At Sea Smoke we believe that the vineyard is the wine. For this reason, we produce Pinot Noir grown exclusively on our estate vineyard in the heart of the Sta. Rita Hills AVA in Santa Barbara County, California. We focus on the meticulous management of each vine to achieve ideal vine balance and very low yields, while incorporating sustainable, environmentally sound farming practices. Each of our ten clones of Pinot Noir is hand harvested, and individual vineyard block/clone combinations are kept in separate lots throughout the winemaking process, enabling us to develop an intimate knowledge of the way Sea Smoke vineyard expresses itself. These individual lots form the basis of a complex flavor palette from which final blending decisions are made. This results in wines of exceptional complexity and grace - each one, we believe, a reflection of the unique terroir of our estate vineyard. -Winery
Actual bottle from our inventory is pictured. These bottles are in excellent condition and all fills are into the neck. To see other wines currently available from this producer, please click the link with the name of this producer underlined above, just to the right of "Producer."
September 30, 200791 Firm, ripe and spicy, with a mix of dark fruits, blackberry and wild berry, with an attractive floral scent. Gains richness and depth while holding its focus. The tannins provide structure and a nice mouthfeel. Drink now through 2011. 1,250 cases made.
December 15, 200790 The lightest of Sea Smoke’s trio of Pinots, the ’05 Botella starts with ravishing aromas of red fruit confections like cherry pies and raspberry tarts, with notes of gingerbread and cinnamon sugar. Tastes as good as it smells, just a deliciously gentle, pure Pinot Noir. Good now, but the grippy tannins suggest midterm ageability.
International Wine Cellar
November 200790 Deep red. Spicy cherry and raspberry on the nose, with exotic cola and cinnamon qualities adding complexity. Sweet red berry and kirsch flavors are open-knit, juicy and lightly firmed by silky tannins. Gains a peppery, spicy quality on the finish, which is smoky, sweet, broad and long. "The lots for this bottling are chosen for being fruit-driven and requiring less time to open," said winemaker Kris Curran.