A beautifully lifted and terroir-driven Pinot Noir from Justin Willett, this 2017 vintage delivers a medley of tart cranberry, Bing cherry, and wild blackberry, supported by layers of dried herbs, citrus peel, and crushed stone minerality. Light to medium in body, its framed by grainy tannins and bright acidity, with an earthy backbone and a long, spicy finish. Crafted with native yeast and minimal intervention, it reflects Tylers signature elegance and site transparency.

The Wine Advocate| RP 92
Published: Sep 12, 2019
Drink: 2019-2027

The 2017 Pinot Noir is pale to medium ruby with aromas of tart cranberries, Bing cherries, wild blackberries and perfumed earth with dried leaves, citrus peel, crushed stone, pepper and dried herbs. It’s light to medium-bodied and earthy with a firm frame of grainy tannins and seamless freshness, finishing long with spicy perfume. 2,300 cases produced.

Tylerwinery.com

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.

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.