The core of this wine bends to the vinous and savory spectrum with aromas of five-spice powder, moist forest floor, soy and a faint hint of salty ocean air. The 2016 is more tannic than typical, but the seamlessly smooth layers of extract flow and linger, producing a poised, refined finish on this delicious food-friendly wine.
Mushroom tart, salmon grilled on a cedar plank
- 100% Pinot Noir
- 100% Burgundian French oak barrels (40% new; 60% 1-2-year old)
- Multi-yeast fermentations (native yeast, followed by cultured yeast)
- 100% in barrel