Oregon
Great Pinot Noir—the Holy Grail of winemakers from France to Australia and the US, and one of the most notoriously difficult grapes to grow. The thin-skinned varietal is susceptible to rot, viruses and diseases and needs a perfectly cool climate and exacting vineyard management to thrive. After the grapes are harvested the winemaker has plenty of decisions to make, including whether or not to fine and filter the wine, how much tannin the final product should have and choosing a precise regimen of oak aging, since Pinot’s delicate flavors can easily be masked by the flavors of wood. It’s easy to make a disappointing, thin-tasting wine from this grape, but really fine Pinot is the stuff of the gods and the combination of ripe fruit and spice flavors, low tannin and high acid make Pinot Noir one of the most food friendly wines in the world.
2005 WillaKenzie Pierre Leon Pinot Noir, I highly recommend it. The 2005 is intense and structured, with more blackcurrant vs. red fruit notes. Subtle nuances of damp earth and smoky tea also provide extra dimension. Although this wine can be enjoyed now with 
Filet Mignon? Check. Scrambled Eggs? Check. Lobster? Check. You name the dish, we have the wine pairing recommendation for it.
Filet Mignon? Check. Scrambled Eggs? Check. Lobster? Check. You name the dish, we have the wine pairing recommendation for it.