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| Community Tasting History |
| Community Tasting Notes (average 91.9 pts. and median of 92 pts. in 24 notes) - hiding notes with no text | | | Tasted by VinoAddict on 10/8/2018: In the glass, this wine is incredibly dark crimson. Aromas of raspberry, dark cherry and forest floor. On the palate, an incredibly smooth and rich wine with depth of flavor and a freshness that is so good to see after 10-years in the bottle. Well-structured and likely an easy 4-6 more years of aging (if you're lucky to have some left). (1333 views) | | | Tasted by 422dbowlsby on 9/16/2017 & rated 92 points: Deep dark red, purple rim. Nose and flavors of dark plum, some raspberry, a hint of molasses, and a whiff of mushroom and forest floor. Medium finish. I disagree with a prior comment. This was well balanced and silky smooth. (1552 views) | | | Tasted by galewskj on 1/31/2016 & rated 91 points: Shea Pinot Provided by and at Gary's: A 1 hour decant, drank a small glass over about an hour, and it's nice to end a tasting with a relatively good wine. Vanilla cherry on the palate. There is something a little artificial about it. It is not terribly balanced. The tannins a relatively significant for a pinot. Altogether, this leaves you with a very satisfied experience, but I'm a little surprised at the price. Apparently, this wine performed much better a couple years ago. (2645 views) | | | Tasted by rocknroller on 1/30/2016 & rated 91 points: Shea Vineyard Pinot Noir Tasting (Gary's Place): Dark red color. Decanted for an hour; drank a 70ml pour over 40 minutes. Nice nose with ripe berry fruit, raspberry, earth, spice. The palate has a lot of volatility, ripe, sweet fruit, raspberry, tannins with some firm grip, oak, alcohol on the finish. This evened out more over 30 minutes and became a bit more balanced. Interestingly this was so much more balanced two & a half years ago. That night it was WOTN; tonight it didn't place. 91+pts. (2680 views) | | | Tasted by LFCHALA on 3/21/2015 & rated 87 points: Another American Pinot Noir that disappoints me. Unbalanced. Best in the mouth than on the nose. (2465 views) | | | Tasted by BadOyster on 4/26/2014 & rated 92 points: An expressive nose of deep dark fruit, spicy cinnamon, and the slightest hint of OR dirt. As surprisingly bold as it was on the nose, it was even more so bold on the palate, with plush dark cherries bordering on blackberry/blueberry that completely takes over, hiding any other flavors. On the finish, there's an immediate tight tannic bite, alcohol burn, and a sour cherry flavor. It's hard to believe that there's at least 4 years of bottle age on it; even on Day 2, it still has its brutishness. This is definitely a cab-lover's pinot, with power and presence, so I'll give it a 92 because most people will enjoy rush, but personally, I think it's more like a 90-91, as I'm missing the grace, elegance, subtlety of Penner Ash's best pinots, thus it's a disappointment at this price. (2153 views) | | | Tasted by Cashious on 2/2/2014 & rated 93 points: A wonderful example of what Oregon Pinot can be. A luxurious drinking experience. This is drinking very, very well right now. Yum. (2167 views) | | | Tasted by mactheknife on 1/5/2014 & rated 92 points: really a nice bottle of pinot now; more of a classic pinot from California than Oregon, as it carries a bit more weight. Fruits are nicely integrated with some spice notes. Wish I had more (1460 views) | | | Tasted by jbouchy on 12/18/2013 & rated 94 points: Third bottle of the 6 pack and it continues to dazzle. Polished and elegant. Fruit mellowing being replaced by a stronger earthiness. (1556 views) | | | Tasted by mactheknife on 9/23/2013 & rated 92 points: Drank at a tailgate, so not the best surroundings; that being said, an excellent example of the higher end of the Oregon wine offerings. Nice fruit; excellent spice notes; very well balanced with nice acidity. Got plenty