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2015 Paul Lato Seabiscuit Zotovich Vineyard Pinot Noir

Removed from a subterranean, temperature and humidity controlled residential cellar; Purchased at retail

Light label condition issue

Removed from a temperature and humidity controlled wine cellar

Ends Sunday, 7pm Pacific

RATINGS

97Jeb Dunnuck

...one of my favorite Pinot Noirs in the vintage. Concentrated, layered and ethereally textured, this balanced and pure Pinot Noir has ultra-fine tannin and offers beautiful aromas of framboise and blueberry fruits, flowers, violets and blood orange. Incredibly elegant and seamless, it's pure class...

94The Wine Advocate

...pale ruby-purple color and fragrant scents of kirsch, mulberries and raspberry leaves with hints garrigue, lavender and fallen leaves. Medium-bodied, soft, fresh and elegant, the palate delivers a great intensity of red berry and earthy notions, finishing on a lingering mineral note.

92Vinous / IWC

...open-knit, medium in body and quite gracious, as wines from this sandy site often are. Kirsch, hard candy and lifted floral notes all develop in the glass. In 2015, the Seabiscuit veers toward the riper, more candied end of the flavor spectrum.

REGION

United States, California, South Coast, Santa Barbara County, Santa Rita Hills

Santa Rita Hills AVA in northern Santa Barbara County was granted appellation status in 2001. Located between the towns of Lompoc and Buellton, it has a total area of 30,720 acres with 2,700 vineyard acres. The area is considered a cool climate for vineyards, so vineyards are most often planted with the cool-weather grapes Pinot Noir and Chardonnay. The hills in the western part of this appellation are directly exposed to the Pacific Ocean, meaning that maritime winds and fog make the western edge of the Santa Rita Hills AVA particularly cool. The Sanford & Benedict Vineyard planted in 1971 was the first vineyard in the district and is still considered one of the best.

TYPE

Red Wine, Pinot Noir

This red wine is relatively light and can pair with a wide variety of foods. The grape prefers cooler climates and the wine is most often associated with Burgundy, Champagne and the U.S. west coast. Regional differences make it nearly as fickle as it is flexible.