100% Pinot Noir, Theresa-Noelle Vineyard, Santa Ynez Valley
An aromatic mix of Bing cherries, strawberries, plum and ripe persimmons, are followed by more subtle components of fennel seed, rhubarb, green tea with impressions of pie crust and cedar. This elegant Pinot is plush and velvety in texture, with firm tannins that frame a refined and delicate finish.
Planted in 2008, Theresa-Noelle Vineyard is located in the prime Santa Barbara county growing region of the Sta. Rita Hills appellation, located in the western part of the AVA. The vineyard is planted to 10 acres of four different Pinot Noir clones: 115, Pommard, 667 and 828 and has 6×3 spacing of four blocks. This vineyard is auspiciously located high on a bluff that receives consistent afternoon breezes. The Sta. Rita Hills have some of the world’s largest and purest deposits of diatomaceous earth —a chalky substance consisting of fossilized hard-shelled algae, layered into the hillsides by earthquakes and volcanoes. It’s the same substance found on the white cliffs of Dover, and it indirectly correlates into a fascinating note of minerality and salinity in the glass. With little rain and well-drained soils, the vines maintain good acidity and develop concentrated fruit.
Minimally handled this Pinot was crafted to capture the true essence of the vineyard. The grapes were sorted, lightly crushed, and de-stemmed, then fermented on the skins in a stainless steel tank for about 15 days. From the press, the wine was transferred directly into neutral 5+ year old French oak barrels where it remained sur lie with until April, 2016, when it was gently racked for the first time and prepared for bottling. The wine was then fined, filtered and bottled to 460 cases 12/750mL in May, 2016.
Pinot Noir is a wonderful food pairing wine. Our 2014 Pinot Noir is a great match with salmon or other fatty fish, roasted chicken or pasta dishes. We recommend enjoying it with Grilled Salmon with Sweet Onions and Red Bell Peppers
Medium bodied combined with the high acidity, this vintage bodes well for bottle aging up to 5 years. I recommend decanting this wine for an hour before serving to allow the wine to open up.
Bion Rice, Director of Winemaking
Jose Gomez, Cellar Master
Guadalupe Chavez, Assistant Cellar Master
Titratable Acidity: 0.61
Residual Sugar: Dry