100% Pinot Noir. George Besson’s vineyard in the lee of the Santa Cruz Mountains plays a starring role. A field-grafted, rockier, steeper section of this site now lends additional support to its bright, lifted, red-fruited floral hallmark. Several barrels of some Chalone Pinots on schistous and volcanic, granitic and limestone soils respectively "civilize and invigorate the final blend." As always, this wine was vinified using wild yeasts and bottled without filtration. One-third of the wine was fermented and aged in cement, while the remainder was aged in "quite old" barriques.
This lovely Birichino Pinot offers up a beautiful bouquet of ripe black cherries, crushed stone minerality and underbrush to go with a medium-bodied, supple, beautifully balanced palate. Already delicious, it should evolve gracefully over the next five years.
Will pair well with a wide range of foods—like salmon, tuna or other fatty fish, roasted chicken and pork; most mushroom dishes; pasta with cream sauces; duck and other game birds; casseroles and, of course, stews like beef bourguignon.