Winemaker Notes
The 2017 vintage provided a wonderful opportunity to create a Santa Barbara County Pinot Noir, which is sourced from vineyards in the Sta. Rita Hills and Santa Maria Velley. It showcases the vibrancy and depth of flavor so synonymous with the region while mirroring the charm and romance that we’ve always found in the area. And, much like a good romance, the wine is wonderful now, but will only improve with time.
Professional Ratings
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Wine Enthusiast
Winemaker Adam Lee’s first crack at a Santa Barbara County blend is a hit, and he plays in the lighter end of the Pinot Noir spectrum as well. Aromas of crushed slate, red cherry and rose petals lead into a bouncy palate that’s tart in flavors of pomegranate and raspberry. Editors’ Choice
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Robert Parker's Wine Advocate
This is the first vintage of a Santa Barbara Pinot Noir from Siduri, with fruit coming from the Sta. Rita Hills and the Santa Maria Valley. Pale to medium ruby-purple, the 2017 Pinot Noir Santa Barbara County has a nose of strawberry, Bing cherry, blueberry and even watermelon notes with faint touches of autumn leaves and dried herbs. Winemaker Adam Lee says because this is the first vintage of this wine, he wanted to experiment with a lot of whole cluster fermentation. The palate is light to medium-bodied with a good core of juicy red fruits, firm, grainy tannins and mouthwatering acidity, finishing long. This is a successful use of whole cluster!
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Wilfred Wong of Wine.com
COMMENTARY: One thing for sure: Siduri knows Pinot Noir. This wine has been at the forefront of the grape variety's research and production over quite a long time. The 2017 Siduri Santa Barbara Pinot Noir is beautiful, elegant, and crisp. TASTING NOTES: This wine is smooth, elegant, and pure. Its aromas and flavors of wild strawberries and subtle earth notes should pair it well with a roast leg of lamb. (Tasted: October 11, 2018, San Francisco, CA)
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.