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| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 91.4 pts. and median of 92 pts. in 28 notes) - hiding notes with no text | | | Tasted by Labrador on 11/1/2022 & rated 93 points: The only words that come to mind to describe this wine are "wow" and"wonderful".
Everything necessary for a excellent wine was present - lovely, fragrant nose, wonderfully balanced, smooth in every way, rich yet elegant, beautiful on the palate, and a long, long finish.
If this wine had been porridge, the appropriate descriptor would be "just right." It was that and more. (344 views) | | | Tasted by AMG4RPM on 11/22/2021 & rated 93 points: Nicely developed, plenty of red and black fruits with a full, lingering finish. Just another KWC success. (415 views) | | | Tasted by pinotpounder on 2/6/2021 & rated 91 points: 91 points (554 views) | | | Tasted by Ed B on 8/21/2020 & rated 91 points: PnP. No detailed notes. Translucent dusty rose. Tart cherry, with strawberry, anise and spices. Long finish. (623 views) | | | Tasted by doctornoah on 7/4/2020 & rated 90 points: Pomegranate, black raspberry, earth. Mid weight and a bit sweet on the palate. Moderate finish. Overall good (761 views) | | | Tasted by GoBlue2002 on 3/31/2020 & rated 92 points: Crisp red fruit, earth, mushroom,
Better chilled -- say 58F.
Acidity is well integrated - very smooth.
This has aged well -- can tell the age by the appearance but the fruit has integrated nicely while maintaining vibrancy.
Long red fruit finish.
Doesnt appear to be on the downhill - no rush to drink it you have it.
Me - 92/93, Wife - 91/92 (541 views) | | | Tasted by Neecies on 9/30/2017: Mirroring DanielBleier's comments: full of raspberry and tart cherry. Nice mineral and green tea notes for balance. (1112 views) | | | Tasted by danielbleier on 7/15/2017 & rated 93 points: Found this to be delightful, full of raspberry and tart cherry. Nice mineral and green tea notes for balance. (1043 views) | | | Tasted by zinfomaniac on 2/28/2016 & rated 91 points: Intensely spiced perfumed exhibiting an powerful palate of raspberry, plum and clove all the while showing an opaque view of it's heart of minerality. (1697 views) | | | Tasted by Motz on 2/16/2015 & rated 93 points: Spectacular, Burgundy-like bouquet. Silky texture, charming mouthfeel. Delicious! (2443 views) | | | Tasted by Motz on 1/31/2015 & rated 92 points: Serious Pinot Noir, aromatic, lively, refreshing, with a touch of enthralling. Great red fruit and floral elements, serious acids, bracing and silky mouthfeel. Ridiculously enjoyable! (2332 views) | | | Tasted by jkvedar on 5/30/2014 & rated 90 points: Red fruit, floral nose. Bright taste. Initial effervescence blew off. Good structure and minerality. Pleasant finish. (2150 views) | | | Tasted by robmillis on 12/26/2013 & rated 88 points: Completely unexpected, very unique. Light, fresh flavors of cherry cola, cranberry Italian soda syrup caught me off guard. This is sweet, flavorful, simple, almost wants to be a sparkling rosé. Clearly a pinot but with terroir unlike any I've tasted, and I've enjoyed many wines from neighboring vineyards in the Yamhill-Carlton AVA. Crisp minerals in young vines define this wine more than anything else.
Also worth noting, after laying flat since bottling, the cork tip is coated with sugar crystals as though it were upright and dried the whole time. (2334 views) | | | Tasted by Empirate on 9/1/2013: One dimensional sour cherry with too much acididty even for a heavy meal on day 2. Would not rebuy. (2240 views) | | | Tasted by P A Montese on 6/22/2012 & rated 92 points: Certainly unique among Oregon PNs. The closest thing to it I've ever tried is a single berry selection 2006 Vino Nobile from Avignonesi. Ultra vivid red raspberries. Very high acidity wrapped in a tenuous, but somehow succulent, deep, uber-ripe, rich coat of pure, bright red fruit. A stand-out among a bizarre line-up of 40 or so world-spanning grand cru wines at a banquet for some of Champagnes top farmer/producers many of whom lauded high praise on the strange 2010 Abbot Claim. (3162 views) | | | Tasted by bonedoktor on 5/23/2012 & rated 90 points: Grapes (2848 views) | | | Tasted by rjpwine on 5/15/2012: Nice fruit. (2323 views) | | | Tasted by knockitback on 11/20/2011 & rated 93 points: Lush, intense, low acidity. Some might say over the top for Pinot. I loved it. (2645 views) | | | Only displaying the 25 most recent notes - click to see all notes for this wine... |
| Ken Wright 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.Abbott Claim Vineyard//Abbott Claim Vineyard// is a portion of the original John F. Abbott Donation Land Claim and lies in the middle of a sedimentary ridge east of Carlton. This is a consistent broad face of land with soil depths of 30 inches to mother rock. Elevation ranges from 400' to 475' and the inclination is S-SE. Soils are mostly Wellsdale with some areas of Willakenzie and Peavine. All of them lie atop mother rock of fractured sandstone and siltstone. The planted acreage totals 17 acres. Vines are roughly an equal mix of Pommard clone on Riparia Gloire rootstock, 777 on 101-14 and 115 on both 101-14 and 3309. As would be expected from a vineyard in the Yamhill-Carlton District the wine is very darkly colored, dense and lush. Fruits tend to be darker such as plum, cassis and black cherry.
//Vineyards of the Yamhill-Carlton District://
The vineyards of the Yamhill-Carlton District were planted mostly in the late 1980’s and early 1990’s. The primary soil of this area is called Willakenzie, named after the Willamette and McKenzie rivers. It is a sedimentary soil with a sandstone base rock. The sand content is quite high and the soil therefore very well drained. The sites are generally on the lower slopes of a volcanic ridge. Wines of the area possess aromas of red and black fruits, with added elements of cocoa, leather and fresh-turned earth. Acidity levels are generally lower than other regions, prompting these wines to be lush and agreeable in their youth.
On weinlagen-infoUSAAmerican 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
Yamhill-CarltonThe vineyards of the Yamhill-Carlton District were planted mostly in the late 1980’s and early 1990’s. The primary soil of this area is called Willakenzie, named after the Willamette and McKenzie rivers. It is a sedimentary soil with a sandstone base rock. The sand content is quite high and the soil therefore very well drained. The sites are generally on the lower slopes of a volcanic ridge. Wines of the area possess aromas of red and black fruits, with added elements of cocoa, leather and fresh-turned earth. Acidity levels are generally lower than other regions, prompting these wines to be lush and agreeable in their youth.
The single vineyards on weinlagen-info |
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