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| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 90.8 pts. and median of 91 pts. in 48 notes) - hiding notes with no text | | | Tasted by Zinlady on 4/18/2023 & rated 90 points: Lovely on first day. Smooth, ready to drink cherry Had with chicken and Brussels sprouts. (307 views) | | | Tasted by Wremmer on 3/26/2023 & rated 89 points: Took a bit to open up but after 45 minutes it started to fill out nicely. Fruit has subsided but still very enjoyable. (294 views) | | | Tasted by Halfeel on 12/23/2022 & rated 92 points: Still in a good window now, but drink up because I don't think it will last a whole lot longer. (325 views) | | | Tasted by ikkaariainen on 5/8/2022 & rated 92 points: Drinking superbly and at peak, highly recommend and I disagree with the closing date on the above CT drinking window - with proper cellaring this has years to go. Drink or hold but probably not much further upside with further cellaring. Would benefit from a short 30-60 minute decant. Dark purple, no bricking, well balanced, good mouth feel, surprisingly full bodied and muscular, complex and with a lovely medium length aftertaste. Nose of dark stone fruit, raspberry, smoke with a lighter vanilla and almost perfumey rose petal. Flavor profile of dark cherry, plum, blueberry and a hint of black pepper. (516 views) | | | Tasted by TannicBeast on 5/2/2021 & rated 90 points: Very pleasant, generous wine. Warmer, riper, chewier and richer than I would have expected from Oregon. (709 views) | | | Tasted by Gruffalius on 8/9/2020 & rated 92 points: In a good place right now. Really opened up after 30 minutes. Darker tones. (734 views) | | | Tasted by RARevino on 6/2/2020 & rated 90 points: exceptional wine that was smooth, light berry and a bit of leather and tobacco. Maybe some light stone fruit. seemed richer than other pinot Noir's from the same region.
It was so good we opened another (820 views) | | | Tasted by no leashes on 5/15/2020 & rated 90 points: Beautiful pinot, paired with pan sautéed sockeye salmon and went perfectly. (686 views) | | | Tasted by Ispendtoomuchmoneyonwine on 1/11/2020 & rated 91 points: Blueberry sweetness of blackberry good body Drink now (1077 views) | | | Tasted by Canoehead on 9/3/2019 & rated 92 points: Tasted alongside 2016 which was slightly more acidic & tannic but has the potential to evolve like the ‘15. This wine is in a great place right now - medium+ body, well-balanced, lingering finish. Perfect Pinot for the Fall. (1118 views) | | | Tasted by vancouvermatt on 6/6/2019 & rated 91 points: Cassis, tea spice, blackberry notes with cacao & bitter dark chocolate, spice cake and leather notes. Medium bodied with good balance.
Better on 2nd day when stored in 1/2 bottle overnight in fridge. (982 views) | | | Tasted by WineMetaMan on 5/14/2019 & rated 92 points: Dry, medium-bodied with medium-big acid, fairly alcoholic, medium astringent tannins, mild peppery finish. Flavors of very dry red fruit, notes of dark chocolate (not sweet).
A satisfying if not overly complex Pinot Noir held back only a bit by the higher alcohol taste.
The fruit is very dry and slides in right after the front for a nice structure at the start. The medium-length finish of dry fruit feels well integrated - the wine doesn't seem overoaked or juiced. It has a bit more alcohol flavor than my preference in a Pinot, but it still all goes together well. (896 views) | | | Tasted by ocperu on 5/12/2019 & rated 91 points: Even better on Day 2 (793 views) | | | Tasted by Nfmds on 4/18/2019 & rated 92 points: Blueberries, cherry in nose. Flint, granite flavor. Lingering finish (754 views) | | | Tasted by adammichael on 3/9/2019 & rated 92 points: Always an enjoyable wine. Focused raspberry with a little richness of dark cherry, vanilla, rose, little cinnamon spice and very faint/mellow earthiness way in back which comes forward with air. This wine for me is all about texture though. Flavors are all
In check with mild acidity, but I was left thinking about the silky smooth texture and how great this wine always is for the price ($30 here in upstate New York). (724 views) | | | Tasted by S.Wayne on 2/9/2019 & rated 89 points: Beautiful clear ruby color
Nose of medium aromatics ripe cherry and rose
Palate medium plus acidity, medium minus tannin. Tart cherry with a more linear mouthfeel
Palate did not live up to the nose. (617 views) | | | Tasted by DrNorm on 1/29/2019 & rated 86 points: Harsh (621 views) | | | Tasted by Canoehead on 12/25/2018 & rated 92 points: Big hit with Roast Turkey dinner. Great balance of fruit, good tannic structure and pleasant acidity. (866 views) | | | Tasted by dreinitz on 12/2/2018 & rated 92 points: Well balanced and delicious. Would definitely buy again. (909 views) | | | Tasted by t_moderne on 10/30/2018 & rated 90 points: Pop and pour and tasted at a restaurant with food (filet mignon with mashed potatoes, and grilled Brussel sprouts with bacon, in case you were wondering).
Nose offers some ripe berries, and hint of vanilla and cloves.
Good fruit profile, with dark berries and a slight woodsy note. While leaning on the sweet side from the ripe fruit and alcohol, there is sufficient acidity and spice notes that balance the fruit and give it additional depth.
Enjoyable. (1029 views) | | | Tasted by galewskj on 10/15/2018 & rated 91 points: Oregon... (Spoon and Stable): A very small tasting pour. Absolutely nothing wrong this, and true to form for Oregon pinot. After an absolutely wretched 2015 Estate, I was surprised at the difference here. (1177 views) | | | Tasted by rocknroller on 10/14/2018 & rated 91 points: Monthly Tasting Group: An Embarrassment of Oregon Riches (Spoon & Stable, Mpls, MN): Small pour. Very good, nice ripe berries, and given the youth this could end up being really nice down the road a few years. (1230 views) | | | Tasted by EricU on 8/11/2018 & rated 92 points: Velvety. Black cherry. Soft tanins. Well balanced. (799 views) | | | Tasted by srh on 8/11/2018: Pinot Noirs (CA [4], OR, & S. Africa) (Vintage Wines Ltd., San Diego, CA): From princeofpinot.com : "14.3% alc., pH 3.68, TA 0.54, 9,100 cases, $40. Sourced from 13 vineyards. Aged 10 months in French oak barrels, 29% new."
N: Slightly closed; Smoke, berries; Intensity lurking?
P: Med body; RNDISH entry with ALMOST swtish frt firmed by an astringency which does QUITE resolve by the LONG finish with a tangy/sweetness to the very, VERY fine tannins. For now with food, & through '21. My VG+/EXC-. 92 pts WS, 91 Vinous, & 90 Prince of Pinot. [This vendor's $31.95 ranks in the top quartile of wine-searcher's current postings.] (1160 views) | | | Tasted by JS199 on 7/29/2018 & rated 91 points: Fun and friendly is your first impression. Not sweet like CA Pinots. After several hours it reveals more nuances and its potential. (875 views) | | | Only displaying the 25 most recent notes - click to see all notes for this wine... |
| Penner-Ash Producer Website
Addt'l Info avail from this Jackson Family URL Pinot 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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