2003 Goldeneye Pinot Noir Anderson Valley California. Andrea Robinson Wine Club, $40.00. 14.5% alcohol.
Clear red color, medium hue, lovely aromas of fruit, spice, smoke and earth, very good flavors of fruit, spice, smoke and earth, medium mouth feel, light tannins, medium acidity, excellent balance, light oakiness, not at all intrusive, and neither was the alcohol, long, complex finish. The aroma in the empty glass was fantastic with all those notes and more, and it persisted for an hour after I finished the second glass of wine. Lovely. 4*+.
I followed Robinson's technique for marinating the tuna, and we both liked the results. As she suggested, the tuna matched perfectly with this Pinot Noir. Very nice suggestions all around.
Goldeneye is a project of the Duckhorn Winery - hence the name Goldeneye which is a
type of duck whose migratory path passes over the vineyard area in the Anderson Valley
of Mendocino County. As I have remarked in the past I think it is impressive that as
Merlot specialists they make such great Pinot Noir.
With this vintage they’ve done it again. This is the kind of wine that makes Pinot Noir
lovers thrilled and, I’m willing to bet, creates converts of the rest of you. It is everything
you want not just in a Pinot Noir but in a wine, and nothing you don’t. I made the
analogy before to the movie Walk the Line because like Johnny and June Carter Cash this
is a wine that has star power with substance. It has immediately beautiful and seductive
fruit that anyone would love, but also a lot of “serious-wine” complexity and structure.
There’s so much both sweet and savory going on in the scent – sweet tea, rhubarb jam,
vanilla cream and smoked meat. The palate is all roasted cherries and a satin texture that
will perfectly mirror the satiny texture of rare-cooked tuna. The wine is utterly gorgeous
now but will easily age for 5-7 years if properly stored.
You can use less-expensive pure olive oil to marinate the tuna. This method really helps the tuna soak up the flavors in the marinade and also helps it get a nice crust when you sear it.
4 6-ounce tuna steaks
2 garlic cloves, smashed
2 sprigs fresh thyme
2-3 cups olive oil, plus more if necessary
2/3 cup white miso paste
Sauteed mushrooms, optional
Place the tuna in one layer in a small baking dish that will hold it snugly. Add the garlic, thyme and olive oil to completely cover the fish, adding additional oil if necessary.
Refrigerate at least 3 hours or overnight.
Remove the tuna from the oil (set the oil aside) and pat dry. Brush on all sides with the miso. Heat 2 tablespoons of the oil from the tuna in a large skillet over medium-high heat until almost smoking hot. Add the tuna and sear for 1 to 1 ½ minutes on each side, or until golden brown and crisp. Remove from the heat and serve immediately over a bed of sautéed mushrooms, if desired.