Pair bright, fresh Pinot Noirs with easy-going comfort dishes.
Match with pork chops in mushroom gravy,
turkey with cranberry sauce
or pan-seared, sesame-crusted tuna steaks.
Situated only 10 miles from the Pacific ocean, Leyda's founders were the first to plant grapes in this wind-swept valley in 1997, earning DO status in 2002. Now owned by Limari's Viña Tabalí, Leyda's cool-climate Pinot Noir undergoes cold maceration and steel tank fermentation, resting in tank for 10 months, ensuring a finished wine that is fresh, fruit-driven and crisply balanced.