94 Insider Points
This is an absolutely stunning bottle of Pinot Noir, from one of the great Sonoma Coast vineyards, you’ll be hard pressed to find another bottle of Sangiacomo Pinot at this price. Aromas of fresh red fruit, bramble and gentle brown spices waft from the glass, leading to a palate of sweet berries and a wonderfully balanced cranberry acidity. Elegance is the best word to summarize this delicious and graceful wine, enjoy now through 2018. - DZ June, 2015
a mixtures of clones 115 and Pommard
10 months in 30% new French oak from Francois Freres
This says it all:
An "absolutely stunning bottle of Pinot Noir, from one of the great Sonoma Coast vineyards, you’ll be hard pressed to find another bottle of Sangiacomo Pinot at this price. Aromas of fresh red fruit, bramble and gentle brown spices waft from the glass, leading to a palate of sweet berries and a wonderfully balanced cranberry acidity. Elegance is the best word to summarize this delicious and graceful wine, enjoy now through 2018."
A hard-to-get allocation sourced for Premier Members, this wine is only made better knowing 100% of the profits of this wine go to charity; a seriously awesome Uncork & Support™ bottling. Fruit-forward, with gorgeous raspberry fruit, cola spice and sassafras on the nose, the 2012 Bruliam Sangiacomo Pinot Noir, Sonoma Coast is easy-drinking on the palate, with sweet pure fruit, fine grained tannins and a smooth finish with red currant, cranberry and spice.
Winemaker Kerith Overstreet cherry-picks fruit for her wines from top Sonoma County vineyards, thanks to her persistence, patience and policy of seeking nothing but the very best. She left her career as a surgical pathologist in 2007 and started out making just one barrel wine in 2008, and has grown the production significantly since then. Celebrating her good fortune to be working in a job she truly loves, and in order to repay Karma, Kerith donates an incredible 100% of profits to charity. As she says: “If you’re lucky enough to live your dream, it’s most satisfying when everyone shares the harvest.”
Things to Know:
Renowned Sangiacomo Vineyard is lovingly (and sustainably) farmed by Mike and Steve Sangiacomo and family in Sonoma county. Located at the base of Sonoma Mountain in a spot where the fog and cool coastal air tends to pool, the site enjoys a cool microclimate and also boasts excellent free-draining soils. Well known for its excellent Pinot Noir, the grapes are in demand for vineyard designate bottlings by such noted wineries as Acacia, Athair, La Follette, Misha, Neyers, Sojourn cellars and many more.
Bruliam was named for Kerith Overstreet’s three kids: Bruno, Lily and Amelia.
The 2012 Bruliam Sangiacomo Pinot Noir, Sonoma Coast was all hand harvested, and destemmed prior to a five day cold soak. Kerith used a combination of Pommard and Dijon 115 clones, and started their ferments separately, then blended to complete fermentation with Williams Selyem yeast. The wine was pressed into French barrel (30% new) for MLF and ten months of ageing.
From the outstanding 2012 vintage, the highly rated year that has produced high quality Pinot Noirs in northern California with great body, balance and wonderful fruit.
Vibrant red fruit with juicy cranberry, watermelon Jolly Rancher candy, and sweet summer raspberries provides smooth and easy drinking. Sarsaparilla, rich sandalwood and cola round out the low notes. This wine has developed lovely mid palate weight and fine grain tannins. Drink 2014-2020.
2012 will go down in history as the “perfect growing season.” After two years of relatively cool summers and low yields, 2012 is notable for a robust and perfectly ripe crop. We took 1.5170 tons of Sangicaomo fruit, with around 1 ton of clone Pommard and ½ ton of clone 115.
The fruit for our 2012 Sangicaomo Vineyard Pinot Noir was hand harvested on October 8, 2012. The grapes were hand-sorted and de-stemmed to 100% whole berry the same day. Our allocation was 1.5170 tons split between clone Dijon 115 and clone Pommard. The truck sample yielded the following measurements:
TA: 6.25 g/L
Bruliam pinots follow a 5-day cold soak protocol. On October 12,2012, I inoculated the must with RC212. Minor acid and water additions corrected for natural sugar absorption. The small ½ ton lot of clone 115 was fermented with a submerged cap. The clone 115 lot was drained and pressed 10/22/12. The two clones were combined and fermentation completed with Williams Selyem yeast. The dry wine was barreled down on 10/31/12. I inoculated for secondary fermentation in barrel using Oenococcus Oeni Viniflora CH16. Secondary fermentation was complete by January 13, 2012.
The wine was aged for 10 months in 30% new French oak from Francois Freres. The remaining oak is seasoned French wood.
Our small allocation of Sangiacomo Vineyard pinot noir is a mixtures of clones 115 and Pommard.
Wine with a Conscience, Wine with Heart, Wine with Character. At Bruliam Wines our passion for wine and family imbues everything we do. Every bottle is a tribute to our life long crazy love affair with wine and each other. We think that wine is elemental- elemental to a day well savored and a life well lived. Founded in 2008, Bruliam Wines is a boutique producer of ultra-premium, single vineyard wines. Bruliam sources fruit from California’s finest vineyards, selecting only low-yield, hand harvested, and hand sorted grapes that fully express the terroir of each unique growing region. While we are always grateful for critical acclaim and commercial success, Bruliam Wines is at its core, a pursuit of passion. We know we’re lucky to realize our dream and founded Bruliam with the mandate to donate 100% of our profits to charitable causes. Since our inception, Bruliam has donated to over 45 different national and local charities. More importantly, we didn’t select those recipients ourselves. Each organization was selected by our most ardent fans and supporters, affectionately dubbed “The Bruliam Brigade.”
Read more about the winery here
Pair with risotto, salmon, mushroom and brie flatbread, or even turkey burgers on the grill.