Tyler Pinot Noir Santa Barbara County 2023

WINERY NOTES:

The Santa Barbara County Pinot Noir is produced from a mix of estate-grown fruit and selected vineyard-designate barrels. Primary sources include Mae and Fiddlestix vineyards, located in different zones of the Sta. Rita Hills AVA, along with a small portion of fruit from the Santa Maria Valley. The vineyard blocks span a range of vine ages, from early 1970s plantings to more recent additions, and are rooted in clay and sandy loam soils.

Fermentation is carried out with native yeasts in open-top wooden vats. Extraction is managed through a combination of punch-downs and pump-overs. Once fermentation is complete, the wine is pressed and settled before being transferred to French oak barriques, approximately 10% of which are new. It remains in barrel for 8–9 months, followed by a short period in stainless steel prior to bottling. The wine is bottled without fining or filtration. 

The wine typically presents aromas of red fruit, such as cherry and rhubarb, along with herbal and earthy elements. On the palate, it tends to show moderate acidity, fine tannins, and a balanced structure. These traits reflect the cool-climate growing conditions and restrained winemaking approach.

FERMENTATION: Open-top wooden vats with punch downs and pump overs for extraction

AGING: 8-9 months in 10% new French oak barriques

ABV: 13%

YEASTS: Indiginous

OTHER: Unfined & unfiltered