WINEMAKING: We combined grapes from the Napa Valley, Monterey and Sonoma appellations, as well as within the sub-appellations of the Sonoma Coast and Santa Lucia. Thanks to a growing season marked by near perfect weather, the winemaking process was minimal allowing the wine to develop “on it’s own.” Each lot was aged on a blend of neutral and new French oak before blending and bottling.
TASTING NOTES: Aromas of vanilla, cassis and menthol lift from the glass. On the palate, an array of red and dark berries are met with a medium-bodied, silky finish.
FOOD PAIRING: Butternut Pinot Noir pairs well with grilled salmon, roasted chicken with seasonal vegetables, or a hearty beef stew.
WINEMAKER: Tony Leonardini
VARIETAL: Pinot Noir
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