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| Drinking Windows and Values |
| Drinking window: Drink between 2010 and 2016 (based on 5 user opinions) |
| Community Tasting History |
| Community Tasting Notes (average 90 pts. and median of 90 pts. in 24 notes) - hiding notes with no text | | | Tasted by iamandyc on 1/29/2022 & rated 90 points: Time has treated this pinot very well. Very nice dark-ish pinot. Balanced and delicious finish. (384 views) | | | Tasted by BklynNeophyte on 3/9/2015 & rated 86 points: Too rich (1643 views) | | | Tasted by hesnctrl on 1/24/2015 & rated 90 points: PnP. Darkly stained cork with no crystals. Medium crimson in color that looks slightly brickish. Prominent nose of spice and lavender that is quite intoxicating. Dare I say smelling this is just as satisfying as drinking it? Cherries and spice on the palate with a slight stemminess on the finish. Seems slightly thin on the mid-palate. Medium finish.
Tasted in both Riedel Vinum and Vivant Burgundy glasses at 60°F.. The Vinum was significantly more concentrated than the Vivant. We had Mahi-Mahi, so we used the Vivant. If you're having red meat, the Vinum is the glass of choice. (1611 views) | | | Tasted by pinoteer on 8/16/2014: Good Oregon Pinot, with lots of character--fruit, spice, acidity, tannins. Not too much cola, thankfully. (1937 views) | | | Tasted by pinoteer on 7/16/2014 & rated 90 points: Good Oregon pinot. (2031 views) | | | Tasted by crispino on 6/14/2014 & rated 92 points: This pours a medium-dark ruby, with a hint of bricking. Aromas of muted dark berries, with a bit of savory, earthy, deeply-darkly-floral-without-being-cloying kind of note as well. Quite nice. Silky smooth, rich ripe fruit, a bursting Pinot. Some very round tannins create a nice long finish. Wouldn't wait a lot longer on this, can't see it improving from here, but drinking great in its last delicious hurrah. (2135 views) | | | Tasted by iamandyc on 12/24/2013 & rated 84 points: Pine needle, sweat on nose. Subdued black cherry on palate with some bell pepper and saline. Thin in body with watery rim. Not much there to remember. Finish is long but rustic. (1184 views) | | | Tasted by zinfomaniac on 1/22/2012 & rated 91 points: A beautifully focused example of the Beaver state's prized varietal showing intertwined notes of blackberry, raspberry and floral flavors. (2759 views) | | | Tasted by BklynNeophyte on 12/14/2011 & rated 91 points: Excellent Oregon pinot noir, but closer in style to California than to Burgundy. Comparable: Edgar Martinez. (2562 views) | | | Tasted by tantotinto on 8/9/2011 & rated 89 points: Consistent with previous note. (2125 views) | | | Tasted by WineTime10 on 6/29/2011 & rated 91 points: Thin, light red color. Nose gives off candied cherries and raspberries, with a bit of musty forest. Silky mouth feel and an excellent medium range finish. Easy to drink by itself, but even better paired with food. A quality wine for sure, and a decent QPR. (2808 views) | | | Tasted by PickleP on 4/16/2011 & rated 90 points: Fruit forward, cherry on the nose with some heat. No heat in the taste whatsoever. Very enjoyable with a delicate finish. (2807 views) | | | Tasted by La Cave d'Argent on 4/12/2011 & rated 92 points: This wine was splash-decanted and served over two hours with pork tenderloin. The robe is deep ruby and the nose shows quite intense aromas of Bing cherries, raspberries, damp earth and spice. Medium-bodied on the palate, with medium acidity and medium supple tannins. The flavors mirror the nose and the middle is full. Medium, smooth finish. This is the real deal...another beautiful '08 Oregonian Pinot. This vintage has made me realize the elegance of Oregon with respect to this fickle grape. Drink now-12/15. (2262 views) | | | Tasted by oog on 3/11/2011 & rated 91 points: Nose: Great nose. Flowers, earth, cola. Almost like a cherry twizzlers smell as well. Taste: Really big cherry throughout. There is some bitterness on the midpalate and a bit of a smoky, finish. Finish has really extraordinary length (1 min). Wine is ready to go, don't see it doing better than this. (2275 views) | | | Tasted by JasonG on 2/26/2011 & rated 91 points: Really nice, smooth, surprising depth beyond the usual cherry bomb. This is more nuanced, hints of earth, cherry jam, with some bramble and floral notes. Nice and balanced. Very tasty, drinks above its price point, I think, and much better than the 2007. I see no need to wait forever on this, maybe a year at the most. (2330 views) | | | Tasted by tantotinto on 2/17/2011 & rated 90 points: Consistent with previous note. Very good. (1411 views) | | | Tasted by clutj on 1/24/2011 & rated 92 points: Slight floral nose, elegant, raspberries, plenty of body, long finish (2470 views) | | | Tasted by tantotinto on 1/20/2011 & rated 90 points: Consistent with previous note. (1517 views) | | | Tasted by tantotinto on 12/6/2010 & rated 90 points: Initially tasted after a thirty minute decant. Translucent crimson. Nose of mineral and fresh red fruit. Rich raspberry fruit and mineral flavor. Exceptionally balanced and drinkable for being so young. Very tasty and the best QPR Pinot Noir I have sampled in a long time. My first 2008 from Oregon and if this is indicative, I can see why everyone is so high on the vintage. (1640 views) |
| Expression Producer websitePinot 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
Eola - Amity Hills Eola - Amity Hills (Oregon Wine Board) |
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