A light style, with rich red fruit, oak spice and rhubarb aromas and flavors. Lively acidity holds everything together through a blooming finish that’s a little drying at present. I would let this rest a year or two, or decant long before serving with salmon or roast turkey. Thanksgiving is coming, and whether for this year or next, this wine is a fit for the big table. A Platinum Award winner at the 2019 Sommelier Challenge International Wine & Spirits Competition.
Ryder Estate, Central Coast (California) Pinot Noir 2017
By Rich Cook