Pali Wine Co. Pinot Noir
The nose offers up sweet red fruits such as fresh raspberries, cherries and baked plums, all mingling with notes of cola, cinnamon, black pepper, and toasted oak. On the palate, black cherries and baking spices swirl with mushrooms and clove. Rich and coating mouthfeel with round tannins and fresh acidity on the finish.
"Summit" is made from premium Pinot Noir grapes sourced from notable vineyards in the Sta. Rita Hills AVA. This wine is hand-crafted, using small-lot fermentations and then aged in 30% new French oak for 15 months and bottled in summer 2017. "Summit" is carefully blended to create a distinguished Pinot Noir that is complex in character yet approachable upon release.
"Alphabets" is crafted from 100% Pinot Noir grapes sourced from the notable Ardiri Vineyard in the Chehalem Mountains AVA of the Willamette Valley. This wine is carefully blended to express the unique flavors associated with the Willamette Valley appellation. "Alphabets" is fermented in small lots and barrel-aged for 8 months in 30% new French oak. Bottled May 2017.
Established in 1986, Huber Vineyard is one of the oldest vineyards in the Sta. Rita Hills appellation. Proprietors Norm and Troudl Huber planted Pinot Noir and Chardonnay vines in 1987 and have remained passionate and meticulous caretakers of their vineyard. Located in the heart of the Sta. Rita Hills, the vineyard benefits from the appellation's cool climate, ocean breezes, coastal fog, and incredible soils. This Pinot Noir is fermented in small lots, barrel-aged for 16 months in 50% new French oak and was bottled in April 2017.
Notes of black cherries, sage, dark chocolate, anise, pine tree, and cedar are entwined on the nose. This is a big and powerful wine with amazing depth and texture. The silky, rich tannins combine with dark red fruits and spices galore on the palate. Flavors of green tea, forest floor, and sweet cherries combine with juicy acid for a long, lingering finish that leaves one wanting more. An extremely pleasurable, almost hedonistic, Pinot Noir from start to finish.
Ripe raspberries, cinnamon, wet earth, Asian tea, flint, mulling spices. On the palate, sweet red fruits with pomegranate, caramelized mushrooms, brown sugar, anise, Chinese 5 spice, fresh ground coffee. Mouth coating tannins provide luxurious mouth-feel start to finish. Finishes with warm, comforting earthy tones.
Light Strawberry red in color. Perfumed nose gives off savory and earthy flavors of fresh mushrooms, damp soil, and clove backed up with light red fruits of raspberry and red cherries. Light in body, this wine is layered with nuanced flavors of tart cherries, black tea, and cloves. The light red fruit flavors linger before finishing with notes of soy sauce and rosemary.
Ruby red color with brilliant clarity. Aromas of bold red fruits, toasty oak, and baking spices jump out of the glass. The wine dances on the palate with lively minerality entwined with dark, earthy flavors of sautéed mushrooms and red raspberries. Juicy acidity and moderate tannins give this wine length on the finish without being heavy. Finishes with notes of tobacco and leather.
Beautiful floral aromatics blend with light red fruits and savory, earthy tones. Fresh strawberries, leather, wet forest floor, mushroom, tart cherries. Slightly dark and brooding with light red fruit to lift it up. On the palate, black plums and tart strawberries are tempered with slightly dusty tannins, toasted wood, hints of eucalyptus. Spice and savory qualities – almost gamey like roasted venison or duck. Tart red cherries carry through with the bright acid. Finishes with raspberries and spiced chai tea.
Fiddlestix Vineyard was planted in 1998 by Kathy Joseph, "Head Fiddle," at Fiddlehead Cellars. Located in the heart of the Sta. Rita Hills AVA in Santa Barbara County, Fiddlestix Vineyard is planted to 80 acres of Pinot Noir, which benefits from morning fog, mild sunny days, and cool ocean breezes. This wine is a combination of Dijon clones 667, 777, 115, and Pommard 4. It was fermented in small lots, barrel-aged in 50 percent new French oak for 15 months, racked once, and bottled in April 2017.