The first look at the dark ruby wine in the glass tells you this will be a packed wine. This was evident from the start when the wine was in fermenter and picked up color and flavor so quickly. The nose greets you with its signature woodsy notes, backing up wild blackberry and bramble. The wine is particularly lush this vintage, with the sweet dark berry compote flavors accented by rhubarb pie, surrounded by chewy but well resolved tannins. As the rich finish continues on, the berries and redwood brush linger decadently until your next sip.

Prove Mark’s "what grows together goes together" saying true by trying this with some of the meats from Devil’s Gulch, or your own local quail, rabbit or lamb on the barbeque.

Pinot Noir fans appreciate exotic vineyard sites and eccentric vineyard owners. Mark Pasternak and his Devil’s Gulch vineyard fit the bill on both counts. Located on a steep, convoluted hillside adjacent to the Point Reyes Peninsula in Western Marin County, Devil’s Gulch is a pioneering planting. Mark is dedicated to sustainable agricultural practices and minimal chemical use. The ranch combines steep terraces (up to 60% grade), shallow soil, the harsh climate of the Marin coast, protected exposures, and well-chosen Dijon clonal selections to produce a small crop of unique fruit. Dan has been crafting wines sourced from Devil's Gulch fruit since the early 1990s.