Hartford Court PInot Noir 2018, Russian River, CA

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  Jackson Estate Outland Ridge Pinot Noir 2017

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  $43.00

  Wild strawberry jam aromatics with smoky, briary and raspberry flavors, finished with a burst of blueberry. Cultivated on Mendocino County's Anderson Valley’s high eastern ridge, this remote vineyard is full of chunky, broken rock in thin, powdery soil similar to a Goldridge classification. The Jackson Estate Outland Ridge 2017 Pinot Noir's vines strain to cling to the ridgelines yet produce deep profoundly complex and age worthy wines.

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  Pedroncelli Pinot Noir 2018, Russian River Valley

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  Aromas of rose petals, pomegranate and a touch of nutmeg greet the nose. A velvety light body embraces the hints of strawberry and plum fruit with spicy toasted oak notes. The wine has bright acidity, a smooth long finish and is balanced with mild tannins. An elegant and tasteful Pinot Noir.

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  Steele Pinot Noir 2015 Sangiacomo Vineyard, Green Acres, Carneros

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  $42.00

  The Sangiacomo Vineyards are situated in many areas of southern Sonoma County in the area known as Carneros. For many years this was just grazing land, thought to be too cold for the production of fine quality wine grapes. To look at the land one would agree that grapes should not do well here: the heavy adobe clay soil and the lack of sun seemed to contradict the accepted viticultural wisdom. However, for varieties which do best in cooler conditions, especially Pinot Noir, this is the place. Since there are many different vineyard blocks,Steele Wines keeps each separate during the fermentation and aging of the Steele Pinot Noir Carneros 2015. 

  Steele has worked with Pinot Noir from Sangiacomo since their first vintage in 1991. Each year they choose the best lots and produce a single vineyard bottling in exceptional years. This blend is a beautiful and consistent expression of Pinot Noir: medium color and the pronounced aroma of Bing cherries and raspberries, combined with a silky, smooth structure, slight earthiness and mild tannin create perfect balance and a delicious, lingering finish. We recommend roast pheasant with a cherry and almond chutney, or with creamy polenta with mushrooms and eggplant.

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