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|Community Tasting History|
Community Tasting Notes (average 359 notes) - and median of 91 pts. in hiding notes with no text
| ||Tasted by jbro on 7/26/2015 & rated 89 points: consumed after a 2009 Roar Rosella--so different--much more primary fruit-almost grapey. Dark color, blueberry and blackberry nose, not much acidity on the palate and a moderate finish. Pleasant but not a wower. (241 views)|
| ||Tasted by SeaSmoke on 7/21/2015 & rated 91 points: Cherry notes on the nose and palate. Deep garnet in color. Short finish with well balanced tannins. This wine is drinking beautifully currently. (603 views)|
| ||Tasted by PinotPaul on 7/2/2015 & rated 91 points: Wonderful, nice fruit. Slight tannin. Great depth. (871 views)|
| ||Tasted by davidsm on 6/26/2015 & rated 92 points: Delicious. (850 views)|
| ||Tasted by mmcdds on 6/10/2015 & rated 92 points: This is drinking very well tonight and , for me, is in a very good place. The forward fruit of its youth has mellowed and taken on a more elegant demeanor while still retaining lots of vitality, depth and nuance. Quite nice. (1400 views)|
| ||Tasted by Genghis88 on 6/1/2015 & rated 90 points: FRITZ'S 17TH BIRTHDAY *woof*|
Rusty garnet, full bodied
Red licorice, leather, mint off the nose
Raspberries, and red berries, soft tannins, nicely balanced,
floral hints (lilies)
A good wine for sure, priced accordingly. Drinking better now than last bottle. (1029 views)
| ||Tasted by Anonymous on 5/25/2015 & rated 92 points: Popped and poured with Copper River salmon. Perfect match. Drinking well now with great balance of fruit and age. (1604 views)|
| ||Tasted by Meembo on 4/25/2015 & rated 89 points: Pop-and-pour, I'm surprised at how funky this comes off on the nose with a little bit of mint. In terms of fruit, I get red cherry reduction.|
The palate shows really nice tannin and acid structure, with pure cherry notes, dry earth and pomegranate. It transitions to a finish of pretty, pure red fruit.
Overall, a nice wine but I don't feel like there's anything special here. (1692 views)
| ||Tasted by flwinos on 4/22/2015 & rated 92 points: Drinking very well right now (1765 views)|
| ||Tasted by MDRwinos on 4/3/2015 & rated 91 points: Full-bodied pinot. Decanted for 1.5 hours and could have used a bit more time. Once it settled, was a quite enjoyable bottle. A different bird of a pinot from most others. Not sure its worth the $$. (1973 views)|
| ||Tasted by ArtF on 3/21/2015 & rated 91 points: Crystalline red in glass. Like a good delicately fruity burg when first poured with minerals and balanced bright red fruits. But a hint of botrytis made this better the first hour than the second. Then became slightly jammy and less balanced. (2219 views)|
| ||Tasted by Bertly on 3/15/2015: juicy dark cherries, finish fleeting, pretty nuanced, maturity 2012-2017 (2018 views)|
| ||Tasted by RGCM Gananda on 3/13/2015 & rated 93 points: Beautifully perfumed red cherry and strong floral notes on the nose. When first opened, I might have mistaken this for an Oregon pinot noir as it came across as more delicately styled, highly perfumed, excellent balance and acidity diven and not fruit forward. While retaining that base, the longer it was open, the rounder and deeper and richer the middle became. Exhibited a complex blend of shifting red and black fruit, mainly cherry and red fruit to start, shading into raspberry and black fruit the longer it was open. Lots of mineral notes on the finish. Strength of this wine was its overall balance. While I expect it should be able to hold at this level for several more years, it's absolutely worth drinking now to enjoy to its full potential. (1790 views)|
| ||Tasted by BABLUES on 3/4/2015 & rated 91 points: Didn't take detailed note. Nice, very smooth and on the light side. (1812 views)|
| ||Tasted by yeti575rider on 2/1/2015 & rated 93 points: Great bottle to cheer on the Pats victory. SeaSmoke consistently makes my favorite Pinots. Another winner - perhaps not as fruit forward as some others but great nonetheless. (2142 views)|
| ||Tasted by JohnnyShiraz on 1/31/2015 & rated 91 points: WA 91, JS 92, ST 91|
Tannins are completely smooth, drink now, at it's peak (1741 views)
| ||Tasted by ewsds on 1/25/2015 & rated 93 points: A bit of funk on the nose. Medium-bodied with a darker fruit profile. Earth, dark fruit and a great finish. Drinking fantastic right now with a bit of air. (2047 views)|
