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Los Carneros Pinot Noir is unique because depending on the producer the wines can achieve full ripeness and be soft and fruit driven or can provide compelling, Old World-like acidity, lending themselves to a wide variety of pairings, including those with pork, duck or mushrooms.

In my experience, one of the best older-vintage Napa Valley wines is the Silver Oak 1982. It expresses an exceptional impression, elegant with lots of layers and a well-balanced dry fruit character and mushroom earthiness. The flavors of this wine are on par with renowned Old World wines.

In a restaurant that’s tasting menu-focused, Los Carneros Pinot Noirs have the versatility to stand up to the entire experience. From their bright and fresh nature, to their seductively toned fruit and savory nuances, these Pinots fit the bill for guests looking for a wine to take them through their multicourse meal.

With a cool, breezy and foggy climate, Los Carneros isn’t immediately what you think of when you hear Napa Valley. But I’m always delighted when reintroduced to this soft, mysterious and nuanced wine. Complex and vibrant, perfumed yet fresh, it’s a wine that rewards exploration.

“For me, the appeal of serving Pinot Noir from Los Carneros is exactly what a named region is supposed to provide: a consistent assurance of quality and style. What is that style? Delicious, pure, luscious-but-balanced, ripe and red-fruited, with just a kiss of fresh herb and flower aromatics.”