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Pure, focused fruit expression of black cherry and black raspberry intermingle with hints of sweet spices, vanilla, sun warmed roses and toasted oak. Intriguing nuances of complexity from wild yeast and natural, in-barrel fermentations weave through the rich, opulent fruit flavors. Our executive chef, Annie Roberts, suggests pairing the elegant flavors of our Napa Valley Pinot Noir with roasted salmon filet with a shiitake mushroom sauce. Roast free-range chicken, mustard-glazed pork loin or wild mushroom ravioli are also perfect marriages with this wine.
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