Belle Glos Las Alturas Pinot Noir

Las Alturas is a single-vineyard Pinot Noir from Belle Glos, the Wagner family label, grown in the Santa Lucia Highlands of Monterey County, California. The Highlands sit on a bench above the Salinas Valley, where cool Pacific wind and fog tend to slow ripening. Pinot Noir from this part of California is generally dark-fruited and full-bodied for the variety. Belle Glos describes this bottling as rich and ripe, with berry character, spice, and a smooth, plush texture. Expect black cherry, blackberry and plum rather than the tart red-cherry profile of cooler, leaner Pinot regions. Baking spice and a touch of oak-derived sweetness are typical of this style. Tannins in Pinot Noir are normally soft, and the plush mouthfeel here suggests a rounded, generous palate more than a firm, grippy one. Acidity should still give the fruit some lift, and the finish should carry the berry and spice for a good while. At the table, a wine with this much fruit and body suits foods with richness and some char or sweetness. Roast duck with cherry or plum sauce is a natural match. So are seared pork tenderloin, grilled salmon or tuna with a glaze, mushroom risotto, and lamb chops with rosemary. Soft, earthy cheeses such as Brie or Gruyère work well. Because the wine is ripe, very spicy dishes and heavy tomato-based sauces can overwhelm it, so keep the seasoning moderate and let the fruit lead. Serve it lightly cool, around 15 to 17°C (60 to 63°F). Straight from a warm room, a fruit-forward Pinot can taste heavy and alcoholic, so 20 to 30 minutes in the refrigerator before opening helps. Decanting isn't required, but pouring the wine into a decanter or giving it 20 to 30 minutes in the glass will open up the spice and soften the first impression. A large-bowled Burgundy-style glass is the best choice. The wide bowl collects the aromas, and the tapered rim directs them to the nose. This is a wine to enjoy on release and over the next several years. Pinot Noir in this ripe, plush style is made for approachability, and nothing in the details suggests it needs long cellaring. Drinking it while the fruit is vibrant is the safer plan, though a few years in a cool, dark place should not harm it.