Tasting notes by Rick Longoria:

Winemaking
The grapes were 100% destemmed and crushed into small open-top fermenters. After a four-day cold soak, the must was inoculated with yeast to start fermentation. After an average of 12 days of fermentation, the wine was pressed off, settled in a tank, and then transferred to French oak barrels for aging. Approximately 40% of the barrels were new. After 15 months of barrel aging, the wine was fined, filtered, and bottled in January 2018.
The Wine
The wine’s dark ruby color hints at the rich flavors to follow. Ripe wild berries dominate the initial aroma that’s followed by a hint of sage in the background. On the palate, the wine is full-bodied with luscious flavors similar to the aromas. The strong, yet smooth tannins blend with the dense fruit on the palate, creating a long and impressive finish.
Food Pairings
This wine will pair well with wild game dishes, including traditional French Cassoulet. It is such a full-bodied Pinot that it will also pair well with finer cuts of beef, such as filet mignon. I recommend decanting the wine 30-45 minutes before serving.