Holy Smoke!
I know, you're going to feel really sorry for me. Today when I made a routine visit to my mail box down the street I found - much to my total delight - this absolutely fabulous - no, beyond fabulous (is there a word for super fabulous?) - magnum of vino. Ta da! Guess who's the proud new owner of a magnum of 2004 Sea Smoke Southing Pinot Noir from the Santa Rita Hills? That's right - a MAGNUM of Sea Smoke! For those who're wondering just what the big deal is, Sea Smoke is consistently rated in the top 100 Wines of the Year by Wine Spectator (the '02 Southing made the list not long ago with a score of 93 pts) and has received countless other insanely high marks and praise from the wine glitterati of the globe.
And to whom do I owe a big thank you for this super fabulous gift? My buddy Ian Blackburn over at Learn About Wine (a very cool wine education organization down in LA), to whom I'd recently referred some business. This is Ian's way of saying "thanks," and that's a pretty darn sweet way of saying thanks in my book. He also decorated the bottle with all sorts of cool writing, which made the gift extra special and personal. Thanks, Ian!
And so what's a girl who's on lockdown while writing the Hip Tastes book do with a beautiful magnum that's destined to continue improving in the bottle with each of the next, oh 3 to 8 years? Duh! Drink it! I'm sure my collector friends' eyes are all rolling back in their heads right now thinking of me drinking this rather than squirreling it away for some better day, but - hey - the way I look at it is I'm drinking TOTALLY TOP vino for the next few days while I slave away.
It's like the ultimate cure for a shut-in sommelier. Really HOT DAMN good vino, in a large quantity, to be savored and enjoyed slowly, glass by glass, with each glass improving upon the last. Because one thing I can already tell you about this bottle is that it's getting BETTER by the hour. My tasting notes - which I've put down below as they are at this time - keep changing with every glass I have. Basically, it's like my perfect wine.
What makes the Sea Smoke so darn good, and capable of this awesome evolution in my glass? It's all about the location of the vines, my friends: the vineyards are located on 100 acres of hilly slopes situated at the far western end of the Santa Rita Hills AVA just north of Santa Barbara. Cooling winds from the nearby Pacific funnel through the Santa Ynez River canyon and create late afternoon fog ("smoke") that cools down the vines and leads to an extended ripening season that's perfect for Pinot Noir.
This "sea smoke" is the key ingredient, although ideal soil, vineyard exposure and yield maintenance play critical supporting roles in the creation of this delightful wine that's truly a product of great care and attention from people I can only gather must be very intelligent, patient and creative.
I know, you're really jealous. To provoke you just a little more, I've included some snaps of the awesome view out my office window. These were taken this afternoon right after the rain went away. So now you know that I'm drinking really awesome wine while enjoying this sick view while...writing a book on lockdown. Suddenly it doesn't sound so sexy. And speaking of which, I guess I better get back to that...
But first, my tasting notes. Enjoy, and if you get the chance pick up a bottle of Sea Smoke yourself - I guarantee you won't regret.
TASTING NOTES
Where: My place, SF
When: 1/4/2007
Food: pasta with good olive oil & parmesan (simple but good)
Notes: Aromas of sweet ripe cherry, pomegranate, caramel, cinnamon stick, mint, brambly raspberry, sandalwood, little licorice, orange liqueur, saddle soap; then on the palate, good acid (this could last a few more years - but I couldn't wait!) and moderate tannin; flavors of cherry, strawberry, cocoa, subtle baking spice & earth. Finish is medium+ and concludes with some nice toast and caramel in a lovely broad mouthfeel; tannins are silky; nice balance. Conclusion: Much improved upon aeration (closed at first); very good quality although could have some more depth. It probably will in a few years!!! But who can wait that long for this gem? ;)
Comments
How random Mike and I were just wine tasting in Carmel Valley and met this couple who live in Santa Ynez and we got to talking about pinot and they both raved about SeaSmoke. I wrote the name down on a napkin and just read your blog and was like-shit I got to get a bottle!
cheers to 2007
Posted by: Jenn Groves | January 4, 2007 07:46 PM
Jenn - How random! Well, that couple must've known their wine - this stuff's smokin - pun totally intended!
Posted by: Courtney | January 4, 2007 10:18 PM
You couldn't call me and have me come over for just a glass?! You know how much I like to, ahem, develop my palate. Next time you really should call for re-inforcements.
Hope the book is going well! Your big sis down the hill....
Posted by: Claire | January 10, 2007 03:10 PM
I know, my bad! Although I did share some with Gabriel...but it's only b/c he showed up on my doorstep and I felt guilty giving him some other swill while I sipped blissfully away on the Sea Smoke. Actually, I did do that for a while but then I caved when my guilt overcame me. This is totally TMI for the blog, am afraid...
Posted by: Courtney | January 10, 2007 03:13 PM
No worries, it will stay between us and your blog readers. Last night I did the same thing, Nicole and Lawrence were over and we had two bottles of wine, one good one mediocre. I poured them the mediocre and I sipped the good for quite a while before anyone caught on. I'm guite evil really. I just can't handle bad wine, ughghhg. Cheap Cabernet gives me the chills.
Posted by: Claire | January 11, 2007 10:52 AM
Great wine! I first tasted it at Pinot Days last year. There was a long line at their table. My only other reference to Sea Smoke was the double date dinner scene in Sideways. Too bad they don't have a tasting room. I hear they make their wines in an industrial park district. Doesn't matter as long as they are making good wines. Have you had Foley or Melville Pinots?
Posted by: Andy Gamitian | March 26, 2007 12:51 PM