In case you didn’t know, there are many wine cognoscenti who believe that the Sonoma Coast mimics the microcosm which delivers Burgundy reds in France. So there’s that. And then there’s your first sip of this truly superb Pinot. It has serious food friendliness and can be paired with everything from roast chicken to filet mignon. The fruit and floral notes in the wine allow it to pair with a fruit compote or chutney alongside a poultry dish, while its woodsy herbal notes make it perfect for much earthier dishes. We had it with lamb shanks braised in a light tomato sauce with leeks, crimini mushrooms, garlic and thyme last night and wouldn’t change a thing about that meal. It could just as easily have married with sauteed duck breast with a blood orange glaze, or a beef bourguignon. Roasted mushrooms with herbs is a terrific appetizer for any of these choices. A plate of Gruyere cheese, toasted walnuts and dried apricots is the perfect excuse to open another bottle. It drinks like a $50 Pinot; we dare you not to like it winelovers.Winery: “The wine shows a beautiful medium-light red raspberry color that explodes from the glass with amazingly complex aromas of crushed autumnal leaves, bright raspberry fruit, dried herbs and some pretty French oak. The wine fills the palate beautifully with a brightness combined ever so nicely with richness that also shows why the Sonoma Coast is perfect for pinot noir. This gives way to an unusually long finish. The exotic flavors of this versatile wine come together to deliver a wine of finesse that marries fruit, oak, alcohol, acidity and the lightest kiss of tannin.”
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