The 2016 Santa Barbara Pinot Noir has aromasof sweet cherries and baking spices with a hint of smoke. On the palate, ripe red fruit flavors arefollowed by elegantly balanced acidity and soft,velvety tannins.
We sourced fruit from Santa Barbara County, part of the Central Coast AVA, because of its ideal growing conditions for creating the style of Pinot Noir that we like to make. Vineyards closest to the coast experience cool, foggy mornings and warmer afternoons, bringing out ripe fruit flavors in the grapes. Fruit from vineyards towards the center of the county add cherry flavors, as well as spice and minerality to the wine. Vineyards in the coldest and windiest areas have smaller yields, giving the wine its structure and tannins.
The 2016 growing season began with low rainfall in the winter and spring and was followed by a moderate summer, resulting in a shorter growing season and an earlier harvest. Despite the short growing season, the fruit had great color and intensity, creating a fruit forward, richly textured wine. The wine was aged in 57% new French oak barrels and 43% 1- and 2-year old French oak barrels.