Our goal is to allow the wine to develop its own depth and distinctive characteristics. Three days "cold-soaked," gentle punch-downs, fermented at cool temperatures with native yeasts, and eight months of aging in French oak barrels develops a rounder, creamier texture in the wine. The 2010 Santa Barbara County Pinot Noir has a balanced, ripe aroma profile of juicy, cranberry-raspberry fruit, highlighted by a touch of earthiness. The soft, textured palate of inviting bright cherry is layered with flavors of rhubarb, smoke, forest floor and spice. This Pinot has excellent structure and a full finish.
FOOD & WINE PAIRING Try this Pinot Noir paired with poached salmon in cream sauce, pork with mushrooms or roasted Cornish game hen.