External search
Google (images)
Wine Advocate
Wine Spectator
Burghound
Wine-Searcher
Vintages
2022
2021
2020
2019
2018
2017
2016
2015
2014
2013
2012
2011
2010
2009
2008
2007
2006
2005
2004
2003
Show more
From this producer
Show all wines
All tasting notes
|
| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 91.7 pts. and median of 92 pts. in 337 notes) - hiding notes with no text | | | Tasted by AlexPS on 4/6/2024 & rated 93 points: Very fruity at the beginning. Better and better balance by the hour. Really nice after 3 hrs. Nose: Very good 8/10. Palate: 9/10. Medium-full bodied. Lively. Finish: 8/10. Price: 9/10 ($84 2023). Enjoyment: 10/10. Would buy again: Probably. Drinking nicely. (102 views) | | | Tasted by N.Bonaparte on 12/24/2023 & rated 92 points: After an hour in the glass this has yet to reveal itself. A very large wine and far denser than the 2014 Southing I had recently. This is a full bodied pinot that should continue to drink well for 5 plus years. Prominent cherry fruit flavors reminds the taster that this is no doubt new world. I had the 2013 Ten last week and found that to be slightly better overall, especially the balance. This is in or near its prime. (699 views) | | | Tasted by Vykyng on 11/23/2023 & rated 91 points: Still drinking very well. Enjoyed with the turkey ham and a variety of Thanksgiving vegetables. Seemingly less fruit than in earlier years
The wine looks crimson colored. The legs are medium. There was no sediment in the bottle. (651 views) | | | Tasted by krhaugh on 4/14/2023 & rated 93 points: Decanted >2 hours. Last tasted in 2020 and thought the wine was in a good drinking spot. 3 years later and this is still fresh and delicious. A well made wine that probably can cellar longer but I feel this is in a good spot and will not get better with more time. It may stay the same but I like freshness in my PN. (1568 views) | | | Tasted by Djfermentation on 3/28/2023 & rated 92 points: Enjoyed from magnum tonight on the LV Strip with great friends before the VGK game. Nice Pinot with delicious food at Eataly. (1529 views) | | | Tasted by Dhasajetski on 12/30/2022 & rated 90 points: Delicate and Nuanced with lingering fruit notes (1770 views) | | | Tasted by ClaytonDave on 10/16/2022 & rated 94 points: Brief decant. Ready. Ripe cherry (1872 views) | | | Tasted by sbfireman on 8/13/2022 & rated 88 points: Nice but the characteristic notes were muted or absent. Never really evolved (though it was enjoyable). Drink now. (2037 views) | | | Tasted by gpcoleman on 6/8/2022 & rated 92 points: excellent pinot noir. (1611 views) | | | Tasted by gpcoleman on 5/22/2022 & rated 92 points: Starting to get a little old. Need to drink this vintage soon. Still very good. (1614 views) | | | Tasted by Hojun-na-Wine on 5/17/2022: Opened a bottle I gave to my parents many years ago.
This is a different wine than the ones I’ve opened last year.
Upon initial pour, the wine felt similar to the ones I opened, where the raspberry and black cherry notes faded, leaving not much else behind.
But after 30 minutes, wet clay and subtle eucalyptus notes began to emerge, followed by red cherry and raspberry notes coming through after two hours.
The wine initially felt acidic and thin, but put on weight with air and became solid towards the end. It still lacks any tertiary notes which prevents it from becoming a great wine, but this was certainly a much better example than the ones in my cellar. It ultimately comes down to the quality of the cellar, and this shows me that my old cellar was not up to par. I hope my new cellar treats my wines better than the last one. (1442 views) | | | Tasted by gpcoleman on 5/1/2022 & rated 92 points: Excellent Pinot. Needed to breath for about 20 minutes. (1173 views) | | | Tasted by hdgraham4 on 3/27/2022 & rated 92 points: Fruit seems to be fading. Glad we drank when we did. Still good, but on the downslope of its life cycle. (1273 views) | | | Tasted by pjhr on 2/20/2022 & rated 93 points: Lovely aromas and flavors of ripe raspberry, red cherry, vanilla, and hint of cedar with resolving tannins and refreshing acidity on a long finish. (1270 views) | | | Tasted by mlawren1 on 2/5/2022 & rated 93 points: Rich and earthy. Nice currants and berries. Finishes with a bit of leather. (1162 views) | | | Tasted by ITasteYouDrink on 2/1/2022: Opened the magnum and it drank beautifully. Cherries, perhaps rose petals, lighter acid now but perfectly balanced with the body and mouthfeel. (1198 views) | | | Tasted by wconnolly on 1/1/2022 & rated 92 points: My favorite of a New Years Day vertical of 2012, 2013 and 2015 Southing. Fruit notes were very similar, strawberry, raspberry, cherry. All three had an earthiness about them which I also find typical of Southing. The difference is in the acidity and balance. For my taste, this 2013 was better balanced and had just enough acidity. Also the 2013 had some additional body to it. Very nice. (1390 views) | | | Tasted by pjhr on 12/25/2021 & rated 94 points: As delicious as the last bottle! (1158 views) | | | Tasted by pjhr on 12/18/2021 & rated 94 points: Lovely aromas and flavors of ripe raspberry, tart cherry, vanilla, and cedar with moderate tannins and acidity on a long finish. (1104 views) | | | Tasted by pjhr on 12/6/2021 & rated 94 points: As delicious as the last bottle! (1197 views) | | | Tasted by Blackwa on 12/2/2021 & rated 93 points: Needs to be drank now. Good but fruit is fading. Thinner than I remember. (1223 views) | | | Tasted by Nolch on 12/1/2021 & rated 90 points: Good cheery and other red fruit with cedar and forest floor. The pinot fruit is fading and subdued. Still drinkable, but drink very soon. (855 views) | | | Tasted by ClaytonDave on 11/18/2021 & rated 93 points: This has a bold nose of red fruit. Strawberry, raspberry and black cherry on the palate. Nice acidity. Ready to drink. (1245 views) | | | Tasted by davidstjean on 10/30/2021: Fine but boarderline. Don’t travel or serve to friends that know wine. (1232 views) | | | Tasted by davidstjean on 10/17/2021 & rated 88 points: Still good. A bit light but still very enjoyable. Ready to go now but very nice! (1230 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.
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 |
|
