"Freestone Vineyard" Pinot Noir

Signature pairings

• Grilled duck breast with tamarind glaze (เป็ดย่างซอสมะขาม) — The wine's savoury herb and forest-floor notes complement duck's gaminess, while its acid structure cuts the sweet-sour tamarind glaze and the mid-weight body avoids overwhelming the meat.
• Mushroom and thyme risotto — Rustic forest-floor aromatics in the wine echo earthy mushroom directly, and the modest new-oak framing lets the savoury dish stay in the foreground.
• Seared salmon with beetroot — A mid-weight, fresh red with bright acidity is one of the few reds that works with oily fish; the black raspberry and cherry fruit picks up the earthy sweetness of beetroot.