When it comes to Pinot Noir, they apply traditional Burgundian winemaking techniques. The key to their winemaking is the "intuitive" approach of understanding when to step back and not to over manipulate the wine. Martin Ray's goal is to allow the wine to develop its own depth and distinctive characteristics. The 2006 Pinot Noir has a brilliant garnet color and aromas of berries and vanilla. The palate is full and sensual with ripe raspberry and strawberry, elegantly balanced with vanilla. The mouth boasts creamy, supple texture and opulent fruit, fused with smooth but bright flavors on the finish. Try this Pinot Noir paired with poached salmon in cream sauce or braised pork.