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2017 JACQUELINE'S RESERVE 95pt Pinot Noir 750 ml

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2017 JACQUELINE'S RESERVE 95pt Pinot Noir 750 ml
2017 JACQUELINE'S RESERVE 95pt Pinot Noir 750 ml

2017 Jacqueline's Reserve Pinot Noir

Blended from the best of the best of our barrels, the 2017 vintage is a beautiful example of a reserve Pinot noir. 

Starting with a deep plum color leading to a rich fragrance hinting at notes of strawberry preserves, layers of cedar, soft rose pedal and lavender.  The palate is opulent yet offers to your glass balanced acidity and exquisite notes of luscious black cherry, chocolate and allspice.  This reserve wine has a lingering length that opens up beautifully in the glass.  It will continue to mellow and age elegantly in your cellar for years to come.

Kelly Kidneigh, Winemaker

Wine Enthusiast Winter Buying Guide 2026 | 92 Points

"Jacqueline’s Reserve is hitting its stride right now. Its aromas of chocolate-coated blueberries, worn leather, and freshly split cedar call out, in a nod to Lewis Carroll, “drink me.” The wine’s black-cherry and dark- chocolate flavors are counterpointed by touches of sauteed mushrooms and black pepper. Serve at low tea with some little Queen of Hearts heart-shaped sandwiches" - Michael Alberty

 

International Wine Report 2026 | 95 Points

"The 2017 Dukes Family Vineyard Jacqueline's Reserve Pinot Noir from Eola-Amity Hills, displays a brilliant garnet core that fades into a soft tawny rim, signaling its graceful development. Sourced from a premier selection of barrels and matured for 18 months in 50% new French oak, the wine opens with an intricate aromatic profile of cedary herbs, crushed strawberry, and dried Rainier cherries accented by a hint of black truffle. The palate is generously weighted, layering flavors of bittersweet cocoa and macerated red currants against a structured backdrop of freshly ground nutmeg and star anise. This sophisticated bottling calls for a pairing of herb-crusted rack of lamb served with a huckleberry reduction, as the wine's velvety tannins and refined acidity effortlessly cut through the richness of the meat" - Jeremy Young

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