The Santa Barbara County Pinot Noir is made entirely from estate fruit from our three Santa Rita Hills vineyards. This wine spends about 10 months in French oak barrels (25% new) and is not filtered. Fruit forward with a long, complex finish, it works well with most cuisines. This wine compares favorably with domestic Pinot Noirs and Burgundys at twice the price. Our estate Pinot Noir never disappoints.
Wonderfuly intensity and vibrancy of flavor, with a core of dusty blackberry and blueberry fruit that's supported by firm acidity and a chewy, minerally quality. Firmly tannic, too, so it's best to decant. Drink now through 2007.