Recommended: Sea Smoke Chardonnay and Pinot Noir

In this week’s CityDrinks column, on CityEats Philly, I strongly recommend the 2010 vintage of the Sea Smoke Chardonnay and Pinot Noir “Southing” and “Ten” bottlings. My full tasting notes are below:

Sea Smoke Chardonnay 2010
Enticing aromas of oak spice, warm butter cookie, smoke, and vanilla are sliced right up the middle by crunchy, apple-like acidity and given lift by the subtle perfume of summertime flowers. The palate is defined by flavors of sweet pineapple, red apple, marzipan, a touch of melon, warm butter cookie, honey tuille, persimmon, gently grilled fennel, and sesame seeds, as well as acacia hints and a touch of smoke. The oak promises to continue integrating, but the minerality, beautifully balanced acidity, savoriness, and overall concentration, even through the finish, mean this is a wine that will continue to evolve and improve from an already gorgeous place for a decade. Drink 2014 - 2024.

Sea Smoke Pinot Noir “Southing” 2010
On the nose, utterly transfixing aromas of perfumed cherries, pomegranate seeds and vanilla-flecked wild strawberry conserve are nothing short of beautiful. These lead to flavors of raspberry, red cherry, wild strawberry, pomegranate, violets, black spices, and cranberry. The finish sings with flowers and a hint of vanilla pod, as well as a whisper of more pomegranate. Vivid with acidity and minerality, and supremely elegant, this is a gorgeous wine. Drink 2014 - 2024. 

Sea Smoke Pinot Noir “Ten” 2010
Aromas of black cherry, blackberry, huckleberry, brown spice, vanilla, licorice, and dried lavender are complex, deep, and subtly perfumed. The palate is defined by concentrated flavors of blueberry compote, blackberry, black cherry, candy corn (from the oak that will still need time to absorb more fully), black peppercorn, toasted Indian spices, and mineral. The fruit is sweet yet there’s an undertow of savoriness, and it’s all lifted and concentrated by almost pulsing acidity. Huge potential. Drink 2015 - 2025+.