Jasper is named for a red semi-precious stone found in California with legendary properties to drive away evil spirits and to offer healing powers.
Dijon clones planted on cool sloping hillsides with sandy loam soils. Small lots fermented in open-top containers. Cold soaked for several days and punched down by hand. Aged for 10 months in French oak (25% new).
Drink by Date
Now through 2011.
Don Pintabona, accomplished chef and author of The Shared Table spent many years at the famed Tribeca Grill in New York and offers a range of delicious suggestions from his book. "Jasper is really good with pasta because it's light in body and has good acidity. Try my Pasta Al Forno (Lasagna) or Cavatelli with Sausage and Peas works well too.
Click here for a seared tuna recipe to pair with Jasper Pinot Noir Taste profile:
Aroma: Raspberry and black cherry with notes of baking spices. Taste: Deep black cherry with Mexican chocolate overtones, enveloped in silky tannins. |
