100% Pinot Noir from ten clones (which tives the wine its name. At Sea Smoke, Pinot Noir is grown exclusively on the south-facing hillsides of their 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. Shallow clay soils are planted to French clones on vigor-reducing rootstocks, resulting in fewer grape clusters of intense flavor. An artisanal approach to winemaking results in wines that are a reflection of the unique land on which they are grown. 2009 vintage: Grape clusters were sorted in the vineyard and then gently destemmed following an evening in the cold room. All ‘jack stems’ were removed on the sortuing table. Musts were cold soaked in open-top fermenters for 1-4 days, then inoculated with cultured yeasts to begin slow fermentation. Each tank was manually punched down 1-3 times per day, with a total maceration time of 16-28 days. All free-run wine was transferred to tank for settling. After settling overnight, both free-run and press wines were racked to barrels, aged 16 months in French oak, 65% new.