Sauvignon blancs make up more than half of New Zealand's wine exports to the U.S., but its pinot noirs are gaining ground. Yealands Family Wines produces this bottling, other pinots and white varietals on its more than 3,700 acres of sustainably farmed vineyards in the Marlborough region, bounded by the ocean on the east and soaring mountain ranges to the north and south. Grapes for this pinot were sourced from vineyards in the Awatere Valley and the Central Otago region. Following harvest, the wine was fermented in temperature-controlled stainless steel tanks and aged in new French oak barriques for nine months. In the glass, it offers aromas of red cherry, red currants, a touch of allspice and hints of forest floor. On the palate, taste ripe black cherry, strawberry, raspberry, a savory component, more spice, mineral notes, fine-grained tannins and bright acidity. Decant 15 minutes before serving. Drink it with broiled salmon, grilled tuna, veal medallions, lamb chops, rosemary chicken, duck and andouille gumbo, roasted root vegetables and truffled cheeses. Buy it at: Canseco's Market on Esplanade Avenue. Drink it at: Ruth's Chris Steak House at Harrah's New Orleans Hotel, La Thai Uptown and One Eyed Jacks.