Aromas of red and dark cherry, dried raspberry, and rhubarb pie are joined by subtle touches of spice and toasty oak. The palate is full-bodied with silky tannins, soft round mouthfeel, excellent acid balance, and notes of earthiness on a long lingering finish.
Slow cooked duck leg
Pinot Noir's bright acidity and red fruit balance the richness of the dish.
Pinot Noir's light body and red fruit enhance the pork without overpowering.
Light-bodied Pinot Noir pairs well with the mild, creamy cheese flavors.
Breaded chicken with cheese
Pinot Noir's light body and fruitiness balance the dish's flavors.
Classic cheeseburger
Pinot Noir's light body and acidity cut through the fat and enhance the meat taste.
Pinot Noir's light body complements the savory beef without overpowering it.