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| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 91.4 pts. and median of 92 pts. in 94 notes) - hiding notes with no text | | | Tasted by alitman on 4/1/2024 & rated 92 points: As previous TN this is a beautiful wine that is still vibrant almost suprisily so. The nose is perfumed with rose and floral notes, with red fruit, strawberry, and cherry standing out. The mouth is red fruit, pomegranate, and earthy minerals. Tannins are smooth with a nice medium to long finish.
This wine is its drinking window and has a couple of years based on this tasting. (114 views) | | | Tasted by gompp on 12/1/2023: Coravin (225 views) | | | Tasted by Filler on 6/10/2022 & rated 94 points: Absolut stunning. Big and mature right now, layers of flavor. (757 views) | | | Tasted by Mad Dog Mikey on 8/3/2019 & rated 92 points: Beautiful wine. In my modest experience it needs a few years in the bottle in order to grow a bit voluptuous. (1756 views) | | | Tasted by jfmontreal on 6/16/2019 & rated 90 points: Still not ready to drink, way to intense now, even on the second day (2242 views) | | | Tasted by Snowryeder on 6/13/2019 & rated 91 points: Need a bit of air. Red fruits and earthy. Very enjoyable. (1956 views) | | | Tasted by Philasinger on 5/13/2019: Much more open and interesting than my previous bottle. A few years of cellaring really helped. Great now but could still hold on for a while. (1914 views) | | | Tasted by Stephen.Somm on 7/16/2018 & rated 91 points: Enormous bouquet of red cherries. More cherries on the the palate, along with strawberries, cola, spice notes and medium tannins.
I opened another bottle over Thanksgiving 2016. There has been a vast improvement since then, and I look forward to opening my 3rd, and sadly last, bottle in a year or two. Simply a fantastic wine. (2378 views) | | | Tasted by rickspicks on 3/12/2018 & rated 90 points: Much better than prior bottle although it needed an hour of air to emerge. Started off with a musty nose along with a hint of creosote - I nearly poured it out. But it came around and the "off" aromas disappeared to leave a typical SRH pinot of red cherry and spice with nice depth and soft edges. 90-91 (2108 views) | | | Tasted by D3S on 8/20/2017 & rated 93 points: Nice nose, bright cherry fruit, spice and long finish. Very good wine and drinking very well now. (2262 views) | | | Tasted by Rollerball on 7/26/2017 & rated 92 points: A quick burst of bold, sophisticated, California , varietal fruit is first muted like a trombone and then, after a resurgence, sparkles to an unripe-seed finish. The contrast here is the almost cloying fruit against the bitter seed tannins. Fun and off-balance. (2515 views) | | | Tasted by Christoffer78 on 5/4/2017 & rated 93 points: Lovely effort providing intense red fruit, strawberry, wet saddle leather, forest floor and a beautiful minerals. The 2012 Sta. Rita Hills Pinot Noir delivers a clean and very refreshing experience with balance and integration as keywords. The palate adds to this impression with all components nicely in place. No hard edges, no heat and a lovely food companion. The wine comes across as very well-behaved and provides very pleasurable drinking at present. Acidity and fruit are just astonishing. A lovely interpretation of this varietal from star winemaker Greg Brewer.
Tasted in a flight with 2009, 2012 and 2015 Brewer-Clifton S:ta Rita Hills Pinot Noir. (2961 views) | | | Tasted by IvanKrazy on 4/20/2017 & rated 88 points: Just too much smokyness for my taste. I feel as it hinders the fruit. Despite that, there is balance so it was enjoyable to drink. (2307 views) | | | Tasted by rickspicks on 2/12/2017 & rated 86 points: Ugh! Tart and green. Another disappointing bottle. (2434 views) | | | Tasted by jset22 on 1/22/2017 & rated 88 points: Decent but not great. Bit tart. (1998 views) | | | Tasted by RGCM Gananda on 10/1/2016 & rated 93 points: Beautiful nose of cherry, strawberry and spices. 14.5% ABV, but very much medium bodied and trending towards elegant. This may well have been fruit forward a year or two ago, but has come a long way since then. Soft red cherry upfront with brighter notes peeking through, adding deeper raspberry and plum towards the back along with hints of blackfruit. Excellent balancing acidity in the background and especially through the finish, giving it lots of length. Has that wonderfully round, silky mouthfeel, especially in almost the exact middle, into the back and then on the finish. Accessible upon opening but continued to improve over four hours open. This is balanced wine with very pretty fruit, never over the top and shows a lot of grace. As well as it drank tonight, I think it will be even better in another year and should last for several more beyond. Wish I had more than this one bottle. (2002 views) | | | Tasted by Jobu on 7/24/2016 & rated 94 points: One of the prettiest noses I've had. Red berries, raspberries, strawberries, and a little red cherry. Nice cinnamon spice and tea. Fantastic finish that just seems to last forever. (2145 views) | | | Tasted by rickspicks on 4/15/2016 & rated 92 points: Neighbor shared his bottle of this wine with me ... and what a difference from my bottles! Bottle had been open overnight. This was very nice, starting with an elegant, complex, floral nose of red fruits, exotic spices and bramble. Clear, bright ruby color, medium body with vibrant, intense flavors and a firm, slightly acidic grip on the long finish. Somewhat rustic, earthy, "wild" flavors, but also with an elegant mouthfeel - an interesting and unusual combination. Drinking great now and with a plenty of structure and fruit to last for 3-5+ years. 