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Vine Hill

2015 Pinot Noir

This vintage of our Vine Hill Pinot Noir is deep, vibrant and well structured with a backbone of fine tannins. The finish is wonderfully long and showcases the intense boldness that has become a signature trademark of our Vine Hill Pinot Noir.

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Flavor Notes

This is a tightly structured wine that showcases the unique terroir of our Vine Hill Vineyard. Aromas of intense red cherry, hints of rhubarb and cherry cola complement the nuances of oak. Sweet oak spice, vanilla, caramel and to ee add another layer of complexity to the wine. On the palate, hints of barrel spice and ripe blackberry linger on a long nish with elegant fine-grained tannins. While drinking beautifully now, the truest rewards of this vintage will be gained over medium-term cellaring.

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Alcohol

14.5%

TA

5.86gms/L

PH

3.7

RS

.86gms/L

Vintage

2015

Appellation

Vine Hill

Composition

100% Pinot Noir

Fermentation

Tank fermented.

Maturation

After aging in barrel for sixteen months, the final blend was assembled for bottling on November 30th, 2016 and allowed to evolve in bottle for an additional six months.

The Making Of

The wine was gently pressed using a basked press and gravity-racked into barrels. The aging process for our Pinot Noir utilizes a regimen of one-third each new, once-used, and twice-used French oak.

Virtual Swirl

Tasting wine begins well before the liquid ever touches your lips - it starts with a look, a swirl, and an intake of breath. The swirl serves to open your vintage and introduces oxygen which creates a bouquet of aromas and allows you to gauge viscosity and alcohol content. Our Vine Hill swirl showcases a deep rosewood coloring indicative of a finely developed pinot noir and highlights the aromas of cherry pie, blueberry jam, and toffee in this one-of-a-kind pinot noir.

Recipes & Pairings

How to Create the Perfect Pairing

Pinot noir is one of the most versatile red wines and pairs well with many dishes. A bold vintage with dark berry fruit flavors like our Vine Hill Pinot Noir pairs well with rich and hearty ingredients like cassoulet, duck, and brie cheeses.

  • Duck

  • Beef

  • Root Vegetables

  • Pasta with Truffles

Pan Seared Duck Breast With Blackberry Sage Sauce

This is a delicious dish and I think a perfect match with Sonoma-Cutrer Pinot Noir. The sauce can be made ahead and reheated. Serve with an earthy combination of pan roasted mushrooms and sautéed kale.

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Filet-of-Beef with Cambozola and Creamed Spinach

Cambozola is a triple cream, brie-style blue cheese made from cow’s milk in the German region of Allgäu. Alongside is a ramekin of creamed spinach. Creamed spinach has been a steakhouse tradition in New York City in 1887. Today, it’s hard to imagine a steak house that doesn’t serve creamed spinach. What a treat to have a glass of the Founders Reserve Pinot Noir with this rich dish.

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Sablefish With Chanterelles and Parsley

The parsley sauce can be made a day ahead of time, refrigerated, and reheated. The mushrooms can be cooked an hour or two ahead, making this a pretty simple recipe. Any wild mushroom that you like can be substituted for the chanterelles. Likewise, any firm white fish can be substituted for the sablefish.

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