of life left. (1341 views) | | | Tasted by rocknroller on 8/10/2013 & rated 94 points: 2008 Shea Vineyard Pinot Noir Tasting (Gary's Place, Hudson, WI): Dark red color. Decanted for about 2 hours plus. Drank 1 glass over an hour. Made by Lynn Penner-Ash. Very impressive. This has a killer nose, earth, perfume, sandalwood, black raspberry, black cherry, spice, brown sugar. The palate is wonderfully layered and complex silky, impeccably balanced, spice, cola, dusty minerals, very long finish. Wow. My #2 WOTN and group #1 WOTN. (1367 views) | | | Tasted by 3daywinereview.com on 8/10/2013 & rated 94 points: Pinot Tasting at Gary's (Hudson, Wisconson): Excellent stuff. Cherry, rhubarb, cigar, dust and raspberries. Complex and long finish. (1098 views) | | | Tasted by 1964vintage on 7/11/2013 & rated 93 points: Wow, what a difference a year makes. Has come together beautifully. In an outstanding place right now and worth a glorious sip. (870 views) | | | Tasted by jbouchy on 12/28/2012 & rated 93 points: Decanted for 2 hours and enjoyed with salmon and roasted potatoes with bacon...exquisite!! Oregon Pinot that drinks more like one from California. Big, jammy with dark cherry and spice. Well balanced with nice acidity. I think they may add a touch of another grape to this wine - Syrah?? Not sure but it is a very enjoyable wine. Needs more time in the cellar. (1229 views) | | | Tasted by 1964vintage on 12/24/2012 & rated 88 points: Disappointing as it came recommended by a trusted wine purveyor. Nothing memorable. Minimal bouquet, fruit, stucture, and thin finish. One bottle remaining. Looking for it to pull through with more age. (1292 views) | | | Tasted by David Paris (dbp) on 1/29/2012 & rated 90 points: A pre-birthday visit to some new places in the Willamette Valley: Very nice and balanced aromas, but there's definitely some jammy fruit. Very very large fruit on the palate, but plenty of spice and alcohol. Palate gets puckering as its kept there. Very grippy finish, with nice spicy fruit, and pretty yummy and delicious. (2506 views) | | | Tasted by geodeemoore on 3/25/2011 & rated 91 points: Waaay to early to drink this. (2552 views) |
| Alexana 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.Shea VineyardShea Vineyard was first planted to wine grapes in the late 1980s. Today Shea Vineyard is a 200-acre property with 140 planted acres. 135 of these acres are planted to Pinot noir vines and the balance is planted to Chardonnay.
http://www.sheawinecellars.com/vineyard/
The Shea vineyard is in the Yamhill-Carlton District just west of the Chehalem Valley. The fruit is sourced from three small blocks, one of which is planted to the Pommard clone, one to the Dijon 114 clone and the last to Dijon 777 clone. Soils are primarily of the Goodin and Melbourne type which are sedimentary in origin. The three blocks range in elevation from 450 to 600 feet and were planted in 1989. The wine from this vineyard has a complex array of aromas and flavors including black and red fruits, particularly blueberry, spice and earth. Approximately 725 cases are produced. The vineyard is owned by Dick and Deirdre Shea and managed by Javier Marin.
Shea Vineyard is a 200 acre vineyard in Yamhill County, Oregon, owned by Dick and Deidre Shea. It is, by almost universal account, the most highly regarded vineyard in Oregon.
Shea sells grapes to some of Oregon's best wineries, and the vineyard has a reputation for producing some of the best Pinot noirs in the world, from such winemakers as Ken Wright and Mike Etzel of Beaux Freres. Shea planted the original 100-acre vineyard in 1988 and 1989 on its own roots, but has been systematically replanting with grafted vines over the past few years in response to phylloxera.
Read more:http://www.northwest-wine.com/Shea-Wine-Cellars-Block-5-Pinot-noir.html#ixzz16KKRMLJHUSAAmerican 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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