A 2008–haven’t had the pleasure in some time, and a good one to be sure. This wine gets great marks for its smooth, velvety finish as well as the killer dish that accompanied the Mondavi Pinot.
The food was important to the overall picture, so let me paint in some details for you. You start with garlic, breaking that down in a small sauce pan, then you add some reconstituted sun dried tomatoes. Add some mushrooms into the mix, and then scallops. When those are nice and opaque, add some lemon juice (and corn starch, itself mixed with a little water from the reconstituted tomatoes), and finally some chopped green onions. Voila. This fantastic pile of goodness goes on top of fettuccine pasta and next to a lovely green salad (bacon, egg, and blue cheese dressing–there are a LOT of likes in this meal).
So what about the vino, you ask? Really enjoyed it. It’s wild cherries on the nose and on the taste buds. The 2008 Robert Mondavi Private Selection Pinot Noir is supple and has no tart to it…yet it avoids the sticky sweet of a dessert wine. There are some spices in the mix too, a little hint or accent that winds throughout the red and plays well with the generous foodstuffs gracing our plates.
The winemaker states, “An enticing wine with alluring aromas and flavors of wild blackberries, sweet red cherries, a zing of fresh cranberry and a hint of graphite. Well-structured tannins are fine-grained and silky, and the wine ends with a long, smooth finish. Delicious and distinctive.”
In reading their summary now, I’m pretty happy with the takeaways I’d previously offered. I noted many of the flavors and smells they’d pointed out, and now I know it was ‘graphite’ that I sensed in my tasting. Hoping yours is good too and thanks for reading.
[…] so it stands largely on its own merits. It pours rich and red, full-bodied and more tannic than the Pinot Noir we enjoyed last night. When you first sip it, the Concannon is more neutral and light…and then […]