance and classic Sta. Rita Hills aromatics of mulling spices, dried red fruits, dried earth and herbs.  Complex, savory and layered, with a solid core of fruit, drink over the next 5-6 years.” –Jeb Dunnuck (July 2016) 

93 Points - Antonio Galloni, Vinous Media

The 2013 Pinot Noir Rancho La Viña Vineyard is absolutely gorgeous. Rose petal, quinine, sweet spices, blood orange and chalk give the 2013 much of its unique, exotic personality. Lifted and gracious on the palate, the 2013 has striking depth throughout. The wine's structure is implied more than overtly stated. The inclusion of 50% whole clusters adds bracing salinity and striking aromatic top notes. This is a gorgeous showing. - Antonio Galloni (June 2016)

Production notes
  • Grapes were hand-harvested from Rancho La Vina Vineyard which has low fertility - sandy loam and clay - resulting in concentrated berries
  • 40% whole cluster fermentation in small lots (2 tons)
  • Like always, we relied on the native yeast that the grapes carried from the vineyards to complete the fermentation
  • We hand punched each fermentor twice a day to enhance the extraction of colors, tannins and flavors
  • After primary fermentation was complete we extended maceration for up to 30-35 days to further extract color, tannins and flavor
  • Pressed with ultra-gentle stainless steel basket press in an 8-hour cycle
  • Aged in 25% new French oak for 22 months prior to bottling, no fining or filtering with two rackings before bottling.and then another year in bottle prior to releasing.
  • Clones Pommard & 777
Varietal100% Pinot Noir
AppellationSta. Rita Hills
VineyardRancho La Vina
Aging34 months
Fermentationnative yeast
Volume750 ml
Cases Produced220

93 Points - Antonion Galloni, Vinous

91 Points - Jeb Dunnuck, Wine Advocate

Review by Ian Cauble, Master SommelierSAMsARA’s “Rancho La Viña” displays a bright ruby core with slight garnet hues on the rim that faintly indicate its five years of age. And while the color itself is enchanting, the nose outshines it by miles: Expect superbly fresh strawberries, black raspberry, red licorice, cherry blossoms, red currant, rose petals, turned earth, orange peel, exotic spices, and soft woodsy notes thanks to the judicious use of French oak. The palate confirms the perfectly ripe nose while tacking on wonderful savory aspects. Being crafted in Burgundian fashion, the medium-plus body shows incredible texture and rich berry fruit that is perfectly framed by incredibly smooth tannins and a soft backbone of finely crushed stones. This is easily one of the Pinot standouts from Santa Barbara’s 2013 vintage and it still has an impressive life ahead of it. Count on this providing great pleasure for the next 5-7 years if stored properly. When serving, decant for 30-60 minutes, or pull the cork several hours prior and pour into Burgundy stems around 60 degrees. As with the best Pinot Noirs, pairing with Zuni Chicken is a match made in heaven. Cheers!

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