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95 points Wine Enthusiast
92 points Wine Spectator
91 points Vinous
WINEMAKING: Clusters were sorted in the vineyard, and then gently destemmed following an evening in our cold room; ‘jack stems’ were removed by hand. The must was cold-soaked in open-top fermenters for one to four days (depending upon the lot), and then inoculated with a cultured yeast to begin a slow fermentation. Each tank was manually punched down one to three times per day over a period of 14 to 18 days. Upon completion of primary fermentation, and the desired number of maceration days, all free-run wine was transferred to tank for settling. Pressing was done at extremely low pressure (0.08 bars) to avoid extracting bitterness from seeds. After settling overnight, both free-run and press wines were racked cleanly to separate barrel lots.
CHARACTER: The 2005 Sea Smoke Southing Pinot Noir shows elegant fruit, a rich middle palate, firm tannins and Sea Smoke Vineyard’s signature cool climate acidity. Aromas of wild blueberries, violets and a subtle dustiness are characteristic of this wine. We recommend decanting thirty to sixty minutes prior to drinking, particularly if consumed before 2009.
APPELLATION: Santa Rita Hills
COMPOSITION: 100% Pinot Noir
VINEYARD SOURCE: Exclusively Sea Smoke Estate Vineyard
ALCOHOL: 14.7% by volume
TOTAL ACIDITY: 0.63g/100ml
BARREL AGING: 16 months
OAK PROFILE: 65% new French oak, 35% used French oak (12 different coopers)
RELEASE DATE: May 2007