Winemaker Notes
Hand harvested and sustainably grown. Crushed by foot once daily in an open top tank, after which the top was again sealed and the fermenter was gassed. Fermented on the native yeasts, followed by full malolactic by naturally occurring bacteria. No sulfur used at harvest. The ine was fermented for eleven days then pressed to tank, settled, and racked to barrel the following day. Racked once prior to bottling to blend. Total of 20 ppm so2 added without filtration in keeping with the winery's minimalist (lo-fi) philosophy.
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.
RVLLO15PN_2015 Item# 336168