This week brings us back to the US and Oregon’s Willamette Valley. This bottle was a little cold to start so we decanted it about an hour before the first taste. I love how a decanter really enhances the aromas of a good red wine. The ruby/garnet color revealed an aromatic bouquet of dark cherries and spices. The aromas carried through in the flavors as well. A jammy combination of cherries and blackberries dominated the palette. This juicy Pinot Noir held up nicely with a long, spicy finish showcasing its mellow tannins.

On this night we paired the wine with a fantastic grilled steak with a rub of salt and crushed black pepper. I thought the Pinot Noir might be a little delicate for the bold steak flavors, but it held up wonderfully. The spicy flavors and tannic finish really complimented the black pepper in the steak.

We conclude the night next to the fire pit under clear, cool skies. The wine continued to evolve throughout the evening showing more herbal notes, but still retaining it jammy qualities. Only 1 bottle left in the cellar, hope I can find some more!

Rex Hill Pinot Noir 2006 ($20)