2016 Saintsbury Carneros Pinot Noir

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$31.99

9 in stock

Winemaker Notes

Pretty but concentrated aromas of rose petal, dark cherries, cocoa, anise and cardamom. Sweet cherry and plum entry with a zesty mid palate reminiscent of baking spices, leading into an elegant, lingering finish.

Food Pairings: The richness of this wine pairs well with meats such as lamb, duck, and stewed curries, as well as artisanal cheeses and wild mushrooms.

About Saintsbury Winery

Saintsbury Winery was founded by Richard Ward and David Graves in 1981. Incidentally they both met during their graduate studies in Enology at UC Davis while taking a brewing class together and is where they made their first non commercial wine (a Santa Barbara grown barrel fermented Riesling). Fate sometimes works its magic – David had a biology degree from UC Santa Cruz and Richard had an engineering degree and both were pursuing careers in the wine industry.

David Graves and Richard Ward, both UC Davis graduate students at the time, met in brewing class. In addition to sharing a love for the homebrew, they also had similar taste in wine: Burgundies.

 

2016 Saintsbury Carneros Pinot Noir

$31.99

9 in stock

Country

Size

Vintage

Categories: , , Tag:

Winemaker Notes

Pretty but concentrated aromas of rose petal, dark cherries, cocoa, anise and cardamom. Sweet cherry and plum entry with a zesty mid palate reminiscent of baking spices, leading into an elegant, lingering finish.

Food Pairings: The richness of this wine pairs well with meats such as lamb, duck, and stewed curries, as well as artisanal cheeses and wild mushrooms.

About Saintsbury Winery

Saintsbury Winery was founded by Richard Ward and David Graves in 1981. Incidentally they both met during their graduate studies in Enology at UC Davis while taking a brewing class together and is where they made their first non commercial wine (a Santa Barbara grown barrel fermented Riesling). Fate sometimes works its magic – David had a biology degree from UC Santa Cruz and Richard had an engineering degree and both were pursuing careers in the wine industry.

David Graves and Richard Ward, both UC Davis graduate students at the time, met in brewing class. In addition to sharing a love for the homebrew, they also had similar taste in wine: Burgundies.