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APPEARANCE: Carmine red, hibiscus undertone. Bright with slight turbidity.
AROMA: Savoury aromas of dried sage, rosemary. Smoked meats, sandalwood, wild rose and a touch of pepper present themselves as the wine develops in the glass.
PALATE: Blueberry, ripe black cherry, vanilla, candied orange zest, black tea, lavender, licorice, cacao, and white truffle. Integrated tannic structure gives the wine tracion but is not overbearing and presents a silky finish.
THINK OF: A luxurious culinary getaway in the Rocky Mountains filled with exotic dishes and your best friends with multiple courses of red meats; the climax course being forno roast lamb chop and this fabulous vintage of Pinot Noir.
DRINK WITH: Traditional pairings to consider include lamb, proscuitto, pork belly, arctic char, tenderloin, venison, wild game birds, west coast salmon species, tuna, marlin, seasoned mushrooms, truffled baby potatoes, and beets. Hi-pour into burgundy aromatic glasses between 12 and 16 degrees Celsius, and allow to warm in glass to 18 and 20 degrees before drinking. Decanting is not necessary but some air will expand the flavour profile sooner in the glass and allow for the wine to warm to drinking temperature sooner.
Awards & Ratings
- 2019 International Wine Competition (London)
- Decanter World Wine Awards 2019, Commended
- Gold - 2018 San Francisco Int'l Wine Awards
- Bronze - 2019 International Wine Competition (London)