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| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 91.2 pts. and median of 91 pts. in 191 notes) - hiding notes with no text | | | Tasted by Good Stuff on 11/25/2023 & rated 90 points: A little flat as the juice had aged. Still much better than a poke in the eye. (185 views) | | | Tasted by PGMwine234 on 3/31/2023 & rated 89 points: Still bright and delicious. Age definitely added complexity. Could still go a few more years. (491 views) | | | Tasted by Chris Keller on 12/7/2019 & rated 93 points: Surprisingly still going strong in old age Notes of bing cherry, cola, Black raspberry, plum, white pepper, vanilla, oak, leather, sage and underbrush. Tons of fruit and lively acidity in this large heated Pinot that was dark red in color. Drink now- 2024 but doubtful for any improvement in the years to come. (1534 views) | | | Tasted by TXRhoneRanger on 10/28/2019 & rated 94 points: Big & brawny still. Very intense even 15 years onward. Nice body, deep color, still one for the cellar. Direct from the winery. Will taste the next bottle in a few years time. Black cherry, pomegranate, and ripe raspberry. Still kickin'! (1382 views) | | | Tasted by hanasowner on 11/17/2018 & rated 92 points: Popped and splash decant...the Botella was ageless...integrated tannins, but still tasted young and deep red in color...another few years to go easily if you have any left (1819 views) | | | Tasted by ParisWino on 7/9/2017 & rated 91 points: (cellar inventory cleanup - consumed July 2017) no detailed notes taken contemporaneously, but this well-stored bottle overdelivered on expectations. Clearly new world and modern, but hardly spoofilated or goopy, with ample fruit balanced by decent acidity. Drink up within the next few years. (2366 views) | | | Tasted by jwebtx on 1/18/2017: Still all about the fruit, but no edges any more. I don't expect any improvement from here, but they should drink well for at least a few more years. (2931 views) | | | Tasted by mouton45 on 10/21/2016 & rated 92 points: Last bottle of the 2004. Still drinking wonderfully. On to the 2005s (2441 views) | | | Tasted by mouton45 on 4/17/2016 & rated 91 points: Has this with rare grilled ribeye, risotto, broccoli spears and sauteed baby bella mushrooms. I should probably drink up my last two bottles of 2004 over the next year or so, and get in to the 2005s. Also nice accompaniment with Cowgirl Creamery Mt. Tam triple cream organic cheese from Point Reyes and french bread while watching Madame Secretary, one of our favorite shows. Definitely a good night with Sea Smoke at the center of it (2880 views) | | | Tasted by jegoldman on 7/10/2015 & rated 89 points: Beautiful wine (3186 views) | | | Tasted by vinolovers on 7/5/2014 & rated 90 points: Poured with almost an inky purple coloring. Initial notes of red fruit, some cedar and vanilla. Never fully opened and gradually added some herbal notes that became off putting. Matched the grilled meats served with dinner very well. Smooth and well put together. Unsure if it will improve. (3454 views) | | | Tasted by cjsavino on 4/6/2014 & rated 92 points: Brought to a WL offline dinner. Initial PnP had a well balanced wine, that needed some air time. An hour later this bottle was fully fragrant with some forest floor, ripe cherry, and a bit of smoke. (3430 views) | | | Tasted by cjsavino on 2/13/2014 & rated 93 points: A fully integrated wine with a bit of smoke, juniper, reduce red fruits, and a bit of cedar. Needs an hour of air before serving. (3190 views) | | | Tasted by cjsavino on 12/20/2013 & rated 92 points: Color is a nice ruby, nose with a bit of soy, saltiness. On the palate this wine is fully developed, the sweet fruits subsided with earthen hints coming through, clove, meaty, and an extended finish. Still has several good years to go. (2966 views) | | | Tasted by bbakove on 9/8/2012 & rated 91 points: (PnP - Review Pending (4485 views) | | | Tasted by brianofthevine on 5/24/2012 & rated 90 points: Red cherry/strawberry, cinnamon spice, nice acidity, decent finish. (872 views) | | | Tasted by diastole on 3/19/2012 & rated 92 points: Soft floral nose. Balanced and still complex. Pepper and spice with noticeable cherries and complex tannins. Good with grilled meat. Nice. (4354 views) | | | Tasted by bbakove on 2/8/2012 & rated 93 points: The very essence of a CenCal/Sta Rita Hills Pinot: Lovely ruby/garnet color, a bouquet of leather, hay and dried red cherry. This is a lovely wine with well balanced tannins that wants food to display it's flavors of pepper, red fruits and a sublte hit of mandarin orange. Smoke a rack of pork and drink this now. (4241 views) | | | Tasted by louis1ma on 11/30/2011 & rated 90 points: Opened all 3 2004 Sea Smoke Pinot Bottles - Botella, Southing and Ten. The Botella had good depth of flavor and the tannins gripped and coated the tongue. A little chewy. Ready to drink; maybe last year would have been better. Still had core of dark fruit but the tannins have caught up. The strongest of the three but the most drinkable upon opening. Went really well with food - pork chops and filets. (4518 views) | | | Tasted by NaughtyGeo on 11/23/2011 & rated 90 points: Fruit is fading, but blackberry and currant still persist. Tabacco and smoke round out the complexity to make this enjoyable and subtle. (4323 views) | | | Tasted by mapighini on 11/20/2011 & rated 84 points: Nice fruit, good acidity, but tasting a bit hot. I would drink soon before the heat overwhelms the rest of the wine. (3173 views) | | | Tasted by Rollerball on 10/8/2011 & rated 91 points: A little ham-fisted compared to prior bottle of just weeks ago. (3397 views) | | | Tasted by Rollerball on 9/25/2011 & rated 93 points: A lovely and completely Californian Pinot. Ripe, thorough, and integrated, it's boozy, sure of itself, and both individual and classically Central Coast (though more sophisticated than many). Silky peaches (skin on!); bright, viscous sunshine; sweet and salty sea-side air; long symmetric tail; really beautiful. Improves with a bit of air. (3496 views) | | | Tasted by Anthony Lombardi on 8/19/2011: Dark garnet. Very dark... The nose shows cranberry and other red fruit. The palate is...integrated or raisined depending on your perspective. Very porty. Long finish, but not a very appealing one. At the end of the cycle. (3535 views) | | | Tasted by markellen.foodies@gmail.com on 7/1/2011 & rated 93 points: Decanted for 45 minutes before traveling to PASTIS. Excellent strawberry rhubarb notes, rich flavor. We all loved it. (3723 views) | | | Only displaying the 25 most recent notes - click to see all notes for this wine... |
| Sea Smoke Producer website.
