Winemaker Notes
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 & Spirits
From Los Alamos Valley and Goodchild Vineyards, this estate blend has softened with a few years in the bottle. It leads with scents of cherry, caramel and tar, nicely integrated oak character that carries through the wine, with dark cherry flavors that are still lush, but have taken on a burnished sheen.
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.