Sweet vanilla on the nose opens in the glass to Meyer lemon, McIntosh Apple, and baking spice with a surprising hint of herbaceousness, like sipping wine at the edge of a grassy meadow. On the palate, it combines lovely acidity with a long, lemony finish.
Pair this with rich seafood — seared halibut in brown butter and sage, grilled scallops on polenta, or with a Hungarian mushroom soup with sour cream and paprika.
Robert Brittan left Stags’ Leap Winery in Napa after 16 years as Winemaker and Estate Manager to fulfill his dream of making Pinot Noir and Syrah from unique sites in cooler climates. His winemaking career began in his dorm room at Oregon State University, where he was a physics and philosophy major.
Being both geeky and broke, he soon realized that alcohol was an attractant to co-eds, so he began his career in fermentation sciences in order to get a date. He ultimately completed his education at UC Davis and moved to Napa Valley, where he made wines for Far Niente, Saint Andrews and Stags’ Leap Winery.
With over 40 years of experience growing grapes and making wine, he brings a significant amount of viticultural and winemaking knowledge to Brittan Vineyards. He has always had a passion for Pinot Noir, and hopes that with the fruit from the Brittan estate vineyard in the foothills of the Coastal Range, he can bring a new voice to the McMinnville AVA, and help form the style and definition of Pinot Noir from this recently designated winegrowing region.
