We are thrilled to be featured in the latest issue of Wine & Spirits Magazine in the Year’s Best US Pinot Noir section! Our 2014 Pinot Noir Block 8 is part of our limited batch Single Block Single Clone Pinot Noir series. Each vintage we choose between 2-5 different Single Block wines to feature. We only produced 2 barrels of the 2014 Pinot Noir Block 8. This wine will not be around much longer, so make sure to act fast.
“The vines at Block 8 are all Wadenswil, a clone brought in to Oregon in 1965, appreciated for its structure and its red-berry overtones. They produced a translucent red in 2014, with a scent of wild strawberries and a hint of damp earth and dried flowers. The wine is propelled by a fine acid line and marked by a claylike fineness of structure, with lacy tannins and a light touch.” 93 Points. Wine & Spirits Magazine, December 2016.
Pan Seared Halibut with Mango Salsa
- 1 1/2 cups mango (1 large or two small mangoes) peeled and diced
- 1 large avocado peeled and diced
- 1/2 cup chopped red cabbage
- 1/4 cup fresh cilantro chopped
- 1 scallion chopped
- 1 minced fresh jalapeno without seeds-don’t want it to be too hot
- 1 tablespoon fresh lime juice (1/2 a lime)
- 1 tablespoon extra virgin olive oil
- pinch ground cumin
*To save time you can purchase mango salsa.*
- 3 tablespoons olive oil
- 4 7-ounce skinless halibut fillets patted dry
Preheat oven to 450°F.
Combine all salsa ingredients in a medium bowl and gently stir to combine. Season to taste with fine sea salt and freshly ground black pepper; set aside.
Heat olive oil in a large, ovenproof skillet over medium-high heat until almost smoking. Add halibut fillets, without crowding, to the hot skillet. Be careful as the oil will cough and sputter. After a few seconds nudge each fillet with a spatula to promote even searing. Continue to sear for about 3 minutes. Gently slide spatula under halibut and peek to see if it has reached your desired level of golden brown. Once it has, transfer skillet to oven for 4 to 5 minutes more, until fish is opaque in the center. Remove from oven and flip each fillet. Allow to rest for a moment while the hot oil lightly browns the other side.
Transfer one fillet to each of 4 plates, seared side up. Season lightly with coarse salt and freshly ground black pepper.
Spoon desired amount of salsa over each fillet. Serve immediately.