We are bringing our 2011 Pinot Noir out of the cellar for you to enjoy. The 2011 vintage was our toughest growing season, and we did not begin picking until the last week of October, which makes it our latest harvest on record. This cool vintage Pinot Noir is known for a light body and high acid, which is a great for ageing, and enjoying with a variety of foods. Our 2011 Pinot Noir showcases strawberry, rose petal, and baking spices such as anise, thyme, and sage. This wine paired perfectly with the lamb recipe below.

Our 2011 Pinot Noir will be on the tasting flight for several weeks, and we would love if you stopped by to say hello. If you cannot make it by the tasting room you can certainly order by phone, email or online.

2011 Pinot Noir

  • Retail $49
  • Wine Club $41.65
  • Case Club $39.20
  • Free shipping on all case purchases

Call us at 503-864-4592 or email Paul@wintershillwine.com


  • 1 tablespoon extra virgin olive oil
  • 1 large onion, coarsely chopped
  • 1 large carrot, chopped
  • 4 large garlic cloves, chopped
  • 1 tablespoon herbes de Provence
  • 4 1/3 cups Pinot Noir
  • 4 1/3 cups Pinot Noir
  • 3 cups chicken broth
  • 1 tablespoon butter, room temperature
  • 2 teaspoons all purpose flour


  • 1 cup finely chopped fresh Italian parsley
  • 1/4 cup finely chopped fresh thyme
  • 1/4 cup finely chopped fresh rosemary
  • 1/4 cup finely chopped fresh sage
  • 1 tablespoon ground black pepper
  • 5 tablespoons olive oil, divided
  • 3 1-1/2-pound well-trimmed 8-rib racks of lamb, preferably frenched


  • Heat oil in large pot over medium-high heat. Add onions, carrot, garlic, and herbes de Provence to pot. Sauté until vegetables are deep brown, about 8 minutes. Add wine and broth to pot; return lamb and any accumulated juices to pot. Bring to boil, reduce heat to medium-low, and simmer uncovered 1 1/2 hours. Strain into large bowl, pressing on solids in strainer to release all stock. Return stock to same large pot. Simmer until reduced to 1 1/3 cups, about 15 minutes.

  • Mix butter and flour in small bowl to smooth paste. Whisk paste into stock. Simmer sauce until slightly thickened and smooth, whisking constantly, about 1 minute longer. Season with salt and pepper. DO AHEAD Can be prepared 1 day ahead. Transfer to small saucepan, cover, and chill. Rewarm before using.


  • Stir fresh herbs and pepper in medium bowl to blend. Add 2 tablespoons oil and mix until herbs are sticking together. Sprinkle lamb racks with salt. Firmly press 1/3 of herb mixture over rounded side of each rack to cover. DO AHEAD Can be prepared 1 day ahead. Place on large rimmed baking sheet. Cover; chill.

  • Preheat oven to 350°F. Heat 3 tablespoons oil in large nonstick skillet over medium-high heat. Add 1 lamb rack to skillet, herbed side down. Sauté until browned, about 4 minutes. Turn rack over and sauté until browned, about 3 minutes. Place rack, herbed side up, on rimmed baking sheet. Repeat, fitting remaining racks on same sheet.

  • Roast lamb until thermometer inserted into center registers 135°F for medium-rare, about 25 minutes. Let lamb rest on sheet 15 to 20 minutes. Cut lamb between bones into individual chops. Arrange 3 chops on each plate. Drizzle with sauce and serve.