FROM THE WINEMAKER: BENJAMIN SILVER
I started sourcing Nebbiolo from Rancho Don Miguel Vineyard in Los Alamos in 2000. At that point, the vineyard was already 15-17 years old. It was planted or grafted from cuttings sourced in northern Italy by Joe Carrari, and had recently been bought by Louis Lucas.
Due to Nebbiolo’s grapes thin skins, the fruit clusters have the tendency to get sunburnt if exposed to the hot summer sun. They need to be protected by the vine’s leaf canopy & then exposed and encouraged to ripen in the Fall. Nebbiolo is known to ripen late season, under foggy skies, which is where it gets its name. The word fog in Italian is “Nebbia”.
General style of vintage: Most of the 2016 wines are fleshy, with upfront rich fruit and good structure. They can be enjoyed from release and will age pretty well. The 2016 Nebbiolo is lighter and less rich and fleshy, more bright & floral, with good acidity and integrated tannin, but it depends a lot on which glassware you use.
Aromas: The 2016 has a nose of red licorice spice, tar, nutmeg, menthol, & a lifted sweetness. Almost freshly cut sawdust.
Body: Silky smooth red fruits with their bright acidity. It’s more elegant and pretty than broadly structured., hence more feminine like a Barbaresco. Great balance & easy drinking with many foods, especially your favorite charcuterie platter. Will age very well & get more &more silky smooth.
Cellar: Drink now until 2028+
Date Bottled: Bottled May 21, 2021
EtOH: 13.6% by vol
Case Production: 145cases
Santa Barbara County
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