US Pinot Noir 2015

Thanksgiving, a holiday that really means nothing to me, is when I sell the most Pinot Noir. It’s a grape that has always been lauded as the best pairing with Thanksgiving meals. It’s also one of my favorite varietals due to the different expressions you can find of it throughout the world. One of my favorite quotes in the film ‘Sideways’ is when Miles is trying to explain to Maya his fascination with this grape:

“It’s a hard grape to grow, as you know. Right? It’s uh, it’s thin-skinned, temperamental, ripens early. It’s, you know, not a survivor like Cabernet, which can just grow anywhere and thrive even when it’s neglected. No, Pinot needs constant care and attention. And in fact it can only grow in these really specific, little, tucked away corners of the world. And only the most patient and nurturing of growers can do it, really. Only somebody who really takes the time to understand Pinot’s potential can then coax it into its fullest expression. Then, I mean, oh its flavors, they’re just the most haunting and brilliant and thrilling and subtle and… ancient on the planet.”

Basically, this is a grape that can’t just be grown anywhere in any climate by just anyone. It’s hard to grow and usually only flourishes in cooler areas. That’s why when my parents gave me a bottle of Old Soul Pinot Noir from Lodi, a California AVA known for being on the warmer side climate-wise I was a bit horrified.

They gave the bottle to me in a brown sack and made me promise not to reveal what it was before I tried it. I even went so far as to open the bottle with my eyes closed so as not to see the cork. When I tried it I was convinced it was Zinfandel or possibly Petite Sirah. When I finally pulled it out of the sack I was shocked that it was Pinot Noir, I hadn’t even considered it as a potential varietal for what was in my glass. That being said, it actually wasn’t a bad wine. Full-bodied, bursting with dark fruit notes and only medium tannins. It just wasn’t Pinot Noir and I found it harder to enjoy after knowing what it supposedly was.

Luckily I’d had a good Pinot earlier that week: Trisaetum Willamette Valley 2015. This is one of my favorite Oregon Pinots, partially because it’s so affordable and just so damn delicious. I hadn’t been able to find it in a while, but Kye brought it home after a shopping spree at Total Wine, and I was thrilled. It’s light to medium-bodied with ripe red fruit notes of strawberry, cherry and raspberry. It finishes with hints of black pepper and nutmeg, a hint of acidity and silky tannins. It’s a truly beautiful example of the best kind of wine this grape can produce and I was more than happy to drink it again.

Brutocao Cabernet Sauvignon 2014

I am not a huge fan of California Cabernet Sauvignon, I tend to think that they have a tendency to be a bit unbalanced and a bit overpriced at times (*cough* Caymus *cough*). At the same time I can't fault California, especially Napa Valley, for making Cabernet their own and every now and then I come across a bottle that I really enjoy and adore, like Heitz (one of the best producers out there as far as quality and price are concerned) or, more recently, Brutocao Cabernet Sauvignon from Mendocino County.

Cabernet Sauvignon came into being due to a crossing of Cabernet Franc and Sauvignon Blanc. It is one of the most widely planted grape varieties in the world and though California has embraced it, it was originally well known for being one of the six red grapes allowed in France's Bordeaux wines. It's also fascinating how differently this varietal can taste depending on where it was grown and produced. In France (usually blended with other varietals, like Merlot and Cabernet Franc) it exhibits more earth and tobacco notes, Australia and Chile tend to highlight it's herbal (especially eucalyptus) flavors and California focuses on the jammy fruit notes (and high alcohol) it can display.

Brutocao Cabernet was different from what I'd come to expect from Cali Cabernet. While it still accentuated the fruitiness, it didn't overdo it, like other wines of its ilk. It was medium-plus bodied with notes jammy fruit on the nose accompanied by a hint of clove. Black cherry, cranberry and raspberry came through first on the palate but were quickly followed by dusty, herbal earthiness. This single vineyard Cabernet finished with pleasantly smooth tannins and a touch of acidity.

This wine went a long way in changing my mind about buying California Cabernet and it definitely helped that it was under $20.