2009 Sea Smoke Cellars Pinots/Chard - 4 wines: Botella, Southing, Ten, Chardonnay

2009 Sea Smoke Cellars Pinots/Chard - 4 wines: Botella, Southing, Ten, Chardonnay

Seller Will Ship To: United States Only
Size of Bottles in this Lot: 750
Number of Bottles in lot: 4
Bottle Fill Level: New Bottle
Bottle Label Condition: New Bottle
Shipping Policy: Buyer Pays
Payment Methods Accepted: Money Order, Personal Check, Visa, Master Card, Amex, Paypal (Credit Cards)

1 bottle of each 2009 Wine by Sea Smoke: Chardonnay, Botella, Southing, and Ten. 4 bottles total, in excellent condition, stored in a temperature controlled cellar. See descriptions of each wine below, as offered by Sea Smoke.

I will ship based on buyers preference and am happy to use buyers shipping account to avoid shipping fees.

If paying with paypal, please add 3% to final cost of wine + shipping. I also accept personal check, bankers check and money order to avoid the 3% cost.

more bottles available if desired.

email with questions

2009 Sea Smoke Chardonnay
Winemaking: Our estate-grown Chardonnay fruit was picked and hand-sorted in the vineyard before spending the night in our cold room. Chilled grapes were softly pressed and the juice was gently pumped into a stainless steel tank and cold settled. Once the heavy solids were removed, the juice was racked to both French oak barrels and a stainless steel fermentor, then inoculated for primary fermenta- tion. Following primary fermentation, the wine was inoculated for malolactic fermentation and barrels were periodically stirred to enhance depth and mouthfeel. The 2009 Sea Smoke Chardonnay was aged for a total of 16 months prior to bottling.
Character: An elegant Chardonnay with aromas of lily, hibiscus nectar, honeydew, wet shale and warm macadamia—complemented by a focused mid-palate and the refreshing cool climate acidity of our estate vineyard.

2009 Sea Smoke ‘Botella’ Pinot Noir
Winemaking: We sorted clusters in the vineyard and then gently destemmed following an evening in our cold room. We removed all ‘jack stems’ on the sorting table. Musts were cold soaked in open-top fermenters for one to four days, then inoculated with cultured yeasts to begin slow fermentation. Each tank was manually punched down one to three times per day, with a total maceration time of ten to fourteen days. Upon completion of primary fermentation and macera- tion, all free run wine was transferred to tank for settling. We pressed at extremely low pressure (0.08 bars) to avoid extracting bitterness from the seeds. After settling overnight both free-run and press wines were racked to barrels.
Character: An immediately approachable wine, offering bright aromas of candied cherry, rose petal, and pomegranate tea. On the palate, soft flavors of crushed strawberries and the signature minerality of the ‘Botella’ clay soils for which this wine is named.

2009 Sea Smoke ‘Southing’ Pinot Noir
Winemaking: We sorted clusters in the vineyard and then gently destemmed following an evening in our cold room. We removed all ‘jack stems’ on the sorting table. Musts were cold soaked in open-top fermenters for one to four days, then inoculated with cultured yeasts to begin slow fermentation. Each tank was manually punched down one to three times per day, with a total maceration time of fourteen to eigh- teen days. Upon completion of primary fermentation and maceration, all free run wine was transferred to tank for settling. We pressed at extremely low pressure (0.08 bars) to avoid extracting bitterness from the seeds. After settling overnight both free-run and press wines were racked to barrels.
Character: Each year, our goal for Southing is to create the ideal marriage of complexity and elegance. The seductive nose of the 2009 Southing exhibits fresh leather, rose water, black cherry, violets and hint of macerated cherry. The fine tannins and minerality are enhanced by our estate vineyard’s characteristic cool climate acidity.

2009 Sea Smoke ‘Ten’ Pinot Noir
Winemaking: We sorted clusters in the vineyard and then gently destemmed following an evening in our cold room. We removed all ‘jack stems’ on the sorting table. Musts were cold soaked in open-top fermenters for one to four days, then inoculated with cultured yeasts to begin slow fermentation. Each tank was manually punched down one to three times per day, with a total maceration time of sixteen to twenty-eight days. Upon completion of primary fermentation and maceration, all free run wine was transferred to tank for settling. We pressed at extremely low pressure (0.08 bars) to avoid extracting bitterness from the seeds. After settling overnight both free-run and press wines were racked to barrels.
Character: A brooding and intense wine. The aromas begin with notes of chocolate cake, dried blueberry and lavender, then cassis and dusty black berries. Firm, mature tannins—evidence of Ten’s ageability—are followed by a long, velvety finish.

2009 Sea Smoke Cellars Pinots/Chard - 4 wines: Botella, Southing, Ten, Chardonnay

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2009 Sea Smoke Cellars Pinots/Chard - 4 wines: Botella, Southing, Ten, Chardonnay

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2009 Sea Smoke Cellars Pinots/Chard - 4 wines: Botella, Southing, Ten, Chardonnay

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2009 Sea Smoke Cellars Pinots/Chard - 4 wines: Botella, Southing, Ten, Chardonnay