2025 SAN FRANCISCO CHRONICLE WINE COMPETITION: BEST OF CLASS. Aromas of rose petal, violets, cranberries and sarsaparilla. Flavors of rich red plum and orange peel, with a vein of warm baking spices like nutmeg, clove, cardamom, and vanilla running throughout.
Simply grilled poultry
Pinot Noir pairs well due to its light body and red fruit flavors.
Creamy beef mushroom dish
Pinot Noir's acidity and light tannins enhance the mushroom and beef flavors.
Slow cooked duck leg
Pinot Noir's bright acidity and red fruit balance the richness of the dish.
Meats cheeses and accompaniments
Pinot Noir's light body and red fruit balance salty and fatty flavors.
Light-bodied Pinot Noir pairs well with pork or duck fillings without overpowering them.
Pinot Noir's light body and red fruit balance the richness without overpowering.