2016 WALT Sta. Rita Hills Pinot Noir
"The appellation 2016 Pinot Noir Sta. Rita Hills from Walt comes from some great sites in the region (Bentrock, Radian, Fiddlestix and Clos Pepe) and spent 10 months in 45% new French oak. It has a ripe, powerful bouquet of toasty oak, blackberries, scorched earth, and graphite. Deep, rich, and concentrated, I love its depth of fruit and it's an undeniably California Pinot Noir to drink over the coming 4-5 years."
91 Points | Wine Spectator, Kim Marcus
"There's lots of rooibos tea notes to this toothsome red, which offers a well-honed structure to support the dried berry and cherry tart flavors. Rich and savory on the finish..."
Central Coast AVA
Roughly 250 miles along the coastline of California
from Santa Barbara County to San Francisco County
Sta. Rita Hills
Follows a clearly defined maritime “throat” that
ushers in the Pacific fog and constant cooling breezes.
Sandy Loam Soils
Cause vines to produce grapes with powerful varietal
Powerful aromas of ripe cherry coulis, white pepper, and beautiful earthiness abound. An incredibly dense and fruit forward palate is layered with flavors of red berry compote, cardamom, and mineral-laced acidity.
Red berry compote
The Sta. Rita Hills appellation blend is sourced from Radian Vineyard, Bentrock Vineyard and Clos Pepe Estate Vineyard. The majority of the blend is comprised of fruit from Radian, which sits at 1,000 feet in elevation exposing the vines to fog and cooling ocean breezes. These vineyards are blended to create a beautiful representation of the region with concentrated flavors and lively acidity.
|Varietal Composition||100% Pinot Noir|
|Barrel Aging||10 Months in 45% New French Oak|
|Appellation||Sta. Rita Hills|
|Vineyard||Radian, Bentrock, & Clos Pepe Vineyards|
|Vintage Notes||The 2016 harvest was early, with slightly lower than normal yield, but exceptional fruit quality. After many years of drought, we experienced winter rains that helped alleviate the dry conditions that plagued us for the last four years. The entire ripening season enjoyed cooler than average days and nights. July and August were particularly temperate allowing for longer hang times, which ripened the grapes uniformly.|