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Clear and vibrant, the initial aromas of this wine are of raspberries and baking spices and Bing cherries but evolve to the more indigenous aromas of clean earth, minerals, smoke, red currants and flint, yes I said flint. The mouth fulfills the expectations promised by the aromatics and has a nice texture, good acidity on the finish. 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.