Winemaker Notes
The hand-harvested grapes for this Pinot Noir were carefully selected for complexity and elegance. The judicious blending of several different clones produced a wine with aromas and flavors of bright red fruit with naturally bright acidity and good structure. Showing off aromas of dried cherries, rose petals, and a hint of dark chocolate, this is a truly extraordinary Pinot Noir. Sultry tannins and balanced acidity support flavors of cola, lavender, exotic spice, and just a trace of vineyard terroir in a lasting finish.
Professional Ratings
-
Wine Enthusiast
This entry-level Pinot Noir is a blend of estate vineyards in the Santa Maria Valley and Los Alamos. Aromas of red cherry and turned earth lead into a palate that's grippy in texture while delivering flavors of cherry, smoke and vanilla cookie. Sweet spice tones extend into a long finish.
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.
QUILLPN177_2017 Item# 581728