92 Points-2014 Pinot Noir Block 10

Block 10 is our highest vineyard block, reaching 700 feet in elevation. Half of the fruit for this wine was added to the fermentor as whole cluster. The stems contribute to the rich tannin structure and age-ability of the wine. Only 48 cases produced.

“Light, bright red. Ripe cherry and black raspberry on the nose, complicated by notes of candied rose, musky earth and licorice. Sappy and incisive on the palate, offering bitter cherry and dark berry flavors and a hint of cola. Becomes sweeter with air and shows very good lift and energy on the long, smoke-tinged finish, which echoes the licorice and cola notes” 92 points. Josh Raynolds, Vinous, January 2018.

Retail: $49
3 & 6 Bottle Club: $41.65
Case Club: $39.20
Complimentary Ground shipping on 12 bottle purchases.



Halibut Fish Skillet

  • 22 ounces tomatoes cut in half (I used campari)
  • 1 onion, halved and thinly sliced
  • 4 cloves garlic, smashed and sliced
  • 1/2 cup pitted olives of choice
  • 1/2 cup capers
  • 1/4 cup extra-virgin olive oil
  • 1/2 cup dry white wine (I used our 2015 Pinot Gris Reserve) The rest was served before dinner with appetizes.
  • Coarse salt and freshly ground pepper
  • 1 1/2 pounds skinless Halibut. Could use any type of fish you have available
  • 1 small lemon, thinly sliced
  • Crusty bread, for serving/dipping
  1. Combine tomatoes, onion, garlic, olives, capers, oil and wine in a large straight-sided skillet (it will be used in the oven). Season with salt and pepper, then season fish on both sides with salt and pepper and arrange on top. Place lemon slices on top of and around fish.

  2. Preheat oven to 350. Place skillet in oven, cover, and cook until fish is opaque throughout, about 20-25 minutes. Serve immediately with bread.

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