Fascinating examples of California and Oregon Pinot Noir paired with coconut encrusted shrimp appetizer, Poulet Dijon & artichoke salad main course, with traditional New York cheesecake for dessert.
Marguerite Ryan Cellars is an under-the-radar producer that specializes very limited production Central Coast pinot noir. Peggy Ryan trained with Warren Winierski and started her own label in 1996. This is the second time I've been fortunate enough to try the 1999 Pisoni Vineyard bottling (14.6% abv, only 119 cases) over the past couple of years. Both times, the wine has been excellent. Clearly a long-lived wine, this bottle was decanted and it really started to show its stuff after around 3 hours. Vibrant fruit balanced with good acidity and an incredibly alluring floral nose with licorice accents. Unfined and unfiltered.
I like what Mark Vlossak does with Oregon pinot noir. The '11 Justice Vineyard is superbly balanced at 13.0% abv. Crystalline ruby color, and lithe raspberry palate that opens up nicely after a few hours in the decanter. Signature forest floor with spice accents. Gravitas in expression of true pinot noir character without being overbearing. Oregon pinot noir tends to be very food friendly. This wine should develop well for several more years.
This stuff is ridiculously good. Kept opening up over 6 hours. Amazing longevity.
Raspberry, sous bois with signature anise accent . Yes, the +15% abv seems high octane, however it wears it well. Perhaps Helen Turley's consulting influence. ...
... I have a special affinity for these older Martinelli Reserve pinots....
Paired the 2011 Shea Wine Cellars Pinot Noir Shea Vineyard and the 2012 Big Basin Pinot Noir Coastview Vineyard with sashimi grade tuna marinated and grilled over cherry-wood coals.
The Big Basin was tasty out of the gate with bright raspberry and spice with attractive floral aromatics (14% abv) . This Vineyard is in Monterey area.
The Shea Estate was a bit more reticent at first, but after several hours opened up very nicely and became the favorite, especially complementing the grilled tuna. More classic tart cherry with earthtones. Only 13% abv but quite a bit more gravitas than the Big Basin ...
A very enjoyable comparison of Oregon and California terroir. ..
From one of my favorite afforable producers, the San Rocco cuvee from Azelia rarely fails to please. 14% abv. Slow-o for 4 hours prior to dinner and then full decant at the restaurant. Only a modest amount of sediment. The nose is beautifully delicate. Everything in harmony now, any rough edges on the tannins are now polished and fully integrated with oh-so-delicious, refined fruit.....resulting in a very fine example of a mature '96 Serralunga.
IMO, there is not much upside to hanging onto the '96 a lot longer. .. it is gorgeous now. I love how the power of wines from Castiglione Falletto can transform into graceful, sometimes even ethereal, expressions of Nebbiolo. Paired with duck prepared 3 ways, it took dinner to another level.
2011 has turned out to be a very enjoyable and approachable vintage for Oregon pinot noir. Domaine Serene Yamhill Cuvee is my favorite from this producer aside from the top end Grace Vineyard bottling, yet is their most modestly priced offering. Quite Burgundian, beautiful sour cherry and sous bois, with a very alluring, fragrant nose. Opened up perfectly over the course of several hours. (13% abv) ....
Their Evenstad Reserve is ponderous and almost syrah-like in comparison, IMO...
