The timing on the inaugural Ferrari Ranch Pinot Noir could not have been more serendipitous! 2018 was a “once in a decade” growing season, and as such exceptional physiological development of this fruit is expressed so beautifully in bottle.
The nose inspires rustic notes of damp soil, ripened woodland strawberry, and oak encouraged spice.
25% carbonic maceration adds a bit of complexity to the nose, with background notes of cinnamon and
vanilla. The palate follows the nose, and is fuller bodied, a touch spicy, and fruit focused. The finish
reveals a hint of the elegant acidity typically dominant of this terroir, and does an excellent job of
forming an otherwise round mouthfeel. Fruit is also present, which compliments the acidity, creating
excellent length and depth.
Food Pairing Notes
Pair this wine with a mushroom Risotto, Fresh Game Birds, Gruyere or Goat Cheese, and so much more. There are many reasons to love Santa Cruz mountain Pinot Noirs, and on the top of our list would be the ability of the wines to be paired with food. The rich fruit flavors of this Pinot will hold their own against a richer dish, and the crispness of the structure would do well to pair down to lighter style meals as well. Pinot Noir is perhaps the most versatile food-friendly wine on the planet, so don’t be afraid to try some non-traditional pairings as well.
A recipe suggestion for the Pinot Noir is “Wild Mushroom Puff Pastry Bites with a Pine Nut Aioli Sauce”.
There is perhaps no more classic pairing than Pinot Noir and Mushrooms, and the reason for that is the matching flavors. California coastal Pinot Noirs tend to have earthy flavor profiles, like wet soil or mushroom, and of course, wild mushrooms are the base of this dish. The saltiness in the Aioli compliments the rich fruit, and a bit of gruyere cheese softens the already smooth Pinot Noir tannin.