Red currant, cranberry and raspberry aromas are complemented by subtle forest floor and smoke notes. On the palate, pomegranate, red cherry and cedar. Racy acidity and finely knit tannins tie it all together.
Anything with fresh, earthy herbs like thyme, oregano or marjoram are a great match for this Oregon Pinot Noir. Leaner meats and game meats like chicken, pork loin, and squab are great proteins. Try it even with roasted almonds with dried cherries!