Wine Advocate 93
"The 2021 Pinot Noir Sta. Rita Hills has a medium ruby-purple color and scents of cranberry, raspberry and blueberry with pure wafts of tea leaves and violet. The light-bodied palate is delicate, bright and chalky with a core of perfumed fruit and an ethereal, lifted finish."

Tasting Notes
"The wine bursts from the glass with a pure and expressive bouquet of red plums, raspberries, rose hips and spice. On the palate, it's medium-bodied, supple and velvety, with an expansively textural attack, melting tannins, and succulent, mouthwatering acids. It's an elegant but flavorful Pinot Noir that's already drinking well but which should be interesting to follow for the next five years."

The Wine
Sourced from Bien Nacido (1973), Dierberg Drum Canyon Vineyard (1999)
Planted on loam, sandy loam
Harvested 8/15-9/7; yields of 2-3 tons/acre
Mostly destemmed to various size open-top fermenters; native fermented.
Macerated on skins for two weeks before being pressed to tank, and then down to almost all natural barrels
Racked after 12 months to tank and bottled, unfined, unfiltered.

The Winery
Few of Californias young winemakers possess the regional mastery that is illustrated by the work of Justin Willett, of Tyler winery. A son of Santa Barbara, Justin began Tyler in 2005 with eight barrels tucked away in the corner of Arcadian Winery, where he honed his approach to Chardonnay and Pinot Noir as assistant winemaker. Justin a champion of old vines has since engaged the famed historic vineyards of Santa Barbara, including the region-defining Sanford & Benedict, in the Sta. Rita Hills, and more recently, Bien Nacido, in the Santa Maria Valley. He is looking forward, too: just last year, Justin began planting a Sta. Rita Hills estate vineyard a forty-five acre property, with some twenty-six acres of Chardonnay and Pinot Noir.

Here, in a winegrowing region defined by its transverse ranges and valleys, where hills glitter with marine sediment and harbor the oceans winds, Justin makes wines of clarity and poise. His wines lead with structure and persistence; they evoke confidence, focus, and vibrancy. Justin is the first to tell you that these are virtues of terroir: they are not created in the cellar, but delicately drawn forth.

All grapes both Pinot Noir and Chardonnay are handpicked at night, before being further sorted by hand at the winery. Pinot Noir is evaluated for stem-inclusion, and then the cold fruit is soaked for three to five days, until a native yeast fermentation begins. Both punch-downs and pump-overs are implemented; maceration often lasts some two weeks before the wine is pressed to tank and then barrel for elevage. The use of new oak varies by vineyard, vine age, and vintage, however most barrels used are neutral. After a year in barrel, the wine is racked, blended, and returned to barrel before being bottled unfined and unfiltered.