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| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 91.6 pts. and median of 92 pts. in 31 notes) - hiding notes with no text | | | Tasted by cspeninsula on 5/17/2024 & rated 91 points: Lovely wine, but probably not one I’d buy again at the price point (614 views) | | | Tasted by Mbullmer on 4/12/2024 & rated 92 points: Best Pinot I’ve had so far, perfect acidity and tannins. Red fruit, strawberry, cranberry, mushrooms, some oakiness, not overly fruity. (975 views) | | | Tasted by markcic on 2/20/2024 & rated 92 points: Well we had some friends over and I grilled steaks so when the Syrah that we were drinking ran out I grabbed this bottle for a PNP. Red fruit on the nose. The palate was dark cherry, red plums, hints of raspberry and a touch of baking spice. The finish was moderate to long. (1646 views) | | | Tasted by barrytaylor on 2/9/2024: very young,one hr air, really too early to rate (1555 views) | | | Tasted by barrytaylor on 1/20/2024 & rated 92 points: deep color, complex, very nice wine (1679 views) | | | Tasted by wthad4 on 10/7/2023 & rated 94 points: BOOM! A powerful Pinot that is all about the fruit! It just hits you in the face with its boldness but it is oh so smooth! Juicy cherry and dark fruit. Drinking well now, but have no doubt it has plenty of life left in the bottle. Will try another Southing of this vintage in Q3 of 2024. (2606 views) | | | Tasted by Bbrown82 on 9/8/2023 & rated 94 points: Beautiful wine lots of red fruit and slight hints of oak. The palate is balanced and long. Delicious now but can age. 94/100 (2483 views) | | | Tasted by belril on 8/16/2023 & rated 92 points: Bright and eminently pleasant. Sage on the nose and maybe a bit of cherry wood. Peppery and juicy raspberry on the palate, and a bit of slate, no tannin. Super light color. Glad this one escaped the fires unscathed. (2349 views) | | | Tasted by Volleyball on 7/15/2023 & rated 89 points: Quite light bodied and surprisingly simple for the price. Not worth $80+. (2363 views) | | | Tasted by T.E.D. on 6/18/2023 & rated 89 points: Very nice nose of berry fruit, frambois. Palate was quite extracted and rich with syrupy fruit profile (2226 views) | | | Tasted by 559Cheers on 5/6/2023 & rated 90 points: Light vetiver, guaiacol and plastic on the nose. Pleasant nose. Palette autumnal, vanilla and Pinot Noir nuances. Nice acidity streak, not a warm fruit wine. (1914 views) | | | Tasted by landonemory@gmail.com on 4/29/2023 & rated 94 points: Had the 2020 Sea Smoke Southing with no preconceived opinions other than enjoying it once with my wife with dinner at a fun formal restaurant three years ago.
Mind you , we popped this open with friends after already indulging in a Smith Madrone Chardonnay, 2018 Mayacamas Melot and a 2010 Chateau Valendraud - Saint Emilion.
After already being impressed by the previous wine line up I wouldn't normally pour a pinot noir after two beautiful Merlots but Man am I glad I did.
The Sea Smoke immediately jolted the senses with rhubarb, orange zest and violets. Evolving further with time and on the palate crushed ripe raspberries , mulberry and Macha tea.
The nose was pure sensory bliss. This for me has more appeal than Kosta Browne. Only other California Pinot that delivers the goods with distinction and class like this are Roar from Santa Lucia Highlands and Mount Eden from Santa Cruz Mountains.
I'm sure there are a few more out there that do so as well but these are my top of the list for me. Cheers, Foxen Wilder. (1772 views) | | | Tasted by Emil Oliver on 4/14/2023 & rated 89 points: Have read sbout Sea Smoke and was very surprised by the style of this wine.
Pronounced perfumed nose of rose, underripe raspberries, blackcurrant leaf and herbs. Only a slight oak influence shining through.
Well balanced on the palette, with medium half coarse tannins. Lacking fruit though, it’s all flowers.
Sadly not a style I enjoyed at all, however I think some greenness can turn into something prettier with time. (1828 views) | | | Tasted by Roi Vin de LBC on 4/4/2023 & rated 94 points: 94 points. Tried the Ten side by side with the Southing before ordering the 2021 vintage. The Ten jumped out of the glass even upon opening. It was unmatched to the Southing out the gate. The Southing took longer to open up but did catch up nicely over a few hours. I’m looking forward to holding the rest of these for a few years to see how they evolve. (1995 views) | | | Tasted by Bjb81 on 12/31/2022 & rated 90 points: Lovely crisp juicy red fruit, earth, salinity, acid (2655 views) | | | Only displaying the 25 most recent notes - click to see all notes for this wine... |
| By Anna Lee Iijima
Decanter, Sea Smoke: Producer profile (12/2/2023)
(Sea Smoke, Southing Pinot Noir, Pinot Noir / Pinot Nero, Santa Barbara County, Santa Rita Hills, California, USA, Red) Subscribe to see review text. | By Jonathan Cristaldi
Decanter, Jonathan Cristalid Spring Tastings 2023 (4/12/2023)
(Sea Smoke, Southing, Pinot Noir / Pinot Nero, Santa Barbara County, Santa Rita Hills, Santa Rita Hills, California, USA, Red) Subscribe to see review text. | By James Suckling
JamesSuckling.com (3/16/2023)
(Sea Smoke Pinot Noir Santa Rita Hills Southing, Red, United States) Subscribe to see review text. |
NOTE: Scores and reviews are the property of Decanter and JamesSuckling.com. (manage subscription channels) |
| Sea Smoke Producer website.
