2012 Byron Pinot Noir Santa Maria

**Incredible scores from both the Wine Enthusiast (93) and The Wine Advocate (91). Plus, this was featured as one of the Top 100 Wines of the Year by Wine Enthusiast. **Already a well known producer, this vintage is in huge demand after the huge press and the incredible $17.99 price point! Let's be totally honest here. Pinot Noir from California selling for under $20 is a hit or miss proposition. We've tried all too many that miss, as it's hard to make quality Pinot Noir and come in at a $20 or less price point. When we find one that "hits," we tend to take a position. Today, we offer a California Pinot Noir at $17.99 that hits it out of the park! Read on... The wine is the 2012 Byron Pinot Noir from Santa Maria County and it is nothing short of sensational! Wine Enthusiast issued a huge 93 Point score and issued an "Editor's Choice" designation. It was also featured in their "Top 100 Wines of 2014." Jeb Dunnuck of Robert Parker's Wine Advocate also loved the wine, rating it "91" and declaring that it's a "rocking value." In 1964, the Byron winery first planted vines in the eastern foothills of Santa Maria Valley. The cool coastal climate and brilliant sunlight make this one of the best places in California to grow Pinot Noir. And it shows in this 2012. It is smooth and silky with flavors that recall dark berries and cherries, and a backdrop of floral elegance. The finish is long and consistent, ending with a smile on the taster's face. So here's the bottom line. At $17.99 you'll be getting an explosive bang for your buck! Don't miss this one! More about the wine: "The 2012 Santa Maria Valley Pinot Noir displays aromas of dark berry and cherry accented by hints of floral and mineral. The flavor profile has a core of dark berry and dark cherry with hints of earth and brown spices, backed by a smooth, silky and long finish. The wine is styled to highlight the vivid aromas and flavors of our cool-climate fruit, enhanced by careful winemaking. During fermentation, a combination of punch-downs and pump-overs was used to circulate the skins and juice, ensuring maximum extraction. The wine was transferred to small French oak barrels, where it aged for 10 months in our temperature and humidity-controlled barrel rooms" - Importer [+]