2018 Sangiacomo Carneros

Tasting Notes 2018 Zesty notes of lime, kumquats and A cold off-season with plentiful rainfall green pineapple, with powdered lily led into a warmer spring. Slightly aromas. On the palate this is delayed bud break led to a mild, slow- energetic from the start with tangy ripening summer with no major heat citrus, white peach and cloves. spikes, providing near ideal ripening conditions through to . harvest: With little pressure The Sangiacomo family have been due to weather, we farming in Sonoma for over 100 years, were able to spread and we’ve been making with our harvest over a 30 them for nearly 40. Well known for day period. their attention to detail, the result is a complex and vibrant Chardonnay. : Carneros After night harvesting, the Chardonnay fruit arrives at Saintsbury within the clones: Robert Young, hour of its pick. The clusters are sorted Catarina, Old Wente, and transferred directly to a gentle, Dijon, 95, 809, 548 whole cluster press. The settled juice then goes to barrel for fermentation. : The Sangiacomo During its 8 months in French vineyards are found in barrels, we employ bâtonnage to ensure western Carneros, a complex and well-balanced wine. known for their loam aging: 8 months in 10% new and clay soils and a French oak barrels. mixture of flat land and rolling hillsides, which alcohol: 13.5% has the reliable marine fog that rolls in most production: 3,484 cases every evening and burns off mid-morning. retail: $30

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