This Pinot Noir is dark ruby in colour and is very spice-driven on the nose with fresh cherry, wild strawberry, spice cake that are complemented by white pepper and rose. The palate delivers spice and savoury, dark fruits, espresso, and leather with balanced acid and suave tannin structure, which carries the lovely finish. The wine was aged in French Oak barrels (25% new oak) for 11 months where it gained complexity and elegance.
The grapes come exclusively from the two estate vineyards in the cool-climate area of Sta. Rita Hills AVA: the Sanford & Benedict Vineyard and the La Rinconada Vineyard. The unusual east-west orientation of the nearby Santa Ynez Mountains allows the cooling maritime breezes from the Pacific Ocean- just seven miles away- to flow over the vineyards, bringing with them cooling morning fog. Afternoon breezes dry out any residual moisture and reduce disease pressure. Temperatures rarely exceed 27°C, which suits the delicate Pinot Noir vines. The vineyard is split into 52 blocks and each block has an individual soil composition. Broadly, the marine-based soil in the ‘Sanford & Benedict Vineyard’ is a mixture of clay, loam, fractured shale and chert (a rocky soil), which forces the vine’s roots to dig deep for nutrients and hydration. The result is naturally low yields of small-berried, concentrated fruit delivering excellent minerality and acidity. The ‘La Rinconada Vineyard’ is made up of sandy, gravelly soil which imparts precise minerality to the wine. There are 33 different Pinot Noir clones planted across the vineyard and 40% of the vines are from the original 1972 ungrafted plantings
