Hitching Post is run by Frank Ostini, whose family ran the original Hitching Post from 1952, and Gray Hartley, a former commercial fisherman. Back when they started in 1979, they had but one barrel produced in their garage. Later on they made the wines at the Au Bon Climat/Qupe winery, and now the wines are produced in Buellton just around the corner from the Hitching Post restaurant (yes, the one in 'Sideways'). At the heart of Hitching Post is a focus on Pinot Noir from vineyards in Santa Barbara County, specifically Santa Maria Valley, Santa Ynez Valley, Santa Rita Hills and Los Alomos. These are traditional wines, aged in French Oak, bottled unfiltered, redolent in vibrant fruit with an intense vein of spice and earthiness but always with balancing fresh acidity.
Hitching Post Generation Red 2018
This blend is dominated by Tempranillo and Sangiovese with dusty berry notes; the Valdiguie adds dark blueberry, and the Merlot hides as a delicate aspect that provides a balanced framework. It is easy to enjoy in its youth. This young wine opens with air and matches well with the dramatic flavors from a wood-fired grill.
44% Merlot, 30% Tempranillo, 16% Sangiovese & 10% Valdiguie (a variety originally from France’s Languedoc). The components of this wine originate from two very fine Santa Barbara vineyards and two vineyards from San Luis Obispo County. The base of this blend is Merlot and Valdiguie from Paso Robles, but the flavors are driven by two Santa Ynez Valley vineyards – Estelle Vineyard Tempranillo and Sanger Family Vineyard Sangiovese. These varieties were fermented and barrel aged separately. The style is driven by long cool fermentations and the wine is treated gently to try to achieve good flavor and balance . The new wine went into mostly older French oak barrels, where it stayed until bottling in March 2018.