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Buy Santa Rita Pinot Noir 120 750ml for less at Wine Chateau SKU: 1844331
Santa Rita Pinot Noir 120
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Santa Rita Santa Rita Pinot Noir 120 2012
Santa Rita Pinot Noir 120 is an intensive red violet wine, on the nose red and black fruit are dominant with a touch of spice, distinctive of this variety intermingled with aromas of vanilla, clove and tobacco from wood. On the palate it is well-rounded, with sweet, elegant tannins that remain strong providing a juicy, fresh lingering finish.
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boats4 Image
boats4 - Joined 2/9/2013

Another winner form Santa Rita. Simple and easy to drink with everyday snacks and dinner. Can't beat the price.

3/15/2014 at 7:54 AM ThumbsUp ImageThumbsUp Down
likes, dislikes

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LOU - Joined 4/1/2014

This wine was mostly affordable.
It was drinkable, but seemed a bit 'thin',
lacking the rich depth I was expecting from a Pino.

4/16/2014 at 9:07 AM ThumbsUp ImageThumbsUp Down
likes, dislikes
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Jim Sandlin - Joined 12/2/2013

I liked this wine and found it very good. I have enjoyed drinking it and may order a case in the future.

1/10/2014 at 9:50 AM ThumbsUp ImageThumbsUp Down
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THEODORE - Joined 5/2/2007

I found this to be very drinkable and ordered another case. Good value here. WC's description is accurate.

1/7/2014 at 9:39 AM ThumbsUp ImageThumbsUp Down
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Notes on the Santa Rita Pinot Noir 120 750ML 2012

Wine Maker Notes The Cordillera de la Costa allows marine breezes to enter the valley that has great influence on lowering temperatures at dusk, an especially important effect on the period of maturation. The valley has a very dry and warm climate with rainy summers and winters (annually rainfall of 595 mm). During summer, south and southwesterly winds cause low nighttime temperatures with great daily thermal oscillation. The thermal condition is sub-humid with an average annual temperature of 14.9 ºC (57ºF). The soil is of volcanic origin of granite rocks from geological formations such as glaciers, volcanic eruptions and local chemical reactions. It has clayish, loam-clayish and sandy soils of different depths that vary between 30 and 70cm.

Technical Notes Manual harvest during the months of April and May. Grapes are de-stemmed, crushed and macerated in cold for 5 days to achieve its maximum color extraction and to avoid excessive tannin extraction. Fermentation takes place at temperatures between 24 and 28°C depending on each lot and zone. 10% wood was used during the fermentation process to increase color fixation and to stabilize wines. After alcoholic fermentation, 20% of the wine was aged in French oak for 8 months for sweetening and complexity.

Food Pairing An ideal match for pastas, shellfish, tuna and pork.

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