In the glass, the wine shows a bright, light ruby-red colour. The nose is a beautiful combination of wild strawberries, crushed cherries and subtle floral notes of rose petals and violet. The palate is precise and elegant, with vibrant acidity, fine tannins and a mineral energy that carries the wine through a long, refined finish. Lightly smoky undertones and a hint of spice from oak ageing add extra depth and complexity.
Sanford & Benedict Vineyard is one of California’s most famous vineyards and the heart of the Sta. Rita Hills AVA. With its cool Pacific winds, morning fog and calcareous soils, this unique site offers ideal conditions for Pinot Noir. The old vines, originally planted in 1971, produce grapes with exceptional depth, structure and finesse. The combination of a cool climate and mineral-rich soils creates wines of impressive freshness, elegance and a vibrant acidity that expresses the authentic terroir.
The grapes are hand-harvested early in the morning to preserve freshness and carefully sorted to ensure only the best clusters are used. Fermentation takes place with native yeasts in open-top fermenters, where the wine undergoes gentle maceration to extract colour and aromatics. It is then aged in used French oak barrels for around 12 months, adding subtle spice without overpowering the fruit.
About Tyler Winery
Purity, lightness and balance are the cornerstones of Justin Willett’s winemaking philosophy. Early in his career, the young winemaker chose to go against the grain, crafting wines that were ripe but not overripe; aged in oak, but not new oak; high in acidity and low in alcohol. At the time, the trend was the opposite: wines were expected to be full-bodied, sweet-fruited and high in alcohol—so many shook their heads at Justin’s style.
The art historian who became a winemaker
Justin Willett—whose middle name is Tyler—has no formal wine education. He studied art history and architecture and completed his studies before choosing an apprenticeship with a small producer in Santa Rita Hills. There, the young trainee truly learned hands-on, from the ground up, how great wine is made from start to finish.
From outsider to insider
Along the way, he developed his own ideas, and after just one year Justin produced his first eight barrels of Pinot Noir. The beginning was challenging because his style was so different from what people were used to in California, but gradually more and more discovered the quality of his wines. Today they are served at a number of leading restaurants across the United States.
Willett doesn’t own any vineyard parcels himself, but instead leases fruit from some of the finest old-vine sites in Santa Barbara County. He spends extensive time in the vineyards, following the growing season closely. He is equally present in the cellar, where only the best fruit goes into the pure, elegant Chardonnays and Pinot Noirs from Tyler Winery—and the modest eight barrels he began with have now grown to around 5,000 cases per year.
