There is no loss of words for this generous Pinot Noir from Santa Barbara. The dark brick hue of this wine prophesizes deep flavors that are sure to satiate the most fanatical of pinot pundits. Aromas of candied bing cherries, brown sugar and spice suggests that this wine is all Pinot Noir, but on the pallet the 2008 Writer’s Block Pinot Noir has more body and texture than typical Pinots. This wine offers up juicy cherry and raspberry flavors with hints of cinnamon and tobacco. The mouth feel is round and supple, and finishes with soft tannins.
Wine Maker Notes
The winemaking work on these wines is fundamentally to be, “out of the way of the wine”. The fruit from these vineyards is usually harvested in late September to early October. These gently crushed vineyard lots are fermented individually with high temperatures reaching around 90 degrees Fahrenheit. Fermentation lasts six or seven days, although these lots are kept on their skins for a minimum of two weeks. The young wine is then pressed and racked to barrel. These wines are usually kept in barrel for approximately nine months. Depending on the varietal and vintage, barrel aging is in Oak from Oregon and the Eastern United States, Hungarian, and France.
This is definitely a quaffing wine and not a wine for long term cellaring. It has good fruit aromas and an easy to drink style that should be good with a variety of foods. Try some with a grilled burger or maybe with a hearty bowl of seafood stew.