Winery notes: WINEMAKING: Clusters were sorted in the vineyard and then gently destemmed following an evening in our cold room; 'jack stems' were removed by hand. The must was cold-soaked in open-top fermenters for one to four days (depending upon the lot), and then inoculated with a cultured yeast to begin a slow fermentation. Each tank was manually punched down one to three times per day over a period of 16 plus days; some tanks had maceration periods of up to 28 days. Upon completion of primary fermentation, and the desired number of maceration days, all free-run wine was transferred to tank for settling. Pressing was done at extremely low pressure (0.08 bars) to avoid extracting bitterness from seeds. After settling overnight, both free-run and press wines were racked cleanly to separate barrelo lots.
CHARACTER: The 2006 Sea Smoke Ten Pinot Noir shows deep extraction and intensity of flavor, maintains good balance across the palate, and culminates in a firm, but velvety finish. Aromas of dark plum, black cherry, currants, as well as cedar and a hint of earthiness are characteristic of this wine. We recommend decanting thirty to sixty minutes prior to drinking, particularly if consumed before 2010.
APPELLATION: Santa Rita Hills; COMPOSITION: 100% Pinot Noir (Ten Clones, from which the wine takes its name); VINEYARD SOURCE: Exclusively Sea Smoke Estate Vineyard; ALCOHOL: 14.9% by volume; pH: 3.47; TOTAL ACIDITY: 0.635g/100ml; BARREL AGING: 16 months; OAK PROFILE: 100% New Oak; RELEASE DATE: May 2008; SUGGESTED RETAIL: 80 U.S. Dollars.

Edit this Article