Respond to this Story

Carneros' perfect microclimate and terroir appear to have tamed the persnickety Pinot Noir grape. The long, cool growing season, maritime breezes and frequent fogs from San Pablo Bay, coupled with the poor rainfall and shallow soils provide optimum conditions for slow, even ripening, ideal acid balance and intense fruit concentration. Derived from seven clones of Pinot Noir, the high-quality, multi-layered wine shows great complexity, offering deep berry aromas and black cherry, plum, strawberry and spice flavors. A Gold Medal winner at New Orleans Wine & Food Experience Fleur de Lis awards this year. Very food-friendly. Good with grilled salmon, lamb, duck and pheasant. Available at Sidney's Wine Cellar, Elio's, Cork & Bottle, Dorignac's and Hugh's Wine Cellar in Mandeville.

Questions? Email winediva1@earthlink.net.

Other Stories This Week in Cuisine:

Restaurant Review
Ye Olde College Inn

Food News

Other Stories by Brenda Maitland:

Wine of the Week 04 27 04

Wine of the Week 04 20 04

Wine of the Week 04 13 04

Brenda Maitland Archives