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Vine Hill Pinot Noir

2016 Pinot Noir

This tightly structured wine showcases the unique terroir of our Vine Hill Vineyard. Combined with a variety of soils, clones and rootstocks that limit excessive vine growth, the vineyards provide a beautiful variety of elegant and balanced fruit.

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Flavor Notes

Aromas of intense red cherry cola and black raspberry with hints of rhubarb complement the nuances of sweet cedar spice, vanilla and caramel. On the palate, rich deep flavors of blackberry and barrel spice deliver a lingering finish of fine grained tannins. While this beautiful vintage is ready to enjoy now, it will benefit from two-four years of additional bottle age.

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Alcohol

14.5%

TA

6.07gms/L

PH

3.54

RS

Dry

Vintage

2016

Appellation

Vine Hill

Composition

Pinot Noir

Fermentation

100% Malolactic

Maturation

After aging in barrel for sixteen months, the final blend was assembled for bottling on Nov 21, 2017 and allowed to evolve in bottle for an additional six months.

The Making Of

During the four-day cold soak and the eight-to- twelve day fermentation, the wine was punched down by hand in small, open-top fermenters.

Recipes & Pairings

How to Create the Perfect Pairing

  • Duck

  • Beef

  • Mushrooms

  • Dark Chocolate

Slow Roasted Duck

This simple recipe takes the mystery out of cooking a delicious duck. Order yours from the market with a couple days notice. Pair this dish with the complex flavors of our Owsley Pinot Noir.

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Roast Beef with Bèarnaise

For a truly special meal, make this recipe – using the Reverse Searing Method – your centerpiece. Most roast recipes start by browning the outside first to develop a richly flavored crust before finishing it in the oven. Reverse searing is just the opposite. First, cook the roast in a low oven until it’s just about done. You can do this a couple hours ahead of time. By cooking the roast at low temperature, you ensure the roast will be evenly cooked.
When you are ready to serve, sear the roast in a hot pan or very hot oven to develop the delicious crust. Searing the already cooked meat takes less time than browning raw meat and does away with that gray outer ring that develops when you cook the roast the traditional way. Also, you don’t have to let the meat rest before carving.

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Fregola with Wild Mushrooms

Fregola is basically a pasta that is made in the same manner as couscous with coarse ground semolina flour. Fregola is toasted, giving it a nutty, wheaty, roasted taste.  This dish captures complex, earthy flavors.

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