The creation of a Pinot Noir vineyard in the eastern part of Stara Planina by Santa Sarah Wine Estate was a deliberate decision, made after an extensive search for a suitable location with the right climate and soil. The specific slope, soil layers, drainage, altitude, and microclimate of the vineyard were all taken into consideration in the selection process. The planting material for this vineyard was carefully chosen from special masal selections of Pinot Noir from France, ensuring the highest possible quality of the grapevines. As soon as Iwailo set foot on this terrain, he knew that he would create a Pinot Noir that would capture the essence of the land and be true to its authentic, noble, and unpretentious character. In 2021, Santa Sarah Wine Estate realized this vision with the creation of their first Pinot Noir from this vineyard, coinciding with the birth of Iwailo's granddaughter, Gaia. The timing of these events seemed almost serendipitous, the wine was destined to bear this name and begin a new challenge for the Santa Sarah team. Kalina Dyankova, who cares for the vineyard, also crafted the wine itself. The careful selection of the Pinot Noir grapes, along with the winemaking process, ensured that the wine reflects the unique character of the vineyard and its terroir.
Alcohol by volume, %
14.50
Total acidity, g/l
5.00
Residual sugar, g/l
2.80
Bottle sizes available
750ml x 1800
Closure type
DIAM5
Bottling
2023
Serving temperature
14 °C / 57 °F
Vinification
The first step, cold maceration, is carried out at a temperature of 8°C in wooden vats made of French, German, and Austrian oak with a capacity of 3500 kg, as well as stainless steel vats with a capacity of 4200 kg. This process lasts for 7 days and helps to extract color and flavor compounds from the grapes. After the cold maceration, the grapes are fermented for 3 weeks in both wooden and stainless steel vessels. During this time, the "cap" of grape skins and solids that forms on top of the fermenting juice is “punched down” and “pumped over” daily. Following the fermentation, the grapes are subjected to a period of maceration at 29°C for 2 days. The final step in the winemaking process is malolactic fermentation, which takes place in 225 liters oak barrels for a period of 4 weeks.
Ageing
The wine is aged for a total of 12 months in French oak barrels - 10% are new and 90% have been previously used. Following the barrel ageing, the wine is then aged for an additional 4 months in stainless steel vessels.
Tasting notes
Light garnet-red color. On the nose there is a bottle development with notes of tea, autumn leaves, moss and dried red berries. On the palate, this wine is voluptuously medium body with well-preserved fruity freshness and a sweet, spicy finish.
Food pairing
Pairs well with rabbit and duck meat, all kinds of cheeses, salmon, tuna and other seafood delicacies, mushrooms and pasta. It can also be consumed on its own. Its structure and complexity can be appreciated on their own, without the need for food pairings.