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Sea Smoke Cellars Botella Pinot Noir 2002

Pinot Noir from Central Coast, California
  • WS91
  • RP91
0% ABV
  • RP90
  • WS91
  • WE90
  • RP90
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Winemaker Notes

Accessible aromas of cherry, coffee and cola are punctuated by nuances of maple syrup. Suggestions of mushrooms and forest floor complete this wine's ample nose. The 2002 Botella's aromas follow through in the mouth, being accentuated by bright cherry fruit on the front of the palate. A rich middle with ripe complex tannins leads to balanced acidity on the finish.

Critical Acclaim

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WS 91
Wine Spectator
A superripe, rich and concentrated style, with lavish mocha-laced oak wrapped around tasty black cherry, plum and wild berry fruit flavors. Firmly tannic, which gives it a nice backbone. Finishes with a touch of heat, but also a long, plush, lingering aftertaste.
RP 91
Robert Parker's Wine Advocate
The 2002 Pinot Noir Botella exhibits a saturated ruby/purple color as well as a tight but promising nose of cassis, macerated black cherries, forest floor, and subtle oak. Although still primary, it is loaded. It possesses a rich, full-bodied, pure palate with seamlessly integrated acidity and tannin. A 30+ second finish adds to the joy. While accessible, another 1-2 years of cellaring will result in something quite special.
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Sea Smoke Cellars

Sea Smoke Cellars

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Sea Smoke Cellars, , California
Sea Smoke Cellars
For years, vintners have coveted a stretch of land in the western end of Santa Barbara's Santa Rita Hills AVA known to have the perfect microclimate, soils, and exposure to grow world-class Pinot Noir. In 1999, fulfilling a long-held dream of owner Bob Davids, this sought-after stretch of land became Sea Smoke Vineyard.

At Sea Smoke, we produce Pinot Noir grown exclusively on the south-facing hillsides of our estate vineyards. On summer evenings, the Santa Ynez River canyon funnels a cool maritime fog layer (sea "smoke") across our hillsides, slowing the ripening process and providing the extended maturation period essential to the development of top-quality Pinot Noir.

Our shallow clay soils are planted to French clones on vigor-reducing rootstocks, resulting in fewer grape clusters of intense flavor, and our artisinal approach to winemaking results in wines that are a reflection of the unique land on which they are grown.

We believe that Sea Smoke's rare geography and commitment to quality have produced wines of exceptional complexity and grace. We hope that you agree and welcome your comments.

A large and diverse wine region in northeastern Italy, the Veneto is home to a vast array of different styles of wine. With no defining regional characteristics, it can be a bit confusing to the general consumer to parse through its many subzones, but the patient wine lover will find many treasures to be discovered here, typically at wallet-friendly prices. Red and white wines are produced here, with more emphasis on the latter, as well as the ultra-popular sparkling wine Prosecco. The region is sheltered from harsh northern European winters by the Alps, which form its northern border, but the climate is still relatively cool, making the Veneto ideal for white wine production.

Much of Italy’s Pinot Grigio hails from the Veneto, where it can range from neutral and inoffensive to crisp and refreshing. Soave, made primarily from the Garganega grape, has a reputation for producing relatively ordinary, bulk wines, but can be very elegant when yields are carefully monitored, with aromas of lemon, almond, and white flowers. Valpolicella is the region’s best-known red wine, with juicy, tart red cherry flavors derived from the Corvina grape. Recioto and Amarone wines made from dried grapes are a regional specialty and can be very intense, heady, and cerebral.

Other Red Blends

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With hundreds of red grape varieties to choose from, winemakers have the freedom to create a virtually endless assortment of blended wines. In many European regions, strict laws are in place determining the set of varieties that may be used, but in the New World experimentation is permitted and encouraged. Blending can be utilized to create complex wines with many different layers of flavors and aromas, or to create more balanced wines. For example, a variety that is soft and full-bodied may be combined with one that is lighter with naturally high acidity. Sometimes small amounts of a particular variety are added to boost color or aromatics. Blending can take place before or after fermentation, with the latter, more popular option giving more control to the winemaker over the final qualities of the wine.

MRJBOTELLA_2002 Item# 76816

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