Kendall-Jackson Vintner's Reserve Pinot Noir 2006 Wine Review

Natalie's Score: 88/100

A core of fleshy ripe red cherries runs through this wine and it’s gently wrapped in a smoky blanket that makes the wine both vibrant and savory. There’s a small amount of Syrah in this wine to lift and round the mid-palate flavors. Grapes came from the cool climate regions of Monterey, Santa Barbara, Mendocino Sonoma and Napa counties. Randy Ullom, the winemaker, has given us lots to enjoy with this wine.

Pinot Noir food pairings: salmon carpaccio, ratatouille, frankfurters, prime rib steak, fried chicken.

This Kendall-Jackson Vintner's Reserve Pinot Noir 2006 was reviewed on January 31, 2009 by Natalie MacLean

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Recipes for Kendall-Jackson Vintner's Reserve Pinot Noir 2006

• Autumn Pear And Pumpkin Bisque
• Avocado and Papaya Salad
• Balsamic Grilled Radicchio with Shaved Pecorino
• Basic Basil Pesto
• Chef Cosmo’s Zucchini and Red Onion Frittata alla Pisa
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