Dragonette Cellars Sta. Rita Hills Pinot Noir 2018 Red Wine

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  • Brand:Dragonette
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Dragonette Cellars Sta. Rita Hills Pinot Noir 2018

93 pts. Wine Enthusiast:

"Light in the glass, this appellation blend pops with aromas of pomegranate, sage, marjoram, red flowers and baked earth. There is a carnation and hibiscus tone to palate, where a tightly wound texture reveals fresh flavors of red apple and pomegranate." -MK (12/2020)

92 pts. Wine Spectator:

"This red is loaded with juicy acidity, backing the lively mix of cherry tart and dried raspberry flavors that are filled with savory richness. Mineral and hot stone notes on the toasty finish. Drink now through 2025." — K.M.

This Pinot Noir is a blend of 8 of the best vineyards in the Sta. Rita Hills appellation. It's just perfectly balanced and absolutely delicious! I love the lively spiciness of this wine. Pairs beautifully with poultry, pork, fish, and even tomato-based Italian dishes. You can't go wrong with this Pinot - it's a crowd pleaser!



Sanford & Benedict: Historic old vines in magical site that buzzes with cosmic energy. Organic farming. Wines with classic sappy red and black cherry fruits. Bentrock: Remote and mountainous, cold winds and dense fog, wines with concentrated red fruits and minerals. SIP certified sustainable farming. La Rinconada: Mt. Eden clone. Rocky slope. Pretty, middle weight fruit, soft tannins. John Sebastiano: Organic farming. South facing slopes of sandy loam. Wines are fruit-dominated, adding volume and lushness. Radian: Dramatic north facing slope, cold, windy conditions give concentration and herbs Spear: Certified organic. Steep slopes of sandy loam. Heritage clone (Swan). Tiny clusters, red fruited wines with fresh herb notes. Fiddlestix: SIP certified sustainable. Shale, sandy and clay loam soils with a good amount of chert. Wines are deep, rich, highly-pitched, spicy, and complex. Donnachadh: Organic, steep north-facing hillside, clay soils, very windy and cool. Last pick of the 2018 Pinots. Pretty red fruits, medium bodied.


2018 saw a return to the weather of the cooler years such as 2010/2011. Winter rains and a cool early spring helped delay budbreak, while providing for a good soil water profile. Weather was good during set, allowing for reasonable, though not excessive, yields. A warm early summer promoted ripeness, but in late August the weather turned quite cool, with only moderate daytime highs, lots of clouds and cold nights. The grapes, generally, moved very slowly toward full ripeness, which occurred in September. Grapes had excellent flavors at lower sugars and with plenty of energetic acid and good freshness.


We harvest each individual lot in the cold early morning hours with rigorous hand sorting for quality. We process the fruit within hours; some is fully destemmed without crushing, some is fermented with a percentage of whole clusters. We cold soak the grapes for 2 to 3 days, then ferment the juice with native yeasts, using a mixture of pumpovers and punchdowns for extraction. At dryness, free run juice is drained to barrel, and the berries gently pressed separately. The wine is aged on its lees before selection and blending. Bottled without fining or filtration.


Sanford & Benedict – 30%
Bentrock - 23%
La Rinconada – 14%
John Sebastiano - 14%
Radian – 7%
Spear - 6%
Fiddlestix - 3%
Donnachadh – 3%


113, 114, 115, 667, 777, Pommard, Swan, 2A, S&B “heritage”, Mt. Eden
1.62 to 3.54 tons per acre
September 12-27
1.4 ton open top fermenters, 95% Destemmed, 5% whole cluster, 2-3 day cold soak, Native yeasts, Native MLF


French oak barriques (10% new)
16 months on the lees
January 27, 2020
ALCOHOL: 13.9%

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