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Mark West Pinot Noir (1.5 Liter Magnum) 2011

Pinot Noir from Central Coast, California
    0% ABV
    • WS86
    • WE85
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    5.0 1 Ratings
    0% ABV

    Winemaker Notes

    Great grapes (where it all starts) and Alex's winemaking talents resulted in a wine that enjoys enticing aromas of dark berries including boysenberries and raspberries. There's a sweet entry of brown sugar and molasses followed by a bit of orange zest and coriander. The core of the wine tastes of fleshy plums with a spicy note of cardamom from oak aging. Reminiscent of our early Edna Valley Pinots, this medium weight wine is silky smooth but with a solid fruit center.

    Favorite food pairings include marguerita pizza, sweet potato fries and Thanksgiving with all of the fixings.

    Critical Acclaim

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    Mark West

    Mark West

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    Mark West, Central Coast, California
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    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.

    Central Coast

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    The largest and perhaps most varied of California’s wine-growing regions, the Central Coast produces the majority of the state's wine. The sprawling district covers most of the vineyard land between San Francisco and Santa Barbara from the coast inland nearly all the way to the Central Valley. Encompassing an extremely diverse array of climates, soil types, and wine styles, it contains many smaller sub-AVAs, including Monterey, Paso Robles, Santa Ynez Valley, Santa Maria Valley, and Santa Cruz Mountains.

    Just about every major international grape variety is planted within this vast AVA, from Pinot Noir and Chardonnay to Cabernet Sauvignon and Zinfandel. A significant proportion of the region’s produce is generic, inexpensive bulk wine, but the Central Coast is also home to many small, artisanal wineries crafting unique, high-quality wines, as well as everything in between.

    Pinot Noir

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    One of the most difficult yet rewarding grapes to grow, Pinot Noir is commonly referred to by winemakers as the “heartbreak grape.” However, the greatest red wines of Burgundy prove that it is unquestionably worth the effort. More reflective than most varieties of the land on which it is grown, Pinot Noir prefers a cool climate, requires low yields to achieve high quality, and demands care in the vineyard and lots of attention in the winery. It is an important component of Champagne and the only variety permitted in red Burgundy. Pinot Noir enjoys immense popularity internationally, most notably in Oregon, California, and New Zealand.

    In the Glass

    Pinot Noir Is all about red fruit—strawberry, raspberry, and cherry. It is relatively pale in color with soft tannins and lively acidity. It ranges in body from very light to the heavier side of medium, typically landing somewhere in the middle—giving it extensive possibilities for food pairing. With age (of which the best examples can handle an astounding amount), it can develop hauntingly beautiful characteristics of fresh earth, autumn leaves, and truffles.

    Perfect Pairings

    Pinot’s healthy acidity cuts through the oiliness of pink-fleshed fish like salmon, ocean trout, and tuna. Its mild mannered tannins don’t fight with spicy food, and give it enough structure to pair with all sorts of poultry—chicken, quail, and especially duck. As the namesake wine of Boeuf Bourguignon, it can even match with heavier fare. Pinot Noir is also very vegetarian-friendly—most notably with any dish that features mushrooms.

    Sommelier Secret

    Pinot Noir is dangerously drinkable, highly addictive, and has a bad habit of emptying the wallet. Look for affordable but still delicious examples from Germany (as Spätburgunder), Italy (as Pinot Nero), Chile, New Zealand, and France’s Loire Valley and Alsace regions.

    SWS322085_2011 Item# 121865