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. We hope you agree, and we welcome your comments.
2004 Sea Smoke Pinot Noir BotellaWinery: The 2004 Botella is dark ruby in color and has a bright, fruit forward nose: cherries, cola, wild berries and exotic spices meld beautifully together. This wine is lively, yet sophisticated on the palate. A broad mouth is followed with rich, chewy tannins and a pleasingly long, crisp finish. 14.5%Pinot Noir Varietal character (Appellation America) | Varietal article (Wikipedia)
Pinot Noir is the Noble red grape of Burgundy, capable of ripening in a cooler climate, which Cabernet Sauvignon and Merlot will not reliably do. It is unpredictable and difficult both to grow and to vinify, but results in some of the finest reds in the world. It is believed to have been selected from wild vines two thousand years ago. It is also used in the production of champagne. In fact, more Pinot Noir goes into Champagne than is used in all of the Cote d'Or! It is also grown in Alsace, Jura, Germany, the U.S., Canada, Australia, New Zealand, Romania, Switzerland, Austria, Croatia, Serbia, Italy, and so forth, with varying degrees of success.
Pinot Noir is one of the world's most prestigious grapes. It is very difficult to grow and thrives well in France, especially in Champagne and Burgundy. Pinot Noir thrives less in hot areas, is picky on soil, and deserves some oak storage.
Pinot Noir, or Blauburgunder / Spätburgunder in German, is a blue grapevine - and, as the German name suggests, the grape comes originally from Burgundy in France.
The grape, which thrives in calcareous soils, is used primarily for the production of red wine, and it is widely regarded as producing some of the best wines in the world. The wine style is often medium-bodied with high fruit acidity and soft tannins. It can be quite peculiar in fragrance and taste, and not least in structure - which may be why it is referred to as "The Grapes Ballerina".
Pinot Noir is also an important ingredient in sparkling wines, not least in champagne since it is fruity, has good acidity and contains relatively little tannins.
The grape is considered quite demanding to grow. The class itself consists of tightly packed grapes, which makes it more sensitive to rot and other diseases.
Pinot Noir changes quite easily and is genetically unstable. It buds and matures early which results in it often being well ripened. Climate is important for this type of grape. It likes best in cool climates - in warm climates the wines can be relaxed and slightly pickled.
In cooler climates, the wine can get a hint of cabbage and wet leaves, while in slightly warmer regions we often find notes of red berries (cherries, strawberries, raspberries, currants), roses and slightly green notes when the wine is young. With age, more complex aromas of forest floor, fungi and meat emerge.
In Germany, Switzerland, Austria and Hungary, it often produces light wines with less character. However, it has produced very good results in California, Oregon and New Zealand.
With its soft tannins and delicate aroma, it is excellent for white fish, chicken and light meat. For the stored wines you can serve small game. Classic duck breast is a matter of course, a Boeuf Burgundy and Pinot Noir are pure happiness.
Pinot Noir loses quality by over-harvesting.
Pinot Noir is prone to diseases, especially rot and mildew. Viruses cause major problems especially in Burgundy.
Pinot Noir are large round grapes with thin skins. Relatively high in alcohol content. Medium rich tannins and good with acid.
As a young person, Pinot Noir has a distinctly fruity character such as raspberries, cherries and strawberries.
A mature Pinot Noir, the taste is different. Cherry goes into plum and prune flavors. It smells of rotten leaves, coffee, moist forest floor and animal wine. This must be experienced.
In warm climates you find boiled plum, some rustic, little acid.
If the grapes are over-grown, the wine will be thin, with little color and flavor.USAAmerican wine has been produced since the 1500s, with the first widespread production beginning in New Mexico in 1628. Today, wine production is undertaken in all fifty states, with California producing 84% of all U.S. wine. The continent of North America is home to several native species of grape, including Vitis labrusca, Vitis riparia, Vitis rotundifolia, and Vitis vulpina, but the wine-making industry is based almost entirely on the cultivation of the European Vitis vinifera, which was introduced by European settlers. With more than 1,100,000 acres (4,500 km2) under vine, the United States is the fourth-largest wine producing country in the world, after Italy, Spain, and France.California2021 vintage: "Unlike almost all other areas of the state, the Russian River Valley had higher than normal crops in 2021, which has made for a wine of greater generosity and fruit forwardness than some of its stablemates." - Morgan Twain-Peterson Central Coasthttp://www.ccwinegrowers.org/links.html
http://www.discovercaliforniawines.com/regional-wine-organizations/
http://beveragetradenetwork.com/en/btn-academy/list-of-winegrowers-association-in-central-coast-california-274.htm
Central Coast AVA Wikipedia |
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