About This Wine
It is a sight that must be seen at least once.
Much like the painter’s palette of colors that define autumn in New England, the weeks from June to August represent lavender season in southern France. On some roads in Provence, it seems as if every inch of land not covered by grapevines is blanketed in lavender.
Those fields provide the inspiration for Lavender Row wines, crafted from grapes grown in select southern France vineyards. It’s a region, known as Pays d’Oc, that follows the Mediterranean coastline and receives plenty of sunshine, which nourishes the vines and helps produce perfectly ripened grapes for the vintner’s palette.
The 2015 vintage was good in southern France, and once the grapes were harvested in September, they were crushed and fermented in stainless steel tanks. The goal: to allow the fruit flavors of the region to shine through. Take a sip and you’ll concur: mission accomplished.
About Pinot Noir
Very sensitive to climate and handling in winery, this fickle grape of Burgundy yields low tannin and acidity, medium colors and lifespan. Classic berry, cherry and currant flavors, silky textures typically balanced with spicy or floral tones.
- Grape Composition:100% Pinot Noir
- Grape Source:Southern France
- Aromas & Flavors:Toasted Oak, Rhubarb, Strawberry, Red Flowers and Crushed Stone
- When to Drink:Now Through 2018
- Food Pairing Suggestionpasta with sun-dried tomatoes, olives and goat cheese.
14 recipes match for this wine.
Green Salad With Cranberry Vinaigrette With almost any type of salad, we suggest Sauvignon Blanc as a well-matched wine. But because of the cranberry flavor featured in this recipe, you may want to try a wine that includes cranberry among its aromas and flavors. We tried it with a lighter-bodied Pinot Noir, and it turned out to be an intriguing and enticing combination. Get The RecipeSmoked Duck A La Orange Just in case this year's California wildfires impart a smoky flavor to vintage 2008 wines, here's a recipe that will match up nicely. Otherwise, try this dish - developed by Garre Winery Executive Chef Ty Turner -- with naturally smoky wines such as Sauvignon Blanc, Semillon, Pinot Noir, Syrah. Get The Recipe
Pork Tenderloin With Tart Cherry Port And Caraway Sauce This delicious recipe from Sonoma County's J. Fritz Winery matches beautifully with almost any red wine. It makes 4 to 6 servings. Get The Recipe