This received three years of bottle cellaring after a year in oak barrels – so the 2010 vintage date doesn't mean it's been sitting in a hot liquor store all this time. Powerful and chunky for a pinot, it comes across with succulent berry fruit enhanced by vanilla, dark chocolate and spicy, smoky overtones. Great for rare duck breast, grilled pork chops or roast turkey, among other things (www.tinhorn.com).