Winemaker Notes
The grapes were harvested on September first at 22.0 brix. The grapes underwent a four-day cold-soak with 1-3 punch-downs by hand daily. Once dry, the wine was pressed and put into French oak barrels (10% new) where it stayed for 14 months before being racked and bottled unfiltered in February of 2018.
Professional Ratings
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Jeb Dunnuck
The 2016 Pinot Noir Los Alamos Vineyard comes from the sandy soils of the Los Alamos Vineyard and has lots of framboise, spice, and dried flower notes in an ethereal, elegant, seamless package. There's some background herbal/stemmy notes, but it has a remarkable vibrancy and purity and a clean finish. It's a beautiful Pinot Noir!
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Decanter
Gavin Chanin is a disciple of Jim Clendenen, but these days is very much his own man - and much in demand as a consultant winemaker. Like Clendenen, he strives for elegance and balance rather than power and opulence. This offers sweet, ripe raspberry aromas that have purity and charm. It's medium-bodied but sleek and concentrated, made in a pure style that allows the fruit to shine through. It may not be very nuanced or complex, but it's balanced and has a long, tangy finish. Drinking Window 2019 - 2028
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.
FLC020531_2016 Item# 521166