Smooth, velvety. Lush berries, balanced tannins. Good acid and lasting finish on palate. Earthy and delicious, does not disappoint for the price. A great wine for $9.99Sebastopol Hill 2011 Pinot Noir. Pork tenderloin with Calvados was the dinner tonight. In a large skillet braise the tenderloin in 2 T. butter and 2 thinly sliced shallots, then transfer to baking dish and place into pre-heated 350 degree oven for 20 minutes. Meanwhile make  Calvados and GS apple cream sauce. Saute 2 thinly sliced shallots with a  peeled, cored and thinly sliced Granny Smith apple in 3 T. butter (just relax and do it, this is how you get and stay thin). Add 1/2 cup Calvados and reduce. Then add 1 cup organic cream(relax!) and reduce sauce over medium low heat until sauce is fragrant, delicious and you cannot wait to spoon it over your pork tenderloin. Serves 4 to 6. 🙂