2014 Gracianna Estate Pinot Noir and Thai Pad Chicken & Shrimp
The Winery
The name Gracianna is for Trini Amador III’s (owner) great grandmother (Gracianna) and they wanted to incorporate all they had to be grateful for and show their gratitude. The winery is set on the Russian River in the well know “Miracle Mile” home of some of the best Pinots just outside of Healdsburg. The “Miracle Mile” is the “confluence of a tectonic age, alluvial soils left by a wandering river, water flowing off the Sonoma Mountain range which carried with it eroded volcanic material–all of these factors created soil with large amounts of clay in the central portion of the Russian River Valley appellation”.
Gracianna produces approximately 2,000 cases per year of which 70% is for various Pinot’s. The balance of production is for Zinfandel, Sauvignon Blanc and Sparkling Brut Rosé – Blush Cuveé. All their Pinot’s are produced in the Burgundian style with French barrels. They use clones 667 and 777 for their Pinot’s in the vineyard and then blend the two. The wine making is a “family affair” with all giving “gratitude” for the fruit of the vineyard.
The Wine
The 2014 Gracianna Estate Pinot Noir is one of the wineries outstanding wines. Immediately, even upon just inhaling the aromas, I knew it was going to be a provocative Pinot Noir. With the first sip, was a fruit forward taste of both cherry & strawberry, with just the appropriate amount of pepper, minerality and leather lingering in the background. The wine peeled backed invigorating layers upon each sip. Very similar aromas and tastes were present in their other Pinot Noir offerings. The finish was semi-sweet and graceful.
The Food and Wine Pairing
Thai or Phad Thai, is commonly served as a street food and at restaurants in Thailand. Tonight’s dish was prepared by Vine 18’s chef Joe Garcia as a pickup order at the Copper Valley Golf Club. It was a chicken and shrimp pad with rice noodles, egg and a savory Pad Thai sauce. Served with lime wedges, chopped scallions, and roasted peanuts. While the “safe choice” of wine is a Riesling, I tried the 2014 Gracianna which proved to work wonderfully with the food. A winning combination for sure!
Sláinte,
Michael
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