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2009 Napa Valley Pinot Noir

by David on September 20, 2010

While the phrase “hand-crafted” is commonly bandied around, when it comes to delicate, thin-skinned Pinot Noir there’s really no choice. This problem child of the wine industry demands extreme care in the vineyard and winery.

Why bother? Wait until you’ve tasted it! Pure silk on the palate – bright, fruit-forward flavors of ripe cherry, strawberry-rhubarb, earthy truffle, mocha and spice. Drink now and through 2014.

Pinot Noir and Food: Low tannins + solid acidity = food friendly! This fruit-driven Pinot Noir is great with everything from grilled swordfish to game birds to roast rack of lamb. Try a glass with Colleen’s recipe for Salmon with Pinot Noir Mustard Sauce.

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