Winemaker Notes
Earthy and reticent at first, but with air it dramatically opens to display a towering nose of wild bramble fruit and spicy stem notes. Immediate structure and dustiness on the palate from the stem inclusion. Green and black. Lively and fresh in addition to its
ripeness and elegance. Essence of black tea and dried strawberry. Additional savory hints of bresaola and dried porcini. Pretty black licorice and candied cherry dominate on the perfumed and gently tannic finish.
Professional Ratings
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Robert Parker's Wine Advocate
A step up over the Vanguard in 2013, the 2013 Pinot Noir Old Guard, which saw just 10% new French oak, is more structured and serious than the Vanguard and offers up an expansive, balanced, medium-bodied and elegant profile. Exhibiting lots of wild strawberry, raspberry, rose petal and crushed rock like minerality, it needs 2-3 years of cellaring but will have 15 years of more of ultimate longevity.
Rating: 93+
Wines defined by place, style and time. In the southwest corner of Sta. Rita Hills AVA lies a rugged, windswept, coastal vineyard, called The Hilt Estate; estate grower producer of stunning Pinot Noir and Chardonnay reflective of this dynamic corner of California.
Pushing the limits; in the farthest southwest reach of the Sta. Rita Hills AVA is home to Radian & Bentrock Vineyards, these vineyards dictate The Hilt style.
The numerous microclimates and unique soils provide a multilayered backdrop to create 3 unique expressions: Estate, The Guards, and Single Vineyards.
In 2014, Matt Dees, Ruben Solorzano & team took on operation and farming of Radian and Bentrock Vineyards and shifted to precise sustainable & organic farming to transform and revitalize the soil.
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.