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Sea Smoke’s estate vineyard is in Santa Barbara’s Santa Rita Hills, one of the best places in the world for growing Pinot Noir. The vineyard sits on sunny, south-facing slopes and gets cooled every afternoon by a layer of Pacific Ocean fog, known as 'sea smoke.' This perfect mix of sun and cool air lets the grapes ripen slowly, creating bold flavors and silky-smooth tannins.

Sea Smoke’s legacy owes much to its visionary founder, Bob Davids, and the exceptional talents of winemaker Don Schroeder. Bob Davids, who established the estate in 1999, envisioned creating world-class Pinot Noir in Santa Barbara’s Santa Rita Hills, and his dream has become a reality. Don Schroeder, formerly of Ampelos Cellars, has taken the helm, crafting wines that balance richness and elegance with meticulous care. Together, their dedication and expertise have cemented Sea Smoke as a name that defines excellence in American Pinot Noir.

Sea Smoke has been a legend since its very first vintage in 2001, earning a place on Wine Spectator’s Top 100 list and winning over critics and collectors. It’s not easy to get your hands on a bottle, and every release is highly limited and sold primarily to a lucky few on their mailing list.

Why is it called "Ten"? The name celebrates the ten different Pinot Noir clones planted at the vineyard. Every vine is cared for by hand, and the team farms organically and biodynamically to protect the land and make the wines as pure as possible.

This attention to detail is why Sea Smoke is one of the most sought-after wineries in the world.  Our most masculine wine, it is brooding and intense, with firm, mature tannins and a long, velvety finish.

Hand-harvested and cold-sorted for ultimate purity, only the best clusters made the cut. After a night in our cold room, grapes were gently destemmed, and every jack stem was meticulously removed by hand. A five-day cold soak set the stage for a slow, controlled fermentation in open-top tanks, with manual punch-downs twice daily. After two weeks of skin contact, the wine was gravity-settled and pressed at ultra-low pressure to preserve elegance and avoid bitterness. Aged in barrel and bottled without fining or filtration, this is precision-crafted Pinot at its purest.

Aging: 16 months Exclusively French Oak—56% New Barrels.

100% Pinot Noir.

A brooding and intense wine. The aromas begin with notes of blueberry, cassis, a hint of lavender, followed by a myriad of exotic spices, some hazelnut, thyme, and an element of licorice. Firm, mature tannins—evidence of Ten’s ageability—are followed by a long, velvety finish.

NYR

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