ABOUT THIS WINE
Planted in 1997, this 133-acre property, originally a flower farm, is located just 10 miles from the Pacific Ocean. Situated directly across the street from the Sanford & Benedict Vineyard, it shares similar soils, comprising well-draining Gazos and Botella clay loam, interlaced with chert and Monterey shale. Carrying our estate packaging, this release marks our return to Fiddlestix, as Justin had sourced from here during Tylers early years (05 & 06). Now leading a team that successfully acquired this renowned site, he is dedicated to nurturing its bright future. This Pinot reflects the quintessence of Santa Ritapure red fruit, signature spice, and an energetic minerality.
Native yeast fermentation in a Rousseau open top fermenter (partial whole cluster).
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.
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