Year in and year out, these consistently made wines offer pure joy. They are fresh and lively with excellent acidity. If you don’t believe us, you can rely on NYT Eric Asimov’s expertise: 

The bold palate is ripe with strawberries, red cherries, black plums, pomegranate, bittersweet chocolate and pie spice which is balanced beautifully by bright acid, all within well-structured tannins. Pair this Pinot Noir with rich foods like grilled lamb, mushroom risotto, cassoulet, smoked gouda or Delice de Bourgogne.