One of the "Top Producers" of Pinot Noir from Oregon; medium to full bodied; raspberry and plum notes backed by flavors of spice; slight earthy notes balance the wine with the long smooth finish.
Slow cooked duck leg
Pinot Noir's bright acidity and red fruit balance the richness of the dish.
Beef burger with special sauce
Pinot Noir offers a lighter red option with bright acidity to cut through richness.
Pinot Noir's light body complements the savory beef without overpowering it.
Pan seared duck
Pinot Noir's light body and red fruit enhance the duck without overpowering.
Seasoned meat spheres
Pinot Noir's light body and bright acidity pair well with savory meatballs.
Breaded chicken with cheese
Pinot Noir's light body and red fruit balance the dish's flavors.