Sta. Rita Hills Pinot Noir 2016
Trade Tools
America / Sta. Rita Hills
The fruit for this Pinot Noir is sourced from two estate vineyards in cool-climate Sta. Rita Hills AVA. The grapes are harvested based on the ripeness of the tannins, which for Pinot Noir usually occurs between 24.5-27.0 Brix. The fruit is hand picked and hand sorted in the vineyard during the cool morning hours to preserve the aromatics. The clusters are gently de-stemmed with no crushing, and the must is cold soaked in open-top fermenters before inoculation. Each tank is manually punched down daily throughout maceration. Individual lots are vinified and barrel aged separately, spending approximately 18 months in French oak before blending and bottling, with additional time resting in the cellar before release.
93 Points
Wine Enthusiast
2016 vintage
Harvest Note
Due to an heat wave in early February, the growing season got off to a quick start with strong vine growth. The vines experienced warm weather in early August leading to a harvest from late August to early October.
Tasting Note
A bold and expressive palate with cranberry, rhubarb, and red plum accented by a bright acidity. Hints of spicy tea and pepper linger on the finish. Aromas of fresh red plum, and freshly roasted coffee.
Technical Data
GRAPES: 100% Pinot Noir
APPELLATION: Sta. Rita Hills
PH: 3.61
ACIDITY: 6.8 g/L
ABV: 14.4%
AGING: 18 months
Unique Selling Points
- Sta. Rita Hills AVA is extremely well-suited and best known for producing world-class Pinot Noir and Chardonnay.
- Individual lots are vinified and barrel aged separately, spending approximately 18 months in French oak before blending.
“The combination of climate and soil diversity found in the Sta. Rita Hills offer some of the best grape growing conditions I’ve ever seen.”
Dave Frazier, Winemaker
About the Grape
Pinot Noir
In France, makes a silky, deceptively powerful wine of elegant, complex aromas and subtle, red fruit flavors, with earthy, floral, mushroom and mineral notes. In California, shows ripe, sweet characters.
