The 2016 Rex Hill Willamette Valley Pinot Noir opens with heady, ripe fruit notes of black cherry, raspberry, black plum, red currant and blackberry. Floral aromas arise of lavender and violet along with tomato leaf, rhubarb and peppercorn with a hint of French Oak. The palate has impressive structure, balance, and acidity, with integrated oak notes and red and black fruit flavors. While drinking well now, this is a Pinot Noir built for aging and will grow more complex over the next 15 to 20 years.
Pair with olive oil poached salmon, mushroom risotto, mild cheeses, grilled ahi, pumpkin ravioli, pork tenderloin, proscuitto, pizza with sausage and mushrooms.
A beautiful pinot that shows freshness and sophistication with aromas of blueberries, dark plums and hints of tangerines. I like the texture here. It has full body, polished tannins and a fresh and elegantly fine finish.
Shows precision and presence, with refined raspberry, black tea and forest floor accents that take on richness toward polished tannins.
Medium ruby, the 2016 Pinot Noir has a nose of spiced cranberry sauce, blackberry jam, loamy earth, cinnamon stick and red berry notes with touches of autumn leaves and licorice. Medium-bodied, it gives up loads of ripe, spiced fruits with a soft, grainy frame and juicy freshness, finishing long.
Most appealing right out of the bottle, this is absolutely loaded with sweet berries that burst from the glass. A seam of mocha permeates the fruit, with well-tempered herbal influences adding further complexity. It spent just 10 months in 29% new oak, and it’s good to go right away