Aromas of Damask rose, BING CHERRY, and black plum are followed by flavors of fresh strawberry, BOYSENBERRY, and wild savory notes. On the palate, the 2019 vintage presents balanced acidity and PLUSH 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.
“The 2019 Pinot Noir Green Valley was aged 10 months in 25% new French oak. Medium ruby-purple in color, the nose explodes with blackberry and raspberry jam, bergamot, rhubarb and aniseed. The medium-bodied palate is concentrated, ripe and spicy with silky tannins and bursts of refreshing acidity.”
Robert Parker Wine Advocate
Erin Brooks, July 2022