Biodynamically farmed Pinot Noir from the Willamette Valley, our wine maker cold-soaked the fruit for five days with 20% whole clusters to contribute a silkier palate and notes of Christmas spice. Our 2017 Pinot Noir spent 19 months in barrel developing subtle aromas of black cherry, alder smoke, black tea and red plum. On the palate, find toasted cumin, fennel, eucalyptus and papaya. With well rounded tanins and a longer finish, this Pinot Noir will be a perfect choice as the weather turns cooler. Enjoy now with wild mushroom tart, roasted butternut squash bisque, free range chicken enchiladas, or add it to a red cherry wine reduction compote.