Winemaker Notes
The Sta.Rita Hills appellation and the region to its west represent an extreme area for winegrowing - a typical day starts with a marine layer of fog that burns off around 10am; then as things warm up, a wind from the Ocean picks up, bringing cooler temperatures, and eventually that marine fog again. These weather patterns produce a very long grape-growing season, producing very well developed flavors and tannins in the resulting wines.
The area is also the bed of an ancient sea, so there are large deposits of diatomaceous earth in and around the vineyards. This limestone produces a discernable edge and minerality in the wines.
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.