Pinot Noir

Our Wines / Pinot Noir

Beginning with our very first harvest in 1982, we have focused on sourcing our Pinot Noir grapes from only the finest vineyards in Santa Barbara County. Of all of the grape varietals, Pinot Noir is the most sensitive to where and how it is grown. In the Santa Maria Valley, we source fruit from the renowned Bien Nacido Vineyard. In the Santa Rita Hills, we have made wine from a variety of vineyards over the years, but have recently narrowed down our sources to La Encantada, and our Estate Vineyard, Fe Ciega, which was planted in 1998. We are proud to say that the wines produced from Fe Ciega have consistently been amongst our most acclaimed wines.

Purchase Wine

2014 Pinot Noir
Sanford & Benedict Vineyard - Sta. Rita Hills

2014 Pinot Noir

Technical Details

Composition:
100% Pinot Noir

Vineyard Sources:
Sanford & Benedict

Production: 66 cases
Alcohol by volume: 13.9%
pH: 3.59
Titratable acidity: 0.63g/100 ml.
Cellaring potential: Five to eight years
Bottle price: $50

Inspiration
I’ve had the privilege many times over the last 20 years to work with grapes from the famed Sanford & Benedict Vineyard. The exceptional wines I have been able to produce from this vineyard continue to inspire me.

The Harvest
In 2014, I sourced from a block planted to the Dijon 777 clone. Due to the abnormally warm temperatures in the summer of 2014, the grapes were harvested on August 26th, nearly 2 weeks earlier than in 2013. The sugar content measured 24.8 Brix with excellent acidity.

Winemaking
The grapes were 100% destemmed and crushed into a small open-top fermenter. After cold soaking for 4 days the must was inoculated with yeast to start the fermentation. After a 9-day fermentation the wine was pressed off, settled in a tank, then transferred to French oak barrels for aging. Only 39% of the wine aged in new French oak. After 15 months of aging, the wine was not fined but was lightly filtered before being bottled in February 2016.

The Wine
The wine has a medium dark ruby color. The aromas are a complex mix of black cherries and cranberries with a hint of cedar in the background. On the palate this Pinot Noir is medium bodied with flavors similar to the aromas. The wine has great extract and persistence; combined with the high acidity, this bodes well for extended bottle aging. I recommend decanting this wine for an hour before serving to allow the wine to open up.

Food Pairings
Enjoy this powerful Pinot Noir with fine cuts of beef, spring lamb and duck witha dark cherry sauce.

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2014 Pinot Noir
La Encantada Vineyard - Sta. Rita Hills

2014 Pinot Noir

Technical Details

Composition:
100% Pinot Noir

Vineyard Sources:
La Encantada Vineyard
Sta. Rita Hills

Production: 95 cases
Alcohol by volume: 13.3%
pH: 3.57
Titratable acidity: 0.56 g/100 ml.
Cellaring potential: Four to seven years
Bottle price: $$50

The Vineyard

Located directly south of Fe Ciega Vineyard, La Encantada was planted in 2001 by pioneer vintner and longtime friend Richard Sanford.  I source my fruit from a block that is planted to the Dijon 777 clone. 

The Harvest

An unusually warm growing season resulted in a relatively early harvest of our grapes on August 26th with an average sugar content of 23.1 Brix and excellent acidity.

Winemaking

The grapes were 100% destemmed and crushed into a small open-top fermenter.  After cold soaking for 3 days, the must was inoculated with yeast and fermentation lasted for 9 days.  The wine was then pressed off, settled, and transferred to French oak barrels to begin aging.  Approximately 33% of the barrels were new. After 15 months of aging the wine was bottled in February 2016 without fining and with just a light filtration.

The Wine

The wine has a ruby-garnet color of medium intensity.  The aromas are a complex mixture of dried Montmorency cherries, herbs and cedar. On the palate the wine is medium to full-bodied with extracted flavors of dried cherries, cocoa and a hint of molasses. The tannins are moderate and the oak is seamlessly integrated with the flavors. 

Food Pairings

This flavorfulwine will pair well with Middle Eastern-style lamb and other rich dishes such as osso bucco and braised lamb shanks.

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Purchase Wine

2015 Pinot Noir
Bien Nacido Vineyard - Santa Maria Valley

2015 Pinot Noir

Technical Details

Composition:
100% Pinot Noir

Vineyard Sources:
Bien Nacido
Block N

Production: 105 cases
Alcohol by volume: 13.7
pH: 3.70
Titratable acidity: 0.56g/100ml
Cellaring potential: Three to five years
Bottle price: $50

The History
For over 30 years I have sourced our grapes from Block N, which was planted in the early 1970s to the heritage Martini clone. It has become one of the most coveted blocks of Pinot Noir at this iconic vineyard.

