Tuesday, October 31, 2017

Wine of the Week - Whitcraft's Santa Barbara Pinot Noir

Happy Halloween! This week's Wine of the Week is the bewitching Santa Barbara Pinot Noir from Whitcraft. This pinot is hand harvested, treaded by foot, and whole cluster fermented. The resulting wine is well balanced, with bright acidity and has a light and silky mouthfeel. Despite the soft body, this Santa Barbara Pinot is bursting with notes of strawberries, cranberries and faint wooded elements. Whitcraft's Pinot Noir would pair perfectly with roasted duck and other seasonal meals during the holidays, along with more international cuisine such as Indian food or Korean Barbeque.   

 When Drake Whitcraft took over the family winery in 2007 (the winery was founded two decades before, in 1985 by his parents, Chris and Kathleen) his goal was to make balanced Central Coast wine of purity, honesty, and finesse. Because he grew up within the culture of wine and California winemaking, he was perpetually under the tutelage of both his father and friend Burt Williams, founder of the legendary Williams-Selyem winery in Sonoma. During a two year stint in Australia working at Green Vineyards with first-generation Italo-Australian and biodynamic guru Sergio Carlei, he got a good taste of certain practices he wanted to implement, not only in the vineyard and winery but also on the business side. Now Drake is vinifying with the same old school techniques his dad used (hand-harvesting, foot-pressing etc, no added enzymes or coloration) and with much veneration to Mother Nature herself.

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