RICKSHAW Pinot Noir

For a mere $12.95, RICKSHAW Pinot Noir 2019 is a damned good bang for the buck with dark, rich black cherry flavors dominating this fairly delicate, medium-bodied Pinot, with vanilla and toasted oak notes.

Ted Scheffler

January 21, 2021

Last week I asked my wife, Faith, to pick me up an inexpensive bottle of California Pinot Noir when she stopped by the wine store – “Surprise me,” I said. Now, Faith tends to choose wines based on bottle labels and art that she likes. (Not that there’s anything wrong with that.) So, I shouldn’t have been surprised that she brought home a bottle of 2019 RICKSHAW Pinot Noir because it has a beautiful photo on the label of a cloud-saturated mountainside with sunlight peeking through.

Happily, the wine was just as appealing as the bottle label. For a mere $12.95, RICKSHAW Pinot Noir 2019 is a damned good bang for the buck. According to the winemakers, “We source this RICKSHAW Pinot from a variety of coastal cool-climate vineyards with a large percentage coming from the Sonoma Coast. The wine is fermented in small open top vessels and aged in a combination of stainless steel and high end French Oak barrels. As always, pure Pinot flavor and exquisite balance are the goals with this wine.”

The RICKSHAW winemakers hit those goals of “exquisite balance” and “pure Pinot flavor” with the 2019 vintage. Dark, rich black cherry flavors dominate this fairly delicate, medium-bodied Pinot, with vanilla and toasted oak notes. This is an affordable California Pinot Noir that should find a home on every wine lover’s table.

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THIS CONTENT IS FROM UTAH BITES NEWSLETTER.

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Originally trained as an anthropologist, Ted Scheffler is a seasoned food, wine & travel writer based in Utah. He loves cooking, skiing, and spends an inordinate amount of time tending to his ever-growing herd of guitars and amplifiers.

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Sips, Utah Bites

pinot noir, red wine, wine

Ted Scheffler

Originally trained as an anthropologist, Ted Scheffler is a seasoned food, wine, and travel writer based in Utah. He loves cooking, skiing, music, and reading, and spends an inordinate amount of time tending to his ever-growing herd of guitars and amplifiers. Ted is also the author of the Utah Bites newsletter, which is published in partnership with Utah Stories. Before moving to Utah, Ted lived in New York City, and numerous states in the US, as well as in various countries overseas, Spain, Japan, Canada, Brazil, and Mexico. He earned a Master’s Degree in Anthropology from the Graduate Faculty of The New School for Social Research.