Gold medal winner, and on sale! Regularly $38, this award-winning Pinot is drinking beautifully right now. Perfect for fall, especially your Thanksgiving turkey. Stock up while supplies last.
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GOLD, San Francisco Chronicle
Aromas & Flavors
Aromas of pretty raspberry, cherry, pomegranate, a touch of rose petal, and cola notes fill the senses followed by vibrant flavors of red fruits that jump out on the front palate, while the mid-palate turns to blackberry, plum and spice notes. The finish is fruit driven with lingering flavors of cherry and a spicy touch of toast.
Our Anderson Valley Pinot Noir is an aromatic wine that pairs well with salmon, fowl and meat entrees such as beef bourguignon or rack of lamb.
How It's Made
The Pinot Noir grapes are hand harvested and hand sorted in the field. The grapes are cold soaked for two to three days to optimize fruit flavors and aromas, then fermented in small bins and stainless steel open-top tanks. Fermentors are punched down one to three times per day. Must is pressed off skins when dry and wine is then transferred to select French barrels to complete malolactic fermentation and ten months of ageing.
2014 was another drought year for California. We did have some rains in February followed by a warm spring which led to early bud break. A moderate growing season all year with warm days and cool nights led to an early harvest before the rains came in late September.
Risotto with Wild Mushrooms and Hazelnuts
Pasta & Side Dishes
Using shiitake and porcini mushrooms combined with roasted hazelnuts, this classic risotto has an earthy, autumnal flavor that is just perfect for a Fall evening. Try it with one of our Pinot Noirs.
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