The Harvest
For the second year in a row, we experienced warmer than normal temperatures during the 2015 growing season. This, in combination with a light crop, resulted in the earliest harvest of Bien Nacido fruit on August 18th. The sugar content was 24.0 Brix with excellent acidity.

Winemaking
The grapes were 100% destemmed and crushed into open top fermenters. After four days of cold soaking, the must was inoculated with a yeast culture. After 20 days of fermentation and skin contact, the wine was pressed off into a tank for settling, then racked to French oak barrels, of which 37% were new. The wine aged for 15 months before being bottled in January 2017, without fining but withlight filtration.

The Wine
The wine has a medium dark ruby garnet color. Its complex aromas are an array of plums, oriental spices, forest leaves and a hint of oak vanillin. On the palate the wine is medium bodied with lush flavors similar to the aromas accented with mild tannins and subtle toasted oak in the finish.

Food Pairing
Enjoy this wine with rich, hearty recipes featuring pork, stews and prime cuts of beef.

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Purchase Wine

2015 Pinot Noir
La Encantada Vineyard - Sta. Rita Hills

2015 Pinot Noir

Technical Details

Composition:
100% Pinot Noir

Vineyard Sources:
La Encantada Vineyard

Production: 96 cases
Alcohol by volume: 13.8
pH: 3.68
Titratable acidity: 0.54g/100ml
Cellaring potential: Four to six years
Bottle price: $50

The Vineyard
This esteemed vineyard is located directly south of our estate vineyard, Fe Ciega, and was planted in 2001 by pioneer vintner and longtime friend Richard Sanford. I source my fruit from a block that is planted to the Dijon 777 clone. 

The Harvest
An unusually warm growing season resulted in an early harvest of our grapes on August 26th, which coincidently was the same harvest date as the year before. The grapes had an average sugar content of 23.4 Brix.

Winemaking
The grapes were 100% destemmed and crushed into a small open top fermenter. After a three-day cold soak, the must was inoculated with yeast and fermented for seven days. The wine was then pressed off, settled, and transferred to French oak barrels to begin aging. Approximately 33% of the wine aged in new barrels with the balance in neutral barrels.  The wine aged for 11 months before being bottled in August 2016, without fining and just a light filtration.

The Wine
The wine has a medium ruby color of medium intensity. The aromas are a complex mixture of dried berries, cloves and mince pie. On the palate the wine is medium bodied with flavors of currants, herbs and walnuts. The combination of high acidity and moderate tannins gives the wine a dry finish. 

Food Pairings
Serve this wine with pork, veal and duck as well as mushroom risotto.

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Purchase Wine

2015 Pinot Noir
Fe Ciega Vineyard, Sta. Rita Hills

2015 Pinot Noir

Technical Details

Composition:
100% Pinot Noir

Vineyard Sources:
Fe Ciega Vineyard

Production: 298 cases
Alcohol by volume: 13.9
pH: 3.76
Titratable acidity: 0.57g/100ml
Cellaring potential: Five to Seven years
Bottle price: $55.00

 

Our Estate Vineyard
Fe Ciega is our only estate vineyard, planted by Rick in 1998, and expanded to a total of 10 acres in 2008. The consistently high-quality wines produced from this vineyard have earned it a reputation as one of the “grand cru” sites in the Sta. Rita Hills viticultural appellation.

The Harvest
The 2015 growing season and harvest was very similar to that of 2014, with warmer than normal temperatures which accelerated the grapes’ maturation. This resulted in a relatively early harvest that began on August 18th and ended on the 22nd with an average sugar content of 23.5 Brix.

Winemaking
The grapes were 100% destemmed and crushed into small open-top fermenters. After a four-day cold soak, the musts were inoculated with yeast. Following average 8-day fermentation, the wine was pressed off, settled and transferred to French oak barrels for aging, of which 30% were new. After 16 months of barrel aging, the blend was created from the Pommard, Dijon 667 and Mt. Eden clones. The wine was fined and lightly filtered prior to bottling in February 2017.

The Wine
The wine has a medium ruby, garnet color. The nose has aromas of black cherries, green herbs and a hint of oak toast. On the palate the wine is medium bodied with flavors similar to that of the aromas. The wine has moderate silky tannins and excellent acidity that contributes to a long satisfying finish. This is avery harmonious wine where the components of flavor, acidity, oak and tannins are well balanced and integrated.

