The Paoloni Estate
- Paoloni is a family owned boutique production winery that sits on some of the best land on the northern side of the valley.
- Paolo lives at his vineyard site where he takes great pride in farming close to the earth, organic is just a starting point.
- All wines are made from his estate vineyards, which were planted in succession by Paolo Paoloni himself beginning in 1998. His vineyard sites are more sloped and rolling than most, as well as at a higher elevation than the majority of the valley. His higher elevation sites contain more granite in the soil which results in a higher minerality and less of the saline presence that some of the lower elevation vineyard sites in Valle de Guadalupe occasionally contain.
- Paolo's technique mirrors an old school Italian approach to wine making, which results in a wine with fresh minerality and complex wonderfully nuanced floral aromas.
Total production: 9 wines, 10,000 cases
2013 Nebbiolo - Paoloni
Tasting Notes and Drinking Window:
There are many reasons why there is so much talk about the Nebbiolos from Valle de Guadalupe, and this wine is one of them. Another of the premium wines from Paolo's lineup, this 2012 will enter into it's premium drinking window 5 years after release and drink well for 10-15 years. The expression of Nebbiolo that one finds here is more akin to the place considered to be the origin of the grape in the mountains of the Boca region of Italy than the piedmont megastar denominations of Barolo and Barbaresco. Here one finds the deeper, darker, juicer expression of Nebbiolo that is at once more accessible and yet equally intent on delivering its best show if you can be patient and let it age a few years before opening. Full-bodied and displaying a mountain of complexity, if you drink this now give it a full hour decant beforehand.
500 cases made
Drinking window: Now (1 hr decant) - 10-15 years
Paolo Paoloni - Italian born, now a Mexican citizen
Valle de Guadalupe - Estate vineyards located approximately 10 miles from the Pacific on the northwest valley wall at an elevation of 1,000 ft. 20+ year old vines that are direct rooted which makes them less vigorous and their fruit more concentrated. Soil is decomposed granite and red clay.
Fermented over 3 weeks in stainless steel tanks then racked into 1st use French oak barrels and aged for 15 months.