Palate
Dry, oak-aged ruby red
Notes of dark blueberries, pomegranates, and red currants
Earthy, spicy undertones
Discrete acidity backbone
Feathery tannins, medium mouthfeel
Lingering oaky finish
Winemaking
Head Winemaker Brian Hosmer and his talented cellar team artfully craft our sustainably-grown fruit into an array of wines to charm every palate. This wine ages in 100% French oak, including 43% new oak, where it spent a minimum of 11 months before being racked, blended, and bottled.
Aging
Our Proprietor's Reserve Pinot Noir has all the cards to be enjoyed in youth or long aging within your collection. An optimal cellaring (below 65 °F) will reward the patient drinker for up to 10+ years, gifting with an evolved profile over time.
Food Pairing
The feathery tannins and acidity of aromas allow this versatile red to pair with just about any savory dish. Pinot’s inherent earthiness is a natural pairing with meat over charcoal and earthy veggies, like mushrooms, truffles, cabbage, paprika, bell peppers, and Dijon mustard. Great examples are:
Ribeye over charcoal, wine-braised brisket
Pork-based charcuterie board: Speck, prosciutto, terrine, pate, chorizo, rillettes, salami
Dijon-glazed salmon
Portobello mushroom burgers, wild mushroom bisque, stuffed mushrooms, mushroom risotto, mushroom pizza
Bacon-wrapped pork tenderloin or meatloaf
Chipotle enchiladas
Best pairing veggies: sautéed cabbage, roasted root veggies, potatoes, bell peppers, mushrooms, chipotle
