2015 REX HILL Jacob Hart Estate Vineyard Pinot Noir
Wine Specs
Vintage
2015
Varietal
Pinot Noir
Appellation
Chehalem Mountains
Harvest Date
September 7-23, 2015
pH
3.58
Bottling Date
September 6, 2016
Alcohol %
13.5
Wine Enthusiast
94
Robert Parker
92

2015 REX HILL Jacob Hart Estate Vineyard Pinot Noir

94 pts, Wine Enthusiast, 92+ pts, Robert Parker Wine Advocate

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$65.00
 
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Pairs With:


Foie gras, roasted pheasant, roasted lamb loin stuffed with wild mushroom duxelles and butternut squash puree, pan-roasted quail

Recipe from Chef Amy:


Roasted Lamb Loin Stuffed with Wild Mushroom Duxelles and Butternut Squash Puree

To make Duxelles:

  • 1 lb mixed mushrooms (any combination of shitake, crimini, oyster, or chanterelle) cleaned, stemmed, and diced small
  • 1 small shallot, minced
  • 3 Tbs butter
  • ½ cup dry white wine
  • 1 Tbs minced thyme leaves
  • 1 Tbs lemon zest
  • Salt and pepper to taste

Heat butter over medium heat in a saute pan. Add shallots and mushrooms and cook for 5 minutes. Add the white wine, thyme, and lemon zest. Continue cooking until the wine has completely reduced. Remove from heat and season with salt and pepper. Let cool completely.

 

To make Lamb:

  • One lamb tenderloin (about 1.5 lbs.)
  • 1 cup Mushroom Duxelles
  • 3 Tbs olive oil
  • Salt and pepper to taste
  • Note: you will need kitchen twine and a meat thermometer

Preheat the oven to 400°.

With a sharp knife, cut a pocket about 2 inches deep down the length of the tenderloin. Salt and pepper the lamb inside and out, then stuff the mushroom duxelle into the lamb. Tie the tenderloin, in 3 or 4 places with the twine.

In a large oven-proof saute pan, heat olive oil. Sear the tenderloin until the outside is well-browned. Transfer to the oven and roast for approximately 10 minutes, until the internal temperature reaches 150°. Let the lamb rest well before removing the twine and slicing.

 

For Puree:

  • 1 large butternut squash, peeled and cut into 1 inch cubes
  • 2 Tbs olive oil
  • 3 Tbs butter, softened
  • Salt and pepper to taste
  • 1 pinch nutmeg

Preheat oven to 350°.  Toss butternut squash with olive oil, salt, and pepper. Roast on a foil-lined sheet pan for approximately 30 minutes, until tender but not too brown.  Once cooked, transfer to a food processor and add butter and nutmeg. Puree until smooth. Add more salt and pepper if needed.

 

To serve, arrange two slices of the stuffed tenderloin atop the squash puree.

 

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