MINERAL SPRINGS ‘WHITE LABEL’
2018 Pinot Noir - 99pts

800 cases produced

TASTING NOTE

 
 
Mineral Springs White Label Pinot Noir
 

$100 | $85 club

  • 2018 was another stunner is Oregon’s string of recent warm, sunny and generous vintages. While it was warmer than the average growing season, there was consistency in temperatures with fewer peaks and valleys, leading to a balanced and stress-free harvest. The summer was nearly rain free and the dry conditions contributed to thick skin development, resulting in wines with power, structure, and age-worthiness. Great care was taken at harvest to ensure the grapes were picked at the optimum time, ensuring the wines retained their aromatic interest and vibrant acidity. The 2018 Mineral Springs White Label Pinot Noir is a stunning, concentrated wine with lush, dark fruit flavors elegantly stitched together by vibrant acidity and powerful tannins. This wine will not peak for years to come. Enjoy this now but your patience will be rewarded!

  • AROMAS
    dark blueberry
    blackberry
    fresh cedar

    PRIMARY FLAVORS
    damson plum
    boysenberry

    SECONDARY
    vanilla seed pod
    toasted herbs

    FINISH
    lush
    concentrated
    vibrant

  • Download tech sheet

    Download recipe pairing

 

PAIRED RECIPE

 
 

Smoked Pork Chop
with Roasted Corn Salsa Verde

Paired with 2018 Mineral Springs White Label Pinot Noir

Revel Meat Smoked Pork Chops (or brined pork chops)

Brine: (only brine if you are using raw pork)

4 Cups water
1/2 Cup kosher salt
1/2 Cup brown sugar (granulated sugar will work fine, too)
1 tsp black peppercorns
5 Sprigs thyme
4 Cloves garlic
1 tsp Black peppercorns. 4 Bay leaves

Roasted Corn Salsa Verde

4 Ears of sweet corn, husk on
2 fillets anchovy, minced
3 Cloves garlic, minced
1/2 Bunch Chives, chopped
1/2 Bunch Parsley, chopped
Olive oil
Salt and pepper to taste
Lemon juice to taste

Revel Meat Co is one of our favorite sources for sustainable raised, local, organic meats. They also slaughter and process all of our animals, so we know first-hand how good they are. Their smoked pork chops are simply to die for. They come fully cooked so all you have to do to prepare them is sear them with a touch of neutral frying oil to get a beautiful browned chop. If you don’t live locally, don’t fret! We’ve included a great and simple pork chop brine which makes for a delicious meal.

Revel Smoked Pork Chops

Season pork chops lightly with salt and pepper (don’t overdo it as they already have been salted). In a cast iron pan with a little oil, sear them on medium-high heat until golden brown. Repeat on the other side and serve immediately.

If you can’t get your hands on these delicious chops, grab some 1”-2” chops from your local butcher and brine them.

Pork Chop Brine: (can be doubled to accommodate more pork)

Combine all ingredients in a sauce pot and warm until salt and sugar have dissolved. Let cool. Pour over pork chops and let sit 2 hours or 1” chops, 3 hours for 2” chops and so on. Chops should be fully submerged. Remove chops from brine and let dry at room temp. Season with salt and pepper. In a cast iron pan with a little oil, sear the chops on medium-high heat until golden brown. Repeat on the other side, let rest for 5 minutes, and serve immediately.

Roasted Corn Salsa Verde

Without removing the outer husks, peel the corn silk off the cobs and then wrap them back up in the husk. On a charcoal or gas grill, cook the corn husk on until cooked and slightly charred. The husk will burn off in some places. This will impart a smoky flavor which is exactly what you’re looking for. You want the kernels to be fully cooked. Cut corn off the cob. Then, using the back side of your knife, scrape the cobs clean so you can get all of the kernel and corn juice without getting the tough parts. Next, mix in all the ingredients with 1/2 cup olive oil, juice of half of lemon, and 2 teaspoons of salt. Taste and adjust seasoning as necessary. Serve at room temperature as an accompaniment to your smoked pork chops.