2021 RUSSIAN RIVER PINOT NOIR

$45 / Bottle (750mL)

The characteristics of the grapes reflects its environment—a complex fruity nose and subtle savory taste.

The Vintage

We experienced an excellent growing season overall, getting off to a cold start and progressing to a warm and fast finish.
The season was free from long, lingering heat waves allowing the grapes to develop with immense potential. The grapes saw no threats from fires or smoke this year. Little rainfall brought lower yields, and cultivated beautiful fruit. Wine will have exceptional intense flavors. An approachable tannin structure will allow for early consumption. Wine will age gracefully due to a phenomenal acid structure with cellaring.
Small Batch Quantity five barrels.

The Wine

Floral aroma of spicy rose petals and lavender. Savor bright juicy red dark berry fruits of Black Cherry, and Pomegranate. The palate reverbs the aroma only intensifies. Tannins are soft with a smooth mouthfeel accented by a solid acid
structure.

Food Affections

Pair with Charcuterie: Non-lean
Meats (Salami, Chorizo), Cream Style
Cheeses (Brie), Goat.
Pasta with rich tomato or cream sauces
Pizzas: Thick tomato sauce-based
Fish: Salmon, Tuna (Maguro), Trout
Meats: Steaks – Rib Eye, Strip

Varietal	100% Pinot Noir
Appellation	Russian River
Harvest	September 27-28
Oak	10 months
Alcohol	14.4%
Brix	21°
Residual Sugar	0.69g/L
pH	3.78
TA	6.7 g/L

Easy Bolognese Recipe

Ingredients

1/4 cup extra-virgin olive oil
1 medium onion, coarsely chopped
2 garlic cloves, peeled and coarsely chopped
1 celery stalk, coarsely chopped
1 carrot, coarsely chopped
1 pound ground chuck beef
One 28-ounce can crushed tomatoes
1/4 cup flat-leaf Italian parsley, chopped
8 fresh basil leaves, chopped
Salt and freshly ground black pepper

Cooking Instructions

In a large skillet heat the olive oil. When almost smoking, add the onion and garlic and saute over medium heat until the onions become very soft, about 8 minutes. Add the celery and carrot and saute for 5 minutes. Raise heat to high and add the ground beef. Saute, stirring frequently and breaking up any large lumps and cook until meat is no longer pink, about 10 minutes. Add the tomatoes, parsley and basil and cook over medium low heat until the sauce thickens. Season with salt and pepper. This will take approximately 1/2 hour. Finish bolognese with Pecorino Romano. Add to any of your favorite pasta.