Tyler 'SBC' Pinot Noir, Santa Barbara County, California 2023
Justin Tyler Willett founded Tyler in 2005 at the age of 24 with eight barrels tucked into the corner of Arcadian Winery, where he was working as assistant winemaker. A Santa Barbara native and champion of old vines, Willett has since built Tyler into one of the most respected Pinot Noir and Chardonnay producers on the Central Coast. His work centers on historic, pedigreed vineyards throughout the Sta. Rita Hills and Santa Maria Valley — including Sanford & Benedict, La Rinconada, and La Encantada — selected for age, site, and their ability to express terroir without intervention. In 2015, he and his wife Amanda planted Mae Estate, a 28-acre property in the heart of the Sta. Rita Hills. The county-level bottling draws on Drum Canyon Vineyard and selections from Tyler's vineyard-designate program and is designed to deliver a complete, representative portrait of Santa Barbara Pinot Noir.
- WINEMAKER: Justin Tyler Willett
- FARMING: Practicing organic.
- VARIETY: 100% Pinot Noir
- TERROIR: Santa Barbara County, California. Sourced from Drum Canyon Vineyard and selections from the Tyler vineyard-designate program, Sta. Rita Hills AVA, with fruit now also drawn from the Santa Maria Valley. Vineyards planted 1973, 1997, and 2003. Clay and sandy loam soils over marine sediment. Long, cool growing season moderated by transverse valleys channeling Pacific fog and wind.
- VINIFICATION: Hand-harvested at night, hand-sorted at the winery. Fruit evaluated for whole-cluster inclusion. Cold soak 3–5 days until native yeast fermentation begins. Gentle combination of punch-downs and pump-overs in open-top wood vats. Maceration approximately two weeks. Pressed to tank then barrel. 1,800 cases produced.
- AGING: 8–9 months in 228L French oak barrique (10% new). Bottled unfined and unfiltered.
- TASTING NOTES: Tart red fruit, cedar, new leather, exotic spice, and lavender on the nose with a savory spice-box character. The palate is silky and precise, with a juicy core of bright fruit, lifted acidity, earthy notes, and gentle, powdery tannins.
- FOOD PAIRINGS: Salmon, duck breast, mushroom risotto, roasted chicken, charcuterie.
- SCORES: Vinous 91, Wine Advocate 90
Tyler 'SBC' Pinot Noir, Santa Barbara County, California 2023
Justin Tyler Willett founded Tyler in 2005 at the age of 24 with eight barrels tucked into the corner of Arcadian Winery, where he was working as assistant winemaker. A Santa Barbara native and champion of old vines, Willett has since built Tyler into one of the most respected Pinot Noir and Chardonnay producers on the Central Coast. His work centers on historic, pedigreed vineyards throughout the Sta. Rita Hills and Santa Maria Valley — including Sanford & Benedict, La Rinconada, and La Encantada — selected for age, site, and their ability to express terroir without intervention. In 2015, he and his wife Amanda planted Mae Estate, a 28-acre property in the heart of the Sta. Rita Hills. The county-level bottling draws on Drum Canyon Vineyard and selections from Tyler's vineyard-designate program and is designed to deliver a complete, representative portrait of Santa Barbara Pinot Noir.
- WINEMAKER: Justin Tyler Willett
- FARMING: Practicing organic.
- VARIETY: 100% Pinot Noir
- TERROIR: Santa Barbara County, California. Sourced from Drum Canyon Vineyard and selections from the Tyler vineyard-designate program, Sta. Rita Hills AVA, with fruit now also drawn from the Santa Maria Valley. Vineyards planted 1973, 1997, and 2003. Clay and sandy loam soils over marine sediment. Long, cool growing season moderated by transverse valleys channeling Pacific fog and wind.
- VINIFICATION: Hand-harvested at night, hand-sorted at the winery. Fruit evaluated for whole-cluster inclusion. Cold soak 3–5 days until native yeast fermentation begins. Gentle combination of punch-downs and pump-overs in open-top wood vats. Maceration approximately two weeks. Pressed to tank then barrel. 1,800 cases produced.
- AGING: 8–9 months in 228L French oak barrique (10% new). Bottled unfined and unfiltered.
- TASTING NOTES: Tart red fruit, cedar, new leather, exotic spice, and lavender on the nose with a savory spice-box character. The palate is silky and precise, with a juicy core of bright fruit, lifted acidity, earthy notes, and gentle, powdery tannins.
- FOOD PAIRINGS: Salmon, duck breast, mushroom risotto, roasted chicken, charcuterie.
- SCORES: Vinous 91, Wine Advocate 90