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Storm Wines John Sebastiano Vineyard Pinot Noir 2012

Pinot Noir from Sta. Rita Hills, Santa Barbara, Central Coast, California
  • WW90
13.5% ABV
  • V94
  • WE93
  • RP91
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13.5% ABV

Winemaker Notes

Pomegranate, raspberry and forest floor dominate the nose, with hints of clove. Juicy red and dark fruit lingers long and vibrant on the palate.

Exceptional growing conditions, personalized farming, a long cold soak, gravity movements, no fining or filtrations and a pure expression of personality - this Sta. Rita Hills single-vineyard Pinot Noir is an exemplary product of passion and condition.

Critical Acclaim

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WW 90
Wilfred Wong of Wine.com
Strong, powerful and dense; kind of wild in many ways; wild strawberry flavors; long and impressionable in the finish.
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Storm Wines

Storm Wines

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Storm Wines, Sta. Rita Hills, Santa Barbara, Central Coast, California
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Early in his career, Ernst worked alongside his brother Hannes, who is also a winemaker. The projects on which they consulted pushed Ernst to think about winemaking in a way that would reflect on his passion for creative, smaller production, location-focused wines. After leaving South Africa and pursuing his career in California, his ideas began to take shape, and the foundation for Storm Wines was formed.

Rooted in the hills of Santa Barbara County, Storm Wines emphasizes old world influences and new world techniques. The Mediterranean climate, diverse soils, and exciting new opportunities in this budding Central Coast wine region have combined to drive Ernst’s passion for producing his wine. You're invited to experience the unique personality of both vintage and site in Storm Wines.

Sta. Rita Hills

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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.

Pinot Noir

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One of the most finicky yet rewarding grapes to grow, Pinot Noir is a labor of love for many. However, the greatest red wines of Burgundy prove that it is unquestionably worth the effort. In fact, it is the only red variety permitted in Burgundy. Highly reflective of its terroir, Pinot Noir prefers calcareous soils and a cool climate, requires low yields to achieve high quality and demands a lot of attention in the vineyard and winery. It retains even more glory as an important component of Champagne as well as on its own in France’s Loire Valley and Alsace regions. This sensational grape enjoys immense international success, most notably growing in Oregon, California and New Zealand with smaller amounts in Chile, Germany (as Spätburgunder) and Italy (as Pinot Nero).

In the Glass

Pinot Noir is all about red fruit—strawberry, raspberry and cherry with some heftier styles delving into the red or purple plum and in the other direction, red or orange citrus. It is relatively pale in color with soft tannins and a lively acidity. With age (of which the best examples can handle an astounding amount) it can develop hauntingly alluring characteristics of fresh earth, savory spice, dried fruit and truffles.

Perfect Pairings

Pinot’s healthy acidity cuts through the oiliness of pink-fleshed fish like salmon and tuna but its mild mannered tannins give it enough structure to pair with all sorts of poultry: chicken, quail and especially duck. As the namesake wine of Boeuf Bourguignon, Pinot noir has proven it isn’t afraid of beef. California examples work splendidly well with barbecue and Pinot Noir is also vegetarian-friendly—most notably with any dish that features mushrooms.

Sommelier Secret

For administrative purposes, the region of Beaujolais is often included in Burgundy. But it is extremely different in terms of topography, soil and climate, and the important red grape here is ultimately Gamay, not Pinot noir. Truth be told, there is a tiny amount of Gamay sprinkled around the outlying parts of Burgundy (mainly in Maconnais) but it isn’t allowed with any great significance and certainly not in any Village or Cru level wines. So "red Burgundy" still necessarily refers to Pinot noir.

STMSTORM12PNJSV_2012 Item# 134945