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Brewer-Clifton - Sta. Rita Hills - Pinot Noir 2014
Wine
The Santa Rita Hills Pinot Noir bottling is comprised of 100% estate pinot noir, sourced predominantly from three vineyards within the AVA: 3-D, Acin and Machado. The wine expresses a drive, richness and pedigree expressive of this special growing area, coupled with purity of fruit and firm
structure - the trademark of Brewer – Clifton wines.
Estate
Brewer-Clifton winery was founded in 1996 by two friends whose dream was to produce detailed and soil-expressive wines from Burgundian varietals planted on cool-climate vineyard sites in the western end of Santa Barbara's Santa Ynez Valley. Greg Brewer's and Steve Clifton's wines were met with
immediate acclaim. Brewer-Clifton farms 5 monopole vineyards, planted exclusively to Pinot Noir and Chardonnay, and produces wines exclusively from these estate holdings.
Vineyard
The sandy 3-D vineyard is comprised mostly of Chardonnay, with a small section dedicated to Pinot Noir, planted to Swan, Pommard, and the Dijon clones 667 and 828 clones. The Machado vineyard is marked by a gorgeous rolling terrain with sandy loam soils. The majority of the plantings here are
dedicated to pinot noir, with equal amounts of the Heritage clones Pommard, Merry Edwards, Mount Eden and Dijon 459. The Acin vineyard is partly planted to Pinot Noir (clone 828). The budwood is a Wente selection originally taken from the original Nielson Vineyard planted in Santa Maria in
1964.
Vinification
Brewer Clifton strives for 100% whole cluster fermentation with each of its Pinot Noirs. They farm with the intent of achieving perfectly ripe stems as well as fruit, allowing the entire cluster to be in harmony. Fermentation with the stems adds an earthy and site-specific structure, providing the perfect frame for the beautiful Sta. Rita Hills fruit. Brewer and Clifton often use the analogy of roasting fish or meat on the bone, the bone offering complex flavors very different than if the meat is taken off and then cooked. Aging is done exclusively in neutral barrels from the Sirugue cooperage in Nuits-St.-Georges, for a period of 12-18 months.
