Processing Your Order...

Search for ""

There was an error redeeming your code.

Update your browser to enjoy all that Wine.com has to offer.

It's easy to update and using the latest version
of Internet Explorer means all your web browsing will be better.

Yes, Update Now
Flat front label of wine
Flat front label of wineFront shot of wine bottle

Mark West Black Label Monterey County Pinot Noir 2016

Pinot Noir from Monterey, Central Coast, California
  • WW89
13.5% ABV
Other Vintages
All Vintages
Currently Unavailable $13.99
Try the
13 99
13 99
Save $0.00 (0%)
Ships today if ordered in next 10 hours
Limit 0 bottles per customer
Sold in increments of 0
1
Limit Reached
4.0 37 Ratings
My Wine Share
Vintage Alert
Alert me when new vintages are available
Rate for better recommendations
(256 characters remaining)

4.0 37 Ratings
13.5% ABV

Winemaker Notes

The deepest, darkest, smoothest Pinot in Mark West's collection, with notes of black cherries, plums, mocha, vanilla, and caramel.

Pairs perfectly with grilled lamb chops, gourmet flatbread pizza, and pulled pork sandwiches.

Critical Acclaim

All Vintages
WW 89
Wilfred Wong of Wine.com
COMMENTARY: Very ripe, black-fruited Pinot Noirs can be over-the-top at times. The richly flavored 2016 Mark West Black Label Pinot Noir shows a balance that many others fail to achieve. TASTING NOTES: This wine is rich, yet restrained and finely balanced. Its aromas and flavors of black, almost porty notes are kept nicely in check with sweet tannins and a sturdy structure. Pair this one with a rosemary-infused leg of lamb. (Tasted: May 15, 2018, San Francisco, CA)
View More
Mark West

Mark West

View all wine
Mark West, California
Video of winery

Mark West Winery's goal is to craft wines that consistently deliver enticing aromatics, a rich supple mouth feel, and classical varietal characteristics. The wines pair easily with food or for drinking alone. Their goal is to combine outstanding value and style in every wine they produce.

Jason Becker joined Mark West Winery as the winemaker in 2015. Pinot wasn't always in his plans. Jason originally set his sights on becoming an engineer. That is, until his first job at a winery in the Santa Cruz Mountains. That's when everything changed. After graduating from Cal Poly San Luis Obispo in 2008 with a double major in Wine & Viticulture and Agricultural Business, Jason set out on a path that would ultimately lead him to Mark West. From cellar intern to barrel room technician to assistant winemaker, these stepping stones are what brought him to Mark West.

Image for Monterey content section

Monterey

View all wine

A geographic and climatic paradise for grape vines, Monterey is a part of the greater Central Coast AVA and contains within it five smaller sub-appellations, including Arroyo Seco, San Lucas, San Bernabe, Hames Valley and the famous Santa Lucia Highlands. The climate is relatively warm but tempered by cool, coastal winds, allowing the regions in Monterey County an exceptionally long growing season. Bud break often happens two weeks sooner and harvest tends to be two weeks later compared to other surrounding regions.

Monterey’s coastal side, where the cooling ocean fog allows grapes to develop a perfect sugar-acid balance, excels in the production of Chardonnay, Pinot Noir and Riesling. Warmer, inland subzones are home to fleshy, concentrated and full-bodied reds like Cabernet Sauvignon, Merlot and Zinfandel.

Chardonnay, covering about 40% of vineyard acreage, is the most widely planted grape in all of Monterey County.

Image for Pinot Noir content section

Pinot Noir

View all wine

One of the most finicky yet rewarding grapes to grow, Pinot Noir is a labor of love for many. However, the greatest red wines of Burgundy prove that it is unquestionably worth the effort. In fact, it is the only red variety permitted in Burgundy. Highly reflective of its terroir, Pinot Noir prefers calcareous soils and a cool climate, requires low yields to achieve high quality and demands a lot of attention in the vineyard and winery. It retains even more glory as an important component of Champagne as well as on its own in France’s Loire Valley and Alsace regions. This sensational grape enjoys immense international success, most notably growing in Oregon, California and New Zealand with smaller amounts in Chile, Germany (as Spätburgunder) and Italy (as Pinot Nero).

In the Glass

Pinot Noir is all about red fruit—strawberry, raspberry and cherry with some heftier styles delving into the red or purple plum and in the other direction, red or orange citrus. It is relatively pale in color with soft tannins and a lively acidity. With age (of which the best examples can handle an astounding amount) it can develop hauntingly alluring characteristics of fresh earth, savory spice, dried fruit and truffles.

Perfect Pairings

Pinot’s healthy acidity cuts through the oiliness of pink-fleshed fish like salmon and tuna but its mild mannered tannins give it enough structure to pair with all sorts of poultry: chicken, quail and especially duck. As the namesake wine of Boeuf Bourguignon, Pinot noir has proven it isn’t afraid of beef. California examples work splendidly well with barbecue and Pinot Noir is also vegetarian-friendly—most notably with any dish that features mushrooms.

Sommelier Secret

For administrative purposes, the region of Beaujolais is often included in Burgundy. But it is extremely different in terms of topography, soil and climate, and the important red grape here is ultimately Gamay, not Pinot noir. Truth be told, there is a tiny amount of Gamay sprinkled around the outlying parts of Burgundy (mainly in Maconnais) but it isn’t allowed with any great significance and certainly not in any Village or Cru level wines. So "red Burgundy" still necessarily refers to Pinot noir.

SOU399971_2016 Item# 235737