Two Sisters Lindsay's Vineyard Pinot Noir 2013
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Clove-spiced pomegranate juice hits the nose first on this top-end bottling from the Foley family. It also offers some soy and sesame scents. A minerally line of pencil lead and black rocks coalesce the palate around savory, tangy flavors of tart cherry, incense, Earl Grey tea and orange rind.
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Two Sisters wines are named after founders’ Bill and Carol Foley’s daughters – Lindsay and Courtney. The wines come from the best blocks of Chardonnay and Pinot Noir from Lindsay's and Courtney's vineyards in the Sta. Rita Hills AVA. These limited-production bottlings feature heritage and heirloom clones chosen specifically for their character, flavor profile and compatibility with the terroir of each vineyard block. Grapes are hand-picked in the cool morning to preserve flavors and aromatics. The result of this care and drive for quality result in complex and elegant wines that embody the rarity of the Sta. Rita Hills.
Thin-skinned, finicky and temperamental, Pinot Noir is also one of the most rewarding grapes to grow and remains a labor of love for some of the greatest vignerons in Burgundy. Fairly adaptable but highly reflective of the environment in which it is grown, Pinot Noir prefers a cool climate and requires low yields to achieve high quality. Outside of France, outstanding examples come from in Oregon, California and throughout specific locations in wine-producing world. Somm Secret—André Tchelistcheff, California’s most influential post-Prohibition winemaker decidedly stayed away from the grape, claiming “God made Cabernet. The Devil made Pinot Noir.”
A superior source of California Chardonnay and Pinot Noir, Sta. Rita Hills is the coolest, westernmost sub-region of the larger Santa Ynez Valley appellation within Santa Barbara County. This relatively new AVA is unquestionably one to keep an eye on.
The climate of Sta. Rita Hills is a natural match for Chardonnay and Pinot noir, thanks to the crisp ocean breezes and well-drained, limestone-rich calcareous soil. Here, grapes ripen just enough, while retaining brisk acidity and harmonious balance.