Varietal: Pinot Noir
Country: USA, California
Tasting Date Price: $13.99
Alcohol Content: 13.5%
Vineyard Website: http://www.garnetvineyards.com/Monterey-Pinot-Noir
Visual Aspect: Light rosy red
Nose: Blackberry & raspberry
Palate: Plumb fruit flavors Bing cherry & bacon fat
Food Pairing: Orange roughy & tuna
From a longtime leader in best-buy pinot noirs, the 2010 Garnet manages to capture more of the pinot noir essence than most of the pricey, steroidal monsters coming out of California. There are no mouth-numbing layers of alcohol and oak to smother the elegant black-cherry aromas and lively acidity of this wine, which should be tried with grilled salmon in addition to the traditional offerings of lamb, beef and veal. It is stocked at Andersons, the Hills Market, Sawmill Beverage, Spagio Cellars, Tutto Vino, Weiland’s and the Wine Guy New Albany, and is on the list at Sushi Thai in Pickerington.
Winery notes: Garnet Vineyards Monterey County Pinot Noir 2010, CA 100% Pinot blended from four estate vineyards. Plump fruit flavors of Bing cherry and bacon fat (yes, bacon fat). Complex & balanced, & finishes long w/ a trace of cinnamon & clove spice.
Winemaker’s Comments: This bright Pinot Noir is blended of small lots from four of our estate vineyards. Cool, foggy weather from Monterey Bay rolls down a 90-mile-long valley: our vineyards, clustered on bench lands in the northern portion, dip in and out of the fog line during the growing season, creating a perfect environment for Burgundian varieties.
Winemakers Notes: This Monterey Pinot Noir has aromas of blackberry cobbler, toasted hazelnuts, Chinese five spice powder, cloves and dried juniper berries. On the palate are flavors of red and black fruits and berries, followed by notes of coffee and vanilla. To us, this wine brings to mind strawberry jam and butter slathered on freshly-toasted home-made bread. The long finish is delicious and mouth-filling.
Tasting Notes: The nose of this Pinot Noir offers generous aromas of blackberry cobbler and raspberry jam with a hint of toasted hazelnuts and five-spice powder. Plump fruit flavors of red and black cherry are complex and balanced, and the wine finishes long with a trace of cinnamon and cloves.
Technical Data: pH, 3.67; total acidity, 6.3 g/L; 6,039 cases produced