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AP Vin Clos Pepe Vineyard Pinot Noir 2013

ID No: 442298
Our Price: $60.00 $40.00
 $40.00 
 Wine Advocate: 93
Country:United States
Region:California
Grape Type:Pinot Noir
Winery:A.P. Vin
Organic:Yes
Product Description

Bright and vibrant, sweet gorgeous texture layered with black cherry, blueberry and earthy Christmas spice surrounded by big, bold fruit and focused oak. Supple and delicious with a long, lingering finish.

The fruit is picked in the early morning hours to retain acidity, 100% destemmed and left to cold soak for four to five days. A light pigeage followed by a one-time racking to barrel is all there is to this one.

Aged in a combination of new and older French oak barrels for 11 months. 
Bottled unfined and unfiltered in August 2014.

 


Review:

Also brilliant, Andrew's 2013 Pinot Noir Clos Pepe Vineyard shows the classic spice, dried flowers and exotic qualities of the vineyard, and backs that up with a medium-bodied, textured and seamless feel on the palate. The texture here is superb, and it builds nicely in the glass, with excellent depth and concentration. It should be as good, if not better, than the 2012, and have a decade of longevity. Wine Advocate 92-94 Points

Winery: A.P. Vin

Founded in 2003, A.P. VIN crafts small-lot Pinot Noirs from some of the finest vineyard sites in California. Founder/Winemaker Andrew Vingiello partners with passionate grower families and is dedicated to crafting delicious wines made in very limited production that showcase the very best in new world California Pinot Noir.

Date Founded: 2003
Owner: Andrew P. Vingiello.
Winery Philosophy: A.P. VIN is dedicated to crafting delicious wines made in very limited production that showcase the very best in new world California Pinot Noir.

A.P. VIN was established in 2003 to fulfill the dream of its owner, Andrew P. Vingiello. After taking his first sip of artisinal California pinot noir he set out to learn as much as he could about this unique style of bold, complex wine. In 2003 Andrew worked his first wine harvest and found that his passion for handcrafted wine extended beyond just consuming it. Andrew created the very first vintage of A.P. VIN in 2003 from Garys' Vineyard. While only 150 cases were produced, it was enough to win the acclaim of well-known publications. The name A.P. VIN originates from Andrew's name (Andrew P. Vingiello) and the logo represents his signature on each bottle produced.
While managing to keep his day job during production of the first few vintages of A.P. VIN, it was in 2005 that Andrew decided to fully dedicate himself and his career to his passion for creating unique wines. Shortly thereafter, Andrew moved his production and winemaking from Lompoc to San Francisco, where he could tend to the wines closer to his home.
Today, A.P. VIN produces approximately 2,000 cases of vineyard-designate pinot noir and is focused on making wines of the highest quality, which Andrew believes starts in the vineyard. From the vineyard and row locations to the farming style of each grower, every element adds nuances and subtleties that result in a superior wine.


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Organic/Free Shipping


Pago de Carraovejas Reserva 2014

This wine will ship around Nov 28th


Made from 78% Tempranillo, 15% Cabernet Sauvignon and 7% Merlot, aged in French oak barrels for 12 months, this is an elegant medium to full-bodied wine with ripe red fruits, sweet spices combined with toasty notes. The tannins provide texture and roundness and the finish is long and intense.

The 2014 vintage was marked by a very early start to the cycle. In April, the vineyards at Pago de Carraovejas already showed signs of activity, which is highly unusual. It was a very hot spring leading into a summer that was cooler than usual and enhanced by an unbeatable end to the cycle with a September that was more like summer than Autumn. The slow, careful grape-picking began on 26 September and ended on 18 October with the picking of the Cabernet Sauvignon. The rain around the time of the grape-picking lengthened the process but the quality and health parameters remained intact for such a peculiar—as regards weather—and promising vintage due to its quality.

We make our Reserva using selected grapes from vineyards with a greater potential for performance, in other words, with a fruit concentration and, at the same time, appropriate levels of acidity and firm, ripe tannins. Our process respects the fruit and we work slowly and meticulously: we pick our grapes by hand and we transport them in crates. Depending on the plot of land they come from and the time they arrive at the winery, the grape may be put into cold rooms to prevent oxidation and preserve their aroma.
We then perform a second selection process at the winery, rejecting any grapes that do not meet our criteria, using a selection table. The grapes are brought into the cellar and are allowed to settle naturally.
The vats are filled slowly and gently. Depending on the characteristics that we detect during the tasting, we ferment the grapes in stainless steel vats or French oak.
For this fermentation, we use our own yeast, from our vineyard and is isolated by our team. This concept is partially responsible for the character of Carraovejas. During fermentation, a relatively low temperature is maintained, using dry ice if necessary. After the alcoholic fermentation, the undergo spontaneous malolactic fermentation, which takes place in stainless steel or oak, depending on the characteristics of the wines. The barrel ageing is marked by respect for the character of the wine. Most of it was aged in extra-fine-grain, French oak barrels for a minimum of 12 months – the time it remains in the cellar before being put on the market, bottled and sealed with selected natural cork.

A great match with red meat, game, pastas, ham and hard cheeses.


Review:

"Plenty of creamy baking spice aromas, with coal smoke, dried plums and cherries manifesting in a really brooding nose. The palate has impressive focus and just the right amount of generous flesh. Will age well, ready now."
- James Suckling (July 2017), 92 pts

 92 Points