This Pinot Noir has good body and deep color. True to the varietal, it has notes of spearmint and lilac, and subtle flavors of vanilla from oak aging.
Gold Medal - North of the Gate Wine Competition
Our Pinot Noir vineyards are planted in the Petaluma Gap blocks of the Sonoma Coast appellation, and on a hillside with southwestern exposure on our Estate in Sonoma-Carneros. The PetGap vineyards vary from shallow hillsides to deeper and richer valley plantings. The Carneros vineyards are planted in rocky soil and produce small but intensely-flavored yields. These cool growing regions are known for producing some of California’s finest Pinot Noir.
Grapes were hand-harvested, destemmed and pumped directly to stainless steel fermenting tanks. Wine yeast was introduced and fermentation began. The cap of grape solids was “pumped over” three times a day to extract color and flavor, and wines were pressed shortly after dryness then settled and racked. The wine was aged for 11 months on 32% new medium plus toasted French Oak, giving it subtle vanilla and toffee flavors.
Bright red fruit characteristics emerge along with deep color, lush body, touches of vanilla and spearmint followed by delicate strawberry flavor. This is a food-friendly wonder child that can stand up to lamb or roast beef yet won’t overpower lighter fish or pasta dishes.
This complex and versatile wine pairs well with foods like lamb, braised meats, grilled salmon or this Mushroom Risotto recipe.
Created by Chef Jerry James Stone
1 tsp olive oil
½ c sweet onion, chopped
¼ c shallot, chopped
2 garlic cloves, minced
2 Tbsps butter
2 c wild mushrooms, sliced
1¼ c Cline Pinot Noir
1¼ c low-sodium vegetable stock
1 Tbsp dark miso
1 tsp cocoa
1 c Arborio rice
½ c Parmesan cheese, grated
Salt to taste
Pre-heat oven to 425°F.
Add olive oil to large skillet and sauté onions, shallots and garlic, until onions are translucent. Transfer to a medium-sized casserole dish; set aside. Add butter to skillet and sauté mushrooms; remove and add to casserole dish. Whisk together Cline Pinot Noir, vegetable stock, miso, and cocoa, transfer to casserole. Add Arborio rice and Parmesan cheese to casserole and mix. Cover casserole dish and bake for 30-40 minutes until rice is fully cooked. Serves 4. www.jerryjamesstone.com