Hi Ken,

On Fri, 11 Apr 2008 15:50:51 -0700, Ken Blake
> wrote:

>> > The scintillating aroma of plum, vanilla and blackberry make Pinot
>> > Noir

yer what? Sounds more like a well wooded syrah/merlot blend to me.

>> > heralded as Merlot or Cabernet, so many people may not recognize its
>> > unique blend. It goes well with creamy sauces.

It does? Pinot Noir? From what part of the world.

>I especially liked "its unique blend."

Well perhaps it's a blend of different clones <lol>
--
All the best
Fatty from Forges