Monterey International Wine Competition - Platinum, 95 points. Bright aromas of raspberry and plum lead to flavors of cranberry, pomegranate and cherry; medium bodied, well-balanced and integrated with a soft, round mouthfeel and lingering mocha finish.
Pinot Noir's light body and acidity balance the fattiness of turkey meat.
Pinot Noir's light body complements the savory beef without overpowering it.
Pinot Noir's light body and red fruit enhance the grilled and savory notes.
Oven roasted duck
Pinot Noir's acidity and red fruit complement the rich, fatty roast duck.
Cured Italian ham
Pinot Noir's light body and red fruit enhance prosciutto without overpowering.
Assorted meats and cheeses
Pinot Noir's light body and fruitiness pairs well with cured meats and vegetables.