The wife came home with a fresh marinated pork loin that she wanted me to grill up.  No, it’s not “Not Bad for a Thursday” Tuesday edition, just another furlough day for SSU.  Which means I get to stay home and help out in the kitchen.

Just a tasting blog today though, I’m not sure I have the motivation for a full-on dinner blog.

Sonoma-Cutrer Pinots are done in a Burgundian style.  These are full-bodied Reds, not the light and delicate strawberry bombs from Carneros or Paso.

The nose: Dark red fruit with fresh earthy notes.  Kind of like when you dig in the garden you get that first wiff of wet mulchy dirt… but in a good way.  There is a touch of alcohol on the nose, but it carries some toasted wood, maybe like a cedar or cigar box.

The taste: Spicy black cherries, with toasty hints of vanilla and a dash of cloves, but just a hint.  Like someone said cloves in the room and you think about what it tastes like.

Mouth feel: It’s actually a bit on the wimpy side at the start but it picks up speed to the mid palate and has a great finish.  You know the kind that makes the sides of your tongue taste sweet.

Color: Dark Brick to ruby, not fading at the edges.  Beautiful deep red color, no strawberries here!

The Nitty Gritty Details:

Alcohol 14.9%
pH: 3.35
TA:  .66gms/100ml
RS: .08
46% Vine Hill Vineyards
43% Owsley Vineyards
with contributions from Les Pierres and The Cutrer Vineyards

Bottled, un-fined & unfiltered after 10 months in French Oak.
Winemaker Terry Adams

Cost:$34  2005 Vintage only available by calling (it’s not on the website and 2006/07 is in the stores) 707-528-1181, tell them Norcal Wingman Sent you.

91 Points, James Laube, Wine Spectator June 15, 2008

This wine has gotten really good since I first opened it and I’m loving it more as I’m writing up these notes.  Still only on the first glass I promise…

2005 Sonoma-Cutrer Pinot Noir - Sonoma Coast

By the way, the pairing with garlic and herb marinated pork loin, served with StoveTop and Artichokes kicked ass!  Check back in a couple of days for another “Not Bad for a Thursday Night Dinner.”

Cheers,
Brian

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