About This Wine
It would be difficult to find more qualified grape growers than John Hilliard and Christine Bruce.
That’s because they’re both certified master gardeners. So when they decided to plant a vineyard in Santa Barbara County’s Sta. Rita Hills area, there was no guesswork involved; they knew exactly what they were doing... and where they were going to do it.
Hilliard and Brown selected a site that’s on the western border of Sta. Rita Hills, a cool-climate appellation situated between the towns of Buellton and Lompoc. It’s a 101-acre estate that Hilliard and Brown planted with 21 acres of Pinot Noir and Chardonnay, all sustainably farmed.
The 2010 Hilliard Brown “Sun” Pinot Noir is a powerful and muscular rendition of the variety — a variety that prefers cool climes. Vintner Paul Lato crafted the wine to underscore the rich dark fruit flavors of the grapes, and expertly melded them with nuances added by aging in French oak barrels.
About Pinot Noir
Very sensitive to climate and handling in winery, this fickle grape of Burgundy yields low tannin and acidity, medium colors and lifespan. Classic berry, cherry and currant flavors, silky textures typically balanced with spicy or floral tones.
- Grape Composition:100% Pinot Noir
- Grape Source:Sta. Rita Hills Area of Santa Barbara County
- Aromas & Flavors:Rich Dark Fruit, Assorted Spices and French Oak
- Aging Vessels:French Oak Barrels
- When to Drink:Now Through 2016
- Food Pairing Suggestionlamb dishes, or a New York steak.
(70% garnacha, 20% syrah and 10% cabernet sauvignon, aged in French and American oak): Dark purple. Sexy aromas of blackberry, mulberry and violet, plus a strong note of incense. Deeply pitched dark fruit preserve flavors are given an exotic character by notes of candied flowers and star anise. Supple and expansive on the finish, lingerings with impressive tenacity and length. The fancy barrels used here come from Alto Moncayo.
Smoked Duck A La Orange Just in case this year's California wildfires impart a smoky flavor to vintage 2008 wines, here's a recipe that will match up nicely. Otherwise, try this dish - developed by Garre Winery Executive Chef Ty Turner -- with naturally smoky wines such as Sauvignon Blanc, Semillon, Pinot Noir or Syrah. Get The Recipe
Green Salad With Cranberry Vinaigrette With almost any type of salad, we suggest Sauvignon Blanc as a well-matched wine. But because of the cranberry flavor featured in this recipe, you may want to try a wine that includes cranberry among its aromas and flavors. We tried it with a lighter-bodied Pinot Noir, and it turned out to be an intriguing and enticing combination. Get The Recipe
Pork Tenderloin With Tart Cherry Port And Caraway Sauce This delicious recipe from Sonoma County's J. Fritz Winery matches beautifully with almost any red wine. It makes 4 to 6 servings. Get The Recipe