Sanford Terlato Wines Pinot Noir 2013 Wine Review
Sanford Terlato Wines Pinot Noir 2013
Santa Rita Hills, Santa Barbara County, California, United States
Community Reviews: 5
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Bottle size: 750 ml
Natalie's Score: 92/100
Juicy and sumptuous with layers of satin cherry textured flavour. So lovely: very balanced. Pair with planked salmon.
Pinot Noir food pairings: salmon, turkey, beef ribs, venison meatloaf.
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This Sanford Terlato Wines Pinot Noir 2013 was reviewed on May 27, 2017 by Natalie MacLean
More Vintages: 2009 2008
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Reviews and Ratings
|Jane Staples - Certified Sommelier rated this wine as 92/100 with the following review:|
Very flavourful style of Pinot Noir from Santa Barbara county, California, U.S.A. Bright clear garnet with tart cherry, earth, forest floor, and vanilla aromastics. A mouth-watering palate gives tart cherry, forest floor, cedar, a touch of dark chocolate and delicious finish. Excellent gift wine for a Pinot lover.
Tasted May 2017
|Monique Sosa - Accredited Sommelier rated this wine as 91/100 with the following review:|
A bold medium-full bodied pinot with a surge of cinnamon and allspice aromas upfront and clean tangy cherry and dried sage flavours on the palate. Tannins are smooth, acidity is welcomingly high and the finish is long and scrumptious. Bravo Sanford for crafting such a stunning Pinot Noir, and doing so since day one - i.e. the original planters of Pinot Noir in the Santa Rita Hills AVA since 1971. Enjoy with braised beef short ribs. Tasted May 2017 by @sommsosa | bespoketastings.ca
|Wineboy rated this wine as 90/100 with the following review:|
Perfectly crafted Pinot Noir which comes with a solid price tag. All the aromas, flavours and textures of a California PN. You will get a lovely PN should you buy this one, I only wish the price was a bit lower.
|Sanford was the first producer to plant Pinot Noir in the Santa Rita Hills area in 1971. For the 2013 vintage, wine grape had 12 days average primary fermentation with hand punch downs several times per day. Malolactic fermentation was performed in barrels, and the wine was aged on its lees until racked for bottling. The wine was then aged 10 months in 100% French oak, 40% new. - Community Wine Reviews|
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