Two of France's most noble wine producers, Burgundy's Étienne de Montille and Rodolphe Péters of Champagne 'grower' extraordinaire, Pierre Peters, have joined forces for the first time anywhere in the world to produce world class Pinot Noir, Chardonnay and sparkling wines. Etienne and Rodolphe's initial partner in the AVA was Tyler's Justin Willett, but with oversight of his Mae and Fiddlestix estates requiring his dedicated effort, the team realized that they needed a full time, onsite partner. Etienne's old friend, Dominique Lafon, recommended that 'grape whisperer' Ryan Hannaford ( fresh off working with Oregon luminaries Evening Land, Patricia Green and Double Zero) to the team, and the rest as they say, is winemaking history.
Never released to the public, this is the wine that started it all. Racines' first release was a single barrel of Sanford & Benedict fruit, a test run of 250-year-old winemaking tradition on a new site in the Sta. Rita Hills' most storied vineyard, Sanford & Benedict. Ten years later, this wine shows all fo the rustic dried cherry notes you expect from this site, but with a bit of herbal power that is a De Montille specialty, largely coming from the 10-year aging of the 30% stem inclusion. Magical, wax-capped (they only did this in year one!) and youthful, this is a Pinot you do not want to miss tasting!
"This is the best American sparkling wine I've ever tasted. This Grand Reserve Chardonnay made from the cool Sta Rita Hills is crafted with a Champagne pedigree, and it shows. This Blanc de Blancs from across renowned Sta Rita Hills vineyards has undeniable Old World charm and sophistication. The aromatics boast ample toasted biscuit notes and great yeasty complexity from the 30 months on lees. The palate has a fantastic depth of fruit, spiced pear, cardamom, nutmeg and bruised apples. There is a subtlety of savoury biscuits and hints of almond cream. Elegant, yet bold and wildly delicious." - Decanter 96DE
"From two parcels in the plantings to the western end of Santa Rosa Road, both north-facing, the first sits atop the vineyard looking out over the Sta Rita Hills on very rocky soils, in an extremely exposed and windy perch. The second, a little lower and with more soil, sits just to the east and is protected by the hilltop where the other piece sits. Both blocks are on shallow clay loam mixed with fractured shale, sandstone and pockets of diatomaceous earth, creating a rocky, well-drained profile. 322 cases produced. Luxurious and concentrated on the palate. Reminiscent of Puligny [Montrachet]. Really savoury, with definite potential for greater development. Long. (Drink between 2027-2033)" Jancis Robinson 17.5/20 JR
"The Sainte Rose Cuvée is named after Santa Rosa Road, where the fruit is sourced from Sanford & Benedict, La Rinconada, and Rancho La Viña vineyards. Deep ruby in colour with a clear rim, the blend’s multi-vineyard origins lend a tea-like tannin structure that enhances the wine’s deep floral character. Aromas of rose red petals carry through to a palate layered with red berries, toasted cedar, and a hint of rosemary. While the wine is driven by primary flavour characteristics now, ageing the wine for 1-3 years will enhance dried fruit and floral character. (Drink between 2025-2030)" -Decanter, 93DE
"Debut vintage from this estate vineyard planted in 2020. Made like the Sta Rita Hills Cuvée Pinot Noir 2023 but with 20% new French oak and aged for 19 months. 390 cases produced. A mite darker than the Sta Rita Hills Cuvée 2023. And much richer, more intense fruit. Ferny nose and very attractive fruit/acid balance on the palate with an appetisingly dry finish. Tastes like a distinct step up that’s worth more than $5 extra per bottle. (Drink between 2025-2031)" Jancis Robinson 17/20 JR
"From the upper plantings of the La Rinconada vineyard, neighbouring Sanford & Benedict vineyard, consisting of deep, dark, rocky soils, Elder clay loam over weathered shale. This is a selection of Mt Eden cuttings that Richard Sanford brought down from northern California. In the cellar, three-quarters whole-cluster spontaneous fermentation managed with a combination of foulage and pigeage before being put to 228-litre barriques (25% new) for 19 months before bottling. 333 cases produced. Pale blueish garnet; a little darker than the Sanford & Benedict 2023 bottling. Rich nose. Rich palate entry. Herbal nose again. Complex wine with real life and energy. Really rather scrumptious. (Drink between 2026-2037)" Jancis Robinson 17.5/20JR
"Lighter purple, a more herbaceous nose but in a pleasing way, 100% whole bunch. Savoury strawberry with some herbs, good acidity and fine length." -Jasper Morris, 90-92JM
