Dancing Coyote Wines

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Pinot Noir Cans

Light tannins, and easy drinking this red is best served slightly below room temperature, or chilled in the can.

This is the same great Dancing Coyote Pinot Noir, just in a more convenient packaging!

1 box comes with 4 (250mL) cans


Smooth and silky with bright cherry and raspberry fruit notes, and a hint of toasted almonds. With light tannins, this easy drinking Pinot has a soft lingering finish.

Food Pairings

This elegant Pinot Noir is best served slightly below room tem- perature (60-64°F). It pairs well with earthy flavors found in dishes made with mushrooms; cheeses such as brie and chevre; or with duck confit. A great food wine that will highlight the flavors, rather than overpower them.

Viticulture Notes

This noble French grape is famous in the Burgundy region, and considered one of the premiere wine grape varieties. It gets its name “Noir” (which means black in French) from the color of its grapes. The Clarksburg appellation is ideal for pro- ducing it, mainly due to its climate and rich sandy, clay soils. Our vineyards enjoy hot, summer days from the Sacramento Valley, which allow the intense aroma of the fruit to develop. But they are also exposed to the cool maritime breezes from the bay in the evenings giving the grapes a fresh acidity. We take special care in all aspects of our grape
growing from deficit irrigation, to precise pruning techniques, to handpicking at harvest.

Winemaking Notes

Grapes were hand picked in the morning and gently crushed to a temperature controlled stainless steel tank. The wine was fermented around 85ºF and was pumped over three times a day until going dry on the skins. The tank was drained, and the skins were removed to a press, where a soft pressing liberated the wine from the skins and seeds. It was then aged in oak barrels for 6 months and allowed to undergo malo-latic fermentation before being racked to tanks for finishing before bottling.

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Snap Shot


Grapes:Pinot Noir


Residual Sugar:0.1 g/100 ml (%)


Total Acidity:5.8 g/L as Tartaric Acid

Harvested:August 2016

Brix at Harvest:24º Brix Average

Canned:June 2019

Production:260 trays