Our earthiest Pinot yet, this bright ruby-red wine opens with brooding aromas of rose petals, lavender and dried cherries, layered with earthy notes of mushroom and forest floor. On the palate, the texture is smooth and velvety with a medium body, hints of herbal tea in the mid-palate, and silky well-balanced tannins that give way to a bright, refreshing finish.

Crafted in collaboration with Sean Allen, winemaker for Pudding River Wine Cellars in Salem, OR — whose wines have earned Double Gold, Gold and Best of Class honors across the Pacific Northwest — using 100% Pommard clone fruit from Pudding River's estate vineyard in the Willamette Valley. Aged 10 months on its original yeast lees in French oak, with approximately 40% new oak, this wine reflects the elegance and complexity Oregon Pinot Noir does best.

This food-friendly wine pairs beautifully with salmon, tuna, turkey and portabella, and also works surprisingly well with chicken, pork and salads.

Pudding River Estate Vineyard, Willamette Valley, OR · Winemaker: Sean Allen, Pudding River Wine Cellars