California’s Central Coast is becoming a bit of a Pinot Noir hotspot. Every morning, the vineyards are blanketed by cool ocean fogs, before the sun inevitably breaks through the clouds in the afternoon.
The combination of cool air and warm sunshine is just perfect for Pinot Noir – it allows these famously tricky grapes to ripen more slowly so the flavours become especially intense. For us, it’s made all the more special because it’s made sustainably.
We love a wine that isn’t only delicious – but good for the planet too. Smooth. Silky. Concentrated.
This Pinot bursts with berry fruit flavours – think black cherry and plum. A bit of oak ageing gives it a little hint of mocha and toast, too.
It’s really moreish, a lovely approachable Pinot – especially good with our chicken or duck liver pates.