Winemaker Notes
Professional Ratings
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Wine Spectator
Marked by a burst of ripe, juicy, vivid wild berry and blueberry flavors, this is firm at points, fleshy at others, tightening on the finish, where a subtle wet rock taste emerges, imparting a subtle aftertaste.
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Wine Enthusiast
The wine's natural acidity, purity of texture and gentleness automatically make you think of food. Flavorwise, it's all about raspberries and cherries, cured meat, cola, spices and smoky oak. It's delicious to drink now with a great steak, roasted lamb or grilled tuna.
Thin-skinned, finicky and temperamental, Pinot Noir is also one of the most rewarding grapes to grow and remains a labor of love for some of the greatest vignerons in Burgundy. Fairly adaptable but highly reflective of the environment in which it is grown, Pinot Noir prefers a cool climate and requires low yields to achieve high quality. Outside of France, outstanding examples come from in Oregon, California and throughout specific locations in wine-producing world. Somm Secret—André Tchelistcheff, California’s most influential post-Prohibition winemaker decidedly stayed away from the grape, claiming “God made Cabernet. The Devil made Pinot Noir.”
A superior source of California Chardonnay and Pinot Noir, Sta. Rita Hills is the coolest, westernmost sub-region of the larger Santa Ynez Valley appellation within Santa Barbara County. This relatively new AVA is unquestionably one to keep an eye on.
The climate of Sta. Rita Hills is a natural match for Chardonnay and Pinot noir, thanks to the crisp ocean breezes and well-drained, limestone-rich calcareous soil. Here, grapes ripen just enough, while retaining brisk acidity and harmonious balance.