| ||Tasted by wconnolly on 1/4/2015 & rated 88 points: This particular bottle was disappointing. Lacking in fruit and a bit thin on the finish. Not sure what happened as I have had 2 bottles of this and found it exceptional. (2516 views)|
| ||Tasted by Dental Jay on 12/30/2014 & rated 90 points: Deeper more powerful pinot than expected. Quite good. (2514 views)|
| ||Tasted by lifebreath on 12/26/2014 & rated 91 points: Pop and pour. No complaints! Very fruit driven, but not too over the top. (1888 views)|
| ||Tasted by maderay on 12/25/2014 & rated 89 points: VG. Red candied fruits, light to medium-bodied. (1905 views)|
| ||Tasted by blainem on 12/21/2014: Waiting... (2088 views)|
| ||Tasted by Baxter1 on 11/29/2014 & rated 91 points: Thanksgiving treat... (1813 views)|
| ||Tasted by jeffreylubowski on 11/29/2014 & rated 90 points: This is easy to like. Smooth. High acid. Dark fruits. But there is no attempt whatsoever to resemble pinot as the grape juice you would get anywhere else. The alc is 14.5 and you can test every bit of it. And the color is more like a light bordeaux. I suppose it shows terroir though. Good drink but I would not buy at its current price nor if Jon Bonne was at your house. (2185 views)|
| ||Tasted by Seafoam Manor on 11/29/2014 & rated 85 points: This was a really big disappointment. Over-oaked, thin, too much heat and really has a pretty one-dimensional, boring, flavor profile. If you factor in the price, it is probably worse. There are a bunch of Santa Rita Hills AVA entry level wines that drink better than this at a third of the price. Sometime you buy the label, sometimes you buy the wine. (2215 views)|
| ||Only displaying the 25 most recent notes - click to see all notes for this wine...|
NOTE: Scores and reviews are the property of Vinous and PinotReport and RJonWine.com. (manage subscription channels)
|By Antonio Galloni|
Vinous, California's Central Coast: Better than Ever (Aug 2012)
(Sea Smoke Pinot Noir Southing Sta. Rita Hills) Subscribe to see review text.
|By Gregory Walter|
PinotReport, Issue #79 (5/15/2012)
(Sea Smoke Cellars Pinot Noir Southing Santa Rita Hills) Login and sign up and see review text.
|By Josh Raynolds|
Vinous, November/December 2011, IWC Issue #159
(Sea Smoke Cellars Pinot Noir Southing Santa Rita Hills) Subscribe to see review text.
|By Richard Jennings|
(Sea Smoke Pinot Noir Southing) Medium dark ruby color; incense, tart cherry nose; rich, incense, spicy, tart smoke cherry palate; needs 2-3 years; medium-plus finish 89 points
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.
2009 Sea Smoke Pinot Noir SouthingWinemaking: We sorted clusters in the vineyard and then gently destemmed following an evening in our cold room. We removed all ‘jack stems’ on the sorting table. Musts were cold soaked in open-top fermenters for one to four days, then inoculated with cultured yeasts to begin slow fermentation. Each tank was manually punched down one to three times per day, with a total maceration time of fourteen to eighteen days. Upon completion of primary fermentation and maceration, all free run wine was transferred to tank for settling. We pressed at extremely low pressure (0.08 bars) to avoid extracting bitterness from the seeds. After settling overnight both free-run and press wines were racked to barrels. Character: Each year, our goal for Southing is to create the ideal marriage of complexity and elegance. The seductive nose of the 2009 Southing exhibits fresh leather, rose water, black cherry, violets and hint of macerated cherry. The fine tannins and minerality are enhanced by our estate vineyard’s characteristic cool climate acidity.
Composition 100% Pinot Noir
Vineyard Source Exclusively Sea Smoke Estate Vineyard
Alcohol 14.5% by volume
Titratable Acidity 6.7 g/L
Barrel Aging 16 months
Oak Profile Exclusively French Oak—55% New Barrels
Release Date October 2011
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, Germany, the U.S., Canada, Australia, New Zealand, Croatia, Serbia, Italy, Austria, and so forth, with varying degrees of success.
USA WineAmerica (National Association of American Wineries) | Free the Grapes!
California California Wines (Wine Institute of California)
California is one of the most diverse wine regions in the world, with almost 100 grape varieties grown in over 100 viticultural areas, including dozens of different microclimates and soil types, as well as a very individualistic set of winemakers, many with international experience, which adds to and deepens that diversity.
Central Coast Central Coast Wine Growers Association
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