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Introducing Mark West Black: The Dark Side of Pinot

Posted on January 15, 2016

Introducing Mark West Black – the dark side of Pinot and the newest addition to the Mark West family of wines. Mark West Black is the most full-bodied wine in the brand’s portfolio and a deeper, darker experience of Pinot Noir.

Tastemakers gathered to celebrate and sip Mark West Black through an experiential event held at New York City’s legendary lounge, The Carnegie Club. Guests tasted and smelled their way through the wine’s full-bodied flavor profiles through a series of specialty vignettes, thoughtfully created to echo specific wine notes and / or pair perfectly with the wine. Vignettes guests experienced alongside select wine flavors included:

· Specialty cigars, which were hand-rolled throughout the event and offered guests an olfactory experience of the vanilla and mocha notes reflected in the wine

· Artisanal chocolates from purveyor Jacques Torres were chosen to accompany and pair with Mark West Black. Guests sampled anise ganache with gelée and milk chocolate, dark chocolate with peanut brittle, dark chocolate with caramel nut, blends of dark ganache with spice, and dark ganache with ancho and chipotle chilies, whose spicy, earthy and rich tones were a flavorful pairing with the richness of Mark West Black

· Reflecting caramel, mocha, floral and fruity notes of the wine, groups of small-batch coffee beans from Joe’s Coffee were available for guests to smell and taste on-site. Guests were also able to create and take home their own custom bean blend for later enjoyment

· Winemaker Jason Becker led guests through a wine tasting of Mark West Black, with discussions including the Saignée method of winemaking used as well as wine notes including black cherries and plums, mocha, vanilla and caramel, with black fruit adding sophisticated, elegant palate and a plush finish to the wine

Glasses of Mark West Black Pinot Noir were passed throughout the event, along with specialty small bites that were created exclusively to pair with Mark West Black.


Since its founding in 1978, Mark West has been totally devoted to crafting exceptional Pinot Noir using only the best fruit sourced from California’s coastal appellations. Mark West Black is a perfect example of what patience, hard work, and a passion for Pinot can produce.

Winemaker Jason Becker starts the winemaking process using the French Saignée method, which removes some of the lighter-colored wine early in the process, in order to increase the skin-to-wine ratio and increase the flavor concentration and body – ultimately producing a deeper-colored, more full-bodied wine. Grapes for Mark West Black wine are sourced from California’s premier, cool-climate growing regions that allow for longer hang time to produce complex, ripe flavors in the grapes.

Mark West Black Pinot Noir is available at wine retailers nationwide for $13.99.

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