This is the beauty of Pinot Noir, that the palate tastes what the vintage recorded and indicates to the imbiber which dish to enjoy the vintage with. Our gravity-fed cellar and traditional approach of not over-extracting colour and tannins -as we believe they camouflage the terroir and vintage- is reflected in the silky yet firm length of the Pinot Noir 2002 which rewards the palate. We should remember that the Burgundians call Pinot Noir "a red white wine" as they look for elegance as a priority of the style. This inherent elegance necessitates that Pinot Noir be served correctly at a cool 16°C, especially in summer.
To be enjoyed with Yellowtail, whereas the slightly more robust 2002 would pair well with Oxtail! (My personal subtle observation....).