Santa Barbara County
Since 2005 we have been experimenting with when to pick our pinot noir. I slowly realized we were missing something if the fruit got too ripe. Yes, riper fruit produces bigger, thicker wines but at the expense of aroma and freshness, and aroma is what pinot noir is all about. That realization was reinforced in 2010 and 2011 when the weather forced our hand and we harvested all of our fruit at lower sugar levels. The result from those two unusual years was a revelation—the pinot noirs were so lively and had extraordinarily perfumed aromas. We felt compelled to repeat what had learned in those years and carefully harvested everything in 2014 at just the right level of ripeness to capture the most aromatic essence of the fruit. What we crafted is a pinot noir that has a beautiful garnet color and an aroma of fruits and flowers and earth that really is expressive. The flavors are fresh and full bodied and it finishes with just the right level of juicy tannins. This pinot is young but displays a deliciousness and drinkability that makes it easy to have a second glass.
Vineyard Composition: 72% Kick On, 12% Bien Nacido, 10% Puerta Del Mar, 6% Solomon Hills
Blend: 100% Pinot Noir | Alc: 13.0% | Vinification: 30% New French Oak | Barrel Aging: 13 Months | Total Production: 1199 cases
Antonio Galloni’s Vinous
“One of the standouts in the range, the 2014 Pinot Noir (Santa Barbara County) is absolutely delicious. Sweet red cherry, hard candy, rose petal and cinnamon are all nicely lifted throughout. This is an especially perfumed, gracious style of Pinot, with all the elements in the right place. Served with a slight chill, the 2014 is an ideal wine to drink over the last days of summer. Vineyard sites are Kick On, Solomon Hills and Bien Nacido.” – AG
Robert Parker’s Wine Advocate
“The classic Santa Barbara County Appellation release is the 2014 Pinot Noir, which has a supple, fleeting, yet charming feel in its cranberry, forest floor, cherry and spice-driven aromas and flavors. Bottled early, after 11 months in barrel, it will drink nicely for 4-5 years.” – JD