Bourgogne Pinot Noir is a versatile wine. With its low tannin levels and high acidity, it matches well with different food groups. Lighter styles can go with tuna, salmon or chicken, cured meats, creamy pasta dishes, or aged cheese.

We generally suggest 10 years, and in some cases 15+ years. If you're drinking a cellared Yering Station Pinot, expect evolved flavours in the space of cranberry, forest figs, Russian toffee and truffles. In some cases – raisins, Christmas brandy cake and soft leathery spice as well.

While California Pinot Noir is big, bold, and juicy, Burgundy leans more into freshness, elegance, and complexity. (Incidentally, a characteristic that results in fantastic aging potential.). Much of these differences come from the differing climates, but stylistic preference plays a significant role as well.