Translucent garnet-to-brick hues in the glass. Aromas of dried strawberry and raspberry. A whiff of warm spice and dried herbs/violets. Soft on tannins, light-to-medium bodied, clean, balanced and accessible.
Pinot Noir
13.4%
2016
Australia
Grapes were de-stemmed without crushing to keep the seeds and skins intact, and minimize the extraction of bitter compounds. Each region's parcel was barreled down to complete malolactic fermentation, followed by many months of time in neutral French oak barrels to support, not mask the natural aromas and flavors.
Garlic shrimp, stuffed mushrooms, pesto, chocolate covered strawberries, pasta dishes, seared salmon and tuna, salmon maki rolls, roast chicken, roast pork, beef tenderloin, chicken or turkey sausages, mushroom risotto, dishes with mushroom sauce, leaner meats
Pair Me UpPinot Noir is the underdog in Australia—which translates into wines of superior quality at a tremendous value—a condition that will likely begin to change once the global wine world takes notice. That’s why it’s a real steal. We won’t tell if you won’t.
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