2015 Cosa Obra Pinot Noir

2015 Cosa Obra Pinot Noir

Sangiacomo Vineyard, Sonoma Coast

91 PinotFile | 90 Purely Domestic Wine Report

$21.99
Retail Price
$32.00
Savings
31%



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VARIETAL: Pinot Noir

ALCOHOL: 14.20%

SIZE: 750ml

Ratings:

91 Points - PinotFile

90 Points - Purely Domestic Wine Report

Reviews:

"...aromas of dark cherry, spice, fertile earth and mesquite. Mid weight plus flavors of black cherry, blueberry-pomegranate and cherry cola are embellished with toasty oak in the background. Wellrounded, integrated tannins and texturally appealing with a soft and sleek mouthfeel..." - PinotFile

Why We're Drinking It:

Four reasons:

·       The 2015 vintage for Sonoma County Pinot Noir was rated 92 points or “Outstanding”  by the Wine Enthusiast and Wine Spectator alike.
·       From the PinotFile: “I would say that [Ken Humphrey] is another of the modern group of talented Pinot Noir winemakers who have learned by experience rather than through a formal enology education,” says the PinotFile.
·       Sangiacomo Vineyard is one of Sonoma County’s top sites for Pinot and one of the first single-vineyard designates for this cool-climate-loving grape. Three generations of sustainable farmers stand behind this awesome site, a place where ideal soil conditions and climate combine, making for heavenly Pinot Noir.
·    Sangiacomo Vineyard is designated as a sustainable site by Certified California Sustainable Winegrowing (CCSW).
This marks the second vintage of Cosa Obra for invino. Last year we took a gamble on this obscure winery after their 2014 Sangiacomo Pinot blew our Tasting Panel away. Another excellent vintage in the Sonoma Coast produced incredible fruit from Sangiacomo in 2015. “Wellrounded, integrated tannins and texturally appealing with a soft and sleek mouthfeel,” writes the PinotFile, which gives this Sonoma Coast Pinot a 91-point rating.
Winemaker Kent Humphrey polished his Pinot talents at Chasseur—one of the state’s top producers of cult Pinot Noir. His 2015 comes from the Pommard clone sourced from the cool-climate Sangiacomo Vineyard. Grapes were picked in the dark, just before dawn, ensuring optimum ripeness and still vibrant acidity in each and every berry. Aged in 100% French oak (⅓ new) and beautifully balanced between froward fruit characters of black cherry and Santa Rosa plum and exotic spice notes with a n earthy, long finish, this Pinot is made for wild salmon, duck or well seasoned poultry.

Tasting Notes:

Garnet color in the glass. The nose opens slowly over time revealing aromas of dark cherry, spice, and tobacco. A full mid palate with flavors of black cherry, blueberry-pomegranate and cherry cola, embellished with toasty oak in the background. Wellrounded, integrated tannins and texturally appealing with a soft and sleek mouthfeel. Those who favor a gorgeous Pinot Noir will love this wine.

The Story to Know:

Cosa Obra celebrates the artistic nature of winemaking by focusing on small vineyard parcels and blending the resulting lots to create wines of seduction, power and grace.

The name Cosa Obra is comprised of two words, Cosa meaning "thing" and Obra "a hand-crafted body of work". This is our thing, this is what we do, this is our hand-crafted body of work.

Wine is a living thing. It evolves and changes through time. In this way, nature tells the story through the soil, weather and time. High quality boutique wines require a hand-crafted approach and a team of artisans with a vision.

Owner Gregory Hayes, and Consulting Winemaker Kent Humphrey have come together to form a team with over two decades of experience in the wine industry and a passion for unique wines. Our winemaking goal is simple; make a small amount of exceptional wine from carefully selected artisan vineyards from Sonoma County and share them at a reasonable price.

Through these efforts Cosa Obra produces a Proprietary Red Blend and a Sauvignon Blanc crafted from grapes purchased from small growers in the Russian River Valley, Dry Creek Valley and Bennett Valley. Our limited production wines are released when they are ready to share and enjoy with friends & family. 

Certified California Sustainable Winegrowing (CCSW). The Sangiacomo Southern Sonoma Vineyard was first planted in 1974. The Sangiacomos set down roots in the loamy Sonoma soil more than 80 years ago. Respecting what has worked in the past. Implementing new viticultural practices to improve quality and preserve the environment. The Sangiacomo's are dedicated more than ever to producing Pinot Noirs of nuance and longevity.

The two weather conditions that describe the Carneros AVA is Windy and foggy. This cool appellation is situated on the northern edge of San Pablo Bay and experiences only moderate rain annually and very thin soils. Fog rolling in from the bay keeps the grapes cool in the strong summer sun—making this a prime growing area for cool-loving varieties such as Chardonnay and Pinot Noir.

The fruit we source is from a small Pommard block of Pinot Noir in the Carneros region just south of the town of Sonoma. Yields are maintained at lower levels for increased quality, ranging from 3 to 5 tons/acre. Fermentations go through malolactic fermentation for added complexity. The result is a generous mouthful of rich, complex Pinot Noir, with nice layering, finishing with delightful notes of spice.

