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| Drinking Windows and Values |
| Drinking window: Drink between 2010 and 2014 (based on 21 user opinions) |
| Community Tasting History |
| Community Tasting Notes (average 89.4 pts. and median of 90 pts. in 8 notes) - hiding notes with no text | | | Tasted by Barry Notes on 4/28/2014 & rated 87 points: PnP w/15 min decant. Clear, deep purple/red color. Not at all what I expected. Profile of Very dark fruit, forest/barn floor, tar, tobacco, some funk, earthy. Sharp tannins at finish. More Burgundian than PAC NW. Drink now. (3461 views) | | | Tasted by mcsac67 on 9/13/2013 & rated 89 points: Deep purple in color. A bit of funk in the nose, which blew off to reveal red berry aromas. Flavors of red berry, white pepper, leather and spice. The fruit notes are giving way to more earthy flavors. This was my last bottle. (3265 views) | | | Tasted by mcsac67 on 4/12/2013 & rated 90 points: Dark in color, but still translucent. Aromas of cranberry, strawberry and a bit of smoke. Flavors of red berry, a touch of white pepper, spice and a bit of leather. The tannins are well integrated. The finish is long. Well balanced and seems like it could age a while longer. Great with salmon. One bottle left. (3364 views) | | | Tasted by vlad55 on 8/21/2011 & rated 91 points: Candied fllowers with nuts and spice. Medium body pinot and solid acid. Smooth finish with cherries. (3837 views) | | | Tasted by smphelps on 3/29/2011 & rated 90 points: Medium crimson red. Still in good form with an impressive fruit filled nose that shows dark ripe cranberries, and hints at asian spice and light smoke. Full bodied and somewhat thick in mouthfeel. Really a versatile bottle that can turn large and dark to go with meat, or more elegant to accompany salmon. (3816 views) | | | Tasted by David Paris (dbp) on 6/21/2009 & rated 88 points: Tasting in the Eola Amity AVA (Willamette Valley): Nice funky nose, rich and creamy dark fruits present. Mellow on the palate, with nice resolved red fruits. There's some spice and funky mushrooms on the finish that I like. The most interesting Pinot Noir here. (3998 views) | | | Tasted by bkarney on 1/26/2009 & rated 90 points: This PN is hitting on all cylinders and is a pretty decent QPR. Well balanced, smooth and refined yet smoky and spicy! Some good earthy funk coming through as well as some cassis and other exotics. I enjoyed every sip and have already purchased more! (3272 views) |
| Van Duzer Producer websitePinot Noir Varietal character (Appellation America) | Varietal article (Wikipedia)
Pinot Noir is the Noble red grape of Burgundy, capable of ripening in a cooler climate, which Cabernet Sauvignon and Merlot will not reliably do. It is unpredictable and difficult both to grow and to vinify, but results in some of the finest reds in the world. It is believed to have been selected from wild vines two thousand years ago. It is also used in the production of champagne. In fact, more Pinot Noir goes into Champagne than is used in all of the Cote d'Or! It is also grown in Alsace, Jura, Germany, the U.S., Canada, Australia, New Zealand, Romania, Switzerland, Austria, Croatia, Serbia, Italy, and so forth, with varying degrees of success.
Pinot Noir is one of the world's most prestigious grapes. It is very difficult to grow and thrives well in France, especially in Champagne and Burgundy. Pinot Noir thrives less in hot areas, is picky on soil, and deserves some oak storage.
Pinot Noir, or Blauburgunder / Spätburgunder in German, is a blue grapevine - and, as the German name suggests, the grape comes originally from Burgundy in France.
The grape, which thrives in calcareous soils, is used primarily for the production of red wine, and it is widely regarded as producing some of the best wines in the world. The wine style is often medium-bodied with high fruit acidity and soft tannins. It can be quite peculiar in fragrance and taste, and not least in structure - which may be why it is referred to as "The Grapes Ballerina".
Pinot Noir is also an important ingredient in sparkling wines, not least in champagne since it is fruity, has good acidity and contains relatively little tannins.
