WINEMAKER’s Notes

The microclimates of the Sonoma Coast AVA include the western portion of Carneros and the Petaluma Gap. The cool climate and low yield of these vineyards allow Pinot Noir grapes to mature slowly while retaining their natural acidity, resulting in a balanced wine with ripe flavors, silky texture and crisp acidity. Aged primarily in large oak casks and “neutral” older barrels, this wine exhibits flavors of cherries, strawberries and spice, with a lively finish that is an ideal accompaniment to grilled fish and fowl or barbecued meats.

Tasting Panel Magazine

Chef Kristine’s recommendation

Fuller bodied, excellent with most grilled or seared meats and veggies. It pairs beautifully with so many cuisines such as Mediterranean, Mexican, Asian, Southwestern. Try with: lamb, duck, beef, chicken, tuna or salmon, mushrooms, olives, sun-dried tomatoes, dried cherries, roasted beets, plums, and fresh herbs like rosemary, sage, and thyme. Note: NOT recommended with desserts!

Try it with…