Winery - Sea Smoke
* Expert NoteJanuary 12, 2012
The most balanced of Sea Smoke’s three new Pinots, Southing was aged in about two-thirds new oak, which gives rich caramel, toasted coconut and exotic spice notes to the ripe fruit flavors. The wine explodes with cherries, raspberries, mulberries and even chocolate mint, finishing long and spicy, and leaving the impression of wholesomeness and completeness. Now showing its peak of youthful vivacity, this should develop for an additional six years.
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* Expert NoteJanuary 12, 2012
Ten is Sea Smoke’s biggest Pinot, a barrel selection chosen for sheer volume. It easily handles its 100% new oak coating. Needs decanting; even 15 minutes in the glass brought a unifying process, integrating the cedar and smoke with the explosive blackberry, cherry and chocolate fruit, and revealing the rich, dense, satiny texture. Should age well for up to eight years.
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* Expert NoteJanuary 12, 2012
A big, extracted and somewhat ponderous Pinot Noir. Could be Grenache, such is the weight. But it’s very good and delicious and dry, with raspberry and cherry flavors, and lots of smoky oak. Give it 4–6 years in the bottle.
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* Expert NoteJanuary 12, 2012
A little heavy and dense now. Not showing well for its dry tannins. Almost rustic, with sour candy raspberry, cherry, cranberry and cola flavors weighted with tart astringency. Could surprise. Try after 2013.
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* Expert NoteJanuary 12, 2012
The lightest of Sea Smoke’s trio of Pinots, the ’05 Botella starts with ravishing aromas of red fruit confections like cherry pies and raspberry tarts, with notes of gingerbread and cinnamon sugar. Tastes as good as it smells, just a deliciously gentle, pure Pinot Noir. Good now, but the grippy tannins suggest midterm ageability.
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* Expert NoteJanuary 12, 2012
You’ll want to give this wine a little time in the cellar, because it’s all teenaged gawkiness now. There’s lots of sweet, cherry pie flavor, sweet new oak, crisp acidity and rich, ripe tannins, but it hasn’t all come together. Best after 2009, but not a longterm ager.
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* Expert NoteJanuary 12, 2012
This newish appellation is trying to figure out what it does best, and this wine is a study in progress. It’s a bit simple-jammy, with raspberry and cherry flavors and silky tannins. New French oak adds smoke and vanilla and a creamy texture. It’s yummy, but needs to develop depth and complexity.
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* Expert NoteJanuary 12, 2012
This very dense, tannic Pinot Noir represents a triumph for both the winery, the vintage and the region it represents. A multi-clone blend (hence the name) with high, cool-climate acidity and aged in 100% new oak, it’s still young, fresh and tight. The astringency throws a cloak over the raspberries, cherries, rosehip tea and Indian spice flavors, which reveal themselves only reluctantly. But they’re there, in an imposing texture of velvet and silk. This enormous wine demands time. The window seems to be 2012–2015.
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* Expert NoteJanuary 12, 2012
A fabulously rich and approachable Pinot Noir that offers everything now, yet will also age. The considerable tannins will protect it in the cellar for a good 6–8 years, but it’s so fresh and vibrant in cherries, red currants and oak-inspired red licorice that it’s hard not to drink it now. Hard to exaggerate the deliciousness factor.
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* Expert NoteJanuary 12, 2012
Only a Burgundian ideologue would find anything not to like about this mouth-filling Pinot that captures the essence of Santa Rita Hills. It’s as voluptuous as any Pinot in California, offering waves of ripe, fleshy cherries, red currants, licorice and smoky vanilla that just don’t stop in palate appeal. For all that, the wine is elegant, silky and refined. Delicious now, although a little tannic, and will benefit from decanting and aging. Bring on the steak.
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