Bodewell 2020 Pinot Noir Santa Lucia Highlands, California
Curated from the best regions, vineyards and vintages, the Fine Wine Collection is meant to celebrate winemaking at its finest. This wine represents our commitment to excellence, to exploration and to you.
Bodewell 2020 Pinot Noir Santa Lucia Highlands, California
Black cherry, red cherry, plum, strawberry, coffee, chocolate
Vintage Wind is our ever-present companion in the Santa Lucia Highlands, and the 2020 vintage was no different. After an early start in mid-February, the growing season was filled with blustery, sun-baked afternoons bookended by misty mornings and foggy nights. As ripening continues into late autumn, our Pinot Noir slowly develops its rich fruit flavors and elegant structure.
Our Pinot Noir is fruit-forward and charming. As you swirl, aromas reminiscent of your morning mocha dusted with cocoa powder greet your nose before revealing scents of ripe red and black cherry. The dry palate boasts plump red plum and strawberry flavors that are beginning to evolve into a rich, preserved fruit character. Tart tannins and subtle pricks of acidity make the body feel lighter and cause your mouth to water as fruit flavor lingers between sips.
Tasting notes
Aromas and flavors
Vineyard • Morning and evening fog slows ripening which helps grapes retain their natural acidity.
Spotlight
Cellar • Skin contact enhances the wine’s flavors, structure, and color. Oak contact adds complexity and flavor while softening tannins.
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• Strong winds thicken grape skins, increasing tannins.
Generous oak contact and our winemaker’s careful monitoring throughout its journey allow this wine to achieve a beautiful balance of nuanced flavor and texture before entering the bottle.
Winemaking
As our region’s prized grape variety, we understand that Pinot Noir requires patience and a delicate touch in the winery. Gentle crushing and fermentation techniques ensure the wine receives enough contact with the skins to extract and emphasize this variety’s beloved characteristics.
Region
The Santa Lucia Highlands AVA offers an idyllic home to Pinot Noir, which accounts for over half of its vineyard acreage. The climate here is consistent from year to year, with early springs and dry autumns allowing grapevines a long growing season, pushing harvest into late October. Coastal influences and strong winds temper the heat while warm, well-drained soils nourish vines throughout the summer. Pinot Noir from this region ranges in style but typically embodies a fruit-forward, New World expression.
Serving instructions Temperature: Lightly chilled red (55–60°F) Decanting time: 30 minutes Glassware: Burgundy glass Profile Tannin:Sweetness:Acidity:Body: Set the table
Ingredients Preparation
Roll out the puff pastry until it is large enough to wrap the brie wheel. Place the brie wheel in the center of the puff pastry and brush the brie wheel with cooled balsamic glaze. Retain a small amount of balsamic glaze for a final drizzle after baking.
Baked brie with balsamic glaze
1 puff pastry sheet, thawed to room temperature ½ cup balsamic vinegar
Optional
Fold the puff pastry around the wheel until completely covered. Turn the wheel over and place seam side down on a low baking dish or ceramic pie plate.
2 tbsp. brown sugar
Preheat the oven to 400°F. Mix balsamic vinegar and brown sugar in a saucepan over medium heat until dissolved. Bring to a boil, lower heat and reduce by half. Let cool.
Serve with toasted baguette, crackers, fig spread, toasted pine nuts, sliced apples or pears.
Drizzle top with remaining balsamic glaze.
8 in. wheel of brie cheese
Bake for 25 minutes or until pastry is golden. Remove from the oven, transfer to a serving plate or serve directly from your baking dish.
Stir sauce until reduced and thickened; remove from heat. Slice breasts at an angle, and serve with sauce. Garnish with fresh thyme sprigs. Optional Serve with garlic mashed potatoes.
2 pieces of duck breast 6 tsp. mixed peppercorns 2 shallots, chopped 2 garlic cloves, halved 1 cup red wine 1 cup chicken stock 2 tbsp. unsalted butter, melted 1 tsp. of fresh thyme, chopped fine 1 tsp. of starch or arrowroot salt to taste fresh thyme sprigs for garnish
Peppercorn duck in red wine reduction
Ingredients Preparation
Crush and mix peppercorns. Trim excess fat off of duck breast. Score skin without cutting through. Rub peppercorn mix on both sides of breasts; retain extra mix.
Heat skillet to medium-high. Place breasts in pan, skin-side down. Cook until seared. Lower heat to medium and cook for 5-7 minutes. Adjust heat to avoid burning skin. Mix remaining ingredients except garnish in a small bowl. Flip duck breasts, add mixed ingredients and remaining peppercorn mix to pan. Cook for an additional 3-5 minutes. Remove duck breasts and let rest.
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