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Flat front label of wine

Mark West Pinot Noir 1999

Pinot Noir from Sonoma County, California
  • WS86
  • WE85
0% ABV
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Winemaker Notes

The 1999 Mark West Pinot Noir begins with appealing aromas of ripe cherry and rich toasted oak. The palate has wonderful depth and is fresh with flavors of succulent cherry, wild strawberry and exotic clove like spices. The wine finishes long and full. The 1999 Mark West Sonoma County Pinot Noir is a wonderful fusion of grapes from the Russian River Valley integrated with a small portion of fruit from the Napa Valley. Grapes harvested from a combination of Mark West and Dutton Ranch Vineyards in the Russian River Valley make up 95% of this elegant Pinot Noir. The remaining 5% of grapes are selected from Napa Valley to enhance the wines depth and flavors. Prior to fermentation, the berries are cold soaked for two days to enhance color and bring forward the Pinot Noir flavors in the wine.

Critical Acclaim

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WS 86
Wine Spectator
WE 85
Wine Enthusiast
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Mark West

Mark West

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Mark West, Sonoma County, 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.

Sonoma County

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Home to a diverse array of smaller AVAs with varied microclimates and soil types, Sonoma County has something for nearly every wine lover. Physically twice as large as Napa, the region only produces about half the amount of wine, but what it lacks in quantity it makes up for in both quality and variety. With its laid-back atmosphere and down-to-earth attitude, the wineries of Sonoma are appreciated by wine tourists for their friendliness and approachability. The entire county intends to become a 100% sustainable winegrowing region by 2019.

Grape varieties are carefully selected to reflect the best attributes of their sites—Dry Creek Valley’s consistent sunshine is ideal for Zinfandel, while the warm Alexander Valley is responsible for rich, voluptuous Cabernet Sauvignon. Chardonnay and Pinot Noir are important throughout the county, most notably in the cooler AVAs of Russian River and Sonoma Valleys, Carneros, and Fort Ross-Seaview. Sauvignon Blanc, Merlot, and Syrah have also found a firm footing here.

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.

CPA86470_1999 Item# 26963