Mark West Pinot Noir 2009

Interested in drinking a wine found in fine dining restaurants across the United States? Mark West is a medium-bodied, food-friendly wine with raspberry aromas and jammy strawberries. Upon mouth entry, you will find some definite earthiness with spice and silky berry flavors. I was first introduced to this wine when managing Ruthrsquo;s Chris Steak House in Fort Worth, Texas. It was a favorite with the locals and should be a must try for you! Enjoy with grilled salmon, roasted duck or balsamic marinated portobello mushrooms.

Pinot Noir is notoriously delicate and fragile mdash; itrsquo;s the Tim Connolly of wines. This fact can make it difficult for even the most renowned Pinot producers to make great wine vintage after vintage. Mark West, however, has apparently discovered the secret, as they seem always to impress with their annual offerings. This is a superb example of California Pinot (and you can sign it to your roster for much less than other California free-agent Pinot Noirs). The nose offers top-shelf aromas of perfumed strawberries and trampled autumn (maple) leaves. Underlying aromas of menthol and hints of orange citrus are also present. The strawberry notes carry through to the palate, but it is the bursting combination of cranberries and acidity that take the slap shot for the game winner (assisted by nutmeg, of course). Pinot Noir and salmon make an all-star pairing, try it. Grab a bottle of Mark West and prepare for a deep run into the value-Pinot playoffs. Drink now and often.

Similarly light and fruity, with hints of root beer, cherries and herbs is the medium ruby-colored 2009 Pinot Noir. Both wines are meant to be consumed in the first 6ndash;12 months following release.

Pinot Noir is notoriously delicate and fragile - it's the Tim Connolly of wines. This fact can make it difficult for even the most renowned Pinot producers to make great wine vintage after vintage. Mark West, however, has apparently discovered the secret, as they seem always to impress with their annual offerings. This is a superb example of California Pinot (and you can sign it to your roster for much less than other California free-agent Pinot Noirs). The nose offers top-shelf aromas of perfumed strawberries and trampled autumn (maple) leaves. Underlying aromas of menthol and hints of orange citrus are also present. The strawberry notes carry through to the palate, but it is the bursting combination of cranberries and acidity that take the slap shot for the game winner (assisted by nutmeg, of course). Pinot Noir and salmon make an all-star pairing, try it. Grab a bottle of Mark West and prepare for a deep run into the value-Pinot playoffs. Drink now and often.

Winemaker Notes - Enticing aromas of strawberry/rhubarb pie, raspberry preserves, and cranberry, with barrel notes of vanilla cream and baking spices. The sweet entry of strawberry and plum fruit flavors is followed by a juicy, boysenberry middle and cherry, cola berry finish. Oak aging contributes a touch of cardamom spice and rounds out the palate. Easy drinking Pinot perfect for any dining occasion or simply enjoy by the glass.

Interested in drinking a wine found in fine dining restaurants across the United States? Mark West is a medium-bodied, food-friendly wine with raspberry aromas and jammy strawberries. Upon mouth entry, you will find some definite earthiness with spice and silky berry flavors. I was first introduced to this wine when managing Ruth's Chris Steak House in Fort Worth, Texas. It was a favorite with the locals and should be a must try for you! Enjoy with grilled salmon, roasted duck or balsamic marinated portobello mushrooms.

Similarly light and fruity, with hints of root beer, cherries and herbs is the medium ruby-colored 2009 Pinot Noir.