Aromas of ripe raspberry and black cherry are accentuated by crushed Mediterranean herbs of lavender, sage, rosemary and black tea. On the palate, dusty tannins are woven into hints of roasted coffee. Mouthwatering acidity is balanced by almond sweetness.

Pair with coq au vin. This Burgundian dish is almost synonymous with Pinot Noir! Chicken is simmered with mushrooms, red wine, lardons (bits of pork fat), onion and garlic. The acidity of the wine cuts through the fat of the dish and creates a nice texture in the mouth. A Pinot with a bit of earthiness will complement the flavors of the mushrooms, onion, and garlic and will not, of course, compete with the red wine in the sauce.