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| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 91.1 pts. and median of 92 pts. in 114 notes) - hiding notes with no text | | | Tasted by wurzel68 on 3/3/2023 & rated 92 points: Erdbeeraronen, rote Beerenfrucht, Rauch, Kräuter, Pfeffer; mild, ausgewogen, lang, komplex und ausgesprochen lecker! Entwickelt sich toll. Schade, dass die Folgejahrgänge in Deutschland nicht erhältlich sind. (674 views) | | | Tasted by Chrisinroch on 8/26/2022: Vinotemp storage since direct purchase, PnP and enjoyed over 2 nights.
Weird air pressure hiss upon opening has me concerned for spontaneous fermentation but the wine was tasty and actually in a better place than previous bottles had been.
I still don't know about the value proposition. I expected more of an elegant style and I'm just not seeing it. I'd confuse it with a lot of Russian River PN (746 views) | | | Tasted by Burgundy Al on 7/5/2022 & rated 89 points: Ripe black cherry, still wonderfully fresh and bright with baking spice notes. Good+ weight, good length, finishing ever-so-slighter sweeter than I would consider ideal. (1690 views) | | | Tasted by BGK810 on 5/18/2022 & rated 94 points: Wow - this continues to get better and it still has a lot of life left! Red fruit, spices, full mouth feel with a medium body. Long finish - absolutely delicious! (896 views) | | | Tasted by fdub on 1/23/2021 & rated 94 points: Open 1 hour prior to service. Nice lifted floral nose but showing some nice sweetness as well. The palate has some sucrosity and the tannins are suprisingly grippy and point to a long drinking window. (1504 views) | | | Tasted by BGK810 on 8/9/2019 & rated 93 points: Delicious. Spices, red fruit, 30 second finish. Still great, but may not get better. (1725 views) | | | Tasted by 1961Vintage on 5/12/2019 & rated 92 points: Notes consistent. Still kicking with vibrance. (1546 views) | | | Tasted by Burgundy Al on 3/2/2019 & rated 89 points: Another Saturday at Chevalier...Mostly Blind New World Pinot Noir (Chevalier Fine Wines - Chicago IL): Double blind in New World Pinot Noir tasting. Bright red fruit throughout with plenty of energy. Good weight, good+ length. Faint heat on finish, but otherwise very well balanced. Great wine for its level and price. (2159 views) | | | Tasted by Chrisinroch on 8/29/2018: Passive cellared since release. PnP with roasted salmon.
Medium garnet, nose of baking spice, dust and berries. Smooth entry explodes with sweet earthy red fruit. Finishes sweet and a bit hot.
Either this wine is in a bad place or it’s punching way below its weight. It reminds me of much warmer climate pinots watered back a bit.— Those same ripe characteristics but not as heavy. Maybe the acidity is just lacking for my palate??? (2031 views) | | | Tasted by WineAggregate on 8/2/2018 & rated 93 points: This showed great saturation, concentration, elegance and flat-out beautiful fruit; the whole package. Heady aromas of dark cherry and blackberry, smoky and a bit of barnyard on the palate. A bit of sulfur that took some time to blow off. Maggie really is a dedicated and gifted winemaker, too bad her pinots have gotten so pricey these days. (1773 views) | | | Tasted by Christoffer78 on 5/18/2018 & rated 94 points: The 2009 Antica Terra exhibits a lovely complex nose. Still after nine years in the cellar, it is full of deep red fruits, minerals and the varietal typical softish tones of rainy deciduous forest. Tannins are nicely integrated and the wine sings with one strong voice - not a soft hearted Pinot to be found here... All components are in place and the wine certainly is ready to drink. Overall impression is still very positive. (1265 views) | | | Tasted by bspahn on 4/25/2018 & rated 92 points: Spectacular Pinot. Some earthy notes with loads of good fruit and balanced acidity. Medium bodied and drinking great right now. (1544 views) | | | Tasted by Burgundy Al on 4/15/2018 & rated 89 points: Black and red cherry with baking spice and vanilla. Starts out on slightly ripe, then comes across as lean and edgy near the finish. Still drinking nicely, I'd expect it will certainly hold up well for a few more years. (1923 views) | | | Tasted by rebs1 on 3/31/2017 & rated 92 points: slight bricking, red fruit profile, slight acidity, long finish, good stuff (2630 views) | | | Tasted by 1961Vintage on 12/9/2016 & rated 93 points: Cant believe I found this for less than $25. Fantastic, well made, pinot with plenty of life left. (2527 views) | | | Tasted by markcic on 11/18/2016 & rated 91 points: Over two years since I last opened a bottle. Red Fruit and herbs on the nose, the palate was red berries, red plums with hints of herbs and cinnamon. The finish was moderate to long and smooth. (2608 views) | | | Tasted by ageverett on 2/21/2016 & rated 92 points: Slow ox for 3 hours. Then 2 hours in the decanter. Was really happy with this. Color shows a bit of bricking. Nose has some real depth to it, with some herbal notes and lavender. Palate was very nice and both fruit and secondary flavors abounded. Finish left a little to be desired - not that it was short, just a bit harsh.
