Flavors are bright and fruit-forward, showing rich cherry, currant, rosemary and fresh cedar; light oak influences on this wine allow the fruit flavors and silky tannins to extend on the finish.
Pan seared duck
Pinot Noir's light body and red fruit enhance duck without overpowering it.
Pinot Noir's light body complements the savory, juicy flavors of sliders.
Slow cooked duck leg
Pinot Noir's earthiness and acidity enhance duck flavors.
Light-bodied Pinot Noir pairs well with pork or duck fillings without overpowering them.
Holiday roasted turkey
Pinot Noir's light body and red fruit complement turkey's mild flavor.
Pinot Noir's light body and red fruit complement the pork without overpowering it.