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Date Printed: 11/25/2014
Sea Smoke Cellars Botella Pinot Noir 2002
Sea Smoke Cellars Botella Pinot Noir 2002
(search item no. 76816)
collectible wine

Wine Spectator rating: 91 points
The Wine Advocate rating: 91 points
PRICE ON 11/25/2014: $135.00

ratings pedigree (past vintages):
2006 The Wine Advocate rating: 90 points
2006 International Wine Cellar rating: 90 points
2005 Wine Spectator rating: 91 points
2005 Wine Enthusiast rating: 90 points
2003 The Wine Advocate rating: 90 points

Winemaker's Notes:

Accessible aromas of cherry, coffee and cola are punctuated by nuances of maple syrup. Suggestions of mushrooms and forest floor complete this wine's ample nose. The 2002 Botella's aromas follow through in the mouth, being accentuated by bright cherry fruit on the front of the palate. A rich middle with ripe complex tannins leads to balanced acidity on the finish.
My Notes:

Additional wines from Sea Smoke Cellars:

About Sea Smoke Cellars:

For years, vintners have coveted a stretch of land in the western end of Santa Barbara's Santa Rita Hills AVA known to have the perfect microclimate, soils, and exposure to grow world-class Pinot Noir. In 1999, fulfilling a long-held dream of owner Bob Davids, this sought-after stretch of land became Sea Smoke Vineyard.

At Sea Smoke, we produce Pinot Noir grown exclusively on the south-facing hillsides of our estate vineyards. On summer evenings, the Santa Ynez River canyon funnels a cool maritime fog layer (sea "smoke") across our hillsides, slowing the ripening process and providing the extended maturation period essential to the development of top-quality Pinot Noir.

Our shallow clay soils are planted to French clones on vigor-reducing rootstocks, resulting in fewer grape clusters of intense flavor, and our artisinal approach to winemaking results in wines that are a reflection of the unique land on which they are grown.

We believe that Sea Smoke's rare geography and commitment to quality have produced wines of exceptional complexity and grace. We hope that you agree and welcome your comments.