92 points, Stephen Tanzer
December 2008
Saturated red. Powerfully scented nose displays sexy red and dark berry liqueur, candied cherry and a musky floral quality. Deeply concentrated black raspberry and cherry flavors are energized by tangy minerals and pick up rooty licorice and sassafras with air. Finishes with notes of black pepper and smoky Indian spices and excellent persistence.

90 points, Wine Spectator
September 2008
Firm and well-structured, with a mix of spicy dried berry, currant, blackberry and blueberry, picking up a nice touch of mineral and sage and ending with well-integrated tannins. Drink now through 2012. 3,750 cases made.

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James W.
April 2008
This is still one of the best pinot's I have ever had. As beautiful as the Sea Smoke bortella was - this blew it away! Pay the extra $10 to try this wine - it's in a class of its own!

Perfect combination of fruit, earth, alcohol, and acidity to make this a very enjoyable wine. Do yourself a favor - buy a bottle and don't share!! Join the cult and search this wine out!

96+ Points

About 2006 Sea Smoke Cellars Pinot Noir Southing Pinot Noir

About the Winery Sea Smoke Cellars
"For years, vintners have coveted a stretch of land in the western end of Santa Barbara's Santa Rita Hills AVA known to have the perfect microclimate, soils, and exposure to grow world-class Pinot Noir. In 1999, fulfilling a long-held dream of owner Bob Davids, this sought-after stretch of land became Sea Smoke Vineyard... produces Pinot Noir grown exclusively on the south-facing hillsides of estate vineyards. On summer evenings, the Santa Ynez River canyon funnels a cool maritime fog layer (sea "smoke") across our hillsides, slowing the ripening process and providing the extended maturation period essential to the development of top-quality Pinot Noir." www.seasmokecellars.com

About the Wine
"Dark garnet in color, the 2003 Southing is elegantly styled. Aromas of wild blueberries and black cherries mingle with violets and subtle dustiness. This wine has ample body and firm, ripe tannins that integrate well with its cool climate acidity...The final blend includes lots that showed elegant fruit, rich middles and developed tannins. The wine was aged for 20 months in 65 percent new French oak barrels and was bottled without filtration...The 2003 growing season proved to be quite a viticultural challenge for...the central coast of California in general. Unseasonable weather throughout the year...but the small remaining crop turned out to be uniform and of exceptional concentration..."

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