Ruby-garnet in color, translucent. Initial aromas of cherry candy, curry, brown sugar and baking spice. On the palate: light-to-medium-bodied, spicy cherry/raspberry fruit, and savory and bittersweet elements. Baked sour cherries on the finish. Low to moderate tannins. Pair with cured meats, especially prosciutto, medium-intensity dishes with rustic, hearty flavors, such as farro risotto with mushrooms and pork tenderloin, or duck breast with a pan reduction, or a prosciutto and arugula pizza. The earthy, savory aromas and flavors of mushrooms and herbs always complement the bright, tangy flavors in the Hendry Pinot Noir.
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