The Four Graces 2007 Black Family Estate Pinot Noir
Previous Vintages:
2004 |
Tasting Notes
(727 KB PDF PDF)
2004 Black Family Estate Pinot Noir
This Pinot Noir marks its voluptuous impression immediately, rose petals, almond tones and a red fruit mix finishing with soft oak and vanilla tones. The tannins are fine with a long finish. Enjoy this wine now, but it will continue to evolve, with its prime 3 to 5 years.
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Tasting Notes
(745 KB PDF PDF)
2005 Black Family Estate Pinot Noir
This Pinot Noir marks its voluptuous impression immediately, rose petals, almond tones and a red fruit mix finishing with soft oak and vanilla tones. The tannins are fine with a long finish. Enjoy this wine now, but it will continue to evolve, with its prime 3 to 5 years.
SOLD OUT
Tasting Notes
(696 KB PDF PDF)
2006 Black Family Estate Pinot Noir
The focused palate of dense ripe red fruits such as marionberries and Bing cherries is enhanced by aromas of black plum and cedar. Hints of rhubarb, peppercorn and savory spices are softened by a charming French vanilla component suggested by the oak, adding complexity. The mouth feel is silky and vibrant, leading to refined tannins with the red fruit flavors returning at the long finish.
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The focused palate of violets and blackcurrants is enhanced by aromas of cherry and cedar. Hints of plum, strawberry and peppercorn are softened by a charming French vanilla component suggested by the oak, adding complexity. The mouthfeel is at first crisp and vibrant, leading to refined tannins with the red fruit flavors returning at the long finish.
Tasting Notes
(1.12 MB PDF PDF)
Recipe: Black Radish Winter Rigatoni with Smoked Mozzarella
Black Family Estate Pinot Noir – Food Pairings
This wonderful reicpe makes a lovely pairing with Four Graces Black Family Estate Pinot.
Black Radish Winter Rigatoni with Smoked Mozzarella
- 1 lb fresh rigatoni pasta
- Sea salt
- 1 butternut squash, peeled, cubed to make 2 cups
- 3/4 cup Olive oil
- 1 lb spicy Italian pork sausage
- 2 cloves garlic, minced
- 1 small onion, small dice
- 1 cup button mushrooms, sliced
- 1/2 red bell pepper, sliced
- 1/2 orange bell pepper, sliced
- 1/2 yellow bell pepper, sliced
- 1/2 cup pitted black olives, sliced in half
- 1 large bunch Swiss Chard, ribs removed, leaves chopped
- 1 jar Organic Pasta Sauce (plus more if needed)
- 2 cups smoked mozzarella, shredded
1. Preheat oven to 400 degrees. Set a large pot of water to boil. Add salt until it tastes like the sea. Boil rigatoni according to package directions (about 2 minutes) until al dente, drain and rinse in cold water. Set aside.
2. Meanwhile, toss butternut squash in olive oil, salt & pepper. Spread in a single layer on cookie sheet and put in the oven to roast until fork-tender and golden brown. Cool.
3. While squash roasts, fry sausage, garlic, onions & mushrooms together. Add bell pepper and fry until crisp-tender. Remove from heat.
Assembly:
1. In a large bowl, toss pasta with sausage & vegetable mixture. Toss in black olives and swiss chard until combined. Stir in pasta sauce – adding more sauce if pasta seems dry. Gently fold in butternut squash cubes, careful not to break up squash.
2. Pour into a sprayed 9x13 inch casserole dish. Spread mozzarella cheese over the top, and bake until golden and heated through – about 25 minutes.