This incredibly luscious Pinot Noir brings together the best parts of Coastal California. It shows off the spice box of Santa Barbara, Sonoma’s vibrant red fruit and Monterey’s velvety texture.
Yet the whole is greater than the sum of its’ parts when the pepper and stewed berries hit the palate. The 9 months in French oak bring generous vanilla and smoke as well thanks to the toasted barrel heads.
This is a BIG Pinot Noir and could easily take on big barbequed meats and even lamb but still won’t overwhelm white meats and fish. I heard a rumour there’s some Syrah in there as well, shhh…
It’s one of my very favorites.
This evening at Go Cooking it was paired with Spice Rubbed Roast Cornish Game Hen prepared by Chef Bill of Liaison College. It was spectacular!
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