I’m a big fan of this great, family-operated winery in rural Arroyo Grande Valley, which consistently produces exceptional Pinots. Burgundian in style, its alluring aromas of blackberries, black cherries, and plums pulls you in. On the palate, the rich, ripe fruit flavors meld with notes of earth, mushrooms, and subtle hints of French oak. They recommend it paired with duck breast and wild mushroom ragout. I love it with a good New York steak. Only available in 375/ml (half-bottles) at the tasting room, where’s it’s priced $19, you’ll still find this vintage in local restaurants, too.
This article appears in May 10-17, 2012.