{"title":"Brophy Clark","description":null,"products":[{"product_id":"brophy-clark-pinot-noir-santa-rita-hills","title":"Brophy Clark Pinot Noir Santa Rita Hills","description":"\u003cp\u003e\u003cstrong\u003eBrophy Clark Pinot Noir Santa Rita Hills\u003c\/strong\u003e is a Central Coast California Pinot Noir from the Santa Rita Hills AVA, bottled at approximately 13.8% ABV in a standard 750ml format. Sourced from SIP (Sustainability in Practice) certified Garey Vineyard and fermented with Assmanshausen yeast — a strain prized for extracting color and complexity from cool-climate Pinot — this bottling has earned consistent recognition including multiple Silver medals at the San Francisco Chronicle Wine Competition and an 88-point rating from \u003cem\u003eWine Enthusiast\u003c\/em\u003e.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eQuick Facts:\u003c\/strong\u003e ABV: ~13.8%  |  Origin: Santa Rita Hills AVA, Santa Barbara County, California  |  Varietal: Pinot Noir  |  Producer: Brophy Clark Cellars\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003e\u003cu\u003eProduction \u0026amp; Heritage\u003c\/u\u003e\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eBrophy Clark Cellars is a small-production winery rooted in California's Central Coast, with a focus on cool-climate varietals from Santa Barbara County's most acclaimed sub-appellations. The Santa Rita Hills Pinot Noir is made from Dijon clones 667 and 115, hand-harvested into half-ton bins and crushed into temperature-controlled tanks. The fruit undergoes a two-day cold soak at 58°F before inoculation with Assmanshausen yeast, a German-origin strain specifically selected for Pinot Noir. During peak fermentation, the must is pumped over three to four times daily to build structure and color extraction. The resulting wine reflects both the limestone-influenced terroir of the Santa Rita Hills and a deliberate, hands-on winemaking approach.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003e\u003cu\u003eTasting Notes\u003c\/u\u003e\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eAroma:\u003c\/strong\u003e The nose opens with ripe raspberry and wild strawberry, followed by spiced apple and a thread of star anise. Deeper notes of toasted almond and dark chocolate emerge as the wine opens in the glass.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eTaste:\u003c\/strong\u003e On entry, the palate delivers bright strawberry and pomegranate, transitioning at mid-palate into mixed berries layered with herbes de Provence and cinnamon stick. Dried cherry and a subtle leathery, savory quality build through the middle, giving the wine a sense of progression beyond simple fruit.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eFinish:\u003c\/strong\u003e The finish is moderate in length with silky, smooth tannins and a lingering echo of dried cranberry and oregano. A faint herbal note persists, adding complexity without bitterness.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003e\u003cu\u003eHow to Drink Brophy Clark Pinot Noir\u003c\/u\u003e\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eServe slightly below room temperature — around 58–62°F — in a wide-bowled Burgundy glass to let the aromatic layers develop fully. This Pinot drinks well on its own but gains dimension with 15–20 minutes of air. It is versatile at the table: pair it with roasted duck breast, where the wine's berry fruit and herbal undertones complement the richness of the meat. Grilled salmon with a balsamic reduction mirrors the wine's tangy cranberry character. For lighter fare, a charcuterie board featuring aged Gruyère and cured salami draws out the wine's savory, leathery side.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003e\u003cu\u003eBest For\u003c\/u\u003e\u003c\/strong\u003e\u003c\/p\u003e\u003cul\u003e\n\u003cli\u003eExploring Santa Rita Hills terroir without an ultra-premium price commitment\u003c\/li\u003e\n\u003cli\u003ePairing with autumn and winter dinner menus centered on roasted poultry or game\u003c\/li\u003e\n\u003cli\u003eGifting a Pinot Noir enthusiast interested in cool-climate California expressions\u003c\/li\u003e\n\u003cli\u003eBuilding a tasting flight of Santa Barbara County sub-appellations\u003c\/li\u003e\n\u003c\/ul\u003e\u003cp\u003e\u003cstrong\u003e\u003cu\u003eFrequently Asked Questions\u003c\/u\u003e\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWhat does Brophy Clark Pinot Noir taste like?\u003c\/strong\u003e It leads with bright strawberry and pomegranate fruit, layered with herbes de Provence, cinnamon, and dried cherry, finishing with silky tannins and a subtle herbal, savory quality.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eHow does Brophy Clark Pinot Noir compare to Sanford Pinot Noir Santa Rita Hills?\u003c\/strong\u003e Both wines source fruit from the Santa Rita Hills AVA and express the region's characteristic cool-climate acidity and red-fruit profile. Brophy Clark tends toward a more herbal and spice-driven style with its Assmanshausen yeast fermentation, while Sanford — a larger and longer-established producer — typically delivers a rounder, more oak-influenced expression.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eIs Brophy Clark Pinot Noir good for sipping neat?\u003c\/strong\u003e Yes, its moderate alcohol, balanced tannins, and aromatic complexity make it well-suited for drinking on its own at cellar temperature, particularly for those who appreciate restrained, terroir-driven Pinot Noir.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWhere is Brophy Clark Pinot Noir made?\u003c\/strong\u003e Brophy Clark Cellars produces this wine on California's Central Coast, sourcing Pinot Noir grapes from Garey Vineyard in the Santa Rita Hills AVA of Santa Barbara County.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWhat foods pair well with Brophy Clark Pinot Noir?\u003c\/strong\u003e Roasted duck breast plays off the wine's berry fruit and herbal notes. Grilled salmon with balsamic reduction complements its cranberry-toned acidity. Mushroom risotto echoes the earthy undertones. Aged Gruyère draws out the savory, leathery character. Herb-roasted pork loin matches the wine's cinnamon and Provençal spice.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWhat sizes does Brophy Clark Pinot Noir come in?\u003c\/strong\u003e The standard release is a 750ml bottle, which is the most widely available format.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eIs Brophy Clark Pinot Noir worth the price?\u003c\/strong\u003e It positions as a mid-range Santa Rita Hills Pinot Noir, offering single-vineyard sourcing from a SIP-certified site and small-lot production at a price point well below many of the AVA's most allocated labels — strong value for the appellation.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003e\u003cu\u003eWhy Brophy Clark Pinot Noir?\u003c\/u\u003e\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eWhat separates this wine from the crowded field of California Pinot Noir is its commitment to a specific place and a specific process. The use of Dijon clones 667 and 115 from SIP-certified Garey Vineyard grounds the wine in verified sustainable farming, while the Assmanshausen yeast fermentation — an uncommon choice among Central Coast producers — contributes a depth of color and spice complexity that standard wine yeasts rarely achieve. Multiple Silver medals at the San Francisco Chronicle Wine Competition and an 88-point \u003cem\u003eWine Enthusiast\u003c\/em\u003e rating confirm its consistency across vintages. For drinkers seeking an authentic Santa Rita Hills Pinot Noir from a focused, small-production cellar, this bottling delivers substance and regional character without relying on heavy oak or overripe fruit.\u003c\/p\u003e","brand":"Brophy Clark","offers":[{"title":"Default Title","offer_id":44837486198953,"sku":"25690","price":24.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0680\/1024\/6313\/files\/BrophyClarkPinotNoirSantaRitaHills_3557456a-5005-4fd6-bf84-904faafd9933.webp?v=1771982911"}],"url":"https:\/\/theliquorbarn.com\/collections\/brophy-clark.oembed","provider":"The Liquor Barn","version":"1.0","type":"link"}