Pinot Noir Carneros

This Pinot Noir from Carneros has an unusual DNA: Walter Schug came to California from the Rheingau region in 1960, bringing German winemaking techniques to the West Coast. Today, his children Claudia, Andrea, and Axel continue to run the family winery in Sonoma — Chief Winemaker Johannes Scheid received his training on the Moselle River.

The Carneros region, spanning Napa and Sonoma, is among the coolest in California. Pacific fog and cool evening breezes slow ripening and preserve the acidity—conditions ideal for Pinot Noir to develop its finesse. In the glass, it reveals aromas of black cherry, strawberry, and a hint of blackcurrant. The tannins are fine and well-integrated, and the finish is velvety and lingering.

Best served at 16–17 °C . Pairs well with duck breast with cherry sauce, grilled lamb chops, or a mature Époisses. It also goes well with mushroom dishes or baked salmon.