Pinot Noir

100% Pinot Noir. Whole cluster, unfiltered, no added sulfites, Vegan

A light, funky red with herbal notes and a cinnamon finish. Drink tonight with grilled pork sausages.

Completely unoaked, this pinot noir is light, fresh & bursting with notes of raspberries on the palate and nose. The nice bright acidity would pair well with duck or roast chicken.

Vibrant, rich, and dense Pinot from a Burgundy master.

Aromas of strawberries and blackberries at first, with time notes of anise & clove will join. Light in body, tastes of fresh red currant & raspberry with subtle notes of earthiness. Pairs well with lamb, dried meats or a mild red sauce.

100% Pinot Noir from a single 1ha plot southwest of Pommard. 60 year old vines in gravely-limestone soil. Hand harvested and ambient yeast fermentation. 100% Malolactic fermentation. Elevage in stainless steel tanks. 15 months on lees with zero dosage. Di

Fleur hails from Carneros, the only place in Napa that produces Pinot. Light bodied but fully fruited, with notes of cranberry, black tea, and roses.

Blend of 60% Meunier, 30% Chardonnay and 10% Pinot Noir. Primary fermentation takes places in a combination of foudres (20%) tank (20%) and barrel (60%) . Fine and complex and deliciously fluffy. Put on some sequins and drink this, fancy pants.

The moderate maritme climate of Tasmania allows for slow and steady ripening. Pair that with old vines and this means Pinot Noir that is developed, elegant, and sumptuously bright.

Perched on Eola Hills, this vineyard was first planted in the early 80s. Red fruit driven and age-worthy, this wine is taught while remaining friendly.