Sea Smoke Pinot Noir Santa Rita Hills Sta. Rita Hills Southing 2005

Winemaker's Notes:

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. 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.

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Sea Smoke Cellars:
For years, vintners have coveted a stretch of land in the western end of Santa Barbara's Santa Rita Hills AVA known to have the perfect microclimate, soils, and exposure to grow world-class Pinot Noir. In 1999, fulfilling a long-held dream of owner Bob Davids, this sought-after stretch of land became Sea Smoke Vineyard. At Sea Smoke, we produce Pinot Noir grown exclusively on the south-f... Read more
For years, vintners have coveted a stretch of land in the western end of Santa Barbara's Santa Rita Hills AVA known to have the perfect microclimate, soils, and exposure to grow world-class Pinot Noir. In 1999, fulfilling a long-held dream of owner Bob Davids, this sought-after stretch of land became Sea Smoke Vineyard. At Sea Smoke, we produce Pinot Noir grown exclusively on the south-facing hillsides of our estate vineyards. On summer evenings, the Santa Ynez River canyon funnels a cool maritime fog layer (sea "smoke") across our hillsides, slowing the ripening process and providing the extended maturation period essential to the development of top-quality Pinot Noir. Our shallow clay soils are planted to French clones on vigor-reducing rootstocks, resulting in fewer grape clusters of intense flavor, and our artisinal approach to winemaking results in wines that are a reflection of the unique land on which they are grown. We believe that Sea Smoke's rare geography and commitment to quality have produced wines of exceptional complexity and grace. We hope that you agree and welcome your comments. Read less

Member Reviews for Sea Smoke Pinot Noir Santa Rita Hills Sta. Rita Hills Southing

Add your review
Snooth User: John Andrews
361063,418
4.50 5
01/30/2009

Wow! Wonderful earthy and layered pinot. I expect a lot from Sea Smoke and this was more than I expected. Great structure, wonderful texture with earthy, loamy initial flavor with red fruit underneath. Good acidity and balance. Wish I had more bottles of this wine.


Snooth User: Mr Dolce
4535423,403
4.50 5
09/09/2013

Masterfully aged.


Snooth User: wreckingball
13701858
3.00 5
09/07/2009

Nearly opaque, deep purple in color. Still young and a bit closed. Needs a few more years to evolve. Earthy, forest floor nose with hints of mint and oregano. Darker fruit flavors that finishes with spicy white pepper. Hang on to your bottles for a while longer, this will get better.


Snooth User: bszach1
33734038
5.00 5
12/26/2009

Nice ruby red color. Cherries, like cherry pie. Well balanced.

User Tags:

cherry

Snooth User: SDWineLover13
32231316
4.50 5
10/15/2007

Phenomenal. It's everything the hype makes it out to be. We have been looking for this wine forever, but the few who have it are always out, and buying direct is like trying to get onto the lawn of the White House. 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. They recommend decanting thirty to sixty minutes prior to drinking, particularly if consumed before 2009. Tremonti.


Snooth User: SWL
39119209
4.00 5
10/13/2008

Four glasses


External Reviews for Sea Smoke Pinot Noir Santa Rita Hills Sta. Rita Hills Southing

External Review
12/11/2009

92 Points - Wine Spectator Spicy, peppery wild berry aromas carry over to the palate, with firm tannins. Tight and compact, this is an austere style thats rich and full-bodied, with enough depth and complexity to merit short-term cellaring.


External Review
01/17/2009

Wine Enthusiast ReviewRated 95The most balanced of Sea Smokes three new Pinots, Southing was aged in about two-thirds new oak, which gives rich caramel, toasted coconut and exotic spice notes to the ripe fruit flavors. The wine explodes with cherries, raspberries, mulberries and even chocolate mint, finishing long and spicy, and leaving the impression of wholesomeness and completeness. Now showing its peak of youthful vivacity, this should develop for an additional six years.Wine Tasting NotesThe 2005 Sea Smoke Southing Pinot Noir shows elegant fruit, a rich middle palate, firm tannins and Sea Smoke Vineyards 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.


External Review
10/25/2010

Sea Smoke 2005 Southing - Magnum


External Review
04/17/2009

Pure, rich and concentrated, with supple plum, blackberry and blueberry fruit shaded by pretty toasty oak, ending with a long, concentrated finish that pulls together lots of fruit and flavor. Wine Spectator. A Pinot Noir wine from California in USA. 2005 Sea Smoke Cellars Pinot Noir Southing 1500ml



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. 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.

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