Appearance medium ruby
Aromas black cherry, pomegrante, leather, mushroom compost/truffle, pencil shavings, white pepper
Palate bing cherry, cranberry, cardamom, English Breakfast tea, elegant body, well integrated tannins, extended finish
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. Try with wood fired pizzas, sausages, aged cheeses, and truffles.
Enjoy through 2030 and beyond
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 12-16 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.