Perfect Pairings:

Salmon, roasted chicken and pasta dishes.

Four reasons:

·       The 2015 vintage for Sonoma County Pinot Noir was rated 92 points or “Outstanding”  by the Wine Enthusiast and Wine Spectator alike.
·       From the PinotFile: “I would say that [Ken Humphrey] is another of the modern group of talented Pinot Noir winemakers who have learned by experience rather than through a formal enology education,” says the PinotFile.
·       Sangiacomo Vineyard is one of Sonoma County’s top sites for Pinot and one of the first single-vineyard designates for this cool-climate-loving grape. Three generations of sustainable farmers stand behind this awesome site, a place where ideal soil conditions and climate combine, making for heavenly Pinot Noir.
·    Sangiacomo Vineyard is designated as a sustainable site by Certified California Sustainable Winegrowing (CCSW).
This marks the second vintage of Cosa Obra for invino. Last year we took a gamble on this obscure winery after their 2014 Sangiacomo Pinot blew our Tasting Panel away. Another excellent vintage in the Sonoma Coast produced incredible fruit from Sangiacomo in 2015. “Wellrounded, integrated tannins and texturally appealing with a soft and sleek mouthfeel,” writes the PinotFile, which gives this Sonoma Coast Pinot a 91-point rating.
Winemaker Kent Humphrey polished his Pinot talents at Chasseur—one of the state’s top producers of cult Pinot Noir. His 2015 comes from the Pommard clone sourced from the cool-climate Sangiacomo Vineyard. Grapes were picked in the dark, just before dawn, ensuring optimum ripeness and still vibrant acidity in each and every berry. Aged in 100% French oak (⅓ new) and beautifully balanced between froward fruit characters of black cherry and Santa Rosa plum and exotic spice notes with a n earthy, long finish, this Pinot is made for wild salmon, duck or well seasoned poultry.

"...aromas of dark cherry, spice, fertile earth and mesquite. Mid weight plus flavors of black cherry, blueberry-pomegranate and cherry cola are embellished with toasty oak in the background. Wellrounded, integrated tannins and texturally appealing with a soft and sleek mouthfeel..." - PinotFile

91 Points - PinotFile

90 Points - Purely Domestic Wine Report

Garnet color in the glass. The nose opens slowly over time revealing aromas of dark cherry, spice, and tobacco. A full mid palate with flavors of black cherry, blueberry-pomegranate and cherry cola, embellished with toasty oak in the background. Wellrounded, integrated tannins and texturally appealing with a soft and sleek mouthfeel. Those who favor a gorgeous Pinot Noir will love this wine.

Cosa Obra celebrates the artistic nature of winemaking by focusing on small vineyard parcels and blending the resulting lots to create wines of seduction, power and grace.

The name Cosa Obra is comprised of two words, Cosa meaning "thing" and Obra "a hand-crafted body of work". This is our thing, this is what we do, this is our hand-crafted body of work.

Wine is a living thing. It evolves and changes through time. In this way, nature tells the story through the soil, weather and time. High quality boutique wines require a hand-crafted approach and a team of artisans with a vision.

Owner Gregory Hayes, and Consulting Winemaker Kent Humphrey have come together to form a team with over two decades of experience in the wine industry and a passion for unique wines. Our winemaking goal is simple; make a small amount of exceptional wine from carefully selected artisan vineyards from Sonoma County and share them at a reasonable price.

Through these efforts Cosa Obra produces a Proprietary Red Blend and a Sauvignon Blanc crafted from grapes purchased from small growers in the Russian River Valley, Dry Creek Valley and Bennett Valley. Our limited production wines are released when they are ready to share and enjoy with friends & family. 

Certified California Sustainable Winegrowing (CCSW). The Sangiacomo Southern Sonoma Vineyard was first planted in 1974. The Sangiacomos set down roots in the loamy Sonoma soil more than 80 years ago. Respecting what has worked in the past. Implementing new viticultural practices to improve quality and preserve the environment. The Sangiacomo's are dedicated more than ever to producing Pinot Noirs of nuance and longevity.

The two weather conditions that describe the Carneros AVA is Windy and foggy. This cool appellation is situated on the northern edge of San Pablo Bay and experiences only moderate rain annually and very thin soils. Fog rolling in from the bay keeps the grapes cool in the strong summer sun—making this a prime growing area for cool-loving varieties such as Chardonnay and Pinot Noir.

The fruit we source is from a small Pommard block of Pinot Noir in the Carneros region just south of the town of Sonoma. Yields are maintained at lower levels for increased quality, ranging from 3 to 5 tons/acre. Fermentations go through malolactic fermentation for added complexity. The result is a generous mouthful of rich, complex Pinot Noir, with nice layering, finishing with delightful notes of spice.

Salmon, roasted chicken and pasta dishes.