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2014 Rex Hill Jacob Hart Vineyard Pinot Noir

ITEM 7953933 - Removed from a temperature and humidity controlled wine storage unit; Purchased direct from winery

Bidder Quantity Amount Total
TheDalla… 1 $50 $50
18 $50
Item Sold Amount Date
I7977544 1 $50 Oct 17, 2021
I7961680 1 $50 Sep 26, 2021
I7953933 1 $50 Sep 19, 2021
Front Item Photo


94The Wine Advocate

...notes of ripe cherries and raspberries with suggestions of underbrush, fragrant earth, lavender and cinnamon. Medium-bodied, it has intense red and black fruit flavors in the mouth intermingled with earth and backing spice notions and framed by very ripe, fine-grained tannins...finishes with satisfying depth and persistence.

94Wine Enthusiast

...toasty nose sends up coconut and vanilla notes, leading into a full-bodied full-flavored wine...

91James Suckling

Notes of tar, bay leaves and cherries on the nose...palate is bright with plenty of red-berry flavors, velvety tannins and tangible freshness. Slightly earthy.


United States, Oregon, Willamette Valley

Willamette Valley AVA was established in 1983, and it is the oldest appellation in Oregon. Oregon’s modern wine industry began in the Willamette Valley in the 1960s when artists, vagabond winemakers, and U.C. Davis oenology graduates looking for new territory started their own, small, off-the-grid wineries. The appellation is the state’s largest, and it extends 175 miles from Columbia River on the Washington/Oregon border to just south of Eugene, near central Oregon. The Willamette River runs through the area, helping to give the appellation a mild year-round climate. There are six smaller sub-appellations within this AVA, but altogether the Willamette Valley has the largest concentration of wineries in Oregon, as well as the majority of the state’s most famous producers. Pinot Noir is king here, followed by Chardonnay, Pinot Gris and Riesling. To most admirers of Oregon Pinot Noir, Willamette Valley offers the most distinctive wine choices in the state.


Red Wine, Pinot Noir

This red wine is relatively light and can pair with a wide variety of foods. The grape prefers cooler climates and the wine is most often associated with Burgundy, Champagne and the U.S. west coast. Regional differences make it nearly as fickle as it is flexible.