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| Drinking Windows and Values |
| Drinking window: Drink between 2011 and 2016 (based on 9 user opinions) |
| Community Tasting History |
| Community Tasting Notes (average 80.7 pts. and median of 82 pts. in 154 notes) - hiding notes with no text | | | Tasted by C. Mucius on 2/19/2021 flawed bottle: Corked. (747 views) | | | Tasted by skifree on 10/31/2019 & rated 86 points: To my surprise and delight, this bottle was drinkable. Took to my neighbor's Halloween event, had a glass right after opening and it had decent fruit, earth, and some balance. (1090 views) | | | Tasted by Oldworlddrinker on 1/5/2019 & rated 85 points: I am upping my rating on this wine based on last bottle, this is at a good drinking point, the wine seems more balanced, showing a better composition of fruit and secondary tones. (1431 views) | | | Tasted by skifree on 11/8/2018 & rated 73 points: First glass was not terrible, had some light cherry and earth, thinking - wow, maybe this is better than I remembered.. Halfway through the second glass, all that was left was tartness and acid - bleh. Discarded the rest of the glass and bottle. (1416 views) | | | Tasted by jayw on 10/12/2018: Has improved considerably since my last bottle 4 years ago. There's nothing special about this wine, but it isn't as terrible as others have reported. A lot of the greenness has dissipated and it is now tasting like a typical light-styled Pinot Noir, with good balance and food appeal. (1387 views) | | | Tasted by btock on 7/15/2017 & rated 80 points: Had one of these stuck in a corner. Opened, dirty, limited fruit. Did not consume (1848 views) | | | Tasted by hutch on 5/10/2017 & rated 80 points: Received this infamous bottle in a mystery case. On the pro side the wine is not showing any negative signs of age. On the con side, it is not good. No fruit. Lots of earth type flavors, but no balance, really nothing to enjoy about this at all. It's crazy that a wine from the '08 vintage can have no fruit. Sorry if you still have some of these. (1994 views) | | | Tasted by NAS on 2/7/2017 & rated 88 points: Based on the other reviews I wasn't expecting much. This was quite a pleasant surprise! Bright red berries and plum in the nose and palate. It did really well once it was open for a day and served with some braised duck legs. (1867 views) | | | Tasted by ctbob on 2/6/2017: Who knew -- this bottle was very nice. Balance, structure, varietally correct. Group downed it in a hurry. Unlike all the other bottles I had. (1705 views) | | | Tasted by ctbob on 1/10/2017: Time to check in again on this wine of much ill-repute... Not appealing on opening, ran it through an aerator several times, which made it more agreeable, at least drinkable. Not as thin, tart, and vegetal on opening, and the acidic let it play against the food.
Was not undrinkable, but it is definitely that rare thing, a Garagiste loser when all the hype is factored in. Wretched qpr at 20 bones. I have one more bottle, will wait some more just for curiosity's sake, since this one was better than the first. Certainly the less you expect with this wine the better off you are. (1648 views) | | | Tasted by Bradley Love on 12/18/2016 flawed bottle: Down the drain. Awful garage sale addition. (1176 views) | | | Tasted by candyman on 12/15/2016: un remarkable , drinkable skip BUYING it unless $5.00 (973 views) | | | Tasted by skifree on 10/31/2015 & rated 58 points: Undrinkable swill, tossed. (2080 views) | | | Tasted by SGates on 10/12/2015 & rated 85 points: Better than the last bottles. May have been another 12 months in the celler of time to settle down after shipping. Still not my style, metalic, astringent and sweet notes all bring down the improving fruit and spices. (1842 views) | | | Tasted by Bauman on 7/16/2015 & rated 85 points: Better than I had remembered. Tangy (2021 views) | | | Tasted by Sijan on 7/5/2015 & rated 75 points: Pretty underwhelming. Tasted like a grocery store bottle of pinot. (1918 views) | | | Tasted by Chrisinroch on 4/19/2015: From memory so no formal notes: I expected this to be horribad, but it wasn't. It has a bit of greenness in the middle, but it's very drinkable. Improved with air. (2177 views) | | | Tasted by Ron Felthoven on 4/11/2015 & rated 65 points: Absolutely terrible. I was hoping something amazing would happen and it would turn into a decent wine. I was ready and excited to be wrong and admit my earlier TNs were as hyperbolic as Rimmerman's prose. But this is completely devoid of any flavor and character and has a bitter harsh finish. Undrinkable. Poured it out. (1704 views) | | | Tasted by IamNotDrinkingAny#@!%Merlot on 1/28/2015 & rated 70 points: Horrendous... like vinegar. Disgusting. (1963 views) | | | Tasted by wormfarmer on 11/30/2014 & rated 84 points: Totally fine, if a bit green. I thought it tasted best straight outta the bottle; air-time only exacerbated its green middle.
