J Wilkes Pinot Blanc Grass Fed If you cut with the

If you cut with the grain

The Trim: Trim the hard outer fat cap down to about 1/4 inch

Why It’s a Staple: It is the "everyday" link that never fatigues the palate

The marbling is so intense that the meat creates its own sauce as it cooks

The Rest: Mandatory

J Wilkes Pinot Blanc Grass Fed If you cut with theBright, expansive mid palate with excellent structure, big mouth feel with flavors of green apple, stone fruit, prickly pear cactus. Pair with anything at a raw sushi bar; Santa Barbara spot prawns with butter and garlic, smoky BBQ ribs, brisket or turkey. This is always one of the most compelling bottlings under the Miller familys J. Wilkes label. Rounded aromas of yellow apple, Tuscan melon, wet gravel and sea salt show on the nose, while the palate