2016 Liquid Farm Pinot Noir SBC

Our friends, who are on their cross country trip in a luxury, custom designed recreational vehicle gave us this 2016 Liquid Farm Pinot Noir Santa Barbara County a few months before they left. Thank you MnB!
They knew that we enjoyed the Liquid Farm Chardonnay, and I blogged about it in Visiting Liquid Farm where we met owner, Jeff Nelson and winemaker James Sparks who are making some outstanding Chardonnay, Pinot Noir and Rosé of Mouvédre.

We paired this delightful, Pinot Noir with a chicken dish that my husband made. When I asked him how he made it, he said, "I don't know, I just cut slits in the bone in chicken breast, rubbed the Santa Fe rub all over the chicken and baked it in a 375 degree oven for around 45 minutes." That's the kind of meal we can make after a long day of pruning in the vineyard. The side dish is ratatouille a la Remy, the Little Chef in the cartoon which we recently watched and I blogged about in Ratatouille for Wine Lovers, which was made on a previous day and reheated.
I'm not sure if it was the hunger after a long day of work, or the perfect pairing of Liquid Farm Pinot Noir and chicken that made the meal. We kept pouring the bottle of Pinot Noir and nearly finished the bottle while having the chicken. This almost never happens since one bottle usually lasts us 2 nights. The Pinot Noir was light, spoke of dried red fruit like cranberries and was absolutely sparkling in the glass.