All of Sea Smoke’s grapes come from a rugged, foggy (or “sea smoky”) vineyard in the Santa Rita Hills region of Santa Barbara County. From these grapes, the Sea Smoke team creates two beautiful Pinot Noirs: Southing and Ten as well as Chardonnay and a 100% Pinot Noir méthode champenoise sparkling wine called Sea Spray. The Sea Smoke vineyard is planted with 10 different clones of Pinot Noir as well as Chardonnay spread across 39 hectares, creating many combinations of soil, clone and microclimate. The grapes are picked and crushed in as many as 30 different lots, each of which is individually managed during fermentation. After several months, the lots are tasted, assembled and blended. Sea Smoke’s estate vineyard is located in the Northern Hemisphere’s southernmost - and sunniest - Region 1 microclimate according to the UC Davis Heat Summation Scale, indicating the coolest temperature for grape growing. This anomaly occurs in Southern California because a transverse valley funnels cold air from the Pacific inland each day. Sea Smoke’s biodynamically-farmed vineyards in the Santa Rita Hills of Santa Barbara County have the perfect microclimate, soils and exposure to produce world-class pinot noir and chardonnay.