Nicolas Jay

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Aromas of black cherry fruit, hints of smoke, fresh loamy soil, violet and cassis. On the palate, bright, almost juicy fruit is supported by intense minerality and length. It is structural and fine. 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.

RegionOregon
CountryUnited States
AppellationWillamette Valley
VarietalPinot Noir

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