External search
Google (images)
Wine Advocate
Wine Spectator
Burghound
Wine-Searcher
Vintages
2021
2019
2018
2017
2016
2012
2011
2010
2009
2008
2007
2006
2005
2004
From this producer
Show all wines
All tasting notes
|
| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 90.7 pts. and median of 92 pts. in 31 notes) - hiding notes with no text | | | Tasted by vinodolphin on 3/8/2016 & rated 92 points: Such flavor and depth for a PN. Worth the premium price. (1795 views) | | | Tasted by PDX-S on 2/13/2015: Well, I did manage to wait two years before revisiting this one and while a few of its WV Pinot counterparts have fallen apart, this one still holds its integrity.
Rich and darkly complected fruit aromas, like blueberries and strawberries macerated in powdered sugar with an herbal backdrop.
Medium to full bodied juice has a smooth entry with a fair degree of acid and, while totally integrated, the tannic structure shows up on the back end.
Palate reflects the nose, dry macerated berries, herbs, and some earthy tones.
Dark raspberry notes make a cameo during the finish.
Comes across equally as big and weighty as the Betz Syrah we are having on the same evening.
Similar impressions as last time, a delicious -if big and Syrah like- Pinot that is structurally and texturally sound. Plenty of life to go while being in a nice drinking window now. (2146 views) | | | Tasted by CP on 11/27/2014 & rated 94 points: Amazing wine. Great plum flavor balanced with acidity and coffee. Everything you love about Oregon Pinot. Drinks great today. (2363 views) | | | Tasted by vinodolphin on 1/1/2014 & rated 93 points: Delicious. Typical Pinot visually but truly a star on the nose and in the mouth. A Gem. (2814 views) | | | Tasted by askoenig3 on 3/12/2013 & rated 86 points: Dark clear ruby. Strong aroma of dark fruit, oak and spice. Moderate to full body, nice acidity and moderate tannins. Well balanced. Palate of dark fruit, cassis, oak, pepper, smoke and spice. Long finish. A bit "big" for a Pinot and too much oak for me. It did get better about an hour after opening. May improve with another 2-3 yrs. (3308 views) | | | Tasted by Colia on 2/13/2013 & rated 89 points: Beautiful dark fruits and spices are marred by a slight bitterness on the finish. (2240 views) | | | Tasted by Blake Brown on 1/7/2013 & rated 80 points: More chocolate and cherry notes, but in this instance, the wine is big and clumsy and finishes hot and out of any semblance of balance. (1651 views) | | | Tasted by PDX-S on 7/1/2012: Bigger, deeper, and darker than one would expect, especially from 2007. Where most offers from 2007 fall into the light and elegant camp, this wine is still a big bruiser. Dark fruits and brambles coat the palate and fill every nook and cranny. Huge and absorbing mouthfeel while still managing to give the impression that we are not there yet. There is more to come if this wine is allowed to age. It seems so big and available right now, yet clearly feels like it is just hinting at greater potential down the road. Hold and revisit in 2 years. (2504 views) | | | Tasted by BlancdeBlanc on 9/24/2011 & rated 94 points: Aroma: pomegranite, black cherry roses, woody Palate: mulled wine, deep dark spices, cassis, pepper, bitter chocolate cherry, very smooth and expressive. It spoke to me. (2349 views) | | | Tasted by sedation (yellowgas) on 7/18/2011 & rated 92 points: a really well balanced wine. beautiful red fruits, bright acidity. can't wait to try this in a year, i think a little time will add more depth to a already very satisfying pinot (2123 views) | | | Tasted by paindude on 4/19/2011 & rated 92 points: one of my favorite Pinot Noirs (2309 views) | | | Tasted by Portland Som 34 on 2/16/2011 & rated 93 points: Decanted for 1 hour, served with roasted duck with a simple spice rub. Fruit up front was plum, dark cherry, and blackberry then evolved into cassis, vanilla, and leather. Texturally pleasant with good tannin backbone and lively acidity. Finish goes on forever. Honestly, I timed the length of this wine and it took well over a minute for this wine to dissapate from my palate. Wish we had another bottle. (2172 views) | | | Tasted by air guitar & pinot noir on 1/29/2011 & rated 92 points: Supple delivery with ripe plum and black currant fruit. Notes of some pepper but this is overshadowed by the wonderful pure fruit delivery here. Wood, incense and black cherry on the nose that