Beresini Winery / Beresini Vineyard / Black Dog Ranch – Producing a Great Wine!
The Background
Photo from Beresini Winery/Vineyards
Steve Beresini describes himself modestly as a grape grower, winemaker and co-proprietor. The reality is that he is a very experienced at all those job descriptions. Without sounding like a resume, he started in 1970 planting his first vineyard with the grapes being sold to Stags Leap. Next he managed 50 acres owned by an individual who sold those gapes to Joseph Phelps. In 1977 to 1981 he took on a job working for Joseph Phelps. His break through moment came in 1981 as the assistant winemaker at Niebaum Coppola. Soon afterward in 1983 he was promoted to head winemaker at Niebaum Coppola. Here he worked closely with renowned winemaker André Tchelistcheff. In 1991 he took on the role as cellar master for Grgich Hills. In 2001 he went to work at Garvey Vineyard Management overseeing all the vineyard operations. Today he is working his own seven acre “Black Dog Ranch” in the Carneros area in Napa. He is a very experienced vineyard manager and winemaker.
Photo from Beresini Winery/Vineyards
The other co-proprietor, Debra Beresini has been working for 18 years in the family vineyard and wine business. Her background was in venture capital, banking and emerging companies. She has taken on the responsibilities for sales, marketing, finance and customer care. With her experience she was named one of the “100 Most Influential Women in Silicon Valley” in 2013 by Silicon Valley Business Journal. Boldly stated her favorite job is her title as “official wine taster”! Together with Steve they form a great team effort.
The Winery & Tasting Room
Photo ©Michael Kelly
Their wines are made at a local custom crush facility under the watchful eye of Steve. The tasting room is unique being an oak wine tank from 1885. Coming most recently from the old and now defunct Jack London Winery and completely refurbished on the inside. While attempts have been made to discover the origins of the tank, it is still a mystery. Should you have any information, please let Debra know!
Photo ©Michael Kelly
They also have a small quiet area just outside the tasting room to sit, relax and taste their wines in the shade of the trees along the hillside.
Pinot Noir and Chardonnay grapes from their Beresini Vineyard are used for their wines. The wines they sell at the winery are Pinot Noir, Pinot Noir Rosé and Chardonnay. From an adjacent vineyard, they have purchased Syrah grapes, blending it with their Pinot Noir and Cabernet Sauvignon, calling it Wagging Tail but it is not yet released.
Photo from Beresini Winery/Vineyards
When visiting the tasting room you will be greeted by Corleone (Corley for short), their black lab. They have had a few black labs with names from the Godfather movie since Steve worked at Copola. While poising and taking a break from tending the vineyard, she has not yet driven the vehicle but does chase rabbits out of the vineyard.
The Wine 2017 Beresini Pinot Noir“ – Wine is bottled poetry” – Robert Louis Stevenson
Photo ©Michael Kelly
Having never tasted this wine before, both my wife and I were pleasantly shocked with this Pinot Noir. This Pinot Noir, while not as Stevenson stated poetry, it did sing from the glass to the last taste. First on the eyes a light shade of brick red and a translucent rim. On the nose strawberry and bright red cherry fill the senses. On the palate, a chewy texture with the aforementioned fruits bursting in the mouth. Secondary flavors of cedar/eucalyptus, root beer and sweet vanilla rounded out the tasting experience. The finish had hardly any tannins and those found were silky smooth. The low acidity provided an all-encompassing classical Pinot Noir experience. About 350 cases were produced and the website shows it for $45/bottle. Truly a bargain for such a mouth-filling wine.
This wine will make my yearly Best Wines Tasted for 2023 in the $50 and less category. That list represents about 5-6% of the nearly 1700 wines tasted during the year.
The Food and Wine Pairing “Food without wine is a corpse; wine without food is a ghost. United and well matched, they are as body and soul: living partners” – Andre Simon
Photo ©Michael Kelly
The wine was chosen this evening to pair with a Peri Peri Chicken baked chicken. Being a spicy dish, the wine should be light-bodied, fruit forward and low alcohol. Also without high levels of tannin and oak. This 2017 Beresini Pinot Noir fit the bill perfectly to calm down the spicy chicken. The chicken breasts were prepared by marinating them about 10 hours in the refrigerator in a Peri Peri sauce. The sauce consisted of smoked paprika, chili flakes, garlic powder, chopped red chilies, chopped cilantro, chopped basil, olive oil and lemon juice. This sauce and chopped fresh garlic were then blended in a food processor. This is a very spicy dish. Not only was the Pinot Noir a welcomed companion, the fruit in the wine was accentuated. Accompanied by quartered and roasted potatoes and roasted Brussel sprouts drizzled with reduce balsamic vinegar. A fabulous and enjoyable meal and wine pairing.
Sláinte,
Michael