L'Objet Noir

  • 2021 Russian River Pinot Noir

    For my 2021 Russian River Pinot Noir, I ferment the crushed grapes in small half-ton, open top fermenters. The small tanks allow us to closely control the fermentation temperature. I use native yeast fermentation and extended maceration to create a lush, velvety mouth feel with deep extracted fruit.  The use of 25% new French oak help give the wine a touch of sweet oak tones.

    This Burgundian wine is drinking very well now. It is a classic and pairs with a broad range of dishes, from pork tenderloin to grilled salmon.

    2021 Russian River Pinot Noir  Photo
  • 2016 Somerset Vineyard Pinot Noir

    Santa Rita Hills

    Nestled high in the Santa Rita Hills between Fe Ciega and Rita's Crown, Somerset Vineyards enjoys a microclimate distinguished by mild wind and gentle ocean mist. The concurrence of wind, mist, and deep ocean beds that underlie this terroir in Santa Rita Hills AVA makes for an unforgettable Pinot Noir. Somerset Vineyards is a biodiverse organic vineyard and farm.

    Bob Marley. Positivity. Hope. Compassion. Strength.

    Don't ask me why Things are not the way they used to be I won't tell no lie One and all got to face reality now
    Though I try to find the answer To all the questions they ask Though I know it's impossible To go living through the past
    Don't tell no lie There's a natural mystic blowin' through the air Can't keep them down If you listen carefully now you will hear
    There's a natural mystic blowin' through the air



    2016 Somerset Vineyard Pinot Noir Photo
  • 2010 Bacigalupi Vineyard Pinot Noir

    Russian River Valley

    The antithesis of a wimpy Pinot Noir. Very Burgundian in structure. Highlighting delicate hints of leather, mushroom and forest floor that aficionados of funky Pinot Noir will love.

    Front porch bean bag. Smoky glazed ham. Or better yet, grilled pork tenderloin. I love to mix a few crazy things so here we go. I recently grilled pork tenderloin that was marinaded in a plum preserve (you can use any dark fruit preserve and homemade is always the best), Soy sauce, sesame oil (just a little) and a pinch of salt ( reserve some of the marinade in a bowl for basting). Leave in the fridge for about 2 hours. Baste the tenderloin while you are grilling and when done, let rest for 10 minutes. Enjoy!


    2010 Bacigalupi Vineyard Pinot Noir Photo