Tart, with bright acidity, this Willamette Valley Pinot was made using all destemmed fruit. After a four day cold-soak– to extract more color, aromas and flavors– the juice was allowed to ferment before aging in French oak barrels.

The 2019 vintage in the Willamette Valley is one of my favorites and this wine confirmed that for me once again! With high acid levels, it is immensely food-friendly and will pair beautifully with a wide range of different dishes. (I’ve listed three ideas below.) I suggest stocking up so you can enjoy it over several years and see how it evolves with time.