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Sta. Rita Hills Pinot Noir 2020 - Sanford Winery
Sanford Winery


  Sta. Rita Hills, California
ADD TO CART At your doorstep in 1 - 3 days

Summarizes everything you’ve heard about the Magic Pinot Noirs of the New World!


Why do we love it?
You may need to spend a small fortune to experience the grandeur of Burgundy but with Sanford Sta. Rita Hills Pinot Noir you can try something pretty amazing and you have money left for fillet and brie with truffles. Its incredible price, compared to its typicity, finesse, and complexity will definitely make it your most favorite Pinot and one of these wines that you always want to have in your cellar.

The Sta. Rita Hills AVA is located in Santa Barbara is, for those who know, one of the best and most up-and-coming areas of the world for top Pinot Noirs, with finesse and style reminiscent of the famous crus of Burgundy. The cold climate and the large diurnal range help to the slow ripening of the grapes, so that the aromas and flavors of the variety get fully developed. It is no coincidence that its wines appear every year in lists of the best wines in the world. At the same time, Sanford Winery was the first to plant vines in the area, in 1971, and since then it has paved the way for many more wineries.

Sanford Sta. Rita Hills Pinot Noir comes from 2 vineyards in the heart of the Sta. Rita Hills, with the oldest vines in the area. The wine is fermented in stainless steel tanks and then it is aged for 11 months, in French oak barrels, 25% new, acquiring complexity and a spicy dimension.

We really hadn’t the chance to try such a Pinot Noir, outside the French borders!









Tastes Like
Sanford Sta. Rita Hills Pinot Noir has medium ruby color. Elegant and complex nose with aromas of strawberry, cherry, raspberry jam, sour cherry, vanilla, cinnamon, oak, tea leaves, lavender, and nutmeg.

In the mouth, it is expressive, with medium to full body, crisp acidity, and medium but silky tannins. Juicy strawberry, ripe cherry, cranberry, vanilla, cedar, dried herbs, green pepper, and toffee fill up the palate.
Technical stuff
Color Red
Type Dry
Year 2020
Alcohol 13.5%
Origin Sta. Rita Hills, California
Variety Pinot Noir
Aromas strawberry, ripe cherry, cranberry, vanilla, cedar, dried herbs, green pepper, toffee, raspberry jam, sour cherry, cinnamon, tea leaves, nutmeg.
Bottle Size 750ml
Barrique 11 months
Serving temperature 14ºC
Aging 7 years
Closure Cork
Organic No



Pair it with wild mushroom risotto, grilled tuna belly, beef carpaccio or duck confit in wine sauce.

Slow braised beef with smoked paprika and mushrooms

600 gr. beef suitable for braising (e.g chuck)
300 gr. white mushrooms
20 g dried mushrooms
1 onion
1 leek
2 cloves of garlic
1 carrot
800 ml. hot water
100 ml. tomato juice
30 ml. olive oil
20 ml. butter
3 tablespoons of flour
1½ tablespoon of sweet, smoked paprika
1 bay leaf
1 teaspoon of sugar
100 g yogurt
150 g homemade noodles or tagliatelle
Freshly ground pepper
Sea salt
Fresh coriander or parsley for serving


Chop the leek, onion, garlic and carrots into similar pieces. Put the dried mushrooms in hot water to soften.

Pat dry thoroughly the beef with paper towels and sprinkle with 2 tablespoons of flour and mix to go everywhere. Saute the beef in olive oil, on a high heat until it gets colored from all sides and transfer it in a saucepan.
In the same pan saute the vegetables and then transfer them into the pot. In the pot, add paprika, bay leaf, sugar and pepper.

Place the pot on high heat and once it has warmed up, add the tomato juice and the mushroom broth. Simmer for about 2 hours while checking the liquids.

Cut the mushrooms up, sprinkle with 1 tablespoon of flour and saute with butter until they are softened and get a nice color.
Add the mushrooms and noodles to the pot. Check the liquids and, if necessary, add 150ml of warm water. Continue boiling for 10 more minutes.

Remove from the heat, add yogurt and mix. Serve with toasted bread and fresh coriander or parsley.

- If you don't eat meat, you can make the recipe with only small agaricus mushrooms cut in the middle
- If you do not want to use pasta, skip them. Instead of tagliatelle you can also use Asian noodles
- Check the fluids of the food occasionally, you need to have a thick, rich sauce in the end
- If you do not have dried mushrooms, use vegetable broth


Eva Monochari

Food Blogger


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