Muddled black-plum-paste, tart cranberry, mace and vanilla aromas show on the nose of this appellation blend, which comes mostly, perhaps entirely, from estate fruit. The dark-plum and mulberry flavors of the palate are lifted by bay leaf, light thyme and dried sage, and set against a chiseled stone structure.
Crispy seasoned chicken
Pinot Noir's bright acidity and red fruit enhance the fried chicken taste.
Pan seared duck
Pinot Noir's light body and red fruit enhance duck without overpowering it.
Crinkle cut fries
Pinot Noir's light body pairs well with fried and seasoned snacks.
Classic Italian pie with endless variations
Pinot Noir's light body and bright acidity match well with various pizza flavors.
Lean roasted pork
Pinot Noir's light body and earthy undertones enhance pork without overpowering.
Stuffed pasta pillows
Pinot Noir pairs well with delicate ravioli fillings due to its light body and red fruit notes.