What’s on our autumn menu, and why
Chanterelles, late plums and the first duck of the season: a look at the dishes arriving this month.
We are lucky: some of the most exciting Pinot Noir in the world is made less than an hour from our front door. Here is where to start.
The hills matter
The red volcanic soils of the Dundee Hills give lighter, perfumed wines. The marine sediment of Yamhill-Carlton makes darker, more structured bottles.
Vintages to look for
2018 and 2021 were exceptional. 2019 was cooler and more delicate, perfect with fish.
Pinot Noir is the one red wine I would serve with almost anything on our menu.
What to eat with it
Duck, mushrooms and salmon are the classic partners. Try a lighter bottle with our halibut, too.
Written by
Clara Voss
Head Sommelier. Clara looks after our 2,000-bottle cellar and the monthly winemaker dinners.
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