While I don't hate this anywhere near as much as some others here do, I get why this is being put forth in various communities as (yet another) Exhibit A in the Rimmerman prosecution -- "mystery wine" is being used here simply to move someone else's swill. It's hard to imagine imagine a self-proclaimed "supertaster" signing off on this thing. (1981 views) | | | Tasted by 3marinerfans on 11/26/2014: Just do not remember "drinking/cooking with..." when we drank both but(aka SouthPark)...they're gone! (1862 views) | | | Tasted by Francophile on 7/25/2014 & rated 85 points: Rather light and while it may be from a great Pinot area this did not live up to other wineries whose products I have enjoyed. Not a very good example of what the area can produce. (2274 views) | | | Tasted by jayw on 7/20/2014: Raspberry floral nose. Very tart. Raspberry, with strawberry Twizzler and mineral notes and iodine. I don't have a problem with this wine, but best to drink with food. (2239 views) | | | Tasted by Bender Bending Rodriguez on 6/28/2014 & rated 80 points: In all fairness to this wine, I've given it another chance, and this bottle was actually OK. It's not magical, but at least it was drinkable, and we finished the bottle. I'm not sure if the first two bottles I had were really that significantly flawed or what, but I'll give the last 3 bottles in my cellar a chance as well. (2244 views) | | | Tasted by rbaum on 4/3/2014 & rated 88 points: My last bottle. Definitely not the disaster others have experienced. Decent quality for price. Still nice soft full fruit, just not the earthiness of better Willamette pinots. (2377 views) | | | Only displaying the 25 most recent notes - click to see all notes for this wine... |
| 2008 Dois Irmãos Winery Pinot NoirGaragiste Mystery wine #22, suspect it is from Coelho Winery.
Mystery Wine #22
Dear Friends,
$40 single vineyard Willamette Valley Pinot Noir from 2008 was relatively easy to come by when the vintage was new.
For $19.99?
That’s a different story...especially with critical acclaim.
As Oregon moves on to 2009, the 2008’s have become scarce and, at this price, you can basically forget about it...
Which brings us to Mystery Wine #22.
Here’s what I can tell you:
• 2008 Willamette Valley Pinot Noir
• Low-moderate alcohol 13.0-13.5%
• Critically acclaimed between 91-94 pts from a major publication, one of the big two (either the WA or IWC) - I wish I could reprint the verbiage as it sounds like an actual mix of terroir and a top vintage but the winery will not allow me to do so - it would be too easy to figure out the wine)
• I checked the CellarTracker reviews last week and they are very positive, with the lowest score above 90 points (there isn’t a single sub 90 score).
• A style that emphasizes varietal tone and a sense of place/elegance over brute power and massive oak. I do not believe any new oak was used on this wine, at most 10% or so.
• I'm not sure yet if it will be labeled as the actual wine/same label on store shelves or with another label – they haven’t decided yet (the bottles are still unlabeled right now - there’s no time to wait for them to make a decision or the parcel will be gone).
• As of this morning, the wine is on the shelf locally (and around the US) for $36-48 depending on what part of the country you are in.
• This parcel is directly from the winery cellar with perfect provenance.
To help the warehouse pack for the Fall season, I ask that you try to order in increments of 3 (3, 6, 12, etc).
As I expect this to be one of the more popular offers of the season, please allow Nicki a few extra hours to sort through the rubble (I waited until after a nice long holiday weekend to send this out, to give her extra rest).
On your mark, get set...GO!
FIRST COME FIRST SERVED up to 48 person until we run out:
Mystery Wine #22 (2008 Willamette Valley Pinot Noir) - $19.99
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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