Richly aromatic with a dark ruby red color and flavors of fresh black plum, ripe cherry, and toasty oak.
Some of our favorites: baked honey mustard chicken, beef Burgundy, and crab cake Benedict.
With its longer growing season and unique soil mixture of volcanic ash and ancient floor, the Russian River Valley produces bright, aromatic Pinot Noir. After night harvesting, the grapes are cold soaked for three days. Punch-downs and pump-overs are used to get the best flavor and color. After fermentation, the juice is carefully pressed and racked into barrels and undergoes malolactic fermentation for softness and complexity.