REX HILL
About the winery
REX HILL has been making elegant Pinot Noirs for over 30 years in Oregon’s Willamette Valley. Now owned by the families at A to Z Wineworks, the REX HILL legacy of superior Pinot Noir continues. The group brings combined Oregon winemaking experience that spans more than two decades and three continents as well as high energy, commitment, and passion for Oregon Pinot Noir. The landmark winery is located at the gateway to Oregon’s wine country and welcomes visitors daily to their historic tasting room and also offers private seated tastings & tours by appointment. Estate vineyards, including the crown-jewel Jacob-Hart Vineyard, are farmed to Biodynamic tenets and the winery itself is LIVE and B Corp certified.
What makes it different
- REX HILL's founders discovered an abandoned 1920s fruit and nut drying facility and chose to preserve it rather than demolish it.(from the winery)
- REX HILL's property retains original 1920s fruit and nut drying tunnels and rail tracks, along with a Lee Kelley sculpture and a preserved 2020 tasting room renovation.(from the winery)
- REX HILL uses native fermentations and whole-cluster inclusion as house winemaking practices.(from the winery)
Recent news
- NewsHow to Host a Vertical Wine Tasting
- NewsCold Chain Wine Shipping – Eluding the Elements
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- NewsBLT Summer Salad
This summery salad features a vibrant mix of red and green tomatoes, offering a fresh taste that embodies the essence of tomatoes-grown-in-summer-sunshine. A perfect side dish for a southern-inspired menu (or grilled meat), this dish pairs exceptionally well with our 2019 Jacob-Hard Estate Vineyard Chardonnay. Enjoy!
- NewsGambieri con Polenta
The simple and delicious dish, Gambieri con Polenta is an Italian-influenced take on shrimp and grits. While it makes for an impressive final dish, it’s also easy for cooks of any skill level to make. — Head Chef Billy Brownlee
- NewsBeef and Barley Stew with Mushrooms and Gochugaru
This simple beef stew is a crowd-pleaser with the benefit of looking much more complicated and impressive than it actually is to prepare. It’s easy to adapt – while the recipe calls for carrots, you could substitute them with any root vegetable you have on hand. You also have flexibility on the mushrooms – they are sautéed and added at the very end, so pick your favorite. We love this with chanterelles or trumpet mushrooms especially. We prefer this cooked on a stovetop, but you could easily adapt it to a weeknight crockpot meal by cooking on low until meat and vegetables are tender (about 8 hours) and sautéeing the mushrooms just before serving.
Good to know
Wines
Chardonnay·Pinot Noir·Rosé·Sparkling
