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Pinot Noir Vanguard 2015 - The Hilt Estate
The Hilt Estate

PINOT NOIR VANGUARD 2015 - THE HILT ESTATE

  USA / California
€92.80
€79.30
QTY
ADD TO CART ALMOST GONE At your doorstep in 1 - 3 days

95 pts from Jeb Dunnuck, 94pts from Wine Enthusiast & Robert Parker's Wine Advocate!

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Why do we love it?

The Hilt Vanguard Pinot Noir 2015 is a stunning Pinot Noir from the prestigious and uprising region, Sta. Rita Hills, in the Santa Ynez Valley. The 2015 vintage has scored 95 pts by Jeb Dunnuck, 94pts by Wine Enthusiast, and Robert Parker's Wine Advocate!

The Hilt winery belongs to the well-known family that includes the legendary Screaming Eagle and Jonata Winery. Its vineyards are divided into three different plots, Bentrock, Radian, and Puerta del Ma but they also work closely with some of the region's collaborating growers. According to winemaker Matt Dees, these vineyards are the worst for the vinegrower but the best for the winemaker because the strong winds, maritime climate, and dry soils harden the vine and give extremely low yields.

For The Hilt "Vanguard" Pinot Noir 2015, the grapes come from the vineyards of Bentrock, Radian, Sanford, and Benedict, aged 8-44 years old. The wine ferments and ages in French oak barrels, 35% new, for at least 12 months.

Complex and juicy, this Pinot Noir will impress you.

COLOR

RED

AROMA

PRONOUNCED

BODY

MEDIUM

ACIDITY

HIGH

Tastes Like

The Hilt Vanguard Pinot Noir 2015 has medium ruby color and intense aromas of blackberry, plum, cherry, cranberry, pomegranate, licorice, cinnamon, dried flowers, and herbs. On the palate, it has medium (+) body, medium tannins, and refreshing acidity. Juicy cherry, plum, raspberry jam, dried cranberry, and cassis are blended with notes of bacon, lavender, tea, and eucalyptus.

Technical stuff
Color Red
Type Dry
Year 2015
Alcohol 14,1%
Origin California, USA
Variety Pinot Noir
Aromas Βlackberry, plum, cherry, cranberry, pomegranate, licorice, cinnamon, dried flowers, and herbs, cassis, leather, lavender, tea, eucalyptus.
Bottle Size 750ml
Barrique 12 months
Serving temperature 16°C
Aging 10 years
Closure Cork
Organic No

PINOT NOIR VANGUARD 2015 - THE HILT ESTATE

PAIR IT

with pork chops with jicama bbq sauce, Peking duck with hoisin sauce, a burger with caramelized onions and blue cheese, or a porterhouse.

Lamb fillet with coriander and couscous salad

For the lamb

  • 1 tbsp. coriander, crushed
  • 1 tsp. paprika
  • 3 tbsps. olive oil
  • 900gr lamb fillet

For the salad

  • 200gr couscous
  • 2 zucchinis, cut into thin strips
  • 200gr (7oz) mixed tomatoes, finely chopped
  • 1 bunch of parsley, finely chopped
  • 2 lemons, juice, plus 1 tablespoon lemon zest, and lemon slices for serving

Mix coriander, paprika and 2 tablespoons of olive oil. Brush the lamb with it and let it marinate for 30 minutes. Preheat the oven to 200C. Heat the remaining olive oil in a pan and brown the lamb on all sides. Place them in a baking pan, over baking paper, cover with aluminum foil and bake in the oven for 20 minutes. Remove the foil the last 3 minutes.

Boil 200 ml of water in a pot. Remove it from the heat and add the couscous in a ratio of about 1 to 1. Let it about 5’ to absorb the water and to soften and it is ready. Let it cool slightly and then add zucchinis, tomatoes, parsley, lemon juice and zest. Add salt and pepper and stir until all ingredients are mixed. Taste it and add lemon or pepper according to your preferences. To serve, cut the lamb in slices and serve with the salad and slices of lemon

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