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| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 90.7 pts. and median of 91 pts. in 138 notes) - hiding notes with no text | | | Tasted by vinolovers on 10/2/2022 & rated 90 points: Opened with a bright cherry color but a hint of bricking on the rim. A strawberry / raspberry nose followed by some cherry and a hint of earthiness. Probably near its peak, but a terrific wine for 16 years. (448 views) | | | Tasted by Elpaninaro on 12/16/2021: bright red color starting to brick, substantial nose of primary red and black fruits, a level oak spice throughout, on the palate dense and beautifully rounded blueberry, cherry and black raspberry, hint of liquer, very good length.
***, ready to drink. (756 views) | | | Tasted by SWatson on 11/22/2020: Still drinking ok. Probably time to drink up though (1110 views) | | | Tasted by Charlie C on 9/11/2020 & rated 92 points: Bright red in color with the slightest fading at the edges. A lovely, fragrant cherry liqueur nose. On the palate the fruit is intense and focused, black cherries, strawberry. Round, polished tannins, nice acidity, great balance. Finishes long and bright. Drinking beautifully right now. I am impressed how these early Sea Smoke releases have held up and improved. (1087 views) | | | Tasted by Coupe 60 on 5/5/2018 & rated 92 points: Bottle still had some life in it. Full bodied, but rounder and Softer. Black cherry with definiteoaky elements. Tasted really good, as the years sitting in tge cellar treated it nicely. Would definitely smoke em if you got em (1743 views) | | | Tasted by peternelson on 11/24/2017 & rated 89 points: Very smooth, almost creamy rich with a big dose of oak up front, a little softness from age but still excellent fruit and in great condition. Hard to get over the oak--especially with The Watergrill fare! 91 for those who like this style. Pre-LA Phil w/family (1583 views) | | | Tasted by JOsgood on 2/26/2017: Holding up well and still tasty. (2160 views) | | | Tasted by kgh on 1/19/2016 & rated 90 points: Lovely complex aromas in the glass. Fruit somewhat faded , but still shows tart cherry, medium body, with notes of leather and spices. (2527 views) | | | Tasted by tfesmgk on 1/17/2016 & rated 92 points: Still drinking great but takes at least an hour to open. Wonderful, dark fruit pinot (2454 views) | | | Tasted by UpfromtheCellar on 8/13/2015 & rated 91 points: As this wine has aged out its mellowed, calmed and (thankfully) stayed together. This most recent tasting was balanced, dominated by cherry and plum flavors with secondary notes of earth, spice, muchroom and savory. Nice broad flavor palate with long pleasant finish. The candi C-noir was very muted and the wine is drinking well right now. (2400 views) | | | Tasted by WaitinginManassas on 7/17/2015 & rated 91 points: Wine was drinking beautifully. Plenty of fruit, but wonderfully integrated. (2564 views) | | | Tasted by kgh on 5/21/2015 & rated 91 points: Still showing good body and structure, tasting consistent with last note. Very enjoyable. (1788 views) | | | Tasted by VinoDiver on 5/15/2015 & rated 88 points: Much leaner than expected for a Sea Smoke. Fruit seemed like it was struggling to overcome the alcohol but overall it was still enjoyed. I don't see this improving and may be a bit past its prime. (1090 views) | | | Tasted by kgh on 12/18/2014 & rated 90 points: Nice body, fruit still vibrant, with dark cherry and vanilla notes. (1374 views) | | | Tasted by Cow Town on 5/3/2014 & rated 92 points: Still drinking really well (for my tastes). Big, modern style Pinot, and at eight years old the fruit is still rich and fresh. Not the most layered or nuanced wine, but still delicious. (1922 views) | | | Tasted by Deadhead on 1/6/2014 & rated 91 points: Enjoyable. Brick red in color with a touch of orange at the edges. Medium body. (2116 views) | | | Tasted by JeremyQ on 12/13/2013 & rated 86 points: Didnt show well at all. Over-oaked and high alcohol (2292 views) | | | Tasted by cjsavino on 12/8/2013 & rated 91 points: Showing some maturity on the palate now that the sweeter fruits have been integrated. Tastes of cedar, orange zest, thyme, with a extended finish. (2034 views) | | | Tasted by dpolivy on 6/3/2013 & rated 92 points: DRC Tasting Group (Cafe Veloce): Tasted blind. Rich, red fruit and oak on the nose. Concentrated red cherries with intense purity and moderate complexity on the body. A touch of astringency on the finish, but overall quite nice. (3114 views) | | | Tasted by samalexis on 4/5/2013 & rated 91 points: Cherries, Vanilla, spice.....smooth (2119 views) | | | Tasted by pjhr on 3/13/2013 & rated 92 points: Drinking well, but not in the same league as the last bottle. (1861 views) | | | Tasted by Neuman on 2/14/2013 & rated 92 points: beautiful ruby red for valentines day(generosity day) perfect condition,not tired. Balanced with medium long finish. (1969 views) | | | Tasted by jon_goodman1 on 1/25/2013 & rated 92 points: Good dark fruits. Took some time to open up. (2023 views) | | | Tasted by SeaSmoke on 11/7/2012 & rated 92 points: Excellent! The cherries, vanilla and spice are all evident. The finish is medium in length. Color is still a beautiful red. The nose is wonderful. This wine is still drinking very nicely and is not "tired". (2140 views) | | | Tasted by brubron on 7/20/2012: Wonderful floral nose! Fruit was still rich with smooth tannins. My only objection was it now shows too much oak. The moment you taste vinella , it's too much, making it slightly chalky. Two of us both thought it would have been better to just smell this wine through the dinner. (2444 views) | | | Only displaying the 25 most recent notes - click to see all notes for this wine... |
| By Gregory Walter
PinotReport, Issue #55 (1/15/2009)
(Sea Smoke Cellars Pinot Noir Botella Santa Rita Hills) Login and sign up and see review text. | By Josh Raynolds
Vinous, November/December 2008, IWC Issue #141
(Sea Smoke Cellars Pinot Noir Botella Santa Rita Hills) Subscribe to see review text. |
NOTE: Scores and reviews are the property of PinotReport and Vinous. (manage subscription channels) |
| 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.
2006 Sea Smoke Pinot Noir BotellaWINEMAKING: 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 10 to 14 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 barrel lots.
CHARACTER: The 2006 Sea Smoke Botella Pinot Noir expresses lovely,
elevated fruit tones with well balanced acidity and tannins. This wine is lively
on the palate, with a long crisp finish.
APPELLATION Santa Rita Hills
COMPOSITION 100% Pinot Noir
VINEYARDSOURCE Exclusively Sea Smoke Estate Vineyard
ALCOHOL 14.7% by volume
PH 3.48
TOTALACIDITY 0.616g/100ml
BARRELAGING 16 months
OAKPROFILE 40% new French oak, 60% used French oak
(12 different coopers)
RELEASEDATE May 2008
SUGGESTEDRETAIL 40 U.S. dollarsPinot 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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