Food Pairing
This Pinot Noir will pair well with a wide variety of foods, including lamb, duck and beef. I recommend decanting the wine for 45 to 60 minutes before serving to allow the wine to open up.

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Purchase Wine

2015 Pinot Noir
Sanford & Benedict Vineyard

2015 Pinot Noir

Technical Details

Composition:
100% Pinot Noir

Vineyard Sources:
Sanford & Benedict Vineyard

Production: 89 cases
Alcohol by volume: 14.3
pH: 3.61
Titratable acidity: 0.58g/100ml
Cellaring potential: Four to seven years
Bottle price: $50

 

Inspiration
I’ve had the privilege of making wine from the famed Sanford & Benedict
Vineyard since 1985. The exceptional wines I have been able to produce from
this iconic vineyard continue to inspire me.
The Harvest
The growing season and harvest of 2015 was very similar to that of 2014, with
warmer temperatures that resulted in unusually early harvest dates. In fact, the
grapes for this year’s wine were harvested on August 26th - the same date as
in 2014.
Winemaking
The grapes were 100% destemmed and crushed into a small open-top fermenter.
After cold soaking for three days the must was inoculated with yeast to start
fermentation. Nine days later, the wine was pressed off, settled in a tank, and
then racked to French oak barrels for aging. Approximately 33% of these barrels
were new. The wine aged for 14 months before it was fined, lightly filtered and
bottled in January 2017.
The Wine
The wine has a medium dark garnet color. The aromas are a mix of spicy
perfume, dried fruit and hint of toasted oak. On the palate this Pinot Noir is
full bodied, with a rich extracted structure and flavors of ripe plums accented
with nutmeg, cinnamon and vanillin. The tannins are finely structured and the
acidity is moderately elevated, both factors that indicate the wine will benefit from
extended cellaring. I recommend decanting this wine for an hour before serving
to allow it to open up.
Food Pairings
Enjoy this powerful Pinot Noir with fine cuts of beef, spring lamb and duck with
cherry sauce.

Inspiration
I’ve had the privilege of making wine from the famed Sanford & Benedict Vineyard since 1985. The exceptional wines I have been able to produce from this iconic vineyard continue to inspire me.

The Harvest
The growing season and harvest of 2015 was very similar to that of 2014, with warmer temperatures that resulted in unusually early harvest dates. In fact, the grapes for this year’s wine were harvested on August 26th - the same date as in 2014.

Winemaking
The grapes were 100% destemmed and crushed into a small open-top fermenter. After cold soaking for three days the must was inoculated with yeast to start fermentation. Nine days later, the wine was pressed off, settled in a tank, and then racked to French oak barrels for aging. Approximately 33% of these barrels were new. The wine aged for 14 months before it was fined, lightly filtered and bottled in January 2017.

The Wine
The wine has a medium dark garnet color. The aromas are a mix of spicy perfume, dried fruit and hint of toasted oak. On the palate this Pinot Noir is full bodied, with a rich extracted structure and flavors of ripe plums accented with nutmeg, cinnamon and vanillin. The tannins are finely structured and the acidity is moderately elevated, both factors that indicate the wine will benefit from extended cellaring. I recommend decanting this wine for an hour before serving to allow it to open up.

Food Pairings
Enjoy this powerful Pinot Noir with fine cuts of beef, spring lamb and duck with cherry sauce.

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2016 Pinot Noir Lovely Rita
Sta. Rita Hills

2016 Pinot Noir Lovely Rita

Technical Details

Composition:
100% Pinot Noir

Vineyard Sources:
Fe Ciega (92%) La Encantada (5%) Sanford & Benedict (3%)

Production: 516 cases
Alcohol by volume: 13.5%
pH: 3.51
Titratable acidity: 0.53 g/100ml
Cellaring potential: Three to five years
Bottle price: $$35

The Harvest
The 2016 growing season and harvest returned to normal weather patterns and temperatures, which allowed the grapes to ripen at a slower pace. This gave me the opportunity to pick the grapes at perfect maturity. Harvest began on August 24th at Sanford & Benedict Vineyard and ended at Fe Ciega and La Encantada vineyards on September 3rd.

Winemaking
The grapes were 100% destemmed and crushed into our Ganimedes fermenter and some small, open top fermenters. After an average 12-day fermentation, the wines were pressed off to tanks for settling and transferred to barrels for aging. Only 14% of the blend aged in new barrels in an effort to preserve the beautiful aromas and fruit flavors. The wine was bottled in August 2017.

