Chef's Pairing Holiday Collection

A curated set for braises, roasts, and long table gatherings. These wines bring texture, lift, and balance to the heartiest winter dishes, from crispy pork to slow cooked chicken to mushroom-driven feasts.

Pinot Noir Heure Dorée 2023
Vibrant red fruit and fine structure with the lift to cut through rich winter dishes.  Heure Dorée opens with black plum, blueberry, and wild blackberry, laced with thyme, graphite, and vanilla. The palate is broad and structured, with a supple density that carries through to a long, mineral-driven finish of sarsaparilla violets, and black tea. Pair with Soy-braised short ribs with star anise and hoisin glaze Best served at 55°F-65°F.

Pinot Noir Willamette Valley 2024
Bright red cherry, wild strawberry, and pomegranate lead, with hints of black tea, baking spice, and a touch of forest floor. Silky tannins and vibrant acidity create a supple, balanced palate Pair with Duck confit with cherry compote, or grilled portobello burgers with caramelized onions and goat cheese.  Best served at 55°F-65°F.

Amica Luna Eola Amity Hills Chardonnay 2023
Fresh stone fruit, clean acidity, and volcanic minerality. Built for both roasted poultry and creamy sauces. A perfect Match for Thanksgiving or Christmas Turkey. Best served at 45°F-55°F.

Riesling Mon Cherie 2024
Peach, citrus, and lively tension. Notes of Honey drizzled over honeydew melon, Beeswax, and Honesysuyckle. A beautiful match for spice, richness, or anything with heat. Best served at 45°F-50°F.

Grüner Veltliner Heure Dorée 2023
White pepper, pear, and a savory edge. Notes of Asian pear, fresh hericot vert, yellow blossom, and lemon. Pair with grilled chicken thigh and arugula salad, or roasted cabbage and mustard marinated pork chops.  Terrific with vegetables, pork, or earthy winter flavors.

Müller-Thurgau Skin Contact 2024
Aromatic, textural, and gently tannic. Notes of Earl Grey tea, honeysuckle, and dried nectarine peel.  Pairs beautifully with mushrooms, root vegetables, hearty grain dishes, and sourdough . Best served at 45°F-50°F.