Chanin Los Alamos Vineyard Pinot Noir 2018
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Jeb
Dunnuck - Decanter
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Jeb Dunnuck
Moving to the Pinot Noirs, the 2018 Pinot Noir Los Alamos saw just a touch of stems (15%) and 18 months in 20% new French oak. Its light ruby color is followed by a perfumed, complex, medium-bodied 2018 with terrific purity of fruit, lots of spice, decayed flowers, and forest floor notes, gorgeous balance, and integrated acidity. It's another beautiful, brilliant effort to enjoy over the coming decade.
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Decanter
The most ethereal and feminine of the 2018 Chanin red wines. Aromas of orange rind, tomato leaf and unlit incense. The palate is buoyant, fragrant and high-toned, with flavours of raspberry shrub, green pepper and iron. It unfolds impressively upon airing, and when compared to past vintages tasted from this site, it seems like the Pinot Noir at Los Alamos is starting to really come into its own. 15% whole cluster fermentation, 18 months in 15% new French oak.
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Jeb
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Jeb
Dunnuck - Decanter
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Enthusiast -
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Chanin Wine Co. is dedicated to crafting wines from Santa Barbara County that reflect the individual vineyard in which they are grown. They focus on Pinot Noir and Chardonnay, two grapes that are especially revealing of subtle differences in geography, geology and climate. The grapes are grown in Santa Barbara County, where cool coastal winds, diverse marine based soils and a long growing season provide an exciting and unique environment for Burgundian varieties.
The vineyards are the focus of all of the wines and each wine is made from grapes grown at one vineyard and not blended. Chanin searches out old vines, and makes wine from some of the oldest in the county. This allows them to make refreshingly balanced wines at lower alcohol levels than most California "blockbuster" or "cult" styled wines. Through low yields, improved farming techniques and gentle winemaking we aim to create a wine that pairs well with food and is delicious young, but is also age-worthy. All of the vineyards are organic or sustainably farmed.
Their winemaking philosophy is rooted in representing each individual vineyard by emphasizing balance, finesse, and complexity. They avoid excessive alcohol, and modern winemaking additives (such as commercial yeasts, bacteria, enzymes) that can overshadow vineyard characteristics. They also do not filter the wines or use intrusive wine processing machines. The goal is to grow grapes that are so healthy none of the above is needed.
Pinot Noir is the second-most planted grape in Santa Barbara County, just behind Chardonnay. It thrives in cooler areas of the region, namely in the of the Sta. Rita Hills, which is part of Santa Barbara’s larger Santa Ynez Valley sub-appellation. Thought for decades to be too cool for viticulture, Sta. Rita Hills began to gain notoriety in the 1970’s, thanks to the pioneering work of Richard Sandford and Michael Benedict, among others.
Santa Barbara Pinot Noir dances across the palate with vivid red fruit and spice. Precision, bright acidity, elegance and fruit-driven silkiness make Santa Barbara Pinot delightfully enjoyable, whether on their own or with a variety of dishes.