Gold Medal - 2019 Michigan Wine Competition (pronounce: pee-noh nwar)
Tasting Highlights
- Dry, oak-aged ruby red
- Notes of dark blueberries, pomegranates, and red currants
- Earthy, spicy undertones
- Discrete acidity backbone
- Feathery tannins, medium mouthfeel
- Lingering oaky finish
Pairing Suggestions
The feathery tannins and acidity of aromas allow this versatile red to pair with just about any savory dish. Pinot’s inherent earthiness is a natural pairing with meat over charcoal and earthy veggies, like mushrooms, truffles, cabbage, paprika, bell peppers, and Dijon mustard. Great examples are:
- Ribeye over charcoal, wine-braised brisket
- Pork-based charcuterie board: Speck, prosciutto, terrine, pate, chorizo, rillettes, salami
- Dijon-glazed salmon
- Portobello mushroom burgers, wild mushroom bisque, stuffed mushrooms, mushroom risotto, mushroom pizza
- Bacon-wrapped pork tenderloin or meatloaf
- Chipotle enchiladas
- Best pairing veggies: sautéed cabbage, roasted root veggies, potatoes, bell peppers, mushrooms, chipotle
Winemaking techniques
Head Winemaker Brian Hosmer and his talented cellar team artfully craft our sustainably-grown fruit into an array of wines to charm every palate. This wine ages in 100% French oak, including 43% new oak, where it spent a minimum of 11 months before being racked, blended, and bottled.
Aging Potential
Our Proprietor's Reserve Pinot Noir has all the cards to be enjoyed in youth or long aging within your collection. An optimal cellaring (below 65 °F) will reward the patient drinker for up to 10+ years, gifting with an evolved profile over time.
Awards
Gold - 2019, Michigan Wine
Silver - 2020, San Francisco Chronicle
Silver - 2018, Tasters Guild
Wine Club Members always get 20% off with any quantity ordered.
(Note: the image of the wine may display a different vintage year)
