Central Coast, CA; from Top Chef Selections; 13.8% ABV
$7 at the Richmond, CA store on 24 Mar. Also at Berkeley and Oakland.
This wine opened with a lovely nose of less ripe cherry and strawberry, but didn’t show all that much on the palate until after about 1.5 hours of air. Then, with a little more air, it had pleasantly complex, medium-ripe flavors of dark cherry tending toward plum, strawberry, less ripe orange, and hints of herbs, vanilla, and Pinot funk. The wine is on the lighter side for CA Pinot Noir, with a restrained structure and balancing acid. In short, it is a nice wine to go with food, as I guess you might expect from something called “Top Chef Selections.” For me, it went nicely with chicken thighs and wild mushrooms. Despite the “restrained structure,” I wouldn’t expect it to improve with age, as there doesn’t seem to be much hidden beneath that structure.