Winemaker Notes
The 2016 vintage opens with notes of brambly red fruit and cherry, mingling with hints of rose petals and leading to an attractive freshness on the palate.
This wine comes from the three major Pinot Noir growing regions within Santa Barbara County, each of which is influenced by unique soil types and proximity to the Pacific Ocean. Santa Maria Valley, one of California’s coolest AVAs with well-drained soils and one of the longest growing seasons in the world, brings pretty aromatics and red fruit flavors to the wine. Slightly warmer in climate, the Los Alamos area contributes ripe dark fruit flavors. Just south of Santa Maria Valley and Los Alamos, the Sta. Rita Hills AVA, characterized by steep vineyard slopes and a distinct gravel minerality, adds power, depth and austere tannin expression.
Vegan-friendly
Professional Ratings
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Jeb Dunnuck
The value-priced 2016 Pinot Noir Santa Barbara County sports a medium ruby color as well as a pretty perfume of ripe red cherries, underbrush and spice. It's medium-bodied, has remarkable typicity at this price point, is elegant, and nicely balanced. It's a steal and will dish out loads of pleasure over the coming 2-4 years.
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.