The Wine
The wine has a medium, dark ruby color and aromas of ripe cherries and cranberries with a hint of cola in the background. On the palate, the wine is medium bodied with flavors of currants and plums. The moderate, dusty tannins combine with the wine’s natural acidity giving it a succulent, lingering finish.

Food Pairings
Enjoy this wine with Mediterranean dishes such as Eggplant Moussaka or Lamb Shish Kebab with Pinot Noir sauce.

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2016 Pinot Noir
La Encantada Vineyard- Sta. Rita Hills

2016 Pinot Noir

Technical Details

Composition:
100% Pinot Noir

Vineyard Sources:
La Encantada Vineyard

Production: 78 cases
Alcohol by volume: 13.8%
pH: 3.52
Titratable acidity: 0.55g/100ml
Cellaring potential: Five to seven years
Bottle price: $50

 

The Vineyard Located directly south of our estate vineyard, Fe Ciega, this esteemed vineyard was planted in 2001 by pioneer vintner and longtime friend Richard Sanford. I source my fruit from a block that is planted to the Dijon 777 clone.
The Harvest The weather returned to a more normal pattern during the 2016 growing season, barring a heat spell in late August that accelerated the ripening of the grapes.  Our goal is to harvest grapes at optimal ripeness, so heat spells make it challenging to pick before they become overripe.  We were able to harvest the grapes at La Encantada on September 2nd at the desired sugar content of 24.3 Brix.
Winemaking The grapes were 100% destemmed and crushed into a small open top fermenter. After the must cold soaked for four days, it was inoculated with yeast and fermented for 12 days. The wine was then pressed off, settled, and transferred to French oak barrels to begin aging. Approximately 26% of the wine aged in new barrels with the balance in older barrels. After 15 months, the wine was fined, lightly filtered and bottled in January 2018.
The Wine The wine has a medium dark ruby color. The aromas are a complex blend of fresh cranberries, incense and a hint of thyme in the background. On the palate, the wine has medium weight and extract, with flavors of tart, fresh cranberries, thyme and walnuts. The silky tannins and naturally high acidity provide a satisfyingly long and lingering finish.
Food Pairings Pair with grilled bread topped with sautéed mushrooms, burrata and a sprinkle of fresh rosemary; pasta with fresh English peas and smoked ham or pancetta; or slow cooked pork shoulder.

The Vineyard
Located directly south of our estate vineyard, Fe Ciega, this esteemed vineyard was planted in 2001 by pioneer vintner and longtime friend Richard Sanford. I source my fruit from a block that is planted to the Dijon 777 clone.

The Harvest
The weather returned to a more normal pattern during the 2016 growing season, barring a heat spell in late August that accelerated the ripening of the grapes.  Our goal is to harvest grapes at optimal ripeness, so heat spells make it challenging to pick before they become overripe.  We were able to harvest the grapes at La Encantada on September 2nd at the desired sugar content of 24.3 Brix.

Winemaking
The grapes were 100% destemmed and crushed into a small open top fermenter. After the must cold soaked for four days, it was inoculated with yeast and fermented for 12 days. The wine was then pressed off, settled, and transferred to French oak barrels to begin aging. Approximately 26% of the wine aged in new barrels with the balance in older barrels. After 15 months, the wine was fined, lightly filtered and bottled in January 2018.

The Wine
The wine has a medium dark ruby color. The aromas are a complex blend of fresh cranberries, incense and a hint of thyme in the background. On the palate, the wine has medium weight and extract, with flavors of tart, fresh cranberries, thyme and walnuts. The silky tannins and naturally high acidity provide a satisfyingly long and lingering finish.

Food Pairings
Pair with grilled bread topped with sautéed mushrooms, burrata and a sprinkle of fresh rosemary; pasta with fresh English peas and smoked ham or pancetta; or slow cooked pork shoulder.

 

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Purchase Wine

2016 Pinot Noir
Bien Nacido Vineyard- Santa Maria Valley

2016 Pinot Noir

Technical Details

Composition:
100% Pinot Noir

Vineyard Sources:
Bien Nacido Vineyard- Block N

Production: 100 cases
Alcohol by volume: 13.7%
pH: 3.49
Titratable acidity: 0.55g/100ml
Cellaring potential: Five to seven years
Bottle price: $50

 

