In 1989, entrepreneur Bob Davids began collecting the wines of Burgundy’s famed Domaine Leroy. In the mid-to-late 1990s, Davids began making plans to establish Sea Smoke, and spent years searching the globe for land with the terroir necessary to create Pinot Noirs that could equal the finest wines of Burgundy. He found what he was searching for on a coveted stretch of land in the Santa Rita Hills AVA. In 1999, planting of the Sea Smoke Estate Vineyard began.

Within just 100 days of Sea Smoke’s inaugural release, the debut of the 2001 Sea Smoke Pinot Noir was honored by Wine Spectator as one of the “Top 100 Wines in the World,” an accomplishment that was repeated for the 2002, 2003 and 2004 vintages.

I was very excited that the Sea Smoke Southing Pinot Noir made it into the tasting. It is not too often you have the opportunity to taste a wine of this caliber, pedigree and very limited availability. Barrel aged 16 months in French oak (28%) new. From the opening, the Sea Smoke Southing glistens with dark ruby in the glass. You are captivated immediately with aromas of rich black cherry, caramel, sweet spices, nutmeg, and a hint of mint. The palate is so bright with the perfect amount of acidity, deftly polished tannins, and a black cherry creaminess that frame each taste. A delicious mouthfeel. The finish expresses exotic spices and acidity that is totally integrated, working in synergy that is long caressing for minutes. The Sea Smoke Southing 2019 stands as one of the best Pinot Noir I have tasted to date, from anywhere in the world!

By Perry Miroballi