Aromas of WILD BLACKBERRY, forest floor, and cedar are followed by flavors of RHUBARB, black cherry, and sublet toasted oak. The 2016 vintage presents LIVELY ACIDITY and fine tannins.
Blue cheese, chorizo or filet mignon with beurre rouge are fantastic options for this structured Pinot Noir. Rich, bright foods with a touch of earthiness work best. An easy option is tomato sauce laced with crushed fennel seeds.