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A nose of black fruit, red cherry and tobacco, broad and generous. Almost decadent fruit is held in check by porcini, dried herbs and fine tannins, buoyed by fresh acidity through a long, silky finish.
Available in store
Close100% Pinot Noir
Food pairings: Roast chicken with herbs, grilled pork tenderloin, mushroom pasta, duck confit and aged soft cheeses.
Winemaking: The Estate Pinot is a blend of fruit from Radian and Bentrock vineyards. It aged 11 months in French oak, 20% new and 80% neutral, capturing the full range of clones and soils across the southwestern Sta. Rita Hills estate.
Vineyards and terroir: Bentrock and Radian sit on Rancho Salsipuedes in the cool, windy southwestern corner of the Sta. Rita Hills, a few miles from the Pacific. Diatomaceous earth and loamy sands, north-facing slopes and maritime influence give the wine its fine-grained tannins, earthy porcini notes and buoyant acidity.
Family and history: The Hilt focuses on Pinot Noir and Chardonnay from Santa Barbara's western ridges. After the 2014 purchase of Rancho Salsipuedes, winemaker Matt Dees and vineyard manager Ruben Solórzano began farming Bentrock, Radian and Puerta del Mar without herbicides or pesticides. The Estate wines are their most complete portrait of the property as a whole.
In the pictures: The barn-style winery among estate vines (courtesy of The Hilt Estate); hillside vineyard rows at the estate (courtesy of The Hilt Estate); and Matt Dees among the vines (courtesy of The Hilt Estate).
