Mica crafted this wine, secured from a secret Sonoma vineyard source, with the old-world Burgundian style in mind. He and Taylor did 100% whole cluster, carbonic fermentation with native yeast, which took almost a month to complete. They aged the wine for 18 months in 100% French Oak, 75% of which was medium toast, and 25% heavy toast. That translates into a nuanced nose of dried herbs, lavender, and rose petal, and a little bit less of the bright red fruit notes we expect from new-world renditions of Pinot Noir.
This old-world style Pinot Noir has a nuanced nose of dried herbs, lavender, and rose petal, with a backdrop of red fruit notes we expect from new-world renditions of Pinot Noir. On the palate, it is medium-bodied with delicate acidity and smooth tannins, perfect for pairing with summer meals.
Served at release with Herb Crusted Pork Loin stuffed with Peach Chutney and fresh Goat Cheese. Our other suggested food pairings include grilled salmon or tuna, pork loin, stuffed eggplant with lamb, and a variety of mushroom dishes, including pasta with gorgonzola and mushrooms, stuffed mushrooms, or mushroom eggrolls. Savory Galette, Risotto, fish en papillote, and quinoa with roasted vegetables are also suggested.