Jack Rabbit Hill Pinot Meunier

By Bob on January 9, 2012 8:02 AM

Colorado's known for a lot of things, but let's face it - winemaking really isn't one of them. The folks at Jack Rabbit Hill are doing their best to change all that. It's an innovative little winery occupying about 70 acres in western Colorado's North Fork Valley. All of the grapes are 100% organic and winemaker Lance Hanson has a reputation for being an agricultural innovator and a maker of some terrific boutique wines.

The good folks at Delta County (CO) Tourism put us in touch with Lance recently and he sent us one of his reds to taste. I was pretty skeptical. Seriously Boomers - I love Colorado for skiing and a million other things, but WINE? Lance had some 'splainin' to do.


Jack Rabbit Hill 2008 Pinot Meunier 

Winemaker Notes

According to winemaker Lance Hanson, the Pinot Meunier is a blend of 55% Pinot noir and 45% Meunier grown in the Upper West Side block on Jack Rabbit Hill. Both varieties were naturally fermented (no commercial yeasts or nutrients) in stainless vats for six weeks at natural cellar temperatures, then racked and aged 12 months in second-year French barrels.Jack Rabbit Hill - 135.jpg


What I Like About It

It had forward notes of red cherry that drenched my palate like a summer thunderstorm. The Pinot Meunier had a rich, earthy taste with secondary notes of black pepper, coffee, some raspberry and a nice velvet finish. It's a kick-ass wine that started out good and got even better as it breathed.


What I Ate With It

Our favorite Tex-Mex takeout from Rio Mambo. I savored my Jack Rabbit Hill with the brisket quesadilla and Charlotte drank her wine with Rio Mambo's three-cheese quesadilla and generous helpings of Pico de Gallo. The spicy food went extremely well with the soft, yet earthy texture of the wine.



Corkscrewed Rating

Wines are rated on a scale of one-five corks. A one-cork wine is good for killing fire ants; five-cork wines are reserved for sharing with your very best friends or drinking whenever you have a good day.


About Me

I've been a wine lover since about 12 (that's not a typo). My earliest grape experience was probably at my cousin Nancy's wine tasting wedding rehearsal dinner (thanks for including me, Cuz!). Since then, I've graduated from Boone's Farm (Ugh! What was I thinking?) to a slightly more sophisticated palate. By the time I reached college I was the only guy in the dorm with a dog-eared copy of Frank Schoonmaker's, Encyclopedia of Wine (Hasting's House, 1965). Today, my tastes run more toward the reds, but I'm always on the lookout for great white wine to pair with fish or fowl.

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Diabetes-Friendly Chicken Burrito Bowl

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By Laura Cipullo and Lisa Mikus, authors of Everyday Diabetes Meals
Image credit: Colin Erricson

Prepare your own Mexican quick fix with this Chipotle-inspired bowl. Carbs are moderated by filling the bowl with beans, extra veggies and chicken. No need for rice, since the beans count as carbs.


If you love tomatoes, increase the quantity to 1/2 cup, but note that the carbohydrates will also increase.

If preparing this recipe for one person, cut all of the ingredients in half. Or simply prepare the full recipe up to the end of step 2 and store leftover chicken and vegetable-bean mixture in separate airtight containers in the refrigerator for up to 2 days. Reheat in the microwave on High for 1 to 2 minutes, or until heated through, and continue with step 3.

Health Bite: The iron, calcium, magnesium, manganese, copper and zinc in black beans help to keep bones strong and healthy.

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