opens up to a round and soft, lucious wine. Lingering and expressive finish. (1848 views) | | | Tasted by Bellissimo on 11/27/2010: Decanted, consumed over 3 hours. Really dark for a Pinot. Nose has some funk and earth and dark--yes dark--fruit; hardly a typical Oregon Pinot. Up front there is wild strawberries with a good sense of minerality and acid. Mid palate is where the drying tannins kick in along with some crushed rock (? is this Syrah ?), finish is drying tannins with lingering wild strawberries and more crushed rock. Pretty dark and needs some time IMHO. (2110 views) | | | Tasted by Edclr on 7/27/2010 & rated 88 points: Very disappointing to me as I expected more. very pronounced tannins, somewhat acidic, offsetting a very bright nose of red berries. This wine reminds me of a 1er cru 2004 Gevrey Chambertin. It is never going to get better, just older. The finish is very long, but unpleasant. This is probably a product if it's vintage. Funny - 06 and 08 in OR were great, 07 unpleasant. Exact opposite in northern Ca. I like the "on" vintages - 06 and 08 in OR, 07 in CA. Although I am ok with many of the 06 northern CA pinots. (2349 views) | | | Tasted by jeffm_fla on 7/18/2010 & rated 89 points: Nose of clove and a bit of cinnamon. Taste is more mild, slightly peppery but still tastes a little thin. (1671 views) | | | Tasted by ikkaariainen on 2/7/2010 & rated 92 points: This was a seriously good albeit still young and developing high end single vineyard Oregonian Willamette Valley pinot enjoyed last night at the Lake Hickory CC with good CT wine buddy neighborbill and spouses. Popped and poured, would recommend opening bottle 2-3 hours ahead or a quick decant / double - decant and giving this wine another 2-3 years will also help. Even having said that, a tremendous wine and at the price point I purchased this at at a pre-Christmas wine sale blow-out this wine represented a good QPR. Stylistically Burgundian, dark, surprisingly well balanced at this point of development, medium bodied, smooth, nice long velvety lingering aftertaste. Floral and aromatic nose of dark plum, rich raspberry and mint with primary flavors of red berries, earth, black pepper and a hint of smoke. Just a lovely wine and I can only imagine what it will evolve into in the next 3-5 years. I really recommend this wine but at this point would also recommend waiting a couple of years or going with a decant of at least an hour. (2649 views) | | | Tasted by amateurwino on 1/19/2010 & rated 91 points: Concentrated, powerful, smooth-ish with a bit of earth. 91 (2397 views) | | | Tasted by enovino on 11/15/2009 & rated 95 points: Incredible! Love at first taste. Beautiful nose - with a taste to match. Excellent richness of raspberry fruit and earth. Nice acidity and freshness. Very excited to share with my family at Thanksgiving. Want to load up on this, even at $50/bottle plus tax. Worth the price IMHO. (2796 views) | | | Tasted by Ben Christiansen on 4/16/2009: Here great toast but combined with great oregon spicy fruit. Just opened too. Rather massive big fruited palate with very good spiciness. I can imagine it will be great as time goes on or if you are willing to cellar it for a year. The feeling is a much more classical style than '06. '07 is lower alcohol, lighter on its feet, and lively -- classical Oregon Pinot. I would buy it at $60. (2862 views) | | | Tasted by nzinkgraf on 4/16/2009: after hot years from 2004 to 2006 in oregon, 2007 wines are showing more typical lower alcohols from this cooler vintage. Yamhill-Carlton district. much more meaty flesh on the nose of this vs. Willamette Penner-Ash in 2007. Dussin is volcanic soils. Meat and smoke on the nose. black raspberry fruit. so f'ing delicious. (2758 views) | | | Tasted by KeithAkers on 1/26/2009 & rated 90 points: Glunz Wines Winter Portfolio tasting (union league club, chicago IL): nose: nice but tight nose with plums, red cherries, mixed berries, and spices. Very well balanced, but fairly tight at this stage
taste: almost searing acidity with a light feel. What tones that do come through are nice with plums, red cherries, and berries. The acidity is a bit much right now and really interferes withthe wine
overall: needs a good few years to calm down the acidity. Has a good amount of upside and can possibly blossom with age, but right now its not happening (4039 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 |
|
