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Hartley-Ostini Hitching Post wines are made by Buellton Hitching Post owner/chef Frank Ostini and his good friend, fo...Read more...
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Hartley-Ostini Hitching Post wines are made by Buellton Hitching Post owner/chef Frank Ostini and his good friend, former fisherman Gray Hartley. They make seven or eight wines each year, with annual production of just under 5,000 cases. The vast majority of this wine is sold at the two Hitching Post restaurants.Frank Ostini is one of the most tireless promoters of Central Coast wines and tourism, traveling up and down the West Coast to share his own contagious brand of enthusiasm and cheer. So one wonders how he finds time to make wine - an all-consuming, 20-hour-a-day activity for about 2 weeks every year (then it settles down to a more reasonable 12-hour day). But he does.Tasting NotesClassic aroma and flavor profile of Santa Barbara County fruit - sweet and sour cherries, tea, sweet spice, earth, and herbs. I've heard this style of wine described as "agrarian", which is a nice way of saying there's a touch of farm country air in the aroma - an essence that many people love! As with most of the Hitching Post wines, this one is structured to enjoy with food, and it appears rather tart on its own. That also indicates its ability to age - not surprising, since Lane Tanner was the first winemaker for Hitching Post wines in the mid 1980's, and this is a perfect reflection of her style.Cheers!Dave the Wine MErchant
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