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2012 Siduri Sonoma County Pinot Noir

The 2012 Siduri Sonoma County Pinot Noir is one of our broader-based Appellation Pinot Noirs. This wine is a blend of 17 different lots of Pinot Noir from vineyards on Sonoma Mountain and in the Russian River Valley and Sonoma Coast. We spent a great deal of time blending together these lots, ultimately making a wine that we believe is one of the finest Sonoma County Pinot Noirs that we have produced. The wine shows bright red fruit, particularly on the nose…cherries and raspberries, along with hints of sandalwood, earth and herbs (the fruit from the Van der Kamp Vineyard, in particular, provides many of these earthy flavors). It is medium-bodied and like many of the 2012 Pinot Noirs, it exhibits rich flavors but these are balanced out by good structure.

As an entry-level Pinot Noir the 2012 Siduri Sonoma County Pinot Noir drinks well early, but we have great confidence that it will improve for several years should it be allowed to age in a cool place.

THIS SONOMA COUNTY PINOT NOIR IS A BLEND OF PINOT NOIR FROM THE VAN DER KAMP, CAMP CASTRO, BUCHER, LEWIS, ELSBREE, AND STAR LANE VINEYARDS.

3123 CASES WERE PRODUCED.

2012 VINTAGE


The 2012 vintage is already being proclaimed as “stunning, perhaps the best yet” by Jim Laube of Wine Spectator. It was a moderately warm vintage, without excessive heat spikes, which allowed us to harvest when the fruit was ideally ripe. Yields were large in Sonoma County and so we did bleed off some of the juice to concentrate the wine. The 2012 vintage is a rare combination of quality and quantity.

WINEMAKING, INGREDIENTS, ADDITIVES i.e. HOW WE MADE THE WINE


The Sonoma County Pinot Noir is made up of 17 different lots of Pinot Noir with each lot being made as a separate wine and then these parts were blended together. On most lots, we added a small amount of sulfur at the crush pad to prevent fermentation from starting prematurely and to allow for a “cold soak.” On some lots, we added a small amount of water to the juice prior to fermentation. We did this by draining off juice from the fermentation vessel and then adding that same amount of water back. This allowed us to reduce the sugar and potential alcohol without changing the skin-to-juice-ratio of the must. On some lots we bled off additional juice to make for a more concentrated wine. On some lots, we added a small amount of tartaric acid to the must. Tartaric acid occurs naturally in the juice/wine and the amount we added was a fraction of the total. On a very few lots, we added enzymes to the juice. Enzymes occur naturally in all fruit juices and help break down the skins allowing more flavors and colors to be extracted from the skins. On a very few lots we added yeast nutrients—these also occur naturally in the juice and help the yeast finish the fermentation. We only added these nutrients if the naturally occurring nutrients were unusually low. On some lots we added yeast to the must to complete the fermentation. Other lots fermented without the addition of yeast. All lots went through malolactic fermentation spontaneously. Sulfur was added during the wine’s elevage. The wine was bottled without fining or filtration.

The wine is 14.58% alcohol, 5.9 TA, 3.78pH, with 58ppm total SO2. This wine is Vegan-friendly. This wine has been tested and is Gluten-free.

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