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Region: Central Coast, California
Varietal: Pinot Noir
Item no. 13660
Complex black cherry and plum aromas are echoed on the palate and joined by notes of cedar, anise, and clove. The fruit and spice components combine seamlessly with a warm, vanillin-oak character in the long finish. One of the most versatile of food wines, Pinot Noir pairs wonderfully with beef, lamb, roast poultry, veal, and venison - as well as being a classic accompaniment to many fish and seafood dishes, including salmon and scallops. Mirassou Chef de Cuisine David Page has chosen this Reserve Pinot Noir to pour alongside his Roast Sturgeon with Pancetta, Caramelized Onions, and Grilled Shiitake Mushrooms.