The History
In 1993, I began sourcing Pinot Noir from Bien Nacido Vineyard’s Block N - one
of the original blocks planted in the early 1970s to the heritage Martini clone.
The exemplary farming at Bien Nacido has contributed to my good fortune in
producing many outstanding wines from this site. So, it is with some sadness that
I announce that the 2016 vintage marks the end of an era. Our decision to focus
on Pinot Noir from vineyards within the Sta. Rita Hills AVA means removing our
beloved Bien Nacido Block N from our roster.
The Harvest
Similar to 2015, the weather during the 2016 growing season was warmer than
usual. We harvested the grapes at Bien Nacido on August 24th with a sugar
content of 23.4 Brix and excellent acidity.
Winemaking
The grapes were 100% destemmed and crushed into an open top fermenter. After
a four day cold soak, the must was inoculated with a yeast culture. After nine days
of fermentation and skin contact, the wine was pressed off into a tank for settling
and racked to French oak barrels, of which 33% were new. The wine aged for 14
months before being fined, lightly filtered and bottled in January 2018.
The Wine
The wine has a medium, dark ruby garnet color. Its complex aromas are an array
of hibiscus, cedar, raspberry and pomegranate. On the palate the wine is medium
bodied with flavors of blackberry tart and a hint of thyme. The silky fruit and oak
tannins that draw on the palate give the wine a long and succulent finish. I feel
this may be one of the most elegantly balanced and true-to-terroir Bien Nacido
bottlings I’ve ever made.
Food Pairings
Enjoy this wine with rich, hearty recipes featuring prime cuts of beef such as beef
tenderloin and rib-eye steaks or pork stews.

The History
In 1993, I began sourcing Pinot Noir from Bien Nacido Vineyard’s Block N - one of the original blocks planted in the early 1970s to the heritage Martini clone. The exemplary farming at Bien Nacido has contributed to my good fortune in producing many outstanding wines from this site. So, it is with some sadness that I announce that the 2016 vintage marks the end of an era. Our decision to focuson Pinot Noir from vineyards within the Sta. Rita Hills AVA means removing our beloved Bien Nacido Block N from our roster.

The Harvest
Similar to 2015, the weather during the 2016 growing season was warmer than usual. We harvested the grapes at Bien Nacido on August 24th with a sugar content of 23.4 Brix and excellent acidity.

Winemaking
The grapes were 100% destemmed and crushed into an open top fermenter. After a four day cold soak, the must was inoculated with a yeast culture. After nine days of fermentation and skin contact, the wine was pressed off into a tank for settling and racked to French oak barrels, of which 33% were new. The wine aged for 14 months before being fined, lightly filtered and bottled in January 2018.

The Wine
The wine has a medium, dark ruby garnet color. Its complex aromas are an array of hibiscus, cedar, raspberry and pomegranate. On the palate the wine is medium bodied with flavors of blackberry tart and a hint of thyme. The silky fruit and oak tannins that draw on the palate give the wine a long and succulent finish. I feel this may be one of the most elegantly balanced and true-to-terroir Bien Nacido bottlings I’ve ever made.

Food Pairings
Enjoy this wine with rich, hearty recipes featuring prime cuts of beef such as beef tenderloin and rib-eye steaks or pork stews.

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2016 Pinot Noir
Fe Ciega Vineyard

2016 Pinot Noir

Technical Details

Composition:
100% Pinot Noir

Vineyard Sources:
Fe Ciega Vineyard

Production: 289 cases
Alcohol by volume: 14.3%
pH: 3.69
Titratable acidity: 0.59g/100ml
Cellaring potential: Five to seven years
Bottle price: $55.00

 

The History
In 1993, I began sourcing Pinot Noir from Bien Nacido Vineyard’s Block N - one
of the original blocks planted in the early 1970s to the heritage Martini clone.
The exemplary farming at Bien Nacido has contributed to my good fortune in
producing many outstanding wines from this site. So, it is with some sadness that
I announce that the 2016 vintage marks the end of an era. Our decision to focus
on Pinot Noir from vineyards within the Sta. Rita Hills AVA means removing our
beloved Bien Nacido Block N from our roster.
The Harvest
Similar to 2015, the weather during the 2016 growing season was warmer than
usual. We harvested the grapes at Bien Nacido on August 24th with a sugar
content of 23.4 Brix and excellent acidity.
Winemaking
The grapes were 100% destemmed and crushed into an open top fermenter. After
a four day cold soak, the must was inoculated with a yeast culture. After nine days
of fermentation and skin contact, the wine was pressed off into a tank for settling
and racked to French oak barrels, of which 33% were new. The wine aged for 14
months before being fined, lightly filtered and bottled in January 2018.
The Wine
The wine has a medium, dark ruby garnet color. Its complex aromas are an array
of hibiscus, cedar, raspberry and pomegranate. On the palate the wine is medium
bodied with flavors of blackberry tart and a hint of thyme. The silky fruit and oak
tannins that draw on the palate give the wine a long and succulent finish. I feel
this may be one of the most elegantly balanced and true-to-terroir Bien Nacido
bottlings I’ve ever made.
Food Pairings
Enjoy this wine with rich, hearty recipes featuring prime cuts of beef such as beef
tenderloin and rib-eye steaks or pork stews.

