Rather than let our 800 cases of wine from our smoke -affected Estate Grown Pinot Noir from the 2020 vintage go to waste, we decided to get creative and craft a delicious barbeque sauce that highlights the fruit forward notes of the Pinot Noir, as well as the subtle smoky undertones from the wildfires that year. This limited edition condiment was developed by Durant Culinary Director, Chef Eric Bartle and is our way of making the most out of a challenging situation. The Durant Pinot Noir Barbeque Sauce features hints of allspice and clove with the slow burn of smoked chipotle chilis and black pepper. Bartle describes it as the perfect complement to summertime’s grilled and smoked foods, from pork baby back ribs to charcoal grilled salmon or mushrooms.