Winemaker Notes
Serve with smoked and grilled meats, rack of lamb, or ideally a Thanksgiving meal.
Professional Ratings
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Wine Enthusiast
This wine from Benjamin Silver is peaking right now, with fascinating aromas of exotic red fruits, sesame oil, maple syrup, hoisin sauce, Korean BBQ spareribs and smoked, coffee-crusted meats. It's in your face on the palate too, with pomegranate and rhubarb ripeness mixing into espresso and meatiness.
Editors' Choice.
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.