Brimming with stewed cherries, spices and hints of savory herbs, this Pinot Noir is sure to be the star at any dinner party. Silky tannins, combined with a rich mouthfeel, and great acidity make this an incredibly versatile wine that can pair with many dishes. Our favorites include roasted lamb chops and mushroom risotto. It could easily pair with roasted chicken, turkey, salmon and pastas.
“The secret to the success of this Pinot is its unique micro climate. Each morning a layer of morning fog from the bay blankets the vineyard. As the sun burns off the fog, the vines are met with a constant afternoon breeze.” – Tom Parmeson
Tom has been fine-tuning his winemaking skills since 2005 through practical experience. Mentors that Tom attributes to his success are Clay Mauritson and Emma Kudritzki Hall from Mauritson Winery, and Bill and Betsy Nachbaur at ACORN winery. Tom has completed viticulture and enology courses at Washington State, UC Davis and Grayson College in Texas. He now attends classes at UC Davis and is on his way to completing a Winemaking Certificate.Wine Fact Sheet