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| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 88.8 pts. and median of 89 pts. in 33 notes) - hiding notes with no text | | | Tasted by Paschap on 10/28/2023 & rated 87 points: «Осенние» вина. Светлое и прозрачное. Маринад и овощи, чёрные ягоды, ваниль, джем, пряности. Во вкусе плотное, невысокая кислотность, лёгкие танины. Разочаровало, особенно учитывая цену. От ПН из Орегона ожидал большего. 87/100 (437 views) | | | Tasted by wino121 on 12/5/2022 & rated 91 points: Decanted for 2 hours,
Actually surprised, it became more balanced and approachable as the night went on.
Sweet fruit, simple acidity makes for an enjoyable wine. (907 views) | | | Tasted by KillerJones on 4/3/2022 & rated 93 points: Sip after sip, this wine popped…& I mean big time.
I was annoyed on the last half glass…that the bottle was empty, I mean. Drinking window is perfect.
Woodsy & herbaceous, some spicy cinnamon, juicy gobs of cherry, time & air bringing to life this evocative PN.
One comment from the table (a retired priest…) was that it drank like an entry level drug. 'One sip and you’ll be hooked on Pinot.'
I mean, how do you beat that? (1561 views) | | | Tasted by Kellerkind on 9/18/2021 & rated 91 points: Light and shadow with this wine. Beautiful clean and warm fruit. Almost liqueur like, due to the rather high alcohol. Amazing intense balance of tannin and acid. More cherry fruit. No dirt, first floor or raw flesh. Limited complexity. (1711 views) | | | Tasted by amenges on 9/5/2021: Corked (1677 views) | | | Tasted by ElJefeTX on 8/18/2021 & rated 91 points: Muted garnet hue with long, thin legs.
Nose is dominated by earthy aromas of mushrooms and campfire followed by red fruit and a streak of minerality. The palate is balanced with notes of red cherry, anise, black tea and wet stones. Pleasant but perhaps a bit overpriced. (1526 views) | | | Tasted by wmccone54 on 6/27/2021 & rated 90 points: Restaurant bottle purchase, decanted, and enjoyed with food. Ripe, juicy red fruits, smooth texture, good balance and well integrated fruits and acid. Medium finish. (1198 views) | | | Tasted by vancouvermatt on 5/1/2021 & rated 92 points: Very good, k strong rebuy. (1161 views) | | | Tasted by WinePT on 4/3/2021 & rated 89 points: Soft notes of dark fruit, plum, minerality. Occasionally cotton candy notes on Day 2. A touch of a bite on the finish. (720 views) | | | Tasted by knorthrip on 8/5/2020: I don't usually drink 3 year old Pinot Noir so I'm not going to give it a score. Fruit is a bit shy on the nose. Palate is much bigger but more from alcohol, oak, and acid than any complex flavors. Red fruit, wood, pink flowers, tea and citrus peel. (1594 views) | | | Tasted by Carib on 8/3/2020 & rated 89 points: An enjoyable summer drink, unpretentious and well put together. You can taste the valley. At its peak, drink up. Very good value. (1401 views) | | | Tasted by ralaspech on 7/25/2020 & rated 89 points: Nose of red fruit and some earth. Strong sweet cherry fruit on the palate. Acidity is medium minus. Medium tannins. Alcohol well-integrated. Finishes with savory earth notes. Not complex but enjoyable. (1307 views) | | | Tasted by mobile_vito on 6/9/2020 & rated 90 points: Drank this as 1 of 3 wines in a virtual (Zoom) wine tasting with the winery, Penner-Ash, and friends during the COVID-19 quarantine. It’s a really excellent wine and stood up well against the Estate and Hyland of the same vintage. I felt the earthiness showed through more in this Pinot. When you consider the price point, the QPR is very good. (1314 views) | | | Tasted by Ben Christiansen on 6/7/2020: Bright cherry than expected with a note of English Breakfast (orange) tea. Herbs. Palate is pretty bulky compared to the other Willamettes. (1532 views) | | | Tasted by tunaguy on 5/20/2020 & rated 83 points: darker sappy fruit and boozy heat. Serviceable this is not up to par with what is coming out of the area for the price. (708 views) | | | Tasted by colorflavorlocking on 4/10/2020 & rated 75 points: Gloopy texture, plenty of oak and alcohol. In contrast to these elements the fruit is strangely restrained - buried, really, under the heft of the rest of the wine. (784 views) | | | Tasted by jmcmchi on 2/28/2020 & rated 88 points: Enough savoury notes to make this interesting, fresh acidity, well balanced (742 views) | | | Tasted by mathwonk on 2/17/2020: Mine was light and undistinguished, an enormous dropoff from the heady days of 2009-2012. I only paid $30 and felt overcharged. not really bad, i.e. drinkable, but not recommended. (693 views) | | | Tasted by wineguy1968 on 1/10/2020: Great complexity, notes of spice, earth, forest floor, mushroom, great acidity and decent finish. Went great with cedar plank salmon. @ $40 retail seems about right for price/value. (731 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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