Glad to see how this did with some cellar time. And I think it has the stuffing to do just fine with another few years laying down. (4048 views) | | | Tasted by knorthrip on 12/23/2015 & rated 91 points: Well balanced, silky. Aromatic with notes of strawberry, cherry, rose, vanilla, and toast. 13.5% alcohol. (3320 views) | | | Tasted by G.M. on 10/1/2015 & rated 92 points: Aromatic, even floral nose. Black cherry, cranberry. Lithe and silky, smooth and highly drinkable. Touch of heat on the finish. (92 Very good wine) (3026 views) | | | Tasted by WineAggregate on 6/27/2015 & rated 91 points: Funky, gamy, old-world like. (2783 views) | | | Tasted by BobS on 4/26/2015 & rated 91 points: Still improving, glad I have more. (2987 views) | | | Tasted by gtonn on 3/3/2015 & rated 93 points: Excellent. Aroma of cherry and raspberry fills the room with a underlying note of earth. Acidity is bright and balanced. Drinking very well right now. (2383 views) | | | Tasted by rebs1 on 12/26/2014 & rated 92 points: wine is in a great spot now but should age well. showed more acidity the next night, while retaining most of its dark cherry fruit (2275 views) | | | Tasted by BobS on 11/18/2014 & rated 91 points: Maturing nicely. (2476 views) | | | Tasted by rocknroller on 10/24/2014 & rated 92 points: Dark red color. PNP, drank 2+ glasses over 2 hours. This was a very classy bottle of wine as expected. The nose evokes cherry, lighter dry earth notes, and spices. The palate has an elegance about it, medium body, cherry and some black cherry fruit, dry earth, dusty, good intensity and a very nice texture along with a very appealing spice character on the finish. Balanced, excellent. 92(+?)pts. (2415 views) | | | Only displaying the 25 most recent notes - click to see all notes for this wine... |
| By Josh Raynolds
Vinous, July/August 2011, IWC Issue #157
(Antica Terra Pinot Noir Willamette Valley) Subscribe to see review text. | By Richard Jennings
RJonWine.com (11/24/2011)
(Antica Terra Pinot Noir) Dark red color; cinnamon, tart cherry nose; tasty, floral, roses, tart cherry, mineral palate; needs 2 years; medium-plus finish 92+ points 92 points |
NOTE: Scores and reviews are the property of Vinous and RJonWine.com. (manage subscription channels) |
| Antica Terra Producer website
Antica Terra is an 11 acre vineyard located on a rocky hillside in the Eola-Amity Hills of Oregon’s Willamette Valley. The first vines were planted here in 1989 in a clearing within the oak savannah. The geology of the site is extremely unusual. In most of the region, vineyards are planted in the relatively deep, geologically young soils left behind by either the Missoula floods or the volcanic events that formed the Cascade Range. In this place, the remains of a far older pre-historic seabed rise to the surface, leaving the vines to struggle, without topsoil, amongst a fractured mixture of sandstone sown with fossilized oyster shells.
Above ground, the place is just as intense. Its exposed boulders, steeply pitched grades and panoramic views of the surrounding land convey a feeling of dramatic scale. The west wind moves constantly through the vines. Clouds fissure over the vineyard and allow the sun to ray through, at an angle and with a clarity that makes the site feel bright, even on the bleakest day. But it’s what we can’t see and feel, those aspects of the site that the vines allude to as they strive to find balance, that make it a remarkable place.
Our oldest vines look like infants. Instead of the gnarled trunks and robust canes one expects from vines planted over two decades ago, ours are spindly and frail. The fruit is diminutive as well. The tiny clusters of thick-skinned berries are less than half the usual size and fit easily in the palm of the hand. The canopy, which struggles to reach the top catch-wire, is incredibly sensitive. The smallest changes in the environment can cause the leaves to turn yellow and fall.
These qualities cause us to worry. They demand that we offer our vines the most exacting attention and care. In return, they offer us a glimpse into what we can’t see: a wine that is unique and instantly identifiable.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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