Years ago, Founder Jim Bernau began experimenting with Pinot Noir by gently dropping hand-picked whole clusters in a chilled stainless fermenter, pushing all the oxygen out with CO2 and sealing the vessel tight. What happened next was magical — the berries started to swell and turn pink. When they burst, they released the most aromatic, fermenting Pinot Noir.
On the Nose: Characterized by the winemaking process that focuses on pure fruit expression, the wine opens with aromas of blackberry, cherry and raspberry accented by subtle savory spice and vanilla.
On the Palate: Indicative of the warm and even growing season, the palate is rich, coating and leads to juicy flavors that mirror aromas with the addition of dark chocolate and mocha that flow into soft, round finish with balancing acidity.
Food Pairings: Our most versatile Pinot Noir for food pairing, this wine lends itself well to sweet and tangy BBQ dishes, sushi, spicy Asian and Indian dishes, wood-fired flatbreads, gourmet burgers and salmon. Try serving slightly chilled on a warm summer evening.
Peak Drinkability: 2021 - 2024.
90 points - Wilfred Wong, wine.com
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