Pinot Noir -Proprietor's Reserve
Item No. 24  •  In Stock - Ships in 2-3 Business Days

Pinot Noir -Proprietor's Reserve
Pinot Noir -Proprietor's Reserve

This limited-production ruby wine lifts out of the glass notes of blueberries, pomegranate, and red currants with earthy, spicy undertones. Discrete acid backbone and feathery tannins drive a lingering oak finish. A must-have for any wine drinker.

$32.00club price: $25.60
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About This Item

 Gold Medal - 2019 Michigan Wine Competition 

(pronounce: pee-noh nwar)

Only exceptional vintages are rewarded with a Proprietor's Reserve label. Limited production from 100% Pinot noir, this noble variety finds its perfect habitat in the terroir of Old Mission Peninsula. A must-have for any Pinot Noir connoisseur.


Tasting Notes

This ruby red wine lifts out of the glass with notes of dark blueberries, pomegranate, and red currants accompanied by earthy undertones of nutmeg and black tea, delivering a medium-bodied mouthfeel. Discrete acid backbone and feathery tannins drive a lingering oak finish. A must-have for any Pinot Noir connoisseur.


Pairing Suggestions

The feathery tannins and acidity of aromas allow this versatile red to pair with just about any savory dish. Pinot’s inherent earthiness is a natural pairing with meat over charcoal and earthy veggies, like mushrooms, truffles, cabbage, paprika, asparagus, Brussels sprouts, and Dijon mustard.

Great examples are:

  • Ribeye over charcoal, wine-braised brisket
  • Pork-based charcuterie board: Speck, prosciutto, terrine, pate, chorizo, rillettes, salami
  • Dijon-glazed salmon
  • Portobello mushroom burgers, wild mushroom bisque, stuffed mushrooms, mushroom risotto, mushroom pizza
  • Bacon-wrapped pork tenderloin or meatloaf
  • Chipotle enchiladas
  • Best pairing veggies: sautéed cabbage, roasted root veggies and potatoes, Brussel sprouts, mushrooms, chipotle


Winemaking techniques

Head Winemaker Brian Hosmer and his talented cellar team artfully craft our sustainably-grown fruit into an array of wines to charm every palate. Our Proprietor's Reserve Pinot Noir ages in 100% French oak, including 43% new oak, where it spent a minimum of 11 months before being racked, blended, and bottled.


Serving suggestions

We recommend decanting our Proprietor's Reserve Pinot Noir for about 15-20 minutes and serving it at cellar temperature of 60-65 °F.


Aging Potential

A majestic wine that is suitable for aging. An optimal cellaring (below 65 °F) will reward the patient drinker for up to 10+ years.



Gold - 2019, Michigan Wine

Silver - 2020, San Francisco Chronicle

Silver - 2018, Tasters Guild


Wine Discounts (mix & match):

3-5 bottles 5% off

6-11 bottles 10% off

12-23 bottles 15% off

24+ bottles 20% off

Wine Club Members always get 20% off with any quantity ordered.


(Note: the image of the wine may display a prior vintage year)



Recipe Idea

Mushroom and Mascarpone Blossom served with Proprietor’s Reserve Pinot Noir

Serves 12



12 Wonton Wrappers

1 cup Mixed mushrooms, i.e. shitake, crimini, oyster

Portabella mushrooms

1 cup Mascarpone cheese

4 cloves Fresh garlic

½ cup chopped shallots

½ cup balsamic vinegar

½ cup Chateau Chantal Pinot Noir

¼ cup brown sugar

Fresh chive

4 TBS olive oil

Nonstick cooking spray

Ideal Tools/Accessories:

Mini Muffin tins

Garlic press



Chop mixed mushrooms on cutting board into quarter inch pieces. Heat sauté pan with half of the amount of the olive oil over medium high heat. Sauté mushroom until water starts to sweat from mushroom. Add garlic. Sauté for another 5 minutes. Remove from heat and set aside.

Coat muffin tray with a light layer of nonstick spray. Tuck wonton wrappers into tins forming a “blossom”. Add cheese to mushroom and garlic mixture. Salt and pepper to taste.  Place about 1-2 oz of mixture into each blossom. Bake in oven at 400 degrees for 7 to 8 minutes or until wonton is crispy.


Chop portabellas into 1 inch pieces. Sauté the mushrooms on remaining olive oil until water sweats from mushroom. Add shallots and cook until shallots are translucent. Add vinegar, red wine and brown sugar.  Cook until mixture thickens and alcohol is cooked out. Remove from heat.


Place a pool of sauce in center of the plate. Place blossom on pool. Garnish with fresh chive.

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