92+ (2592 views) | | | Tasted by daniel.jay on 3/5/2016 & rated 87 points: 90 min decant, just a note of strawberry and flowers. Really didn't live up to expectations. Not unenjoyable... but thinner and more astringent than expected based on reviews. Could not compare to other more plush pinots like Kosta Browne, Sea Smoke, even Sojourn or MacPhail. (2831 views) | | | Tasted by cawineaux on 2/13/2016 & rated 94 points: Decanted 3 hours. Drank over the next four hours. Very aromatic, floral, fruity, and strength. The palate is amazing. Raspberry, bright cherry, a little cola, and a tinge of earth. The finish is amazing. The key right now is that this is a young wine, it needs a decant. (2721 views) | | | Tasted by rickspicks on 12/7/2015 & rated 84 points: Tried another to see if first bottle was typical or not. Good news is that this one was better - just slightly, bad news is that it was not particularly good. Slightly dried red fruits with herbs and spices, but with a sour/bitter finish and a thin texture. Better on the 2nd day but still with the same issues. (2999 views) | | | Tasted by nkredich on 11/8/2015 & rated 90 points: Agree with the supporters on this one. Beautifully integrated, paired wonderfully with pork tenderloin. Nice red fruit, great legs. Have 10 bottles left and will savor it (2987 views) | | | Tasted by nkredich on 10/30/2015 & rated 90 points: Agree with other posters: Nice fruit up front without the sweetness. Tannins release as it opens up, really a nice SRH Pinot. (2494 views) | | | Tasted by RobSpectator on 10/26/2015 & rated 93 points: This wine improves with time. Decant, oxidize and enjoy! (2333 views) | | | Tasted by La Cave d'Argent on 10/23/2015 & rated 93 points: 2015 New York Wine Experience Trip; 10/19/2015-10/27/2015 (New York City, NY): This medium ruby, elegant Pinot is highly aromatic, with an intoxicating nose of oregano, cherry, cola, cocoa and lavender. Medium-bodied, fresh, seamlessly alcoholic (14.5%) and with medium sweet tannins, it delivers flavors which mirror the nose and adds weight in the middle. Long and crisp on the finish, this is a nicely structured wine which should show well for several more years. Drink now-2022. (7481 views) | | | Only displaying the 25 most recent notes - click to see all notes for this wine... |
| By Jeb Dunnuck
JebDunnuck.com, A Spotlight on Santa Barbara (7/31/2018)
(Brewer-Clifton Pinot Noir Sta. Rita Hills Red) Login and sign up and see review text. | By Josh Raynolds
Vinous, Focus on Santa Barbara County (Dec 2014) (12/1/2014)
(Brewer-clifton Pinot Noir Sta. Rita Hills Sta. Rita Hills) Subscribe to see review text. | By Antonio Galloni
Vinous, Santa Barbara: The Thrill of Discovery (Jul 2014)
(Brewer-clifton Pinot Noir Sta. Rita Hills Sta. Rita Hills) Subscribe to see review text. |
NOTE: Scores and reviews are the property of JebDunnuck.com and Vinous. (manage subscription channels) |
| Brewer-Clifton Producer website
Addt'l Info (Jackson Family Wine Group)
Born of an obsession with Santa Barbara County terroir, we formed Brewer-Clifton in the early 1990’s. We both had significant sales and production experience with a multitude of Santa Barbara County wineries, and always felt compelled to push the limits of the fruit from the area further than our previous employers had set forth to do. We set out to put the essence of the best vineyards in the area into a bottle.
We focus our efforts solely on the production of vineyard designated Chardonnay and Pinot Noir from several carefully selected, extreme vineyards in the Sta. Rita Hills appellation. The area's long growing seasons and diversity of marine-based soils combine to produce dynamic and explosive wines with great purity and precision. Each vineyard site is nurtured identically, allowing the pedigree of place to play the most significant role in our portfolio of wines.
In addition to our collective efforts, Steve Clifton also produces wine under his own label, called Palmina, which focuses exclusively on Italian varietals, and is the winemaker at Tritono, an Argentine producer of Malbec. Greg Brewer produces wine under the diatom label, as well as being the winemaker at Melville, a Santa Rita Hills winery dedicated to estate grown Pinot Noir, Chardonnay and Syrah.
Brewer-Clifton wines are only available in small quantities. Total production averages between 4,000 and 6,500 cases annually.
Brewer-Clifton is owned and operated by Steve Clifton, a musician, and Greg Brewer, a former professor of French. The pair started Brewer-Clifton in 1995 and they source grapes from the Santa Rita Hills appellation. Brewer-Clifton makes Chardonnay, Pinot Noir and sparkling wine. The wines earn ratings in the 90s from reviewers, and Wine Advocate has noted that “Brewer and Clifton consistently deliver delicious wines that are also deeply thought provoking with regards to the potential these vineyard sites hold.”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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