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Wine of the Week: Mark West Black Pinot Noir Monterey County 2015

 
Published May 19, 2017

Mark West Pinot Noir, with its cheerful yellow label and thrifty price point, has long been a favorite of folks looking for a reliably drinkable, well-priced red.

Now the California winery has a new addition to its pinot noir lineup: Mark West Black Pinot Noir, made from Monterey County grapes. It's created using the saignee process, in which some of the lighter-color liquid is removed as grapes are pressed, resulting in deeper color and flavor. Widely available at about $13, the Black Pinot Noir is a little pricier but also more delicious than its sibling.

This wine's aroma is full of plum and dark cherries, with a touch of spice. The first flavor, though, was a rich hit of mocha, followed by that dark fruit: plum, cherry and juicy blackberry. There are light touches of vanilla and oak along with some spice, especially black pepper. The mouthfeel is velvety, the finish rounded.

Mark West Black Pinot Noir is eminently food-friendly, playing well with the usual suspects: a steak from the grill, a big juicy burger (maybe with avocado and bacon), a sauteed lamb shoulder chop with a shallot sauce made with a dash of the wine. But with all that lush fruit and mocha, it would also work in one of my favorite pairings: red wine and chocolate. Savor some with chocolate-dipped strawberries or a bar of dark chocolate.

Colette Bancroft, Times staff writer