About This Wine
Large-scale grape growing in the Russian River Valley dates back to the late 1800s.
But it wasn’t until the 1960s that the Russian River region we know today began to emerge. That’s when this area of Sonoma County was explored by Bob Sisson, the University of California farm advisor for the county.
After gathering extensive data, Sisson urged the local growers — many of whom were struggling with esteemed varieties such as Cabernet Sauvignon — to turn their focus toward cool-climate grapes such as Chardonnay and Pinot Noir. Most of the farmers listened, and the rest is history.
Today, the Russian River Valley is one of the “capitals” of Pinot Noir growing in the United States, and the Expo rendition demonstrates the expressiveness of the variety. Among the aromas and flavors detected by our tasting panel were red cherry, various dark berries, caramel and even a hint of cola. For which we say to Mr. Sisson: Thank you!
About Pinot Noir
Very sensitive to climate and handling in winery, this fickle grape of Burgundy yields low tannin and acidity, medium colors and lifespan. Classic berry, cherry and currant flavors, silky textures typically balanced with spicy or floral tones.
- Grape Composition:100% Pinot Noir
- Grape Source:Russian River Valley Area of Sonoma County
- Aromas & Flavors:Red Cherry, Dark Berries, Caramel and a Hint of Cola
- Aging Vessels:Assorted Oak Barrels
- When to Drink:Now Through 2017
- Food Pairing Suggestionbeef ribs with a slightly sweet barbecue sauce.
14 recipes match for this wine.
Green Salad With Cranberry Vinaigrette With almost any type of salad, we suggest Sauvignon Blanc as a well-matched wine. But because of the cranberry flavor featured in this recipe, you may want to try a wine that includes cranberry among its aromas and flavors. We tried it with a lighter-bodied Pinot Noir, and it turned out to be an intriguing and enticing combination. Get The Recipe
Pork Tenderloin With Tart Cherry Port And Caraway Sauce This delicious recipe from Sonoma County's J. Fritz Winery matches beautifully with almost any red wine. It makes 4 to 6 servings. Get The RecipeSmoked Duck A La Orange Just in case this year's California wildfires impart a smoky flavor to vintage 2008 wines, here's a recipe that will match up nicely. Otherwise, try this dish - developed by Garre Winery Executive Chef Ty Turner -- with naturally smoky wines such as Sauvignon Blanc, Semillon, Pinot Noir or Syrah. Get The Recipe