2018 Foley Estates Bar Lazy S Ranch Pinot Noir, Sta. Rita Hills
A beautiful ruby hue in the glass, this Pinot Noir has aromas of candied pomegranate, blood orange and cherry cola. It has smooth texture and good weight with savory notes of black raspberry cobbler, strawberry and grilled plum on the palate. The bright acid, typical of our cool climate appellation, is present but with bold tone from the oak influence. It finishes strong with hints of hibiscus tea, sandalwood and vanilla bean.
100% Pinot Noir
Sta. Rita Hills
18 months; 50% new French Oak; Caronnaise, Boutes and World Cooperage
May 13, 2020
We harvest our grapes based on the ripeness of the tannins. For Pinot Noir this usually occurs between 24.5-27.0 Brix. The clusters were then gently de-stemmed with no crushing. The must was cold-soaked in open-top fermenters for four days. Each tank was manually punched down throughout maceration. Upon completion of primary fermentation and maceration, the free-run wine was transferred to tank for settling. Next, the individual lots were racked to barrels and aged for 18 months.
There’s only one way to describe the Rancho Santa Rosa Vineyard: serene. Located in the Sta. Rita Hills AVA of Santa Barbara County, these stunning hillsides feature vines that climb from 500 to 1,000 feet above sea level. The soils are marine-based and the weather is consistently cool thanks to moist ocean breezes that swept the property daily. The vineyard is farmed with the painstaking care and attention usually associated with much smaller properties. In fact, this vineyard was originally conceived as a series of individual micro-vineyards delineated by soil, exposure, elevation, grade, rootstock and clone. The 2018 growing season got off to a quick start due to a heat spike in early February which was quickly followed by a cold spell. The season continued with extended frost events and a cool to moderate weather pattern through May. The first pop of notable heat finally arrived mid-June and held steady with no extreme heat spikes, allowing grapes to retain their acid level and mature at a slow and steady pace. This consistency combined with low disease pressure set the stage for outstanding fruit quality. Harvest began three weeks later than usual, but it was well worth the wait.