Vino Noceto 2 and 2 (4)
Tuesday, November 27, 2012
That’s right, we said it. If you’re eating “pork spiedini” you might as well be eating unicorn steak or fairy kabobs. We’re committing to what we believe: the only time a pork dish should end in a vowel is “barbeque” and MOST OF THE TIME THAT SHOULD END IN Q!
But if you’re convinced this “pork spiedini” is for real, go on. Buy the 2008 Riserva Noceto Sangiovese 2-Pack. It’s a Gold Medal winner from the California State Fair and it tastes lovely, like cherry-berry with oak and spice. It’ll also come with a buddy, a 2009 Noceto Sangiovese 2-Pack. It’s good with food as well, thanks to those hints of peppery spice … but it’s good with REAL food, like the kind of thing PEOPLE would eat! Not some imaginary “pork spiedini” nonsense.
Like, if they were going to just make up a food, couldn’t they make it sound believable?
Total MSRP: $ 98.85
2008 Riserva Noceto Sangiovese, Shenandoah Valley, California 750ml 2-Pack
- Alcohol 14.5%
- pH 3.24
- Total Acidity .78 gms/100 ml
- Residual Sugar <.25%
- Released August 2011
- 750 cases produced
- Picked: Sept. 8 to Oct. 18, 2009
- Bottled: February, 2011
- Alcohol: 14.3%
- pH: 3.67
- Total Acidity: .73 gms/100 ml
- Residual Sugar: <.25%
- Released: October 2011
The 2009 vintage is Noceto’s 20th vintage release. Grapes were sourced from 14 separate lots of six different clonal selections. Each lot was harvested and fermented separately, then later selectively blended. The resulting blend is 100% Sangiovese and consists of 51% estate grapes, 35% from neighboring Amador County vineyards, and 14% from the Gemilli Vineyard near Hollister. Upon harvesting, the Sangiovese fruit was cold-soaked and then fermented at 90o F in stainless steel for 7-10 days to preserve the bright varietal character. It was then aged 15 months in French oak 130-gallon puncheons and 60-gallon French and American oak barrels to soften the youthful tannins and gently age the wine.
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