Velvet red color. Flavors of black cherry, raspberry, and plum are prevalent. The wine finishes long and soft as gentle tannins glide delicately across the palate.
Pinot Noir's light body and red fruit balance the sweet and savory duck.
Pinot Noir's light body and acidity balance the richness of boudin.
Sliced turkey sandwich
Pinot Noir's light body complements turkey without overpowering it.
Slow cooked duck leg
Pinot Noir's earthiness and acidity enhance duck flavors.
Cured Italian ham
Pinot Noir's light body and red fruit enhance prosciutto without overpowering.
Slow cooked duck leg
Pinot Noir's bright acidity and red fruit balance the richness of the dish.