2018 VINTAGE ONLY; 92 PTS ROBERT PARKER; Ruby purple color; with aromas of cranberry, warm blackberry with a note of earth; well balanced on the palate; with a bright freshness in the finish
Pan fried or grilled pork
Pinot Noir's light body pairs well with pork's tenderness.
Pinot Noir's light body and red fruit enhance the pork without overpowering.
Slow cooked duck leg
Pinot Noir's bright acidity and red fruit balance the richness of the dish.
Oven roasted duck
Pinot Noir's acidity and red fruit complement the rich, fatty roast duck.
Crispy seasoned chicken
Pinot Noir's bright acidity and red fruit enhance the fried chicken taste.
Pinot Noir's light body and red fruit balance the sweet and savory duck sauce.