Sunny Wine Co, 'Sunny With A Chance of Flowers' Pinot Noir, 2023, Monterey (AVA) - 9%

'One-Liner'
Light-footed Californian Pinot with all the fruit and less of the alcohol – juicy cherry, pomegranate and a gentle touch of toast at just 9%.

Tasting Note
Bright ruby in the glass, with an inviting nose of red cherry, black cherry and ripe berry fruit alongside subtle pomegranate and a touch of toasted oak. The palate is light and silky, with fresh red fruit at the centre and soft tannins giving just enough structure without weighing things down. A gentle savoury note and restrained oak add complexity through the middle, while the naturally fresh acidity keeps the wine lively and easy to drink. Despite its reduced alcohol, it still feels recognisably Pinot Noir rather than thin or dilute. Smooth, dry and gently persistent on the finish, with cherry and pomegranate lingering behind.

Country: USA
Region: California
Sub-Region: Monterey AVA
Grape(s): 100% Pinot Noir
ABV: 9%
Friendly: Vegan, Vegetarian, Sustainable

Awards & Critics' Scores
n/a

The Story
Sunny With a Chance of Flowers takes a slightly different route to lower-alcohol wine. Rather than picking the grapes early and sacrificing flavour, the Scheid family allow their Monterey Pinot Noir to reach full maturity before harvesting, then ferment it completely dry so no residual sugar remains. A portion of the finished wine then has some of its alcohol gently removed using proprietary technology before being blended back, bringing the final wine down to 9% ABV while retaining the ripe cherry, pomegranate and silky character of the original wine. The fruit comes from sustainably farmed Monterey vineyards, where cool Pacific influence helps Pinot Noir retain the freshness and acidity that make this lighter style work particularly well.

Perfect With... (click me for the recipe)
- Meat/fish: Cape Malay chicken curry with apricots and toasted almonds
- Vegetarian: Roast beetroot, goat’s cheese and caramelised shallot Wellington
- Vegan: Lentil and mushroom bourguignon with thyme and pearl onions