Hitching Post Pinot Noir Highliner 2008

Winemaker's Notes:

Frank Ostini a chef, and Gray Hartley, a fisherman, make handcrafted Pinot Noir from vineyards in Santa Maria Valley andSanta Rita Hills. Frank and Gray first made wine at home in 1979. The project moved to a winery in 1984 to make winesexclusively for the Hitching Post Restaurant. With the 2008 harvest, Frank and Gray moved the winemaking to TerravantWinery, a new ultra premium facility in Buellton.Their focus has been to work with some of the best growers in Santa Barbara County, from the quality vineyards of Santa MariaValley, Santa Ynez Valley, Santa Rita Hills and Los Alamos. The grapes are picked in the early morning and destemmed into1.5 ton open-top fermentation vats. Cold maceration is allowed for several days, and then cultured yeast is added to promote along and cool fermentation. Manual punch downs from 1-3 times/day depending on the stage of fermentation. Pressingoccurs after 14-21 days directly into barrel (no settling of solids). The wine rests in barrel until racking just before bottling. Mostwines are aged in French oak barrels for 18 months and are bottled unfiltered. As the wine matures it is simply left to gently agein the barrel.

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Hitching Post:
The Buellton Hitching Post was established in 1986, but our roots started at the Casmalia Hitching Post in 1952. It was there that Frank & Natalie Ostini brought "Santa Maria Style BBQ" to its peak of perfection and where children Bill, Bob, Terri & Annette continue to this day. Here at the Hitching Post II in Buellton, we honor that tradition and also embrace the contemporary cooking styles. ... Read more
The Buellton Hitching Post was established in 1986, but our roots started at the Casmalia Hitching Post in 1952. It was there that Frank & Natalie Ostini brought "Santa Maria Style BBQ" to its peak of perfection and where children Bill, Bob, Terri & Annette continue to this day. Here at the Hitching Post II in Buellton, we honor that tradition and also embrace the contemporary cooking styles. By combining the old and the new, we have created an exciting cuisine that is uniquely our own. Along with our outstanding steaks, ribs and chicken, we also serve items such as smoked duck breast, ostrich, home-made soups and outstanding pastries; along with what the Los Angeles Times has called the "best" French Fries in Southern California! Read less
Suggested Recipe Pairing presented by
Coconut Rice Sweet Potato Cheesecake

RiceSelect's creamy Arborio gets blended with sweet potato, coconut milk and vanilla to create this decadent cheesecake. Pairs well with Saunternes; a white dessert wine that has hints of coconut from aging in oak barrels.

View Recipe


Frank Ostini a chef, and Gray Hartley, a fisherman, make handcrafted Pinot Noir from vineyards in Santa Maria Valley andSanta Rita Hills. Frank and Gray first made wine at home in 1979. The project moved to a winery in 1984 to make winesexclusively for the Hitching Post Restaurant. With the 2008 harvest, Frank and Gray moved the winemaking to TerravantWinery, a new ultra premium facility in Buellton.Their focus has been to work with some of the best growers in Santa Barbara County, from the quality vineyards of Santa MariaValley, Santa Ynez Valley, Santa Rita Hills and Los Alamos. The grapes are picked in the early morning and destemmed into1.5 ton open-top fermentation vats. Cold maceration is allowed for several days, and then cultured yeast is added to promote along and cool fermentation. Manual punch downs from 1-3 times/day depending on the stage of fermentation. Pressingoccurs after 14-21 days directly into barrel (no settling of solids). The wine rests in barrel until racking just before bottling. Mostwines are aged in French oak barrels for 18 months and are bottled unfiltered. As the wine matures it is simply left to gently agein the barrel.

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