Voluptuous, ripe and complex" is how Winemaker Robert Cook describes the 2012 Estate Pinot Noir. The unctuous texture and vivid fruit flavors, suggesting wild cherry and cranberry, come from the cool growing season that ended in warm Indian-summer days. Scents of fragrant hibiscus flower and mountain sage mingle with complex earth and mineral notes from old vines rooted in Chalone Vineyard limestone terroir. Integrated spices from French oak barrels add even more complexity, while the silky tannins and balanced acidity provide graceful structure.
Food Pairing: Braised lamb shanks with cumin, pork tenderloin with sage stuffing, and cedar-plank-grilled salmon all pair with this versatile Pinot Noir. Paired with Pan Roast Brined Chicken, Sorrel Salad, Shallot-Glazed Purple Dragon Carrots, Warm Brown-Butter Sage Vinaigrette This Pinot Noir showcases focused red fruits of pomegranate and cranberry combined with subtle rose petals, sage bush and dry tea leaves. Its savory undertones pair well with the Pan Roasted Chicken, while the Sorrel Salad and Dragon Carrots are a nice complement to the Pinot Noir's concentration, intensity and refinement.
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