2021 Tyler Winery Pinot Noir Santa Rita Hills, California, USA

ABOUT THIS WINE

Fermented with native yeasts in large, open-top Rousseau oak fermenters. After about five days, fermentation begins and we gently manage extraction with judicious use of both punch-downs and pump-overs. Once dry, the wine is pressed to tank for a brief settling before racking to french oak barrique. The wine rests in barrel for 8-9 months before racking back to stainless steel tanks prior to bottling. Bottled unfined and unfiltered.

The result is a structured, yet approachable, Pinot Noir with bright acidity, red fruits and a natural savoriness.

ABOUT THIS PRODUCER

A son of Santa Barbara, Justin Tyler Willett began Tyler in 2005 at the age of 24 with a few barrels tucked away in the corner of the Sta. Rita Hills cellar he was working in at the time. It was there, as the assistant winemaker, he honed his approach to Chardonnay and Pinot Noir. Justin – a champion of old vines – has since engaged the famed historic vineyards of Santa Barbara, including the region-defining Sanford & Benedict, in the Santa Rita Hills. With a firm belief that winemaking starts in the vineyard and the sincere desire to have minimal impact on the environment, grapes are farmed organically, handpicked at night, and sorted by hand at the winery. In the cellar, all lots are fermented using native yeast in large oak vats, and once dry the wines are put down to barrel for their elevage. The use of new oak varies by vineyard, vine age, and vintage and is used in a way that only complements, never overshadowing the wine. After a year or so in barrel, the wines are racked, blended, and returned to the barrel for a few additional months before being bottled, typically unfined and unfiltered.