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The nose is ripe with raspbery, strawberry, and dark cherry, with dirt and spice. Medium bodied; candied kirsch cherry notes, nice acid, and garrigue with tart, bitter, and coffee. Pinot Noir pairs well with salmon or tuna and meaty white fish, lean red meats, duck, turkey, and fresh herbs like rosemary and thyme. It is also a great choice for the Thanksgiving table.