Super excited to finally have our allocation of Sea Smoke for the year! If you know, you know and if you don’t, come find out! Hurry though, these wines are very limited and when they’re gone, they’re gone. At least until next year! The definition of cult American Pinot (and Chard), Sea Smoke’s wines truly encapsulate the terroir of the Santa Rita Hills. We are both thrilled and thankful to be able to share these with you. There isn’t much out there that is more worthwhile of your table during the holidays, so pass on the love to those that you love!
Sea Smoke Chardonnay, 2020
From The Winery: Our estate-grown Chardonnay fruit was picked and hand-sorted in the vineyard before spending the night in our cold room. Chilled grapes were softly pressed and the juice was gently pumped into a stainless steel tank and cold settled. Once the heavy solids were removed, the juice was racked to a stainless steel fermentor, then inoculated for primary fermentation. Following primary fermentation, the wine was racked to barrels, inoculated for malolactic fermentation, then periodically stirred to enhance depth and mouthfeel. The 2019 Sea Smoke Chardonnay was aged for a total of 10 months prior to bottling with no fining and no filtration.
An elegant Chardonnay with aromas of Meyer lemon zest, fresh cut melon and honeycomb. The nose is complemented by mandarin and a slight nuttiness in the focused mid-palate and the refreshing cool climate acidity of our estate vineyard.
Sea Smoke Southing Pinot Noir, 2020
From The Winery: Hand-harvested, clusters were sorted in the vineyard and then gently destemmed following an evening in our cold room. All ‘jack stems’ were removed on the sorting table. Musts were cold soaked in open-top fermenters for five days, and then inoculated with cultured yeasts to begin slow fermentation. Each tank was manually punched down two 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 and then pressed at extremely low pressure (0.08 bars) to avoid extracting bitterness. After settling overnight both free-run and press wines were racked to barrels. Southing was bottled with no fining and no filtration.
Each year, the goal for Southing is to create the ideal marriage of complexity and elegance. The ever-changing nose of the Southing exhibits Montmorency cherry, sage, hibiscus and subtle baking spices. The fine tannins and minerality are enhanced by our estate vineyard’s characteristic cool climate acidity.
Sea Smoke Ten Pinot Noir, 2020
From The Winery: Hand-harvested, clusters were sorted in the vineyard and then gently destemmed following an evening in our cold room. All ‘jack stems’ were removed on the sorting table. Musts were cold soaked in open-top fermenters for five days, and then inoculated with cultured yeasts to begin slow fermentation. Each tank was manually punched down two times per day, with a total maceration time of sixteen to twenty-eight days. Upon completion of primary fermentation and maceration, all free run wine was transferred to tank for settling, and then pressed at extremely low pressure (0.08 bars) to avoid extracting bitterness. After settling overnight both free-run and press wines were racked to barrels. Ten was bottled with no fining and no filtration.
A brooding and intense wine. The aromas begin with notes of black tea, blackberry and orange rind, then a myriad of savory spices, and a hint of jasmine. Firm, mature tannins—evidence of Ten’s ageability—are followed by a long, velvety finish.