Winemaker Notes
Medium ruby. Attractive floral, sweet, dried cherry/dried cranberry, wood-spice and maple butter among the initial aromas. On the palate, full fruit and sour cherry acidity are counterbalanced by gentle tannins. Rose petal, mouthwatering fruit, fresh herbs, sweet tobacco and black tea emerge with exposure to air. This is a delicious Pinot Noir, with all the boxes checked.
Try with caramelized onion and mushroom crostini, pork tenderloin with pan-roasted new potatoes, seared duck breast with mushroom risotto, grilled salmon with a miso glaze. You'll love the idea of playing to the wine’s deep, tangy fruit with sauces that incorporate just a bit of pomegranate or cherry juice.
Professional Ratings
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James Suckling
Aromas of red currants, strawberries and potpourri with tangerine peel, rhubarb and subtle toasty notes. Medium-bodied, crisp acidity and velvety tannins. Nice crispness. Drink or hold.
Undoubtedly proving its merit over and over, Napa Valley is a now a leading force in the world of prestigious red wine regions. Though Cabernet Sauvignon dominates Napa Valley, other red varieties certainly thrive here. Important but often overlooked include Merlot and other Bordeaux varieties well-regarded on their own as well as for their blending capacities. Very old vine Zinfandel represents an important historical stronghold for the region and Pinot noir is produced in the cooler southern parts, close to the San Pablo Bay.
Perfectly situated running north to south, the valley acts as a corridor, pulling cool, moist air up from the San Pablo Bay in the evenings during the hot days of the growing season, which leads to even and slow grape ripening. Furthermore the valley claims over 100 soil variations including layers of volcanic, gravel, sand and silt—a combination excellent for world-class red wine production.