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2012 Sebastiani Pinot Noir

2012 Sebastiani Pinot Noir

Napa County, CA

Pinot Noir
4 In Stock
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SKU: se-pn12
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/ Case of 12

This 2012 Pinot Noir showcases a distinct earthiness that is consistently
derived from Robert’s Vineyard; yet it expresses alluring aromas of dark
cherry and spice as well. A vintage that’s not as fruit forward as in the
past, the 2012 displays cranberry to cherry fruit with more acidity,
aromatics and balance. On the finish, this elegant wine has a velvety
texture and a persistent, damp-earth and cherry-Pinot palate.
- Mark R. Lyon, Winemaker

“Smooth and ripe with cherry fruit, vanilla oak and
savory spice; tangy and crisp, long and vibrant.”
— 90 pts The Tasting Panel, Anthony Dias Blue

Wine Specs
Pinot Noir
Vineyard Designation
Roberts Vyd
0.53 g/100ml
8 months in French oak barrels (50% new Remond & Francois Freres)
Bottling Date
September 2013
Alcohol %
Wine Profile
Vineyard Notes
Robert’s Vineyard is located in the cool, windy Carneros AVA at the southern end of Sonoma County. The site features gently rolling hills with unfettered exposure to the morning fog and strong afternoon breezes that help define the region. Our 2012 combines fruit from the two finest blocks on the property. The final blend is composed of 80% Clone #4 (Pommard) and 20% Dijon #777.
Production Notes
2012 started off one week later due to good rainfall and cooler, spring weather. Summer was normal and veraison began on Pinot Noir by mid-July. August was milder and foggier than usual, making larger grape clusters and higher yields for Pinot. Although it was a challenging crop year for Pinot Noir in general, Clone #4 (which ripened earlier) was only three tons per acre due to the site and clone. It was harvested first in early September at optimal ripeness and acidity. Clone #777 was harvested one and a half weeks later with lower tannins, making it an ideal blender. All lots were de-stemmed gently to preserve the whole berries. We cold soaked for an average of three days before inoculation. During fermentation, the wine was pumped over its skins two to three times a day with maceration lasting 11-13 days. Press fractions were kept separate and fined to remove any harsh or raisiny flavors. Each lot was then transferred into new and one-year-old oak barrels and aged on light lees until bottling.
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