Appearance pale ruby
Aromas cherry, cranberry, baking spice, wet leaves, sweet tobacco, hibiscus
Palate raspberry, bakers chocolate, lingering truffle and forrest floor on the finish, well balanced acidity and silky tannins
Food Pairing Suggestions
Pinot Noir is known to be one of the most food friendly red wines. Pair this Pinot Noir with your Thanksgiving holiday meal, especially turkey, duck and mushroom dishes. Lighter body makes it a nice pairing for fatty fish, such as seared salmon and tuna, but it also makes this wine a fantastic pairing for rare filet mignon. Try it with wood fired pizzas, earthy cheeses such as aged Camembert.
95 pts – Double Gold – North Coast Wine Competition
91 Pts –Somm Journal and Tasting Panel Magazines
Grapes were picked before sunrise, hand sorted and de-stemmed then cold soaked for five days before going through whole berry fermentation and receiving two punch downs per day. Fermentation took approximately 12 to 16 days in an open-top five-ton fermentation tank and the wine was then racked to barrels.
Aged in 30% new French Oak, 30% one year old French Oak and 40% older. Wine remained in barrel for ten months with one racking at five months during blending.