Jacuzzi Family Vineyards
2010 Sonoma County Nebbiolo
California: Sonoma County
Today’s Jacuzzi Family Vineyards 2010 Sonoma County Nebbiolo marks a welcome return to one of our favorite Sonoma County vintners. Jacuzzi consistently produces wine of exceptional quality, and today’s offering is certainly no different.
Today’s wine is a distinctive Cali twist on a grape that’s most typically grown in the Piedmont region of Italy. More Zin-like than your classic Nebbiolo, today’s wine features deep flavors of red fruit, dry summer earth, and toasty baking spices.
At only $22.99, this is one reasonably priced Italian. Check out this video of winemaker Charlie Tsegeletos discussing his 2010 Nebbiolo:
A beautiful baked dark cherry in color.
Dense, compacted red fruit notes slowly emerge from the glass, with aromas that are very similar to those of a Primitivo. Baked dark cherry, red raspberry, and mulberry are joined by sweet tobacco leaf, warm brown baking spices, and a faint echo of cherry cola.
The flavor profile is very similar to the nose, with dense, reduced notes of red fruit greeting you initially. These flavors are quickly trailed by hints of a summer berry bramble, dried cranberry, cherry European licorice, lightly roasted coffee bean, and black peppercorn.
Medium bodied and flavor packed, today’s wine has a lingering finish highlighted by grippy tannins that leave a pleasant slightly drying sensation along the edges of the palate.
A creamy risotto of wild mushrooms, saffron, and prosciutto.
What the Winery Says
Grown primarily in the Piedmonte region of Italy, Nebbiolo is often expressed as Barolo and Barbaresco. Grapes for this wine come from our Carneros estate, Sonoma Coast and Oakley vineyards. The Sonoma Coast and Carneros vineyards are blanketed with morning fog and experience a long, cool growing season. Soils are well-drained Franciscan clay-loam. The Oakley vineyard is planted in sand-soil along the delta of the San Joaquin and Sacramento Rivers. Warm days and cool nights produce robust, intensely-flavored fruit.
- Charlie Tsegeletos
- Sonoma Coast
- Fruit Variety
- 100% Nebbiolo
- 8 months in American oak
About the Winery
Jacuzzi Family Vineyards owns and farms grapes at its estate in Sonoma-Carneros and the Sonoma Coast appellation, specifically the Petaluma Gap. The fog and nearness of the Pacific Ocean make it a cool region II area - on par with Santa Cruz, CA and Reims, France. Here, the grapes enjoy a cooler climate in the scolding summer and are protected against temperamental frost in the winter. With more than twice the annual rainfall of an inland appellation, the grapes demand longer hang-time to ripen, and although the yields are smaller than a more controllable inland appellation, the concentration and structure of the grapes are exceptional. The vineyards are planted to Chardonnay, Pinot Noir, Merlot, Pinot Grigio and Sangiovese along with premium Italian olives.
Winemaker Charlie Tsegeletos
Charlie Tsegeletos (pronounced Seg-uh-let-ose) was raised in northern California by Italian and Greek parents. Growing up, his family always had a bottle of wine on the table. He inherited his interest in wine from his great grandfather, Giuppe Guidotti, who in the 1930s grew grapes and made wine in the Guerneville area of Sonoma County, California.
In 1979, Tsegeletos earned his degree in agricultural science and management/plant science from the UC Davis . He launched his winemaking career in 1980 at the age of 24 as an apprentice for Pendleton Winery. In 1981, he joined **Hacienda Wine Cellars as assistant winemaker and in 1984 assumed the role of winemaker at D’Agostini Winery. Charlie joined Glen Ellen Winery in 1987 as senior director of winemaking back when it was owned by the Benzigers. There, he crafted his blending skills and the effects these skills had on wine.
A professional wine judge as well as president of the board of directors for the Sonoma Valley Vintners and Growers Association, Charlie lets the grapes guide his style of winemaking. He works closely with vineyard managers to ensure that varietals are planted in locations that will provide optimal acid and sugar levels and express true varietal characteristics. He then shepherds the wine toward his chosen style. His red wines are big and dark with lots of fruit concentration and delicate oak nuances; white wines are bright and fresh.
Jacuzzi Family Vineyards owns and farms grapes at its estate in Sonoma-Carneros and the Sonoma Coast appellation, specifically the Petaluma Gap.
Carneros stretches across the cool southern extremities of both Sonoma and Napa counties while it touches the historic flatlands north of San Pablo Bay. Jacuzzi Family Vineyards sits on 190 acres at Arnold Drive in Sonoma-Carneros.
Pacific fog and coastal wind are what sets this appellation apart. In the hot afternoons, bay winds glide over the vineyards, mitigating the blistering California heat. The vines are planted in volcanic soil and adobe clay. This area is best known for producing outstanding Chardonnay and Pinot Noir. It’s also been a great growing region for our Barbera and Sangiovese.
The Petaluma Gap, located in the Sonoma Coast AVA, is a region of extreme viticulture potential. This is the largest appellation in Sonoma County measuring 750 square miles.
The fog and nearness of the Pacific Ocean make it a cool region II area - on par with Santa Cruz, California and Reims, France. Here, the grapes enjoy a cooler climate in the hot summer and are protected against temperamental frost in the winter.
With more than twice the annual rainfall of an inland appellation, the grapes demand longer hang-time to ripen, and although the yields are smaller than a more controllable inland appellation, the concentration and structure of the grapes are exceptional. The vineyards are planted to Chardonnay, Pinot Noir, Merlot, Pinot Grigio and Sangiovese.
Sustainable Farming Practices
In an effort to raise the bar on responsible farming practices, Jacuzzi Family Vineyards farms the “Green String” way; naturally and sustainably. We do not use pesticides, petroleum-based fertilizers or herbicides… rather we challenged conventions and created our own system to produce healthy vineyards.
In efforts to further the nourishment of our vineyards, we developed a “cinder-cone” grinding operation using volcanic rock from our property. Ground-up oyster shells are also used to provide calcium to the soil.
We do not disc our vineyards. Instead we employ a cover crop system, which consists of grains and nitrogen-fixing plants which produce carbon-containing organic matter and nitrogen to soften the soil bed. Crops are grazed down after bud breaks.
It is integral to the strength of the vines and the overall production that unwanted plants be controlled. We employ sheep to “weed” our vineyards and pull any remaining weeds by hand. We also use beneficial insects, such as predator mites, to help remove unwanted pests.