At Sea Smoke we believe that the vineyard is the wine. For this reason, we produce Pinot Noir grown exclusively on our estate vineyard in the heart of the Sta. Rita Hills AVA in Santa Barbara County, California. We focus on the meticulous management of each vine to achieve ideal vine balance and very low yields, while incorporating sustainable, environmentally sound farming practices. Each of our ten clones of Pinot Noir is hand harvested, and individual vineyard block/clone combinations are kept in separate lots throughout the winemaking process, enabling us to develop an intimate knowledge of the way Sea Smoke vineyard expresses itself. These individual lots form the basis of a complex flavor palette from which final blending decisions are made. This results in wines of exceptional complexity and grace - each one, we believe, a reflection of the unique terroir of our estate vineyard. We hope you agree, and we welcome your comments.
Pinot Noir Varietal character (Appellation America) | Varietal article (Wikipedia)
Pinot Noir is the Noble red grape of Burgundy, capable of ripening in a cooler climate, which Cabernet Sauvignon and Merlot will not reliably do. It is unpredictable and difficult both to grow and to vinify, but results in some of the finest reds in the world. It is believed to have been selected from wild vines two thousand years ago. It is also used in the production of champagne. In fact, more Pinot Noir goes into Champagne than is used in all of the Cote d'Or! It is also grown in Alsace, Jura, Germany, the U.S., Canada, Australia, New Zealand, Romania, Switzerland, Austria, Croatia, Serbia, Italy, and so forth, with varying degrees of success.
Pinot Noir is one of the world's most prestigious grapes. It is very difficult to grow and thrives well in France, especially in Champagne and Burgundy. Pinot Noir thrives less in hot areas, is picky on soil, and deserves some oak storage.
Pinot Noir, or Blauburgunder / Spätburgunder in German, is a blue grapevine - and, as the German name suggests, the grape comes originally from Burgundy in France.
The grape, which thrives in calcareous soils, is used primarily for the production of red wine, and it is widely regarded as producing some of the best wines in the world. The wine style is often medium-bodied with high fruit acidity and soft tannins. It can be quite peculiar in fragrance and taste, and not least in structure - which may be why it is referred to as "The Grapes Ballerina".
Pinot Noir is also an important ingredient in sparkling wines, not least in champagne since it is fruity, has good acidity and contains relatively little tannins.
The grape is considered quite demanding to grow. The class itself consists of tightly packed grapes, which makes it more sensitive to rot and other diseases.
Pinot Noir changes quite easily and is genetically unstable. It buds and matures early which results in it often being well ripened. Climate is important for this type of grape. It likes best in cool climates - in warm climates the wines can be relaxed and slightly pickled.
In cooler climates, the wine can get a hint of cabbage and wet leaves, while in slightly warmer regions we often find notes of red berries (cherries, strawberries, raspberries, currants), roses and slightly green notes when the wine is young. With age, more complex aromas of forest floor, fungi and meat emerge.
In Germany, Switzerland, Austria and Hungary, it often produces light wines with less character. However, it has produced very good results in California, Oregon and New Zealand.
With its soft tannins and delicate aroma, it is excellent for white fish, chicken and light meat. For the stored wines you can serve small game. Classic duck breast is a matter of course, a Boeuf Burgundy and Pinot Noir are pure happiness.
Pinot Noir loses quality by over-harvesting.
Pinot Noir is prone to diseases, especially rot and mildew. Viruses cause major problems especially in Burgundy.
Pinot Noir are large round grapes with thin skins. Relatively high in alcohol content. Medium rich tannins and good with acid.
As a young person, Pinot Noir has a distinctly fruity character such as raspberries, cherries and strawberries.
A mature Pinot Noir, the taste is different. Cherry goes into plum and prune flavors. It smells of rotten leaves, coffee, moist forest floor and animal wine. This must be experienced.
In warm climates you find boiled plum, some rustic, little acid.
If the grapes are over-grown, the wine will be thin, with little color and flavor.USAAmerican wine has been produced since the 1500s, with the first widespread production beginning in New Mexico in 1628. Today, wine production is undertaken in all fifty states, with California producing 84% of all U.S. wine. The continent of North America is home to several native species of grape, including Vitis labrusca, Vitis riparia, Vitis rotundifolia, and Vitis vulpina, but the wine-making industry is based almost entirely on the cultivation of the European Vitis vinifera, which was introduced by European settlers. With more than 1,100,000 acres (4,500 km2) under vine, the United States is the fourth-largest wine producing country in the world, after Italy, Spain, and France.California2021 vintage: "Unlike almost all other areas of the state, the Russian River Valley had higher than normal crops in 2021, which has made for a wine of greater generosity and fruit forwardness than some of its stablemates." - Morgan Twain-Peterson Central Coasthttp://www.ccwinegrowers.org/links.html
http://www.discovercaliforniawines.com/regional-wine-organizations/
http://beveragetradenetwork.com/en/btn-academy/list-of-winegrowers-association-in-central-coast-california-274.htm
Central Coast AVA Wikipedia |
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