"Since its first vintage in 2001, this Santa Barbara winery has been producing some of the most exciting Pinot Noirs in California." - Wine & Food
“Bob Davids was and still is a big boomer in Santa Rita. He made his money in handheld electronic games and invested chunks of it in Sea Smoke Cellars, arguably Sta. Rita Hills’ most sought after Pinot Noir, Sea Smoke produces three Pinots-Botella, Southing, and Ten-from its 300-acre property overlooking the Santa Ynez River, where Davids and his general manager/ director of winemaking, Victor Gallegos, planted 25 separate blocks with ten Pinot Noir clones and four different rootstocks.
Davids named his vineyard Sea Smoke after the maritime fog that rolls across its hillsides on summer evenings, slowing fruit maturation and preserving the natural acidity in the grapes. Sea Smoke and Sta. Rita Hills in general is an unlikely place to grow Pinot Noir. The area is rated Region I-the coldest-on the UC Davis heat summation scale, but it has the same latitude (34oN) as Tunisia in North Africa, with the same solar intensity and lack of rainfall. Somehow the frigid temperatures and sun power combine in yin-yang fashion to produce some of California’s longest-lived, most bracing Pinot Noirs.” - Jancis Robinson