Left Coast Cellars wines perfect for spring & summer food pairing

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Focusing on single vineyard estate grown wines is the game plan for Left Coast Cellars winemaker Luke McCollum and his team. With the release of the 2015 Truffle Hill Chardonnay & White Pinot Noir they’ve made wine wines that are lighter & refreshing and pair well with easy to make foods for the spring and summer.

The Truffle Hill Chardonnay is age sur lie for 9 months has bit of creaminess and Flinty minerals and nuances of golden apples, pears, spices and figs. Good with salads and shell fish this is what Chardonnay tastes like with it’s hair down.
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The White Pinot Noir is a rare find and is a deep wine despite its lack of skin color. On the nose there is cardamom, peach, pithy citrus and honey with the palate being similar but also with a hint of orange blossom and slate and mineral finish. The White Pinot Noir pairs well with salads, fish and grilled vegetables.

Both wines are from sustainable vineyards in the Willamette Valley and retail for about $24.

For more information about Left Coast Cellars and where to find there wines check out www.leftcoastcellars.com

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