Whitcraft Winery 2014 'Pence Ranch' Pommard Clone Pinot Noir, Santa Ynez Valley, Santa Barbara, CA, USA
Whitcraft Winery 2014 'Pence Ranch' Pommard Clone Pinot Noir, Sta. Rita Hills, Santa Barbara, CA, USA
- Winemaker: Drake Whitcraft
- Farming: Sustainable with Organic practices
- Variety: Pinot Noir, Pommard Clone
- Terroir: A complex collection of several different virgin soil profiles, including Tierra, Linne and San Andreas Series, all of which are unusually dense and permeated with a variety of rock, calcareous (limestone) material and clay. Because of the nature of its topograhy, there are also several different sun aspects and variable slopes within the vineyard, making the soils all well-drained, but of varying compositions in different locations.
- Vinification: Traditional hand-harvesting, foot-pressing, 100% whole-cluster fermentation for 10 days. Gravity racked as free run from press pan to barrel, then pushed with argon to tank for a 100% gravity bottling. Never racked off its lees.
- Aging: Aging in Francois Frères French oak, minimal SO2. 66 cases were produced.
From our July 2021 Bottle Club Notes:
Chris and Kathleen Whitcraft started Whitcraft Winery in 1985. Whitcraft was amongst the first to identify the potential of growing Pinot Noir and Chardonnay in Santa Barbara County, especially from single vineyard sites. The Whitcraft kids, Drake and Alyssa, grew up submerged in their parents’ passion for small-lot, handmade wines.
After his father's passing, Drake Whitcraft took the reins to carry on his father’s legacy. He continues to make hand-harvested, unadulterated, small-lot wines. Drake’s style is characterized by a light body, a fresh herbaceousness, and a real sense of time, place, and terroir- true to the region. He uses a lot of whole-cluster fermentation and foot-stomps to preserve the wine's more delicate aromas (and save on his electric bill).
The Pence Ranch Pinot Noir he makes is a bottle of surprises. More herbal than fruity, more mineral than earthy, this wine gets you really thinking about what Santa Barbara can do, and how diverse its terroirs really are. This wine is also from the 2014 vintage, so it’s got age and complexity already, ready for you to enjoy. Pop it open, pour it into a wide-bowled glass, and dive in! Pair it with lighter foods, like roast chicken or a veggie