The Four Graces 2007 Dundee Hills Reserve Pinot Noir

Previous Vintages:

2003 |

Tasting Notes
( PDF)

2003 Dundee Hills Reserve Pinot Noir

The 2003 Reserve Pinot Noir is powerful and complex with a deep purple garnet hue. Layers of blueberry, cassis, and subtle mineral aromas grace the glass. The mouth feel is focused with dark black cherry, forest floor, and mineral components expressing the unique terroir of the Dundee Hills. Round tannins, this wine is enjoyable now and will continue to mature over the next 5 to 7 years.

ALCOHOL: <14% PH: 3.38 TA: 6.6

SOLD OUT

2004 |

Tasting Notes
( PDF)

2004 Dundee Hills Reserve Pinot Noir

The seamless, silky tannins and dense structure amply carry the dark fruit, black cherry and tobacco-leather flavors, as well as the raspberry and spice tones of signature Dundee Hills Pinot Noirs. Aromas of red roses with vanilla add complexity.

SOLD OUT

2005 |

Tasting Notes
(823 KB PDF PDF)

2005 Dundee Hills Reserve Pinot Noir

The seamless, silky tannins and dense structure amply carry the dark fruit, black cherry and tobacco-leather flavors, as well as the raspberry and spice tones of signature Dundee Hills Pinot Noirs. Aromas of red roses with vanilla add complexity.

SOLD OUT

2006

Tasting Notes
(519 KB PDF PDF)

2006 Dundee Hills Reserve Pinot Noir

A classic Oregon Pinot Noir with characteristics of black current and berry flavors with a good whack of Dundee Hills earthiness laced with smoky chocolate, vanilla and floral tones.

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Aromas of pomegranate and bing cherry, mingle with cloves and mocha, ending with notes of forest floor. The palate shows spice and light black pepper with some black cherry and raspberry. A well balanced wine with silky tannins and a nice body feel.

Tasting Notes
(1.19 MB PDF PDF)

RECIPE: Grilled and Marinated Flank Steak

Recipe: Grilled and Marinated Flank Steak

Dundee Hills Reserve Pinot Noir – Food Pairings

Grilled and Marinated Flank Steak

Eat with The Four Graces Dundee Hills Reserve Pinot Noir 2007

18 Large cloves of garlic peeled
6 tsp Salt
6 TBS English Mustard
12 TBS Brown Sugar
12 TBS Ketchup
6 TBS Soy Sauce
8 tsp Pepper
12 TBS Rice Wine Vinegar

Crush garlic and salt together to make a paste. Add the other ingredients to make a thick emulsion, coat steak and marinate for at least 1 hour preferably 4-5 hours. Grill Steak and cut in thin strips to serve. Serve with salad, or potatoes and your favorite vegetables.

Estate crafted Pinot Noir, Pinot Gris, and Pinot Blanc from the Black Family Vineyard in Oregon's Willamette Valley. Website by NextGEM