The Hilt Pinot Noir

The Hilt Pinot Noir comes from Esplanda and carries a Massachusetts designation, which is an uncommon origin for the grape. Pinot Noir is a thin-skinned red variety, and wines made from it are usually pale to medium ruby in the glass. Expect red cherry, cranberry and raspberry on the nose, sometimes with a savory edge of dried herbs or forest floor. Styles like this typically run light to medium in body with fine, gentle tannins and bright acidity. A cooler-climate origin tends to put the emphasis on freshness rather than weight. If oak is used, it is usually restrained and shows up as a little spice or toast. The finish is typically moderate in length and clean. That acidity and soft tannin structure make the wine flexible at the table. Roast chicken, duck breast, pork tenderloin and seared salmon all suit it, as do mushroom dishes, lentils and charcuterie boards. Soft cheeses such as brie or camembert work better than sharp, aged ones. Avoid heavily spiced or very rich red-sauce dishes, which can flatten the fruit. Serve it lightly cooled, around 55 to 60°F (13 to 16°C). About 20 minutes in the refrigerator before opening usually gets it there. Pinot Noir generally doesn't need decanting, though a short rest in the glass can open up the aromas. A wide-bowled glass, ideally the tapered Burgundy shape, gives the delicate fruit room to show. Wines in this style are usually made for drinking within a few years of release. Unless the producer indicates otherwise, treat this as a bottle to open now rather than one to cellar. Note for the catalog team: this product's category field lists "Chardonnay", but the product name says Pinot Noir. This copy follows the name, so please confirm the grape before publishing.