Aromas of roasted portabella mushroom married with black raspberry and fresh fig open the senses in this California Pinot Noir. On the palate, the flavors reminisce tart cherry, pomegranate, fresh raspberry and fresh purple basil. The finish is soft with dried cranberry, a French Oak kiss of vanilla and toasted nutmeg. Enjoy this Pinot Noir alongside a turkey sandwich with cranberry sauce and butter lettuce on crusty bread or a creamy mushroom pasta topped with Romano cheese and broccoli rabe sautéed with garlic.