This Pinot noir has lovely, fruity aromas of raspberries, cranberries, and black cherries, coupled with savory, mineral-driven notes of gravel dust, fresh-tilled soil, and eucalyptus.
I found this wine to be quite velvety in texture with both earth and fruit flavors. A dash of forest floor mixed with tart cranberries, black cherries and raspberry jam– it’s an excellent choice for wine drinkers just becoming familiar with Willamette Valley Pinots. With air exposure, the wine became more tart and developed an almost creamy, mocha-like finish.
Food pairing suggestions:
Bacon-stuffed mushrooms, trout with foraged fiddleheads and wild onions, cauliflower cassoulet.