• 1971年，Sanford Winery and Vineyards 發現了聖麗塔山丘（Santa Rita Hills）一處被忽略的葡萄種植珍寶。 這裡的氣候與土壤條件，與法國著名的勃根地（Burgundy）具有相似的理想組合，因此 Sanford 在其 Sanford & Benedict 葡萄園種下了該地區第一批黑皮諾（Pinot Noir）。
• 黑皮諾在聖麗塔山丘蓬勃發展。 Sanford 黑皮諾躋身全球最優秀且最具特色的黑皮諾之列。Sanford 的領導地位協助聖塔芭芭拉（Santa Barbara）與聖麗塔山丘（Sta. Rita Hills）登上世界頂級葡萄酒產區的版圖；Sanford 也以其**黑皮諾與霞多麗（Chardonnay）**而享有盛名。
• 採用整串葡萄輕柔壓榨，取其色澤較淡的葡萄汁。 選用8個不同批次的黑皮諾葡萄，在不鏽鋼槽中以低溫進行發酵，隨後於法國橡木桶中熟成11個月。這種釀造方式能保留葡萄酒明亮的果實特性與清脆的酸度。

In 1971 Sanford Winery and Vineyards discovered an overlooked, grape-growing treasure in the Santa (Sta.) Rita Hills. Recognizing an ideal combination of climate & soil conditions similar to those in France’s famed Burgundy province, Sanford planted the area’s first Pinot Noir in its Sanford & Benedict vineyard.
Pinot Noir has thrived in the Santa Rita Hills. Sanford Pinot Noir ranks among the best and most distinctive in the world. Sanford’s leadership helped put Santa Barbara & the Sta. Rita Hills on the map of the world’s great wine regions, and is renowned for its Pinot Noir, as well as Chardonnay.
Gently pressing whole clusters of grapes, the lightly colored juice from 8 different Pinot Noir grapes is fermented at cool temperatures in stainless steel tanks, and then 11 months in French oak. This technique retains its bright fruit character and crisp acidity.