Our Estate Vineyard
Fe Ciega is our only estate vineyard, planted in 1998, and expanded to a total of 10 acres in 2008. The consistently high-quality wines produced from this vineyard have earned it a reputation as being one of the “grand cru” sites in the Sta. Rita Hills viticultural appellation.

The Harvest
The 2016 growing season and harvest returned to slightly more normal weather patterns and temperatures, allowing the grapes to ripen at a more gradual pace. The fruit was harvested between August 31st and September 3rd with an average sugar content of 23.9 Brix. I feel this is one of the best vintages of Pinot Noir in recent years.

Winemaking
The grapes were 100% destemmed and crushed into small open-top fermenters. After a four-day cold soak, the must was inoculated with yeast to start fermentation. After an average 12 days of fermentation, the wine was pressed off, settled in a tank, and then transferred to French oak barrels for aging. Approximately 40% of the barrels were new. After 15 months of barrel aging, the wine was fined, filtered and bottled in January 2018.

The Wine
The wine’s dark ruby color hints at the rich flavors to follow. Ripe wild berries dominate the initial aroma that’s followed by a hint of sage in the background. On the palate the wine is full bodied with luscious flavors similar to the aromas.The strong, yet smooth tannins blend with the dense fruit on the palate, creating a long and impressive finish.

Food Pairings
This wine will pair well with wild game dishes, including traditional French Cassoulet. It is such a full-bodied Pinot that it will also pair well with finer cuts of beef, such as filet mignon. I recommend decanting the wine 30-45 minutes before serving.

 

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2016 Pinot Noir
Sanford & Benedict Vineyard - Sta. Rita Hills

2016 Pinot Noir

Technical Details

Composition:
100% Pinot Noir Clone 777 Dijon

Vineyard Sources:
Sanford & Benedict Vineyard

Production: 100 cases
Alcohol by volume: 14.5
pH: 3.51
Titratable acidity: 0.63g/100ml
Cellaring potential: Six to eight years
Bottle price: $50

 

Inspiration
I’ve had the privilege of making wine from the famed Sanford & Benedict
Vineyard since 1985. The exceptional wines I have been able to produce from
this iconic vineyard continue to inspire me.
The Harvest
The 2016 growing season and harvest returned to a slightly more normal weather
pattern and temperatures, which allowed the grapes to ripen at a more gradual
pace. This offered me the opportunity to harvest the grapes at our target level
of maturity. The grapes from Sanford & Benedict Vineyard were harvested on
August 24th with a sugar content of 24.2 Brix.
Winemaking
The grapes were 100% destemmed and crushed into a small open-top fermenter.
After cold soaking for four days the must was inoculated with yeast to start
fermentation. 10 days later the wine was pressed off, settled in a tank, and then
racked to French oak barrels for aging. Approximately 18% of these barrels were
new. After 15 months of barrel aging, the wine was fined, filtered and bottled in
January 2018.
The Wine
The wine has a medium dark ruby color. The aromas have a floral character
combined with fresh ripe cherries and raspberries. On the palate the wine has a
rich, expansive texture with flavors of fresh berries. The acidity is slightly higher in
this wine than our other Pinots, giving the wine a persistent and long crisp finish.
Food Pairings
This wine will pair well with a variety of dishes including salmon, veal and pork
entrees, as well as gnocchi in a parmesan cream sauce. I recommend decanting
this wine for 30 minutes prior to serving.

Inspiration
I’ve had the privilege of making wine from the famed Sanford & Benedict Vineyard since 1985. The exceptional wines I have been able to produce from this iconic vineyard continue to inspire me.

The Harvest
The 2016 growing season and harvest returned to a slightly more normal weather pattern and temperatures, which allowed the grapes to ripen at a more gradual pace. This offered me the opportunity to harvest the grapes at our target level of maturity. The grapes from Sanford & Benedict Vineyard were harvested on August 24th with a sugar content of 24.2 Brix.

Winemaking
The grapes were 100% destemmed and crushed into a small open-top fermenter. After cold soaking for four days the must was inoculated with yeast to start fermentation. 10 days later the wine was pressed off, settled in a tank, and then racked to French oak barrels for aging. Approximately 18% of these barrels were new. After 15 months of barrel aging, the wine was fined, filtered and bottled in January 2018.

