Pinot Noir, Bacchus 'Ginger's Cuveé'
Leave it to the great David Gordon, wine director at famed New York City restaurant Tribeca Grill, to go to California and find beautiful 100% Pinot Noir fruit and have the good sense to vinify it in stainless steel tanks and age it in neutral oak barrels. This keeps freshness at the fore and gives one a sense of the essence of Pinot Noir unfettered by too much wood. Its also a testament to the high quality grapes at his disposal, as the fruit source is mainly from Monterey with some coming from further north. Named after his daughter, Ginger, this is wonderfully fragrant, pure Pinot--no steroids, growth hormones or superhero oak regiment. It's just juicy cherries, bright cranberries, a touch of spice and a hint of sandalwood.