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2011 Suacci Vineyard Pinot Noir

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2011 Suacci Vineyard Pinot Noir

from 45.00

Winemaker Notes

The 2011 Suacci Vineyard is a wine for the cellar.  Upon opening,  it showcases scents of vanilla, spice and mushrooms. As the wine opens up hints of strawberries & forest floor emerge. On the palate, light tannins and bright acid give the wine incredible backbone. This is a nervy wine that can be held for at least three years before opening, or be sure and decant it for near term drinking.

Technical Notes

  • Appellation  |  Russian River Valley
  • Composition  |  Suacci Vineyard: Clones 115 & 777  
  • Barrel Time  |  14 months
  • Alcohol  |  13.2%
  • Cases Produced  |  125

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The Winery

Based in the small Russian River Valley town of Sebastopol, Suacci Carciere released its inaugural wines in 2006. These wines capture the owners’ commitment to showcasing small, artisan vineyards of the cool western Sonoma County wine growing region. Suacci Carciere wines offer broad fruit flavors, fresh, crisp structure, and notable depth, complexity and texture.

Bailarin Cellars acquired Suacci Carciere's 2012 inventory, including the Suacci Vineyard Pinot Noir, that our inaugural 2014 wine is based. All wine from 2014 forward will be under Bailarin Cellars brand, so get the Suacci Carciere wines before they are gone.

Fruit Source: Suacci Vineyard

Suacci Vineyard is a 6.5-acre vineyard planted on south facing slopes tucked away in the small, little-known Blucher Valley southwest of Sebastopol. An especially cool pocket of the region, there are short windows of heat in the midday, followed once again by the assertive ocean breezes that arrive like clockwork come 3:30pm. With low yields and tiny clusters, this vineyard produces Pinot Noir with intense, layered flavors and a firm acid backbone. 

Vintage Notes

2011 was another long and cool vintage much like 2010 but with better pace of ripening. Our yields were low in the vineyards, but vines were balanced. Luckily we averted disaster in the vineyards, by picking before the rains that basically put an end to the vintage in 2011. 

Winemaking Techniques

Harvested by hand on October 3rd and 12. At the winery, the grapes were hand sorted and gently destemmed or left as whole clusters. The grapes were then fermented in small vats with hand punchdowns conducted twice per day.  A blend of natural and cultured yeasts were used for fermentation. At dryness, the grapes were gently pressed directly into barrels.  The wine rested in French oak (40% new) for 14 months before bottling. The final blend is about 10% whole cluster.