The Wine
The wine has a medium dark ruby color. The aromas have a floral character combined with fresh ripe cherries and raspberries. On the palate the wine has a rich, expansive texture with flavors of fresh berries. The acidity is slightly higher in this wine than our other Pinots, giving the wine a persistent and long crisp finish.

Food Pairings
This wine will pair well with a variety of dishes including salmon, veal and pork entrees, as well as gnocchi in a parmesan cream sauce. I recommend decanting this wine for 30 minutes prior to serving.

 

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2016 Pinot Noir
Fe Ciega Vineyard Block M - Sta. Rita Hills

2016 Pinot Noir

Technical Details

Composition:
100% Pinot Noir Mt. Eden Clone

Vineyard Sources:
Fe Ciega Vineyard Block M - Sta. Rita Hills

Production: 49 cases
Alcohol by volume: 14.7
pH: 3.70
Titratable acidity: 0.59g/100ml
Cellaring potential: Six to nine years
Bottle price: $75

 

History
In 2008, I planted a steep hillside section of our estate vineyard (M Block) to the
Mt. Eden clone of Pinot Noir using cuttings from the original block at Sanford &
Benedict. I chose this clone because of the outstanding wines I’ve made from
Sanford & Benedict and Mt. Carmel vineyards in the 1980s and 1990s. I only
bottle this single clone selection when I feel the quality is of the highest level we
can achieve.
The Harvest
The weather returned to a more normal pattern for most of 2016’s growing season
and harvest. The grapes from our M Block were harvested on September 3rd at
an average sugar content of 24.4 Brix. I feel 2016 is one of the best vintages for
Pinot Noir in recent years.
Winemaking
The grapes were 100% destemmed and crushed into two small open top
fermenters. After a three-day cold soak, the must was inoculated with yeast and
fermented for nine days. The wine was pressed off, settled and transferred to
French oak barrels to begin aging. Approximately 10% of the wine was aged in
new barrels with the balance in two-year old barrels. After 15 months of aging the
wine was filtered and bottled in January 2018.
The Wine
The wine has a dark ruby color with compelling aromas of ripe black cherries,
damp earth and notes of exotic Asian spices. On the palate the wine is richly
flavored, and the dense, expansive texture leads to smooth, well-integrated
tannins on the finish.
Food Pairings
This wine will pair well with richly flavored dishes such as a rabbit & sausage
cassoulet, beef Bourguignon and Osso Buco. I recommend decanting the wine
30-45 minutes before serving.

History
In 2008, I planted a steep hillside section of our estate vineyard (M Block) to the Mt. Eden clone of Pinot Noir using cuttings from the original block at Sanford & Benedict. I chose this clone because of the outstanding wines I’ve made from Sanford & Benedict and Mt. Carmel vineyards in the 1980s and 1990s. I only bottle this single clone selection when I feel the quality is of the highest level we can achieve.

The Harvest
The weather returned to a more normal pattern for most of 2016’s growing season and harvest. The grapes from our M Block were harvested on September 3rd at an average sugar content of 24.4 Brix. I feel 2016 is one of the best vintages for Pinot Noir in recent years.

Winemaking
The grapes were 100% destemmed and crushed into two small open top fermenters. After a three-day cold soak, the must was inoculated with yeast and fermented for nine days. The wine was pressed off, settled and transferred to French oak barrels to begin aging. Approximately 10% of the wine was aged in new barrels with the balance in two-year old barrels. After 15 months of aging the wine was filtered and bottled in January 2018.

The Wine
The wine has a dark ruby color with compelling aromas of ripe black cherries, damp earth and notes of exotic Asian spices. On the palate the wine is richly flavored, and the dense, expansive texture leads to smooth, well-integrated tannins on the finish.

Food Pairings
This wine will pair well with richly flavored dishes such as a rabbit & sausage cassoulet, beef Bourguignon and Osso Buco. I recommend decanting the wine 30-45 minutes before serving.

