Who makes it
Mark West began with Pinot Noir, pairing a focus on the grape with a stated aim of exceptional quality at an affordable price. The name refers to a region in Sonoma County, where the winery began and the interest in Pinot Noir took hold.
The winery history reaches back to 1978. Derek Benham launched the Mark West brand in 2001. Mark West is now in the E. & J. Gallo Winery portfolio.
Where it grows
Pinot Noir can be thrown off by slight temperature changes, so Mark West looks for cool, dry climates when choosing vineyards. Its name points to a Sonoma County region, where the winery and passion for Pinot Noir began.
Cellar Select Pinot Noir draws grapes from selected vineyards throughout California. These vineyards offer conditions for fruit to thrive and concentrated flavour development.
How it is made
The cellar
The 2023 Pinot Noir Black begins with fruit harvested during the coolest hours of the morning. The fruit is destemmed and cold soaked, a sequence that removes stems and lets the skins release colour and aroma before fermentation.
All lots complete malolactic fermentation, then age for an average of six to eight months on 100% French oak. Malolactic fermentation softens acidity, while French oak can add toast, vanilla and a rounder texture. Some lots include a small amount of Teroldego to intensify colour and flavour.
What they make
Mark West's range has two Pinot Noir expressions, the standard Pinot Noir and Pinot Noir Black. The standard bottling is presented as bright and smooth, while Pinot Noir Black is presented as dark, plush and rich. Cabernet Sauvignon adds another red wine, and Chardonnay adds a white. Pinot Noir remains the named grape at the centre of the range, with the other two varieties widening the selection.
Pinot Noir Black is full bodied and dark red, with black cherry compote, mocha and caramel giving it a rich mouthfeel. The finish is long, with toasted vanilla. Cabernet Sauvignon is full bodied as well, carrying blackberry and toasted oak to a vanilla finish.