United States · California

Sea Smoke

Sea Smoke Cellars was founded in 1999 by Bob Davids on a 100-acre estate in the Sta. Rita Hills AVA of Santa Barbara County, one of the coldest Pinot Noir sites in California due to the east-west transverse mountain ranges that funnel Pacific marine influence directly onto the vineyard. The estate is farmed exclusively to Pinot Noir and Chardonnay on diatomaceous earth and sandy loam soils at approximately 1,000 feet elevation, with exposure to persistent wind and marine fog that extends the growing season and preserves natural acidity. Winemaker Don Schroeder has managed production since 2001, crafting vineyard-designated Pinot Noirs that emphasize site expression over winemaking artifice. Sea Smoke's primary wines are Southing (the most widely produced, from younger vine blocks), Ten (the estate's annual selection of the ten best barrels), and Botella (a broader appellation-level cuvée). Auction data shows 1,909 lots at an $87 average with prices to $657. Pinot Noir Ten averages $109 across 326 lots with 2017 as the top vintage; Pinot Noir Southing averages $83 across 511 lots with the 2009 vintage as the benchmark year. The estate releases exclusively through a mailing list with no retail distribution, directing all secondary market activity to auction houses and private brokers. The Chardonnay program, while smaller in volume at 41 auction lots, averages $66 and reflects the same cool-climate, high-acid character as the Pinot Noir program.