Shea Wine Cellar Pinot Noir

This Shea Wine Cellar Pinot Noir is made in Massachusetts, a cool-climate setting that suits the grape. Pinot Noir is a thin-skinned red, and wines grown in cooler New England conditions tend to show brighter acidity and lighter weight than their warm-region counterparts. No vintage or tasting profile is listed for this bottle, so what follows describes what to expect from the style, not a measured profile. Expect red-fruit character such as cranberry, red cherry, and raspberry, possibly with earthy or dried-leaf notes. Body is usually light to medium, tannins soft and fine-grained, and acidity fresh enough to keep the finish lively. If oak was used, it typically shows as gentle spice or a hint of toast rather than heavy vanilla. Serve it slightly cooler than room temperature, around 55 to 60°F (13 to 16°C). Thirty minutes in the refrigerator before opening is usually enough. Pinot Noir seldom needs formal decanting, but pouring it into a carafe or letting it breathe in the glass for ten to fifteen minutes can open up the aromas, especially if the bottle is on the young side. A large-bowled glass with a tapered rim, often sold as a Burgundy glass, gives the delicate fruit room to develop and directs the aroma toward the nose. At the table, the style's moderate tannin and good acidity make it versatile. Roast chicken, duck breast, and pan-seared salmon all work well. So do mushroom risotto, grilled pork tenderloin, and charcuterie. Because the wine is typically light on tannin, it also handles dishes with a little sweetness or earthiness, such as roasted beets or lentils with herbs, without clashing. Heavily spiced or very rich red-meat dishes may overpower it. Most American Pinot Noir at this level is made for current drinking, and nothing in the details suggests long cellaring. Plan on enjoying it within a few years of the vintage date on the label, kept on its side in a cool, dark spot.