Sea Smoke Pinot Noir Santa Rita Hills Sta. Rita Hills Southing 2008

MSRP: $52
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Tasting Notes:

Each year, our goal for Southing is to create the ideal marriage of complexity and elegance. The seductive nose of th...

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  • WS: 92

    Wine Spectator Score

    92

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  • ST: 90

    Stephen Tanzer Score

    90

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  • SN: 90

    Snooth Editorial Score

    90

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750ml
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Oaky and smoky on the nose with spicy tones layered over a core of deep, rich, black fruit. Still a bit tight this smells promising. Bright and ric... Read more

Deeper color then most Pinot's I have enjoyed. Nose had some clove and berry up front. Enjoyed the hints of other fruits and robust dusty finish th... Read more

Great wine Read more

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

Snooth User: Gregory Dal Piaz
89065202,543
4.00 5
07/06/2011

Oaky and smoky on the nose with spicy tones layered over a core of deep, rich, black fruit. Still a bit tight this smells promising. Bright and rich in the mouth with black fruit to match the nose. The acid is a touch low here lending this a very broad and somewhat flat mouthfeel, but the wine does feel a little tight and compact so age may help brighten things up a bit. There is very nice freshness to the fruit with obvious but balanced oak spice throughout the mid-palate and onto the moderate finish which is clipped by some wood tannin. Obviously very well made and shows promise but the lowish acidity worries me a bit. 90pts.


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

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Snooth User: Shellyfish26
182593114
5.00 5
12/23/2010

Deeper color then most Pinot's I have enjoyed. Nose had some clove and berry up front. Enjoyed the hints of other fruits and robust dusty finish that introduced some cola and a tad bit of cinnamon spice. Will hold up to red meats and will pair nicely with pasta in red sauce.

User Tags:

California

Snooth User: Aischill
5738552
0.00 5
07/15/2011

Great wine


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

External Review
05/19/2011

Tremendous richness, depth and concentration, with a gush of blueberry, wild berry and blackberry fruit that offers intensity, lively acidity and enough tannins to merit short-term cellaring. Drink now through 2011.


External Review
11/21/2010

Deep ruby red. Red and dark berry preserve aromas are complemented by notes of rooty sassafras, vanilla and smoky Indian spices. Sweet raspberry and boysenberry flavors stain the palate and pick up a spicy quality with air, along with a note of candi... Stephen Tanzer's IWC. A Pinot Noir wine from California in USA. 2008 Sea Smoke Cellars Pinot Noir Southing 1500ml


External Review
05/19/2011

Produced from a south-facing hillside vineyard, the 2002 Pinot Noir Southing reveals a ruby/purple in addition to abundant aromas of sweet cherries, currants, and hints of plums and flowers. Made in a Cote de Beaune-like style, with sweet kirsch and black cherry flavors mixed with spicy wood as well as loamy soil notes, the Southing is more open and evolved than the Botella. Drink it over the next 5-7 years.


External Review
11/17/2010

A Pinot Noir wine from California in USA. 2008 Sea Smoke Cellars Pinot Noir Southing 1500ml


External Review
05/19/2011

Ultraripe, rich and plush, with concentrated, detailed black cherry, wild berry and plummy flavors framed by firm toasty, cedary oak, and finishing with a long, intense, persistent aftertaste offering a wealth of flavors and plenty of rich minerally tannins. Drink now through 2009.


External Review
05/19/2011

The most balanced of Sea Smoke's 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.


External Review
05/19/2011

Spicy, peppery wild berry aromas carry over to the palate, with firm tannins. Tight and compact, this is an austere style that's rich and full-bodied, with enough depth and complexity to merit short-term cellaring. Drink now through 2012.


1 2 3

Ratings & Tags for Sea Smoke Pinot Noir Santa Rita Hills Sta. Rita Hills Southing

637455 Snooth User: keisari
rated this wine
4.00 5
07/26/2012

515733 Snooth User: kayeman
rated this wine
4.50 5
12/06/2010

rated this wine
3.00 5
04/06/2011

Winemaker's Notes:

We sorted clusters in the vineyard and then gently destemmed following an evening in our cold room. We removed all ‘jack stems’ on the sorting table. Musts were cold soaked in open-top fermenters for one to four days, then inoculated with cultured yeasts to begin slow fermentation. Each tank was manually punched down one to three times per day, with a total maceration time of fourteen to eighteen days. Upon completion of primary fermentation and maceration, all free run wine was transferred to tank for settling. We pressed at extremely low pressure (0.08 bars) to avoid extracting bitterness from the seeds. After settling overnight both free-run and press wines were racked to barrels.

Tasting Notes:

Each year, our goal for Southing is to create the ideal marriage of complexity and elegance. The seductive nose of the 2008 Southing exhibits clove, dusty blueberry, cola, violets and hint of pineapple guava. The voluptuous mouthfeel and fine tannins are balanced by our estate vineyard’s characteristic cool climate acidity.

We sorted clusters in the vineyard and then gently destemmed following an evening in our cold room. We removed all ‘jack stems’ on the sorting table. Musts were cold soaked in open-top fermenters for one to four days, then inoculated with cultured yeasts to begin slow fermentation. Each tank was manually punched down one to three times per day, with a total maceration time of fourteen to eighteen days. Upon completion of primary fermentation and maceration, all free run wine was transferred to tank for settling. We pressed at extremely low pressure (0.08 bars) to avoid extracting bitterness from the seeds. After settling overnight both free-run and press wines were racked to barrels.

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Aged 16 months in French Oak.

Notes: French Oak 55% New, 45% Re-used

Chemical Analysis:

Alcohol: 14.55% pH: 3.32
Total Acidity: 6.9 grams per liter

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