This wine is a garnet color. The nose has aromas of dark fruit, herbal notes and spice. The palate mirrors the nose with a great balance of dark fruit, plums, dark cherries and raspberries with hints of earth, herbal notes and spice. The wine has a nice acidity, that begs to be paired with food. This Pinot Noir is not shy at all!
I would pair this wine with pan seared salmon brushed with olive oil and seasoned with sea salt, black pepper and Herbes de Provence http://www.vgourmet.com/Herbes-de-Provence/p/VIC-00105&c=VictoriaGourmet@SeasoningBlends, roasted chicken, fried chicken, pork roast with finely minced sage in the gravy, lamb, duck and Cypress Grove Chevre Purple Haze goat cheese. In addition, I think this wine would pair well with grilled Portabello mushrooms, brushed with olive oil http://www.rutherfordranch.com/products/product.php?productid=16154&cat=258&page=1 and seasoned with sea salt http://www.vgourmet.com/Anglesey-Sea-Salt/p/VIC-00116&c=VictoriaGourmet@SeaSalts and black pepper.
Note: This wine was a sample provided by Ceja Vineyards http://www.cejavineyards.com for review. SRP $50.00
Note: The salts, seasonings and olive oil were samples provided for review a while ago. I love these products and utilize them in the recipes I prepare to pair with the wines I recommend. I am a stickler for perfection, and when I find the right products I stand by them!
Also, I love this seas salt on french fries http://www.vgourmet.com/Australian-Flake-Salt/p/VIC-00141&c=VictoriaGourmet@SeaSalts. Try frying your own chicken or picking up your favorite take out chicken and making homemade french fries and sprinkling this sea salt on top of those hot fries and sip on this wine along with the fried chicken. Sometimes I cheat and fry Ore Ida frozen fries in canola oil, and sprinkle this sea salt on top. I think it is so "chic" to pair a simple food pairing with an elegant wine.