~$30US, 100% Pinot Noir, Santa Rita Hills, California

Deep ruby in color. Mabe a hair darker than what I’d call “varietally correct”. Bursting with a signature Sta. Rita Hills Pinot Noir nose - Ripe raspberries, dried cherries and lychees, plus a little tomato skin. Some spiced vanilla notes eluding to some time in new oak barrels. Sexy mouthfeel - velvety, easy-drinking, and well-integrated for the most part, although a little aggressive oak and alcoholic heat peak out in the midpalate. Not the last word in complexity, but scrumptious fruit with fine tannins (ready-to-drink) and enough acidity to do well at the table with medium-bodied fare (veal, pork roasts and grilled white meats).

Overall, an exemplary Sta. Rita Hills Pinot Noir, produced by the man who pioneered the grape in said AVA. While the providence must be respected,  this is a casual wine - fun to drink and I’m certain that it would make both old Pinot fans and novices equally happy. Considering the other wines being made in the area, this stands out at it’s price point as a pretty good value - but for a tad more, you move into single-vineyard designates that may offer more individuality.

  ~$50US, 100% Pinot Noir, Santa Rita Hills, California.

Very clean brilliant ruby color - quite light. Wild perfumed nose, with strawberries for days…Very round and big in volume on the palate, with deep spice notes, cloves and cinnamon. Excellent purity of fruit, and over time more of the 2nd and 3rd tier aromatics came through. A bit of tomato - not a green/herbal flavor but a sweeter grape/cherry tomato along with some rosemary aromatics. I could only argue for a hint more acidity and length. Food friendly - I could imagine this working well with hard-to-pair things like pork and richer fish dishes with bigger sauces. A delicious and character-full wine which shows-off the strengths of the AVA/region well.

Anyone curious as to why people get really passionate California Pinot should try this.