• Home
  • 2007 Sea Smoke Pinot Noir Southing

2007 Sea Smoke Pinot Noir Southing

UNITED STATES / CALIFORNIA / SANTA BARBARA
abv 14.5%
  • 88 WS
  • 90 IWC
  • Variety
    Pinot Noir
See all wines from Sea Smoke
See other vintages 2002 | 2004 | 2009 | 2010 | 2011 | 2012 | 2013 | 2014 | 2015 | 2016 |
In stock|Sold out

Out of stock

learn more about producers & collectors

SKU: 101458-2007-750-2B

This item is available by the case only

Total:
$60.00

This is a final sale item

Not eligible for cancellations or refunds

  • Wine Spectator | Rating: 88

    Elegant, well-propotioned and full-bodied, with spicy sour cherry, fresh earth, mineral and dusty sage notes. Very tight, firming up on the finish. Should only get better. 3,750 cases made.
    Author: James Laube
  • International Wine Cellar | Rating: 90

    Vivid red. Expressive aromas of cherry compote, blackberry, licorice and smoky herbs. Lush, creamy cherry and dark berry flavors provide very good palate coverage and are framed by velvety tannins. A plush, weighty style of pinot that is energized by juicy acidity and finishes with very good focus and grip.
    Author: Josh Raynolds
  • Self | Rating: 4

    Author: craigechols
  • Self | Rating: 90

    Author: Ish Wine Cellar
  • Self | Rating: 92

    Author: BoxsterVino
  • Self | Rating: 92

    Author: dimman
  • Self | Rating: 92

    Author: Dougobrick
  • Self | Rating: 94

    Author: Gibbs
  • Self | Rating: 95

    Author: WBColyer
  • Self | Rating: 94

    Drink Dates: 2010-2015
    Author: CBS Wine
  • Self | Rating: 100

    OK, two years ago this wine was extremely good. But now I would say the it has lost some of it shine. I have often wondered how long you can cellar a Sea Smoke and I believe the winery says that they age well for 6-7 years. Well, my advice would be: drink it now if you still have 2007 or previous vintages! Still with a nice aroma and some complexity, but to me it has lost some of that delicious complexity. I must confess that it tired me up after 2 glasses.
    Author: Pino M
  • Self | Rating: 92

    Opened up with a high level of acidity. The acid level calmed down after about an hour to reveal a nicely balanced wine. Rich fruit flavors.
    Drink Dates: 2010-2015
    Author: Marty M272
  • Self | Rating: 92

    Very good.
    Author: Tbone200
  • Self | Rating: 4

    Very tight after opening. Decanted and let sit for over an hour. Sour cherry cola, dusty earth, dried herbs and vanilla flavors dominant. Fuller bodied, moderate acidity, long finish.
    Author: A Howells
For years, vintners have coveted a stretch of land in the western end of Santa Barbara's Santa Rita Hills AVA known to have the perfect microclimate, soils, and exposure to grow world-class Pinot Noir. In 1999, fulfilling a long-held dream of owner Bob Davids, this sought-after stretch of land became Sea Smoke Vineyard.

Sea Smoke produces Pinot Noir grown exclusively on the south-facing hillsides of their estate vineyards. On summer evenings, the Santa Ynez River canyon funnels a cool maritime fog layer (sea "smoke") across the hillsides, slowing the ripening process and providing the extended maturation period essential to the development of top-quality Pinot Noir.

California is the heartland of wine production in the US, and the state that brought prestige to American wine thanks to the pioneers who built early wineries like Staglin, Beringer, Ridge, Mayacamas and Chateau Montelena in the 1800s. Its large geographic area ensures a great diversity in growing sites, varieties grown, and quality levels. Generalizations about the state's wines have numerous exceptions; however, a few key facts generally hold true—ample sunshine, dry weather during the growing season, and moderate winters prevail. Chardonnay and Cabernet Sauvignon continue to dominate the state's production—albeit in continually smaller percentages, as growers continue to diversify. More than 100 different varieties can be found throughout the state.

Pinot Noir is a delicate, thin-skinned grape that is notoriously difficult to grow but unmatched in its ability to reflect its terroir. It is early-budding and early-ripening, and thus requires a cool climate. To achieve its best expression and maintain its delicate flavor profile, Pinot Noir demands great care in the vineyard, particular attention to yield management, and careful handling in the winery. Growers blessed with the patience, skill, and terroir to produce world-class Pinot Noir are greatly rewarded. Not only are these wines complex, age-worthy, and delicious, they also command some of the world’s highest prices.

Old-World Pinot Noir most famously hails from Burgundy, where it is the only red variety permitted in the region. Techniques such as whole-bunch fermentation and barrel ageing, now common amongst high-quality Pinot Noir producers around the world, were pioneered by Burgundian winemakers. Age-worthy Pinot Noir from Burgundy tends to be high in acid, display low to medium tannins, and have red fruit flavors in youth that evolve into complex flavors of earth, game, cola, and truffle with age. Some of the most famous producers include Domaine de la Romanée-Conti, Domaine Comte de Vogüé, Domaine Leroy, and Domaine Armand Rousseau.

New-World Pinot Noir tends to grow in warmer climates and on newer vines than in the Old Word, producing wine that is more fruit-forward with flavors of red cherry, cranberry, and raspberry. The highest-quality wines come from moderate regions in California, particularly Sonoma and Carneros, and top producers include Marcassin, Kistler, and Kosta Browne.

High acidity, low tannin, and low alcohol make Pinot Noir a versatile wine to pair. Spiced duck, fatty fish, grilled chicken, spicy foods, and anything with mushroom are just a few classic examples.

Collector Data For This Wine

  • 1653 bottles owned
  • 339 collectors
  • Average collector rating: 92
    (Out of 339 collectors)