Complex black cherry and plum aromas are echoed on the palate and joined by notes of cedar, anise, and clove. The fruit and spice components combine seamlessly with a warm, vanillin-oak character in the long finish. One of the most versatile of food wines, Pinot Noir pairs wonderfully with beef, lamb, roast poultry, veal, and venison - as well as being a classic accompaniment to many fish and seafood dishes, including salmon and scallops. Mirassou Chef de Cuisine David Page has chosen this Reserve Pinot Noir to pour alongside his Roast Sturgeon with Pancetta, Caramelized Onions, and Grilled Shiitake Mushrooms.
Since 1854 the Mirassou family has dedicated itself to mastering the art of winemaking. 150 years later, their passion and optimism are stronger than ever. In 2004 the 6th generation of this winemaking family celebrated the launch of a new line of crisp, fruit-focused wines honoring their 150th anniversary as a California winery.
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The largest of California's wine growing regions, the Central Coast produces the majority of California's wine. The district sprawls out, covering most of the vineyard land between San Francisco and Santa Barbara. Smaller sub-AVAs of the Central Coast include Monterey Bay, Paso Robles, Santa Ynez Valley, Santa Maria Valley, Santa Cruz Mountains and many others.
Grape varieties range from Pinot Noir and Chardonnay to Cabernet Sauvignon and Zinfandel. Some Central Coast wine is generic, bulk wine that contributes to the high production numbers of the area. But many winemakers and wineries, particular in some of the smaller AVAs, are small production artisans, creating unique and high-quality wine. The great thing about the Central Coast is its diversity - you're able to find a number of grape varieties and styles at a number of different price points.
It's not rare to see a wine's country of origin listed as "California." A country into itself in the wine world, California makes enough varieties and styles to match many European wine countries. It produces a diverse range of wines that span the quality spectrum.
The most famous of the California wine regions is Napa Valley, and these wines are certainly outstanding – but it's not as broad and diverse as its larger neighbor, Sonoma County. Down south, Santa Barbara's Santa Maria Valley is well-known for its Rhône blends, as well as cool-climate varieties like Pinot and Chardonnay. The Central Coast, the largest California AVA, has many different microclimates that lead to a wide range of wines with many sub-AVAs.
Most wine ranges from 10-16% alcohol by volume. Some varietals tend to have higher (for example Zinfandel and Cabernet Sauvignon) or lower alcohol levels (Pinot Noir and many white varietals), but there is always some variation from producer to producer. Some wine falls outside of this range, for instance Port weighs in closer to 20%, while Muscat and Riesling are usually a bit below 10%.
Wine Style Guide
Light & Crisp
Light to medium bodied wines that are high in acid and light to medium fruit. Typically no oak.
Fruity & Smooth
Light to medium bodied wines with lots of juicy fruit, typically medium acid and medium oak.
Rich & Creamy
Full bodied wines that have typically undergone malo-lactic fermentation and/or spent time in oak.