If you like a little “meat” to your Pinot Noir, get this. Reason being, along with the wild cherry, red currant and blood orange associated with cool climate Pinot Noir (and this is indeed cool – see note below), get raw dry-aged beef, or rare lamb loin, or sausage aging room, or all of them. It’s pleasing, and for Burgundy fans it will remind you of a very good Volnay. Dried rose petals and five spice come to mind too in this medium-bodied, bright acidity, savory 30 second finish Pinot.
Owner/winemaker Michael Terrien buys his Pinot Noir grapes from very cool-climate “Corda Vineyard,” located 10 miles from Tomales Bay, a wet carpet leading to the Pacific Ocean. As you move from Sonoma south toward San Francisco, it gets cooler and less welcoming for vineyards. The Corda Vineyard accounts for half of Marin’s vineyard acreage: 50 of 100 acres. Talented grape-growing and wine making (check and check in this case) can result in something special.