The grape is considered quite demanding to grow. The class itself consists of tightly packed grapes, which makes it more sensitive to rot and other diseases.
Pinot Noir changes quite easily and is genetically unstable. It buds and matures early which results in it often being well ripened. Climate is important for this type of grape. It likes best in cool climates - in warm climates the wines can be relaxed and slightly pickled.
In cooler climates, the wine can get a hint of cabbage and wet leaves, while in slightly warmer regions we often find notes of red berries (cherries, strawberries, raspberries, currants), roses and slightly green notes when the wine is young. With age, more complex aromas of forest floor, fungi and meat emerge.
In Germany, Switzerland, Austria and Hungary, it often produces light wines with less character. However, it has produced very good results in California, Oregon and New Zealand.
With its soft tannins and delicate aroma, it is excellent for white fish, chicken and light meat. For the stored wines you can serve small game. Classic duck breast is a matter of course, a Boeuf Burgundy and Pinot Noir are pure happiness.
Pinot Noir loses quality by over-harvesting.
Pinot Noir is prone to diseases, especially rot and mildew. Viruses cause major problems especially in Burgundy.
Pinot Noir are large round grapes with thin skins. Relatively high in alcohol content. Medium rich tannins and good with acid.
As a young person, Pinot Noir has a distinctly fruity character such as raspberries, cherries and strawberries.
A mature Pinot Noir, the taste is different. Cherry goes into plum and prune flavors. It smells of rotten leaves, coffee, moist forest floor and animal wine. This must be experienced.
In warm climates you find boiled plum, some rustic, little acid.
If the grapes are over-grown, the wine will be thin, with little color and flavor.USAAmerican wine has been produced since the 1500s, with the first widespread production beginning in New Mexico in 1628. Today, wine production is undertaken in all fifty states, with California producing 84% of all U.S. wine. The continent of North America is home to several native species of grape, including Vitis labrusca, Vitis riparia, Vitis rotundifolia, and Vitis vulpina, but the wine-making industry is based almost entirely on the cultivation of the European Vitis vinifera, which was introduced by European settlers. With more than 1,100,000 acres (4,500 km2) under vine, the United States is the fourth-largest wine producing country in the world, after Italy, Spain, and France.Oregon Oregon Wine, Oregon Wineries (Oregon Wine Board)Willamette Valley Willamette Valley Wineries Association | Willamette Valley (Oregon Wine Board)
On weinlagen-info including some single vineyards
Willamette Valley Vintage Reviews
Willamette Valley Willamette Valley Wineries Association | Willamette Valley AVA Wikipedia article
#2012 vintage:
"Broadly speaking, the Willamette Valley's 2012 pinots are fleshy and fruit-dominated, with round tannins and forward personalities. The fruit tends to the darker side of the pinot spectrum--think cherry and blackberry rather than strawberry and raspberry, much less cranberry and redcurrant--and this gives the wines massive crowd appeal. The best wines also have the depth to age, so don't be fooled by their accessible nature in the early going." - Josh Raynolds
#2013 vintage:
"The key to a successful foray into the ‘13s is first to understand that in most instances the wines lean to the red fruit side of Pinot Noir; they tend to be tangy and tightly wound but often lack concentration. While some wines may put on weight and gain sweetness with bottle age, that’s a gamble I’ll personally leave to others. The 2013s also tend to lack the tannic structure for more than mid-term aging although they will likely endure on their acidity, which I suspect will usually outlast the fruit in this vintage" - Josh Raynolds
#2014 vintage:
"The 2014 vintage in Oregon may be remembered as the vintage of a lifetime [for growers] . . . these wines as they will be similar to the 2009 vintage . . . lovely, ripe, rich, deeply concentrated and aromatic" - winebusiness.com
"The conditions made it relatively easy to make good wines, with no worries about achieving ripeness, and the lack of frost risk allowed us to keep grapes on the vine as long as we wished." - Casey McClellan |
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