Raeburn Pinot Noir

This Raeburn Pinot Noir is listed with a Massachusetts appellation, which is an unusual origin for a grape that is more often associated with Oregon, California and Burgundy. Pinot Noir is a thin-skinned red grape, and the wines it makes are usually lighter in colour and body than Cabernet or Syrah. Expect red-fruit character such as cherry, cranberry and raspberry, with an earthy or savory undertone of mushroom, tea leaf or dried herbs. Tannins in this style are typically soft and fine-grained, and acidity is bright. Cooler growing regions tend to push the fruit toward tart cherry and the structure toward freshness. Any oak influence is usually modest, a touch of vanilla or baking spice, and the finish is generally medium in length. The producer's own tasting notes aren't given here, so treat this as the typical profile of the grape and not a measured description of this bottle. Pinot Noir is one of the more flexible reds at the table because its acidity and low tannin don't overpower food. It suits roast chicken, duck breast, pork tenderloin, salmon and seared tuna. It also works with mushroom dishes, lentils and grilled vegetables, and with softer cheeses like Brie, Camembert and young Gruyère. Avoid heavily spiced or very rich red-meat dishes, which will flatten its delicate fruit. Serve it slightly cool, around 13 to 15°C (55 to 60°F). About 20 minutes in the refrigerator before opening usually gets a room-temperature bottle there. Light-bodied Pinot rarely needs decanting. If the first pour seems tight or closed, ten to fifteen minutes in a wide glass is enough. A large-bowled, tapered glass, the kind sold as a Burgundy or Pinot Noir glass, concentrates the aromatics and gives the fruit room to open up. Bottles in this style are generally made to be opened within a few years of release, when the fruit is freshest. The details here don't point to a wine built for long cellaring, so plan on drinking it soon.