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Sourcing grapes from some of the greatest Californian vineyards, David Gordon, wine director of the Tribeca Grill in NYC, brings us this super entry level pinot noir. 85% of the grapes were drawn from Monterey and 15% from Sonoma with equal parts fermented in stainless steel and neutral oak. Aging continued for another 8 months in large neutral oak barrels. You'll find ripe fruit flavors accentuated by a surprising depth and earthiness. Try it with salmon and lentils with a mustard cream. David Gordon, the maker of Bacchus wines, is the wine director at Tribeca Grill, which is one of only 7 restaurants in New York City to have Wine Spectator's Grand Award.