Ken Brown Sta. Rita Hills Pinot Noir 2014
Sta. Rita Hills AVA, CA
Ken Brown's expertise as one of the top winemakers in California shows beautifully in this Pinot! Well-balanced and easy to drink young or aged, year after year Ken's Sta. Rita Hills Pinot Noir is a consistent crowd-pleaser amongst Pinot Noir lovers. We at Wine Factor are big fans of Ken Brown wines, and so are many of our customers. This opulent wine is a delicious, classic expression of Sta. Rita Hills Pinot Noir.
This wine is a superb representation of Sta. Rita Hills Pinot Noir featuring vibrant fruit aromatics and an intensely rich profile. Expressive aromas of dark cherry and black raspberry are highlighted by hints of stone, herbes de Provence and subtle French oak. On the palate, intense dark cherry and spice components give way to a velvety mid-palate and lush, lingering finish. The wine’s plush tannins and balanced acid profile suggest this Pinot Noir is poised to age gracefully for years to come.
42% Rio Vista Vineyard, 37% Radian Vineyard, 16% La Encantada Vineyard and 5% Lafond Vineyard (Sta. Rita Hills). This wine is a beautiful overview of the Sta. Rita Hills, combining Pinot Noir from across the temperature zones of the appellation. Rio Vista Vineyard represents the eastern end of the appellation where temperatures are slightly warmer. Further west are La Encantada and La Fond vineyards situated in the heart of Sta. Rita Hills’ cool Pinot Noir zone. Radian is the coldest vineyard in the appellation. Its location in the southwest corner of the AVA is unsheltered from direct exposure to cold winds and fog from the Pacific.
The 2014 vintage made history as the earliest harvest on record in Santa Barbara County. It was also the shortest in duration, commencing on August 25 and concluding just 32 days later. The growing season began with a very mild winter and below average rainfall for the third year in a row. Budbreak occurred in early March followed by warm, even temperatures throughout the spring and summer. Yields were a touch above average in most vineyards, though slightly lower than 2013.
Pinot Noir clusters for this wine were hand sorted before being de-stemmed and gravity fed to fermenters. The must was immediately chilled for a pre-fermentation cold soak where the most beneficial extraction of color, aroma and flavor occurs. During fermentation, concentration was enhanced by gently punching down the cap several times per day. The wine aged 10 months in French oak barrels with 34% new French oak and was bottled on August 20, 2015.
Acid - 5.2 g/l
PH - 3.66
Alcohol - 14.4%