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.
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.
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.
Parliament. 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!