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Pinot noir is a thin-skinned red grape that usually makes lighter-bodied wines with red fruit and gentle tannin. This list is drawn from what The Wild Duck has in stock and what sells here, and it runs from lean, cooler-climate bottles to riper, fruit-forward ones. Start with the style that sounds closest to your taste, and keep the reserves in mind if a bottle is gone when you visit.
An Oregon pinot noir, a region known for lighter, more finely built reds that suit roast chicken and salmon.
A Marlborough reserve bottling at 13.5% ABV, a moderate strength that suits a relaxed dinner.
A California pinot noir at 13.5% ABV, with fruit from cooler growing areas that suits weeknight meals.
A California pinot noir at a moderate 13.5% ABV, a dependable red for roast pork or mushroom dishes.
A Central Coast California bottling that sits between lean cool-site pinot and richer warm-climate styles.
A California red at 13.5% ABV, medium in strength and a natural match for duck, turkey or soft cheeses.
A broad-appellation California pinot noir at 13.9% ABV, with enough weight to go with hearty autumn dishes.
A warm-climate, fruit-forward California pinot noir for those who like a softer, riper red.
A California pinot noir at 13.5% ABV, usually lighter to medium in body and easy to pair with food.
A Massachusetts pinot noir, a grape that does well in cool New England conditions.
