“Bien Nacido Vineyard”
Santa Maria Valley, California
Two acres of the two best clones of Nebbiolo, Lampia and Michet, were planted in the ‘Z Block’ at Bien Nacido Vineyard in 1994 under Jim Clendenen’s direction. The site is cool, breezy, and on a hillside where the soil is gravelly and shallow—all contributing to the intensity of the fruit. These plantings were originally part of Jim’s Italian varietal project called Il Podere.
The Nebbiolo is carefully picked and sorted in the vineyard at Bien Nacido. All the grapes are destemmed and fermented in 5-ton, open-top fermenters. The must is punched down at least twice daily and pressed at dryness. The wine is put in 500L puncheons, one-third new oak, and racked once a year. The “Bricco” Nebbiolo is then barrel for 48 months using 500 liter Hungarian oak puncheons. These larger barrels are better for long-term aging. After 4 years in barrel, the wine is very clear, due to low pH and substantial time in barrel. No filtering or fining is necessary at bottling.
93 points – Antonio Galloni’s Vinous
92 points - Wine Enthusiast