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| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 90.9 pts. and median of 91 pts. in 41 notes) - hiding notes with no text | | | Tasted by Rywyine on 3/31/2023: Had at the tasting. The nose was quite open. Floral, strawberry. Beautifully weighted palate. Red fruit, not heavy but very graceful. Some earth, still good acidity, tannins still present. This can go definitely a few more years. (427 views) | | | Tasted by PhN on 12/28/2021 & rated 90 points: Long to open. Delicious but never really came together. Probably needed more open time. (887 views) | | | Tasted by piedmoose on 6/6/2020 & rated 92 points: Everyone remarked on the floral characteristics in the nose. Favorite wine of the blind tasting. Good length and well rounded. (1306 views) | | | Tasted by Rollerball on 3/21/2020 & rated 93 points: Wonderful. Drinking perfectly on pnp. Wish I’d held the rest til now! (1391 views) | | | Tasted by cadamson on 6/2/2019: Delicious wine, very well made. Clean, bright, young but getting close to peak. Red fruits, hints of mushroom and floral notes, great acidity, traditional Oregon Ribbon Ridge profile. Very glad to have a couple more of these I can let sleep for another 5+ years. Went wonderfully with some seared Tuna and with some pork shoulder. (1714 views) | | | Tasted by bear on 5/17/2019 & rated 90 points: A good wine, that went well with lamb Cypriot lamb shanks. More of a food wine than a sipping wine. (1393 views) | | | Tasted by PhN on 2/17/2019 & rated 92 points: Delicious PN in the Oregon style. Went very well with dinner and especially the chocolate pudding following. Should be good, even better for a couple more years. 30 minutes to open in the glass. (1247 views) | | | Tasted by whitmanlholt on 9/15/2018 & rated 91 points: Popped and poured. This is a translucent cherry-red wine. On the nose, I get baking spice, cherries, and a touch of dried leaf. In the mouth, this is rich and layered with sour cherry notes leaving a crisp and crunchy finish. Overall, this is well-done, classic Oregon Pinot. 91 points. (1186 views) | | | Tasted by Bellissimo on 4/14/2018: Somewhat cloudy in the glass this show nice restraint for a '12 from Ribbon Ridge. Tart cherry, a little loam and baking spices on the finish. The thing that stands out is its silky mouthfeel. Really enjoyed this on a snowy evening. (1209 views) | | | Tasted by Rollerball on 10/29/2017 & rated 91 points: Smooth fresh n texture and persona. No hard edges. The neutral oak gives a papery sense to the tart dark cherries. (1258 views) | | | Tasted by g-mango on 10/18/2017 & rated 91 points: Very nice pinot. Delightful bouquet, silky mouthfeel on the palate...waves of subtle fruit with good length to finish. Each sip makes you crave another. This producer has not disappointed me to date. (1344 views) | | | Tasted by Bakerbd on 9/12/2017 & rated 91 points: Marionberries, earth, classic Oregon pinot noir (1291 views) | | | Tasted by BayAreaWildcat on 1/28/2017 & rated 93 points: Definitely not a CA pinot, but still more body and ripeness than most OR pinots. Very nice drinking now, but will likely improve for several more years. (1744 views) | | | Tasted by Wineson on 10/12/2016 & rated 92 points: A very nice wine. (1788 views) | | | Tasted by rkbusse on 8/22/2016 & rated 92 points: Drank after deciding to break up with Brickhouse. Um. A bad decision perhaps? This was incredible. Good thing we have three more! (1816 views) | | | Tasted by JWSOMMERFELD on 9/3/2015 & rated 90 points: Medium garnet. Nose of black cherry, mushrooms, game. Medium+ intensity showing signs of development. Mouthfeel is smooth and rich for a pinot. Finish a bit vegetal. Acids were medium+, a bit firm for for my liking but would allow this wine to age. Best 2016-18. (2963 views) | | | Tasted by pdemaio on 4/28/2015 & rated 93 points: Smooth, ripe and firm (for Oregon Pinot). Lovely and complex, but an easy wine to drink. Long finish.
PDQ93+ (3187 views) | | | Tasted by Wineson on 2/19/2015 & rated 93 points: Really nice. Lots of great fruit and some backbone. (2846 views) | | | Tasted by jcrisp on 12/25/2014 & rated 91 points: Traditional Pinot bouquet, heavy with blackberries and baked cherries, with hints of mint and menthol, ending with field mushrooms. Starts off bright with fresh Queen Anne cherries, ripe grapefruit, and currants, growing savory with braised meats and sautéed mushrooms, and ending with medium length of peppercorn, earth, and hints of cedar. (2526 views) | | | Tasted by Motz on 10/23/2014 & rated 92 points: Sampled the 2011 vintage recently, and thought this was a little better. The bouquet makes a big impression of earth and red fruit, floral accents, and hints of meatiness. Refined yet bracing palate, of appealing weight and balance. The wine finishes beautifully. 91-92. (2914 views) | | | Only displaying the 25 most recent notes - click to see all notes for this wine... |
| Brick House Producer Website
In 1994 we began assembling plant material for one of the most exciting slopes on our forty-acre farm: the swale and ridge right outside the front windows of our old brick home. Rolling gently from our north boundary fence to the foot of tall Douglas fir in our woods, it is a south facing ridge with exposure on both the east and west sides of the central spine.
For such a site, we sought the finest plants available: the new “Dijon clones” of Pinot Noir were just beginning to find their way to West Coast nurseries. We ordered Dijon clones 113 and 115 from King Estate’s plant propagation program and grafted clone 114 from the nursery and Domaine Drouhin Oregon and planted them over nearly nine acres of ground one stormy February day in 1995.
Four years later the first wine from the Dijon block -- the 1998 “Les Dijonnais”-- was awarded 94 points by the Wine Spectator. Ten years after that vintage a Spectator retrospective placed the “Les Dijonnais” at the top of the chart of Oregon’s 1998 Pinot Noirs. Robert Parker’s Wine Advocate honored the 2002 “Les Dijonnais” with 94 points. The 2005, 2006 and 2007 “D.J.’s” garnered more acclaim as the vines matured and the winemaker grew more confident in how best to handle their wonderful fruit. 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
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