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Pinot Noir, Sonoma Coast (2015)
    Tasting Notes
    Wine Details
    Food Pairing
Pinot Noir, Sonoma Coast (2015)

Pinot Noir, Sonoma Coast (2015)

This lush and silky Pinot Noir opens with notes of Rainier cherry and crème brûlée that merge with flavors of cherry cola, crushed  strawberries and a hint of pomegranate. The fruit core is balanced with good acidity leading to a fresh, bright finish.

We source the fruit for this wine from vineyards in the Sonoma Coast region of the county. Due to the proximity to San Pablo Bay and the Pacific Ocean, the Sonoma Coast area experiences many cool and foggy days during the summer months, resulting in small yields of flavorful fruit with balanced acidity. We add a touch of Syrah from our Certified Sustainable Wild Oak Estate Vineyard. The  combination of fruit produces a wine with distinct varietal character and supple features and texture.

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Vintage: 2015
Varietal Composition:
96% Pinot Noir
4% Syrah
Barrel Aging:
14 Months
100% French Oak
Bottling Date: February 2017
Alcohol %: 14.2
2015 brought an early and light harvest that began on August 10, the earliest date in St. Francis’ history. The year started out very warm and dry but then cool, damp weather in May hampered fruit set. Though the result was smaller, looser clusters on the vine, the warm and consistent summer that followed produced high quality fruit with exceptional aromatics and concentrated flavors.

This Pinot was fermented using a combination of techniques, fusing both old and new world styles of winemaking. Each vineyard lot undergoes a slow 14-day ferment, with an extended maceration for up to 30 more days to allow flavor and texture to harmonize. The wine is then racked off into French oak barrels, 40% new, where it undergoes malolactic fermentation naturally. The wine is aged for 14 months before bottling.
94 Points & Gold Medal
North Coast Wine Challenge


• 4 5-ounce salmon filets, skin on
• 1 teaspoon canola oil
• 6 ounces haricot verts
• 8 ounces baby marbled potatoes
• 1 bunch baby gold or chiogga beets
• 3 ounces wild arugula
• 4 slices bacon
• 1 tablespoon extra virgin olive oil
• ¼ cup water

• ¼ cup extra virgin olive oil
• 2 tablespoons honey
• ¼ cup canola oil
• 2 tablespoons whole grain mustard
• 3 tablespoons aged sherry vinegar
• ½ teaspoon salt

In a medium bowl, whisk together honey, mustard, salt and vinegar. Slowly drizzle in the two oils while whisking vigorously to create an emulsification. Set vinaigrette aside.

Preheat oven to 350°F.
Place beets in a small baking dish with ¼ cup of water and olive oil. Cover tightly with aluminum foil and place in oven for 1 hour, or until the beets pierce easily with a small knife. Remove from oven, let sit for 20 minutes covered and then peel off skin with fingers. Bring a pot of salted water to a boil. Add haricot verts and cook for 4-5 minutes, or until desired doneness. Stop the cooking process by immediately placing haricot verts into ice water. Remove after 5 minutes and let dry.
Place potatoes in a pot with 1 tablespoon of salt and cover with water by 1 inch. Bring to a boil then reduce heat and simmer for 8-10 minutes, or until the potatoes pierces easily with a small knife. Remove potatoes from pot and let cool completely.
Sauté bacon in a pan until crispy and brown. Place on a paper towel and let cool. Crumble into a small bowl and set aside.
Pat salmon skin dry with paper towels and lightly salt on skin side. Place a large sauté pan over high heat. Add 1 teaspoon of canola oil and place fish skin side down in hot pan. Season flesh side with salt and pepper and let cook for 4-5 minutes on medium heat until skin becomes crispy around the edges. Flip over and continue to cook for 2 more minutes, or until desired doneness.
In separate bowls, one for the arugula and one for the potatoes, beets and haricot verts, season both lightly with salt and pepper then toss each with vinaigrette.
Plate the arugula and top with salmon, potatoes, beets, haricot verts and crumbled bacon bits. Enjoy.

Serves 4
Recipe created by St. Francis Executive Chef Bryan Jones

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