 

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2001 Pinot Noir - Bien Nacido Vineyard - Santa Maria Valley
2001 Pinot Noir - Sta. Rita Hills
2001 Pinot Noir - Fe Ciega Vineyard - Sta. Rita Hills
2001 Pinot Noir - Mt. Carmel Vineyard - Sta. Rita Hills
2002 Pinot Noir - Bien Nacido Vineyard - Santa Maria Valley
2002 Pinot Noir - Sanford & Benedict Vineyard - Sta. Rita Hills
2002 Pinot Noir - Fe Ciega Vineyard - Sta. Rita Hills
2003 Pinot Noir - Wine Club Selection - Sta. Rita Hills
2003 Pinot Noir - Sta. Rita Hills
2003 Pinot Noir - Bien Nacido Vineyard - Santa Maria Valley
2003 Pinot Noir - Fe Ciega Vineyard - Sta. Rita Hills
2004 Pinot Noir - Sta. Rita Hills
2004 Pinot Noir - Fe Ciega Vineyard - Sta. Rita Hills
2004 Pinot Noir - Bien Nacido Vineyard - Santa Maria Valley
2004 Pinot Noir - Mt. Carmel Vineyard - Sta. Rita Hills
2005 Pinot Noir - Sta. Rita Hills
2005 Pinot Noir - Fe Ciega Vineyard - Sta. Rita Hills
2005 Pinot Noir - Bien Nacido Vineyard - Santa Maria Valley
2005 Pinot Noir - Sanford & Benedict Vineyard - Sta. Rita Hills
2005 Pinot Noir - Rancho Santa Rosa Vineyard - Sta. Rita Hills
2006 Pinot Noir - Bien Nacido Vineyard - Santa Maria Valley
2006 Pinot Noir - Sanford & Benedict Vineyard - Sta. Rita Hills
2006 Pinot Noir - Fe Ciega Vineyard - Sta. Rita Hills
2006 Pinot Noir - Santa Barbara County
2006 Pinot Noir - Rancho Santa Rosa Vineyard - Sta. Rita Hills
2007 Pinot Noir - Lovely Rita - Sta. Rita Hills
2007 Pinot Noir - Bien Nacido Vineyard - Santa Maria Valley
2007 Pinot Noir - Fe Ciega Vineyard - Sta. Rita Hills
2007 Pinot Noir - Rancho Santa Rosa Vineyard - Sta. Rita Hills
2007 Pinot Noir - Sta. Rita Hills
2008 Pinot Noir - Fe Ciega Vineyard - Sta. Rita Hills
2008 Pinot Noir - Lovely Rita - Sta. Rita Hills
2008 Pinot Noir - Bien Nacido Vineyard - Santa Maria Valley
2008 Pinot Noir - Rancho Santa Rosa Vineyard - Sta. Rita Hills
2009 Pinot Noir - Lovely Rita - Sta. Rita Hills
2009 Pinot Noir - Bien Nacido Vineyard - Santa Maria Valley
2009 Pinot Noir - Rancho Santa Rosa Vineyard - Sta. Rita Hills
2009 Pinot Noir - Fe Ciega Vineyard - Sta. Rita Hills
2010 Pinot Noir - Lovely Rita - Sta. Rita Hills
2010 Pinot Noir - Bien Nacido Vineyard - Santa Maria Valley
2010 Pinot Noir - Rancho Santa Rosa Vineyard - Sta. Rita Hills
2010 Pinot Noir - Fe Ciega Vineyard - Sta. Rita Hills
2011 Pinot Noir - 30th Anniversary - Sta. Rita Hills
2011 Pinot Noir - Lovely Rita - Sta. Rita Hills
2011 Pinot Noir - Bien Nacido Vineyard - Santa Maria Valley
2011 Pinot Noir - Block M - Fe Ciega Vineyard - Sta. Rita Hills
2011 Pinot Noir - La Encantada Vineyard - Sta. Rita Hills
2011 Pinot Noir - Fe Ciega Vineyard - Sta. Rita Hills
2012 Pinot Noir - Lovely Rita - Sta. Rita Hills
2012 Pinot Noir - Bien Nacido Vineyard - Santa Maria Valley
2012 Pinot Noir - Block M - Fe Ciega Vineyard - Sta. Rita Hills
2012 Pinot Noir - La Encantada Vineyard - Sta. Rita Hills
2012 Pinot Noir - Fe Ciega Vineyard - Sta. Rita Hills
2013 Pinot Noir - Lovely Rita - Sta. Rita Hills
2013 Pinot Noir - Sanford & Benedict Vineyard - Sta. Rita Hills
2013 Pinot Noir - Bien Nacido Vineyard - Santa Maria Valley
2013 Pinot Noir - Fe Ciega Vineyard - Sta. Rita Hills
2013 Pinot Noir - La Encantada Vineyard - Sta. Rita Hills
2014 Pinot Noir - Lovely Rita - Sta. Rita Hills
2014 Pinot Noir - Bien Nacido Vineyard - Santa Maria Valley
2014 Pinot Noir - Fe Ciega Vineyard - Sta. Rita Hills
2015 Pinot Noir, Lovely Rita - Sta. Rita Hills