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Youthful and engaging, this Pinot Noir is filled with bright notes of cranberry, rose, lavender and hints of smoke. T...Read more...
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Utah Dept of Alcoholic Beverage Control (buyersvine)
Salt Lake City, UT (700 mi)
Greece Athenian Salad featuring RiceSelect™ Texmati® Brown Rice
Heart-healthy RiceSelect™ Texmati® Brown Rice has a slightly nutty taste that goes well with flavors like feta, olives, and Pinot Noir Wines
Food Pairings for Chateau St. Jean Pinot Noir Foster's Wine Estates
Benoist Ranch Sonoma Coast. Dark with a garnet rim, medium-bodied. Powerful bouquet of plum, hot earth and dark fruit on the nose, notes of blackberry and huckleberry. concentrated, balanced acid, smooth and slightly jammy palate with notes of dark bramble fruit, figs, tobacco and dark chocolate. finish of concord grape, orange rind, blueberry, black currant and molasses.
Youthful and engaging, this Pinot Noir is filled with bright notes of cranberry, rose, lavender and hints of smoke. The palate offers jammy fruit flavors of plum and cranberry along with pleasing leather accents. Soft and round with a creamy texture that leads to a long fruit finish with a touch of roasted almond." -- Margo Van Staaveren, Winemaker Hand-picking and gentle fruit handling are key to great Pinot Noir production. Cap management and cold soaking are also key parts of the equation. Cold soaking before fermentation allows for the extraction of more and different color and flavor from this relatively thin-skinned grape. Open-top fermenters allow gentle cap management by manually pushing the skins back down into the fermenting juice. This regime results in the best extraction of color, flavor and tannins from the skin. After fermentation is complete, the lots are tasted to determine the best date to press. After 10 months of barrel aging, each lot is assessed, the lots are selected, blended, and the wine is bottled unfined.
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