Santa Barbara County is one of the finest Pinot Noir regions in California if not the world. The quality starts with moderate temperatures during the growing season and during harvest. This results in a longer growing season and the development of intense flavors. The extended hang-time creates depth and complexity in conjunction with dense ruby color and the full range of Pinot Noir fruit flavors.

Aromas of strawberry, ripe cranberries and country smoked ham also flow onto the palate where they are joined by white and black pepper from time spent on French and American oak.  This wine is medium bodied and has firm tannins supported by moderate acidity.  Drink now or it will develop for the next few years.

The fruit was night harvested and processed within hours of picking. The destemmed grapes were cold soaked for 24-48 hours to enhance extraction of soft tannins and bright red fruits. They then fermented up to 10 days on skins, utilizing the traditional delestage and remontage methods of cap management. The wine underwent malolactic fermentation and was aged on French and American oak for 9 months.