Pinot Noir — page 6 of 6

Taste: Brioche, citrus, oyster minerality, lychee, mushroom

Food: Seared scallops, oysters, soft-shell crab

Occasion: Sunday Lunch, Date Night

Taste: Blood orange, lychee, oyster-shell minerality, stone fruit

Food: Seared scallops, smoked salmon, brioche canapés

Occasion: Sunday Lunch; Date Night

Taste: Lifted red berries, cherry, stone fruit, saline minerality

Food: Oysters, seared scallops, smoked fish

Occasion: Date Night; Gifting; Aperitif

Taste: Stone fruit, brioche, oyster-shell minerality, bone-dry

Food: Oysters, scallops, seafood, lighter poultry

Occasion: Date Night; Gifting

Taste: Cherry, plum, juniper with supple tannins and crisp acidity

Food: Roasted chicken, mushroom risotto, charcuterie

Occasion: Gifting; Cellar Worthy

Taste: Red cherry, white pepper, wild herbs, fine-grained tannins

Food: Roast dinners, mushroom, pasta, poultry, cured meats

Occasion: Gifting, cellar worthy

Taste: Violet florals, black cherry, iron minerality, plush tannins

Food: Roast dinners, mushroom & truffle, poultry, cured meats

Occasion: Gifting, cellar worthy

Taste: Violet florals, ripe raspberry, iron-ore minerality, silky tannins

Food: Roast dinners, mushroom & truffle, pasta & risotto, poultry, cured meats

Occasion: Gifting, cellar worthy

Taste: Black cherry, red plum, dried herbs, vanilla, soft tannins

Food: Roasted mushrooms, lamb, weeknight dinners

Occasion: Weeknight; Sunday Lunch