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Mediterranean Vineyards

2017 Myka Cellars Sonoma Mountain Pinot Noir
Wine Specs
Vintage
2017
Varietal
Pinot Noir
Aging
18 months in 100% French Oak, 75% of which was medium toast, and 25% heavy toast.
Alcohol %
13.4

2017 Myka Cellars Sonoma Mountain Pinot Noir

Old World Burgundian in style from a secret Sonoma vineyard source

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$38.00
 
SKU: MCSMPN177

Winemaking Notes
Mica crafted this wine, secured from a secret Sonoma vineyard source, with the old-world Burgundian style in mind. He and Taylor did 100% whole cluster, carbonic fermentation with native yeast, which took almost a month to complete. They aged the wine for 18 months in 100% French Oak, 75% of which was medium toast, and 25% heavy toast. That translates into a nuanced nose of dried herbs, lavender, and rose petal, and a little bit less of the bright red fruit notes we expect from new-world renditions of Pinot Noir. 

Tasting Notes
This old-world style Pinot Noir has a nuanced nose of dried herbs, lavender, and rose petal, with a backdrop of red fruit notes we expect from new-world renditions of Pinot Noir. On the palate, it is medium-bodied with delicate acidity and smooth tannins, perfect for pairing with summer meals.

Food Pairing
Served at release with Herb Crusted Pork Loin stuffed with Peach Chutney and fresh Goat Cheese. Our other suggested food pairings include grilled salmon or tuna, pork loin, stuffed eggplant with lamb, and a variety of mushroom dishes, including pasta with gorgonzola and mushrooms, stuffed mushrooms, or mushroom eggrolls. Savory Galette, Risotto, fish en papillote, and quinoa with roasted vegetables are also suggested.

downloadable wine notes

Wine Profile
Tasting Notes
This old-world style Pinot Noir has a nuanced nose of dried herbs, lavender, and rose petal, with a backdrop of red fruit notes we expect from new-world renditions of Pinot Noir. On the palate, it is medium-bodied with delicate acidity and smooth tannins, perfect for pairing with summer meals.
Winemaker Notes
Mica crafted this wine, secured from a secret Sonoma vineyard source, with the old-world Burgundian style in mind. He and Taylor did 100% whole cluster, carbonic fermentation with native yeast, which took almost a month to complete. They aged the wine for 18 months in 100% French Oak, 75% of which was medium toast, and 25% heavy toast. We've cellared it so that it is ready to drink now, or can lay down for another few years.
Food Pairing Notes
Grilled salmon or tuna, pork loin, stuffed eggplant with lamb, and a variety of mushroom dishes, including pasta with gorgonzola and mushrooms, stuffed mushrooms, or mushroom eggrolls.