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2005 Sea Smoke Cellars Botella Pinot Noir

ITEM 8015746 - Removed from a temperature controlled wine cellar

Bidder Amount Total
$85
Item Sold Amount Date
I8027600 1 $85 Dec 12, 2021
I7929816 1 $92 Aug 22, 2021
I7920577 1 $85 Aug 15, 2021
Front Item Photo

RATINGS

91Wine Spectator

Firm, ripe, and spicy, with a mix of dark fruits, blackberry and wild berry, with an attractive floral scent. Gains richness and depth while holding its focus. The tannins provide structure and a nice mouthfeel.

90Vinous / IWC

Spicy cherry and raspberry on the nose, with exotic cola and cinnamon qualities adding complexity. Sweet red berry and kirsch flavors are open-knit, juicy and lightly firmed by silky tannins.

PRODUCER

Sea Smoke Cellars

Sea Smoke Cellars is in the Santa Rita Hills appellation near Santa Barbara, on the Central California coast. It was started in 1999 by Bob Davids, and the estate includes 23 distinct vineyard parcels. The estate makes Pinot Noir only. Robert M. Parker Jr. has written that Sea Smoke’s wines “have been tremendously impressive…They all reveal intense Pinot Noir characteristics, fragrant, rich, full-bodied personalities, and abundant charm, as well as power.”

REGION

United States, California, South Coast, Santa Barbara County, Santa Rita Hills

Santa Rita Hills AVA in northern Santa Barbara County was granted appellation status in 2001. Located between the towns of Lompoc and Buellton, it has a total area of 30,720 acres with 2,700 vineyard acres. The area is considered a cool climate for vineyards, so vineyards are most often planted with the cool-weather grapes Pinot Noir and Chardonnay. The hills in the western part of this appellation are directly exposed to the Pacific Ocean, meaning that maritime winds and fog make the western edge of the Santa Rita Hills AVA particularly cool. The Sanford & Benedict Vineyard planted in 1971 was the first vineyard in the district and is still considered one of the best.

TYPE

Red Wine, Pinot Noir

This red wine is relatively light and can pair with a wide variety of foods. The grape prefers cooler climates and the wine is most often associated with Burgundy, Champagne and the U.S. west coast. Regional differences make it nearly as fickle as it is flexible.