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Clos LaChance Santa Cruz Mountain Pinot Noir 750ml
 Clos LaChance Santa Cruz Mountains Pinot Noir 2008 (93Pts)
Santa Cruz, USA  
Clos LaChance Santa Cruz Mountains Pinot Noir 2008 (93Pts)
Special Price: $18.99
Suggested Retail Price: $24.99

Availability: Usually ships the same business day if ordered before 3 PST


Item #: 35474

Product Notes:
Clos LaChance manages a number of small vineyards scattered throughout the rugged Santa Cruz Mountains; winemaker Stephen Tebb selects the best fruit from the vineyards for this lightly rosemary-scented Pinot that’s full of black cherry and cola notes.

Bright garnet color with aromas of fresh strawberries, cinnamon, spice and a touch of vanilla. An earthy tone, with a hint of mushroom. The flavors of strawberries carry through, with crème frâiche and notes of coffee and cola. Bright acid and with soft, yet firm tannins. This is a wine that will lay down and age beautifully for 10 years minimum. An intense minerality that is so classic Santa Cruz Mountains rounds out this very balanced, cool climate Pinot Noir. Will pair nicely with lamb, salmon with balsamic sauce and deep fried turkey.

Starts out very light in mouthfeel, almost delicately simple, with such a dry, wispy texture that it feels almost inconsequential. Then you notice the flavors of cola, ripe rhubarb, coffee, Asian spices and caramelized oak. They mingle together in a complex swirl that makes you want another sip - Wine Enthusiast

About Estate:
Clos LaChance’s mission is to provide our customers with high quality, stylistically consistent wines that represent the characteristics of Estate Vineyards and the Santa Cruz Mountains. We strive to capitalize on our current and future resources in the vineyards and facility, as well as provide superior value in the ultra premium wine segment. ~ Winery

Food Pairing:
This type of wine is best served with grilled salmon, roast beef, lamb, duck, and mushrooms.

Recipe:
Steak with Mushroom Merlot Sauce Recipe

This steak recipe goes very well with merlot wine - Use some for the sauce, and the rest for your glass!
INGREDIENTS:
2 10oz ribeye steaks
2 tsp pepper
2 Tbsp vegetable oil
3 Tbsp butter
6oz shiitake mushrooms
1 shallot
3/4 cup merlot
1 Tbsp thyme

First, salt and pepper steaks on both sides. Heat the vegetable oil to medium high, and then cook steaks for about 3 minutes per side.

Put the steaks on a plate but keep the oil in the pan. Put the butter in the pan, along with the wine, chopped up mushrooms and chopped up shallots and reduce for 5-10 minutes. Pour this sauce over the steaks and serve.


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