Monthly Archive for March, 2014

New Release Santa Barbara Winery 2012 Sata Rita Hills Pinot Noir

2012-pinot-noir-glass-webThe Santa Rita Hills is a small appellation at the western end of the Santa Ynez Valley that has gained national recognition for its Pinot Noir and Chardonnay.

The Valley runs west to east permitting the late afternoon ocean fog to roll into the Santa Rita Hills, where it lingers until early morning. The surrounding hills trap the fog before it is dissipated in the wider Santa Ynez Valley.

In the summer the fog moderates the normally warm days of the valley, cooling the grapes at night. Warm days and cool nights are essential to the developement of Pinot Noir providing the necessary acid/sugar balance.

In the spring when frost is our biggest concern a layer of fog over the vineyard can provide protection.

Winemaker’s Comments: This Pinot Noir includes 9 clones fermented in 19 separate tanks. The grapes are from our 3 vineyards with varying terrain. This is truly an expression of Santa Rita Hills Pinot Noir.
To Order:

Spring Images from the Vineyard by David







More Images of Spring



Santa Barbara Winery Releases 2011 McGinley Vineyard Cabernet Sauvignon

2011-cabernet-sauvignon-b-gl-webAfter over a quarter century of making Cabernet Sauvignon from our Lafond Vineyard, Winemaker Bruce McGuire is now sourcing this grape from the warmer, eastern side of the Santa Ynez Valley.

This 2011 vintage is from a low vigor block in the warmer Happy Canyon appellation, on the Los Padres side of Hwy 154. Happy Canyon of Santa Barbara is the newest of five Santa Barbara County AVAs as of 2009, located in the north-east Santa Ynez Valley.

It is described as a bucolic canyon of hillside vineyards. Differentiated from the rest of Santa Barbara County, it has decidedly hotter temperatures and a high-magnesium mineral terroir.

These unique factors and micro- climate make this area suitable for producing Bordeaux varietals with concentrated flavors and a ripe fruit quality that has been difficult to achieve in the cooler areas of Santa Barbara County.

Winemaker’s comments: Our Block, on an elevated Mesa, has small low vigor vines that produce rich concentrated fruit. A 53 days maceration on the skins provides textural length to the persistent finish.

(Extended maceration is the process of keeping a wine, which has fermented dry, in contact with the skins instead of pressing it. The cap in this process has a tendency to rise to the top and the winemaker must push it down, two or three times a day, to maintain contact.)

Suggested retail 32.00/750ml
To order: