2013 Sanguis Pinot Noir Loner R13-A
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The 2013 Loner Pinot Noir R13 A, from the John Sebastiano vineyard, is another back-vintage stunner from Sanguis. Winemaker Matthias Pippig says, "The whole approach to this wine is as stripped down as possible, whereas with our other wines, we can play around and do co-ferments. With this, we pick the same blocks in two or three passes to get more aromatic range and textural components. Other than that, there's no winemaking. Zero new oak. Just a representation of where it's from. We use about 30% whole cluster and funky clones, trying to push things into an area where the fruit gets toned down." Medium ruby in color, it has a very pretty nose of fresh tobacco leaf and green olive hints with stewed rhubarb, aniseed, dried red cherries, cranberry, black cherries, tea leaves, smoke, dusty earth and potpourri. Medium-bodied, it offers layer upon layer of savory and spicy fruits with amaro and orange peel accents, a silky texture of fine, grainy tannins and juicy acidity, finishing very long and layered. Wow!
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Antonio Galloni, Vinous
Antonio Galloni, Vinous
More reviews and scores
The 2013 Pinot Noir Loner R13-C is an extroverted wine with plenty of ripe, candied fruit to match its forward, racy personality. Proprietor Matthias Pippig gave the 2013 two years in oak, which contributes to the wine's sumptuous feel.
Medium ruby-purple in color, the 2013 Loner Pinot Noir R13-C John Sebastiano Vineyard gives up notes of black cherries and raspberry tart over a black earth, Ceylon tea and Indian spices-scented core with a faint waft of dried flowers. Medium-bodied, the palate delivers a good core of expressive black and red fruits, support by velvety tannins and seamless freshness, finishing long and earthy.
The 2013 Loner Pinot Noir R13-a, from John Sebastiano, is rich, deep and unctuous. Super-ripe red cherry, raspberry jam, plum, mocha, spice and hard candy are all fused together. Rich, sweet and layered in the glass, this is probably the single most flamboyant Pinot Noir I tasted this year in Santa Barbara. The 2013 was done with around 30% whole clusters and aged in French oak barrique.