2005 Santa Barbara County Pinot Noir

Tasting Notes

A ruby red in color. Aromas of sweet strawberry, rose petal, and tomato vine are subtle and highlighted by mushroom nuances. The fruit forward flavors of ripe cherry and strawberry are delivered with a smooth mouthfeel and lingering silky tannins.

Vineyards

The appellation's lengthy growing season makes Santa Barbara County a perfect place to grow balanced and concentrated pinot noir. The coastal climate is key--it is just warm enough that the fruit fully ripens; yet not too hot that vegetal undertones appear. The well-draining sandstone and limestone soils consistently produce small, richly concentrated berries.

Winemaking

After a gentle de-stemming process, the whole berries were fermented in stainless steel open-top tanks and punched down daily. A portion of the wine was then aged in seasoned French and American oak barrels with the other portion aged in stainless steel to preserve the fresh fruit flavors and maintain a good acidity.

Winemaker

Ron Schrieve

Technical Details

Alcohol: 14.2%
pH: 3.65
Total Acidity: 0.57 g/100ml
Harvest Date: September to October 2005

 

Ratings & Reviews

Arkansas Democrat-Gazette (Feb. 18, 2009)
"Tasty wines with exceptional quality readily available for $15 or less." - Lorri Hambuchen