The Tasting Panel magazine

March 2017

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6  /  the tasting panel  /  march 2017 Layer Cake, an entry-level tier of wines from the mind of the radical winemaker Jayson Woodbridge and the Hundred Acre Wine Group (Hundred Acre, Cherry Pie, If You See Kay, Cherry Tart), has done incredibly well, offering a handful of varietal wines from corresponding optimal winegrow- ing regions around the world, all retailing around $15. There's a Primitivo from Puglia, a Shiraz from South Australia, a Malbec from Mendoza and a Pinot Noir and Chardonnay from California's Central Coast, as well as a Cabernet Sauvignon and a Sauvignon Blanc with a broader California appellation. Now there's a rosé of Pinot Noir from the Central Coast. Lori Green, Director of Marketing at Hundred Acre Wine Group, says, "Rosé is exploding in popularity and is completely in-line with the Layer Cake con- sumer—someone who loves wine for lots of different occasions, like a night out at their favorite local restaurant or an afternoon by the pool. The Layer Cake brand is all about approachable varietals from the best locations around the world, and rosé from California's central coast is the perfect fit." Layer Cake's rosé comes from the same cooler vineyards of Monterey and Santa Barbara as the Layer Cake Pinot Noir, but specifically from those Pinot Noir grapes with higher acidity levels, which are then fermented in temper- ature-controlled stainless steel tanks. Although it's just been released, a few savvy wine buyers are already placing it front and center on their lists. by Jessie Birschbach / photos by Hardy Wilson San Mateo's Vault 164 roast chicken consists of free-range, all-natural chicken roasted in garlic and rose- mary served with crispy Yukon potatoes, broccolini, roasted Fuji apple and brandied cherries paired with the Layer Cake 2016 Rosé of Pinot Noir. Upfront with Layer Cake Rosé

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