Rex Hill was chosen by Wine & Spirits Magazine as "Winery of the Year" in 2002, 2003 and 2004.
An Oregon Wine Dinner
with Rex Hill Winery
Wednesday, October 4, 2006 • 6:45 pm
Please join us on Wednesday October 3, 2006 as we taste seven wines from Rex Hill Winery located in the Willamette Valley of Oregon. Joining us for the dinner will be Jeff Palmer, Vice President of Sales and Marketing Manager at the wineries. Jeff lives in the Willamette Valley and has been with the winery for over six years and will share his comprehensive knowledge of the Oregon Wine Industry.
Rex Hill Vineyards was the realization of a dream for Paul Hart and his wife Jan Jacobsen. A lover of traditional French burgundies and a fan of Oregon wines from his first sip, Paul’s goal was to purchase the best vineyard land and to grow and source the highest-quality grapes the Willamette Valley had to offer. In 1982, the couple acquired a coveted 20-acre parcel in Newberg, long known to local residents as Rex Hill.
From its inception, Rex Hill Winery has been dedicated to producing wines made from the finest grapes and allowing the grapes to reach their fulfillment. The artistry of the vintner comes in realizing the best in each variety.
the Menu
Apertif
Butternut Sqaush Soup, Crystallized Ginger
A bowl of puréed butternut squash and ginger topped with crystallized ginger and garnished with a Curry coulis.
Pinot Gris “Oregon”, 2005
Maine Sea Scallop, Tree Fruits
Maine Diver Sea Scallop served with caramelized Asian pear and apples and sauced with a citrus/vanilla butter sauce.
Pinot Gris “Reserve”, 2005
Alaskan Halibut Citrus Essence
A seared Maine sea scallop with caramelized pearl onions flavored with aromatic spices served on a bed of membrillo, sauced with an apricot glacé, garnished with lemon verbena.
Chardonnay “Unwooded”, 2005
Mississippi Farm Raised Quail, Black Currants
Boneless breast of quail, char-grille, lightly peppered served over a sweet potato mousseline with black currants and pancetta quail bacon glace viande reduction.
Pinot Noir “Oregon”, 2004
Seared Indiana Duck Breast, Michigan Cherry Glace
A lightly peppered breast of Maple Leaf Farms duck breast served over a duck confit timbale wrapped with Napa cabbage, sauced with a California raisin and sweet Michigan cherry.
Pinot Noir “Dundee Hills”, 2003
Roast Tenderloin of Veal, Mountain Huckleberries
Roast tenderloin of provimi veal served over a fall squash pureé with mountain huckleberry veal glace de viande.
Pinot Noir “Jacob-Hart”, 2003
Pinot Noir “Reserve”, 2003
Apple Frangipane Tart, Apricot Glaze
An apple frangipane tart served with Madagascar French vanilla bean ice cream sauced with an apricot glaze with seasonal mint.
$85 per person
Tax & Gratuity not included