Winemaker Notes
Fresh red and dark cherry fill the nose with hints of forest floor and spice. The palate is rich, yet delicate and lasting.
Santa Barbara County is one of the most diverse growing areas on the West Coast. With soil diversity and unique micro climates, it is exciting to explore and combine different vineyards to make a wine that captures the whole region.
Professional Ratings
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Wine & Spirits
Scents of cinnamon bark and walnut skin give this wine a savory feel. The flavors are as earthy as dried mushrooms, with accents of black tea and mild smoke; for pistachio-crusted pork.
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.