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Our namesake, Uriel J. Nielson, planted Santa Barbara’s first commercial vineyard in 1964 when his critics thought the region was too cold to deliver world class wines. At Nielson, we pay homage to that pioneering spirit, producing Pinot Noirs and Chardonnays from some of the area’s most celebrated vineyards. Our east-west valleys, marine soils, morning fog and seaside sunsets make Santa Barbara the perfect setting for uncommon wines of stunning minerality, acidity and balance. This wine comes from three growing regions within Santa Barbara County, each of which is influenced by unique soil types and proximity to the Pacific Ocean. Santa Maria Valley is one of California’s coolest AVAs with well-drained soils and one of the longest growing seasons in the world. When picked at earlier stages of ripeness, Chardonnay from the Santa Maria Valley shows more citrus notes, and as the fruit ripens on the vine, it becomes increasingly tropical in expression. Slightly warmer in climate, the Los Alamos area has sandy loam soils. Just south of Santa Maria Valley and Los Alamos, the Sta. Rita Hills AVA is characterized by steep vineyard slopes, a distinct gravel minerality, and the signature Santa Barbara County ocean influence. Notes of brambly red fruit and cherry, mingling with hints of rose petals and leading to an attractive freshness on the palate. Pinot Noir pairs well with salmon or tuna and meaty white fish, lean red meats, duck, turkey, and fresh herbs like rosemary and thyme. It is also a great choice for the Thanksgiving table.