Pinot Noir

A Pinot Noir crafted by Charlie himself. Sweet cherries & red plums spring from the glass. Supple mouth feel, red fruits, laced with cedar and winter spices. Balanced acidity & a long finish. Sommelier Eric Davison recommends: Grilled Veal t-bone.

Pinot Noir. A joint venture between Chef Charlie Palmer and Clay Mauritson creates this delicate, elegant, fruit forward and well balanced Pinot Noir from the Russian River Valley. Serve with a fennel-crusted salmon filet. - Sommelier Janice Honbo

Pinot Noir. Cooler cranberry, blackcherry fruit with earthy forrest notes. Great with fish or seafood.

A Pinot Noir crafted by the Sommeliers of the Charlie Palmer Group showcasing a bright ruby colour. Aromas of sweet cherries, earthy cedar and mushrooms. Mouth filling baked black cherries, harmonious tannins and balanced acidity to the finish. Sommelier Eric Davison recommends: Truffles over Gnocchi

Pinot Noir. Wild aromas of soil, humus and blackberries that coat the palate with their dense texture. Sommelier Justin Lorenz pairs this wine with veal chops and chorizo stuffing.

WS-88. Pinot Noir, Very dark color, hearty and rich, more like a Syrah than a pinot noir (although that seems to be a stylistic trend in Northern California amongst winemakers these days). Paired with pork. Sommelier Brian Hunger