Domaine Nico La Savante

La Savante bottle image

Wine Description

La Savante or "The Scholar" in the feminine, pays homage to the scholarly women, who can be feminine and serious at the same time, like this wine.  

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Acclaim
“The 2021 Pinot Noir Le Paradis comes from a high-altitude vineyard in Gualtallary, Uco Valley, planted at 4,900 feet above sea level and was aged for sixteen months in thirty percent new French oak barrels. Ruby red in the glass. The nose delivers sweet and sour cherry, rose petal, damp earth and sage aromas over faint layers of oak. It has a lean, dry profile and a textured, chalky mouthfeel. A touch of salinity enhances the wine's refreshing character, resulting in a vibrant, enduring finish. The 2021 is a delicate cool-climate wine from a cool year.”
— Vinous, Sep 2023
“The 2021 La Savante Pinot Noir was produced with grapes from a plot in Adrianna Vineyard in Gualtallary at some 1,450 meters in altitude, a pure limestone plot between two small hills that is shadowed in the afternoon (similar to that from White Bones); so, it's a cooler place that delivers moderate alcohol (13%) and very good freshness (it has a pH of 3.42). It's varietal, aromatic and very clean, with good precision and a fine thread in the palate.”
— Wine Advocate, Nov 2022
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Vineyard & Production Info
Vineyard name
Gualtallary, Tupungato
Vineyard size
4 acres
Soil composition
Gravel and Clay-Loam
Elevation:
5,794 feet
First vintage of this wine:
2017
Bottles produced of this wine:
5,223
Average Vine Age:
9 Years
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Winemaking & Aging
Varietal composition:
100% Pinot Noir
Fermentation container:
Stainless-Steel
Fermentation temperature:
Max 26 Celsius °F
Malolactic fermentation:
In barrel
Type of oak:
French Oak
Length of aging before bottling:
18 Months
Age of Aging Container:
20% New 80% Second use
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Analytical Data
pH level:
3.42
Acidity:
5.69 g/L
Alcohol:
13 %
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Wine Production

Clone 115 was fermented with 20% whole clusters and indigenous yeast in Oak roll-fermentor of 600L and close 777 was fermented with 50% whole clusters and indigenous yeast in small stainless-steel tanks of 500L.  Punch-down extraction was done by hand.  7-10 days of maceration with malolactic fermentation in the barrel.  

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About the Vineyard

In both La Savante and Histoire d'A we use whole clusters during fermentation to highlight the texture and graininess of the wines.  La Savante has greater minerality with spicy red fruits.