2015 Pinot Noir - Rancho La Viña Vineyard, Sta. Rita Hills
94 points - The Wine Advocate
Big aromatics with spice and pretty red fruit aromatics, flavors of cherries, pomegranate, and strawberries. It has richness and a smooth saline texture on the palate as well as great depth and weight with a long persistent finish. - Matt Brady, Winemaker
Varietal | 100% Pinot Noir |
Varietal Composition | Clones Pommard & 777 |
Appellation | Sta. Rita Hills |
Vineyard | Rancho La Vina |
Acid | 5.9 g/L |
PH | 3.60 |
Aging | 34 months |
Fermentation | Native Yeast |
Alcohol | 14.00% |
Wine Style | 50% Whole Cluster |
Volume | 750 ml |
Cases Produced | 390 |
94 points - The Wine Advocate
"The 2015 Pinot Noir Rancho la Vina Vineyard has a pale to medium ruby color with aromas of blueberries, roses, crushed stone, tobacco, saline and tangerine peel with rhubarb, strawberry, warm red and black cherries and blackberries with tinges of woodsmoke and earth. The light to medium-bodied palate is silky, featuring broody spices and fruits and swelling with pleasantly chewy tannins and juicy freshness before finishing with tons of vibrant energy." - Erin Brooks, The Wine Advocate
93 points - Jeb Dunnuck
"Smoked red fruits, dried herbs, sous bois, and earth all emerge from the 2015 Pinot Noir Rancho La Vina Vineyard. Another powerful, concentrated Pinot Noir, it balances its richness nicely with purity and elegance." - Jeb Dunnuck
91 points - Antonio Galloni, Vinous
"The 2015 Pinot Noir Rancho La Viña Vineyard is one of the most immediate wines in the range, as it has tremendous fruit density and mid-palate resonance, while remaining in the savory style that defines all the SAMsARA Pinots in 2015. Big tannins give the 2015 a slightly rough around the edges feel, and yet everything in the wine works very nicely together." - Antonio Galloni
91 points - The Wine Enthusiast
"Cranberry and pomegranate meet with toasty oak and wet gravel on the nose of this bottling from a winery now based in the suburban lands of Goleta. The palate is bright and tangy with those red fruits, and layered with thyme and wild herbs." -Matt Kettmann