Avni Pinot Noir is a wonderful partner with Roasted Duck, Grilled Duck Breast, Duck Confit, Sage and Thyme Roasted Chicken, Sautéed or Grilled Pork Tenderloin, Porchetta, Lamb Loin, Rack of Lamb, Roasted Quail, wood-grilled poultry and cedar-planked Wild King Salmon (if you happen to be in the Pacific Northwest). Also with Peking Duck, mushroom rich broths, roasted Maitake, aged Gruyère and Comté, and vegetable dishes. Wild mushroom risotto with a little shaved truffle is a vegetarian favorite with this wine

Hand-harvested, sorted by hand and machine, and destemmed. Grapes were fed bin by bin into stainless steel tanks, where they ferment spontaneously with wild yeasts. 7% of the fruit underwent a carbonic maceration in airtight tanks and a further 2% had traditional whole cluster treatment. After fermentation, the wine was aged in 27% new French Burgundy barrels, with the rest in neutral French wood, mainly barriques. The wine finished aging in barrel for around 12 months with a further 4 months in tank after assemblage before bottling.

94 pts. This is a beautiful wine that perfectly expresses pinot noir from the Willamette Valley in an exceptional year. It shows bright red fruit, flowers, juicy acidity and iron-like minerality. The long finish carries flavors of orange peel and bitter cocoa. Drink or hold. Courtney Humiston, JamesSuckling.com