| Vine Hill Scintilla Vineyard Los Carneros Pinot Noir 2008
Los Carneros , California  |
Product Notes:
91 points from the Pinot Report: "Medium ruby color; deep briary aromas with dark raspberry and cranberry notes; rich mix of dark fruit flavors, with tea and cola notes; fine grained tannins; good structure and balance; long finish. Deep, dark fruit-driven Pinot with very fine tannins. Needs time to open up." (Issue No.73) Vine Hill Winery's Scintilla Pinot Noir is made from grapes grown organically at the Scintilla Vineyard in the Carneros, aged in 40% new French oak. A deep, voluptuous Pinot Noir, with chocolate-covered cherry cola aromas and flavors and hints of caramel on the finish.
This robust Pinot Noir, made from grapes grown at the Scintilla Vineyard in the Carneros region of Northern California, exhibits aromas of black cherry and caramel. It boasts a very pleasing flavor profile of cherry soda, chocolate-covered fruit, and a hint of linalool. Brilliant in hue, this is a wine filled with a mixture of tart red fruit and voluptuous black fruit. A wine well suited for rich food.
~ GOLD MEDAL: 2011 Affairs of the Vine
Pinot Shootout
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 About Estate:
Vine Hill Winery, located in the heart of the Santa Cruz Mountains wine appellation, has announced that five of its Pinot Noir wines, crafted with fruit from the wine region, have just captured high ratings in the February 2011 issue of Wine Enthusiast and the April 2011 issue of Wine & Spirits magazines, as well as receiving platinum, gold and silver medals at noted national wine competitions. These accomplishments further exhibit how Vine Hill’s owner and winegrower, Nick Guerrero, winemaker Sal Godinez and vineyard manager Rachel Ormes have collaborated to produce exceptional wines that characterize the increasingly recognized hallmarks and recognition of Pinot Noir grapes grown in the Santa Cruz Mountains wine growing region.
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Recipe:
Steak with Mushroom Merlot Sauce Recipe
This steak recipe goes very well with merlot wine - Use some for the sauce, and the rest for your glass!
INGREDIENTS:
2 10oz ribeye steaks
2 tsp pepper
2 Tbsp vegetable oil
3 Tbsp butter
6oz shiitake mushrooms
1 shallot
3/4 cup merlot
1 Tbsp thyme
First, salt and pepper steaks on both sides. Heat the vegetable oil to medium high, and then cook steaks for about 3 minutes per side.
Put the steaks on a plate but keep the oil in the pan. Put the butter in the pan, along with the wine, chopped up mushrooms and chopped up shallots and reduce for 5-10 minutes. Pour this sauce over the steaks and serve.
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