Winery - Hitching Post
* Expert NoteJanuary 12, 2012
The vineyard is from the warmer, eastern end of the appellation, yet this is still a dry, acidic, hard wine that’s showing significant tannins. It’s not offering a lot of pleasure now, although a rich steak will play well. A core of cherry-blackberry fruit suggests aging. Hold for a few years.
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* Expert NoteJanuary 12, 2012
A bit too dry, acidic and tannic for my tastes, although it could age out. This wine has exotic spice, leather, coffee and cherry-blackberry flavors. It’s an interesting Pinot, from a great vineyard, yet difficult and challenging. Was it picked too early?
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* Expert NoteJanuary 12, 2012
Has this vineyard ever produced anything less than a spectacular Pinot Noir? Hitching Post’s ’06 showcases its exotic spiciness and the way its power is modulated with an elegant structure. Cloves, nutmeg, allspice and white pepper are just a few of the spices that tantalize the cherry, orange and cola flavors. The wine feels wonderful in the mouth, rich and long-lasting. Ageable, too, with a window extending beyond 2012.
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* Expert NoteJanuary 12, 2012
Perhaps because the winery’s co-owner, Frank Ostini, is a restaurateur, he makes his wines in a forward, approachable style that doesn’t require aging, although they’re balanced enough for the cellar. The ’06 Rio Vista is a fresh, silky wine whose smoky cherry and pepperspice flavors will soar with a grilled steak. Should hold nicely for six years.
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* Expert NoteJanuary 12, 2012
A delightful Pinot, made in a ready-to-drink way, yet with enough depth and complexity to age. Flatters the palate with its silky texture and mélange of cherry, currant, cola, spice, orange tea, sandalwood and smoke flavors that are brightened and uplifted by crisp acidity. Should develop through 2012.
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* Expert NoteJanuary 12, 2012
There’s a touch of peppery mint, almost bell pepper, that testifies to some uneven ripening of the grapes. Getting Bordeaux red varieties has long been a challenge in cool Santa Barbara County. But the lusher notes of blackberries and cherries point in the right direction.
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* Expert NoteJanuary 12, 2012
I tasted this wine with Kathy Josephs’ Fiddlestix bottling, from her Fiddlehead label, and the wines are very different. This seems less ripe, harder in tannins, and stronger in acids. That is a stylistic choice, of course, but this wine is not as lush or immediately likeable, although it’s still very good. Give it three to five years in the cellar.
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* Expert NoteJanuary 12, 2012
A little rough and edgy in tannins, but with forward, jammy blackberry, cherry, plum, anise and pepper-spice flavors. Calls for rich grilled meats with savory, slightly sweet sauces or marinades.
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* Expert NoteJanuary 12, 2012
Showing a cool-climate interpretation, this Syrah opens with a powerful blast of black pepper and other dusty Asian spices. It’s very young in tannins, soft and jammy, a round, supple wine whose flavors are of cherries, blackberries, carob and violets.
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* Expert NoteJanuary 12, 2012
Note the "Benedict Vineyard" label, from a time when Sanford had lost control. Alcohol 13.5%. Good color, cloudy with sediment. Rich red cherry aroma, anise, sweet beet, smoky char, spice. Dry, full-bodied, rich in dark cherry fruit. Still tannic, should develop. Now-2010.
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