This has always been one of my favorite Pinots, and I have to say, 10 years of aging and patience have been rewarded.
The grapes were sourced from the Grace Benoist Ranch, which sits in the northwest corner of Carneros, on volcanic‑influenced, rocky and well‑drained soils. A far cry from the normal clay-heavy soils of Carneros.
Captivating aromas of red fruits dominated by dark cherries, red plums, and raspberries mixed with deep earthy notes and an aged charm.
The palate is silky smooth and opulent, with panache and elegance on full display. Interwoven layers of raspberries, red cherries, red licorice, spices, and earthy, woody notes, with secondary notes of baking spices, cinnamon, herbal tea, and blackberries.
Impeccable balance and impressive structure with a wonderful texture that only heightens the allure and appeal of this wine. It’s not an in-your-face type Pinot; more old-world that wins you over with flavor, depth, and appeal. Did I mention fine-grained tannins and pleasing acidity?
This is a 2016, and I believe it’s approaching its peak drinking window- maybe another year or two, out to 2028.
Food pairings should include Roast chicken with herbs and crispy skin, Duck breast with cherry or pomegranate glaze, Pork tenderloin with cranberry compote or mustard-herb crust, and turkey dishes, especially with mushroom gravy or stuffing. Tuna seared with sesame and soy, grilled Salmon on cedar plank, or pan-seared. Vegetarian options should include Mushroom ravioli with sage butter, Pasta with tomato confit, and Risotto with mushrooms, truffles, or roasted squash.
Vine to Table 