N°11 Pinot Noir Reviews

This comes from the Durell Vineyard on the border of Carneros and Sonoma Valley, harvested at a sleek 21.6 degrees Brix, fermented without added yeasts and aged in new and once-used French oak. It's pretty irresistible, a savory pinot noir that feels energetic yet relaxed from its time spent in a barrel, centered around wild mushroom and light wood smoke aromas, glowing with the subtle brightness of its acidity. Harmonious and complex without any rough edges, this wine's texture is supple and meaty, satisfying with grilled quail.