Tasting notes

Our Pinot Noir showcases elegance and power with concentrated fruit flavors balanced in harmony with oak. The nose opens with ripe black cherry aromas, joined by baker’s chocolate, vanilla and earth. Full-bodied for Pinot Noir, the palate offers smooth acidity and tannins with juicy blackberry flavors mingling with hints of cedar and toasty oak. This wine is an excellent candidate for the cellar, with flavors and textures that will continue to integrate for years to come.

Aromas and flavors

Black cherry, baker’s chocolate, vanilla, earth, blackberry, cedar

Profile

Body: Acidity:

Sweetness:

Tannin:

Pairing logic

This Pinot Noir is crafted in a fuller style, making it an excellent dinner companion. The best pairings will accentuate its rich flavors and complement its balance of fruit and oak. Juicy cuts of meat like chicken thighs, pork or beef tenderloin will emphasize the wine’s dark fruit notes and velvety textures. Vegetarian dishes featuring root vegetables and mushrooms will play into its earthy and oak-driven characteristics. Take these pairings further by grilling on cedar planks and seasoning with dried herbs.

Menu suggestions

• Gnocchi with butter and sage sauce

• Creamy mushroom pesto pasta

• Roast root vegetable stew

• Brined cedar plank pork chops

• Roasted chicken thighs with garlic and herbs

• Beef tenderloin with mushroom ragu

Serving instructions

Temperature: Room temperature (60–65°F)

Decanting time: 30 minutes

Glassware: Burgundy glass

Winemaking

Our Pinot Noir is a blend of select vineyard sites in the cooler end of Anderson Valley. Harvest took place across three days in mid-September, followed by careful sorting to keep only the best fruit. After crushing, the juice soaks with its grape skins for five days, gathering color, texture and flavor. Fermentation takes place with native yeast, lasting twelve days before the wine enters 30 percent new oak barrels, where it is left to mature and harmonize before bottling.