PORK ROAST CROWN

Crown roast with Pinot Noir is a classic pairing for good reason. Leaner meats call for less tannic wines, and, when coupled with pork’s affinity for fruit, Pinot’s cherry-berry notes can have the effect of a sauce. This bottling offers smoky, meaty and gamy aromas that rise from the glass around perfumed rose. The palate is juicy and velvety, with pork-friendly flavors of berry pie and cinnamon.

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