OCTOBER WINE CLUB:
Martellotto Winery
Velvet Riff
Pinot Noir
Napa Valley, California
MELLOW WINE STYLE
Smooth as a midnight sax solo. This Napa Valley Pinot Noir is all silk and structure—aged 18 months in French oak to draw out layers of wild cherry, forest floor, and subtle spice. Pour it slow, pass it often, and toast to la buona tavola—good wine, good company, good rhythm.
WINE DETAILS:
- Varietals: 100 % Pinot Noir
- Alcohol: 13.9% alcohol / volume
- Soil: Sandy/loam
- Appellation: Napa Valley, California
- Farming: Sustainable
- Aging: 18 months in French oak, 25% new oak
- Accolades: 92 pts Decanter
- Pairing: Mushroom and ricotta tart, roast duck, pork tenderloin, wild mushroom dishes, herb-roasted vegetables, earthy pasta dishes and soft cheeses.
WINEMAKER NOTES:
Velvet Riff opens with aromas of raspberry compote, wild strawberry and rose petal, layered with clove, star anise and a hint of forest floor. The silky palate features cherry, raspberry and pomegranate with layers of dried rose, truffle and white pepper. Bright, refreshing acidity and velvet-smooth tannins frame the flavors, leading to a long, lingering finish of cherry bramble, French oak spice and smoky depth.
ABOUT MARTELLOTTO WINERY:
Martellotto Winery’s story begins in Puglia, Italy, where Greg Martellotto’s grandfather left in 1918 to build a new life in America. His Nonno later made wine in his Bronx basement during Prohibition, sharing it with the local Italian community—a family tradition that Greg believes may have planted the seeds for his own path in wine. Today, Martellotto specializes in distinctive, award-winning Bordeaux varietal wines from Happy Canyon of Santa Barbara, along with Chardonnay and Pinot Noir from Sta. Rita Hills.
A winemaker since 2005, Greg brings a uniquely global perspective to his craft, shaped by winemaking experience in California, Mexico and Italy and years spent tasting, buying and importing wines from around the world. His Italian roots, love of food and passion for wines with character inspire an approach centered on balance, freshness and wines that genuinely surprise. For Greg, great wine is about more than what’s in the glass—it’s about sharing good food, creating memories and making life’s moments a little more enjoyable.
Mushroom, Ricotta and Arugula Tart
INGREDIENTS:
- 1 sheet puff pastry
- 2 tbsp olive oil
- 1lb and 2 ½ ounces mushrooms (525 grams)
- 1 garlic cloves (1 finely sliced, 1 crushed)
- 9 oz tub ricotta (250 grams)
- generous grating of nutmeg
- ¼ small bunch of parsley (leaves only, roughly chopped)
- 2 ounces of arugula (50 grams)
DIRECTIONS:
-
Heat oven to 425°F and place a baking sheet inside.
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Unroll the pastry onto a piece of parchment paper and score a border around the pastry about 5/8 inches from the edge. Place the pastry (still on the parchment paper) on the baking sheet and cook for 10-15 minutes.
- While the pastry bakes, heat the oil in a large lidded pan and cook the mushrooms for 2-3 minutes, with the lid on, stirring occasionally. Remove the lid and add the sliced garlic, then cook for 1 minute more to get rid of excess liquid.
- Mix the crush garlic with the ricotta and nutmeg, then season well. Remove the pastry from the oven and carefully push down the risen center. Spread over the ricotta mixture, then spoon on the mushrooms and garlic. Bake for 5 minutes, then scatter over parsley and arugula.
Information & Photos © Martellotto Winery – All Rights Reserved.
Recipe courtesy of © Good Food – All Rights Reserved.
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