2015 REX HILL Shea Vineyard Pinot Noir
Wine Specs
Pinot Noir
Willamette Valley
Harvest Date
September 15, 2015
Bottling Date
September 2, 2016
Alcohol %
Wine Spectator
Wine Enthusiast

2015 REX HILL Shea Vineyard Pinot Noir

93pts, Wine Spectator

In Stock
Add To Cart
Wine Club Exclusive. Members please login to purchase.

Pairs With:

Braised beef cheeks, rack of lamb with rosemary, braised lamb crostini, wine-braised lentils, butternut squash risotto

Recipe from Chef Amy:

Braised Lamb Crostini


For Lamb:

  • 2 Lbs lamb stewing meat (I use boneless lamb shoulder)
  • 4 garlic cloves, smashed
  • 1 small onion, diced
  • 1 carrot, diced
  • 3 Tbs olive oil
  • Salt and pepper to taste
  • 1 large rosemary sprig
  • 3 thyme sprigs
  • 2 Tbs tomato paste
  • 2 cups dark beef or mushroom stock
  • 1 cup good-quality red wine


For Crostini:

  • 1 loaf rustic baguette, sliced into ½ inch thick slices
  • 1 whole clove garlic
  • ½ cup olive oil
  • Chopped fresh herbs (any mix of parsley, chervil, mint, or marjoram)
  • Zest of one small lemon


Preheat the oven to 350°.  Cut the lamb into 2-inch chunks and pat it dry with a paper towel. Heat the olive oil over medium-high heat in a large, oven-proof dutch oven with a tight-fitting lid. Add the lamb and brown it in the olive oil in a single layer. Cook in two batches if necessary depending on the size of the pot. Remove once brown and set aside.

Lower the heat to medium and add the vegetables. Brown them slowly until they caramelize, stirring frequently. (About 15-20 minutes.)  Add the tomato paste and cook for 1-2 minutes.  Add the wine and stock, scraping the bottom of the pan to release any brown, flavorful bits. Return the lamb to the pot along with the rosemary and thyme. Bring to a boil and then remove from the heat, put the lid on the pot, and place in the oven. Cook for 60 minutes, checking once or twice to make sure the liquid hasn’t boiled away. If the pan is dry or starting to burn, add more stock. Once the meat is extremely tender, remove from the oven.

Remove the lamb and strain the braising liquid, pressing the vegetables. Skim the fat from the liquid.  If the liquid is thin, return it to the pot and cook over high heat until it is reduced. The finished sauce should coat a spoon. Shred the lamb with a fork and mix with the sauce, and season with salt and pepper.

Rub each slice of bread with garlic and brush with olive oil. Toast until golden brown. Top each slice with lamb and a sprinkling of herbs and olive oil.

Wine Profile
Tasting Notes
The 2015 REX HILL Shea Vineyard Pinot Noir is an excellent example of restraint in a warm vintage. Leading with notes of rhubarb, plum, red and black cherry, cassis, blackberry and date, turning to black tea, cola and a bit of vanilla and oak spice. On the palate, the wine is delicate and balanced with a surprisingly long finish and subdued tannins joining flavors of hazelnut, cranberry sauce, peppercorn and blackberry cobbler. While drinking well now, this is a wine built for aging, with all the components in decadent harmony, sure to grow more complex over the next 15 to 20 years.

Are you over 21?

Yes No