Winemaker Augie Hug describes this Pinot as the most Burgundian of his portfolio. It’s lean (rather than ultra ripe tasting) and delicious, an elegant wine that is harmonious with an array of great foods. Its aromas and flavors of tangy cherry and plums are accented by notes of earth, minerals, and a nuance of herbs. It’s a great choice for roasted beef, pork, or lamb, and it will pair just as nicely with salmon or pepper-crusted herbed ahi.
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This article appears in Mar 18-25, 2010.