SEA SMOKE TEN PINOT NOIR
Ten is named for the ten Pinot Noir clones found on our estate vineyard.
Our most masculine wine, it is brooding and intense, with firm, mature
tannins and a long, velvety finish. Ten is not for the faint-of-heart and
has been known, on occasion, to convert even the most fanatic
Santa Rita Hills
Winemaking: Hand-harvested, clusters were sorted in the vineyard
and then gently destemmed following an evening in our cold room.
All ‘jack stems’ were removed on the sorting table. Musts were cold
soaked in open-top fermenters for five days, and then inoculated
with cultured yeasts to begin slow fermentation. Each tank was
manually punched down two times per day, with a total maceration
time of sixteen to twenty-eight days. Upon completion of primary
fermentation and maceration, all free run wine was transferred to
tank for settling, and then pressed at extremely low pressure
(0.08 bars) to avoid extracting bitterness. After settling overnight
both free-run and press wines were racked to barrels. Ten was
bottled with no fining and no filtration. Character: A brooding
and intense wine. The aromas begin with notes of Elderberry,
Freesia and Fig, then a myriad of savory spices, and a hint of
lavender. Firm, mature tannins—evidence of Ten’s ageability—
are followed by a long, velvety finish.