2016 REX HILL Jacob Hart Estate Vineyard Pinot Noir
Wine Specs
Pinot Noir
Chehalem Mountains
Alcohol %
Wine Enthusiast

2016 REX HILL Jacob Hart Estate Vineyard Pinot Noir

94 pts, James Suckling
In Stock
Add To Cart
Add To Cart
/ Case of 12

Tasting Notes: 

The 2016 REX HILL Jacob-Hart Estate Vineyard Pinot Noir opens with a complex nose of red and black fruits (raspberry, blackberry, cassis, plum), classic Jacob-Hart floral notes of violets and rose petals, pomegranate, sassafras, sandalwood, fresh earth, charred herbs (marjoram, bay leaf), toast, and nougat. On the palate, the tannins are plush and pillowy rather than big and blocky. The full, concentrated, rich mouthfeel has firm acidity and compelling flavors of cocoa, honeycomb, cherry essence, ruby port, and boysenberry. Elegant yet structured, this wine is well deserving of its place at the top of REX HILL’s single vineyard offerings. Drink now through 2030.


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.


The health and safety of our customers and staff are our primary concern as restrictions on our county are relaxed. We are currently assessing how we will again open to the public in a safe and healthy way and will continue to post updates on our website as our plans solidify.


In the meantime, we are still able to take your calls, answer emails, and pack wine to deliver to your door. To arrange a wine delivery, please reach out to Jamie, our Wine Club Manager at jamie@rexhill.com. 


Stay well. We look forward to seeing you again before too long for a toast!


The REX HILL team