Dark cherry flavors with hints of vanilla, caramel and toasted coffee bean. A fruit forward mid-palate and soft, mature tannins lead to a smooth, rich finish.
Parkers Estate Pinot Noir grapes were picked at phenolic maturity, when the seeds completely change from green to dark brown. After being picked into small bins, the fruit was de-stemmed with 30% of the berries left uncrushed. The wine was fermented to hit an early temperature peak of 85–90 degrees, then cooled off to complete fermentation at 70–75 degrees. This gave the wine great sweet extraction of flavor. The wine was aged nine months before bottling.
Seared salmon and bruschetta