# Saint Georges Pinot Noir (2022)

- **Producer:** Birichino
- **Colour:** red
- **Type:** still
- **Grapes:** Pinot Noir
- **Region:** California, United States
- **Style:** Natural
- **Alcohol:** 13.5%
- **Contains sulphites:** No
- **When to drink:** Now or Later
- **Serving temperature:** 16–16 °C
- **Aromas & flavours:** red cherry, blossom, rose, strawberry, raspberry, cranberry, mushroom, dried fruit, earth

## About this wine

The Birichino Saint Georges Pinot Noir 2022 is a red wine from California's Central Coast, produced by Birichino. It is named in homage to George Besson, a long-time collaborator, and features fruit from the Besson Vineyard, one of the region's oldest organically managed sites. The vineyard, established in the early 1900s, is located at the southern reaches of the Santa Cruz Mountains and is planted with Pinot Noir cuttings from Josh Jensen of Calera. The wine also includes fruit from two sites in the Gabilan Range within the Chalone AVA. Birichino's winemaking philosophy centers on minimal intervention, aiming to create wines with a balance of perfume, finesse, and purity. The name 'Birichino' itself translates to 'naughty' in Italian, hinting at the winery's approach. The 2022 vintage experienced frost damage, leading to some fruit sourcing from nearby blocks.

## Interesting facts

- Named in honor of George Besson, a vineyard partner of over 20 years.
- Birichino means 'naughty' in Italian, reflecting the winery's playful spirit.
- Vineyard cuttings were sourced from Josh Jensen of Calera, a pioneer in California Pinot Noir.
- Bottled without filtration, preserving the wine's natural character.

## Food pairing

The wine's vibrant acidity and medium tannins complement the richness of proteins and fats, while its red fruit notes and subtle herbal undertones create harmonious pairings with earthy mushrooms and savory herbs.

## Wine making process

The Birichino Saint Georges Pinot Noir 2022 is produced from 100% Pinot Noir grapes. Fermentation is initiated spontaneously with native yeasts, and approximately one-third of the grape stems are included in the fermentation vessel. Following fermentation, the wine undergoes an extended maceration and maturation period of 10 months, primarily in neutral barrels or old wood. This process is designed to avoid new oak influence and to allow the wine's inherent character to develop. The wine is bottled without filtration in late summer. The vineyards are managed organically.