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| Community Tasting Notes (average 89.8 pts. and median of 90 pts. in 11 notes) - hiding notes with no text | | | Tasted by Quiet Lion on 10/30/2018 & rated 92 points: Oddly cloudy but it didn't affect the taste. Nicely aged Oregon Pinot. Viscous on the palate with plenty of aged red fruit. Lovely. (1212 views) | | | Tasted by galewskj on 10/15/2018: Oregon... (Spoon and Stable): Unscored, and this was towards the end of a tasting, but I wrote down 2001. Over the hill and alcoholic. This was a total pass. If you own any, maybe make some coq au vin? (1401 views) | | | Tasted by jfagan on 4/14/2018 & rated 92 points: Coravin'd 2 hours (natural cork BTW). Medium/light color with a clear rim. Very bright and lively aromas feature red cherry skin, rose hips and sweet spices. That theme continues on the palate adding fresh and delicate flavors of gently sweet red cherries and herb tea balanced by fresh acidity. The tannins are fully integrated and the gentle finish is long and memorable. Blind I might think this was a Beaune 1er Cru. Lovely. Drink now through 2020. (1585 views) | | | Tasted by Musigny1955 on 7/11/2016 & rated 90 points: (bought on release, exc cellar, perfect fill. Pop and pour). Initial nose attractive and palate a bit lean. Within 15 minutes nose filled out to smell, I swear, like a great Nuit St Georges. On palate developed very full pinot fruit, rich and palate coating, layered, but never clumsy or hot. Red fruits, brambles, delicious. Marked down because of short finish however. Spouse and I fought over who got the last pour! Overall beautiful nose, rich palate and well matured fruit, but short finish. Much better than last bottle from about 5 years ago. Another example that Shea is an excellent vineyard. If I have any more will drink up as doubt will improve further. May age or hold longer in magnum format. (1840 views) | | | Tasted by greening on 2/23/2009 & rated 90 points: Still a wonderful bottle, perhaps because this was a magnum. Very rich in fruit with subtler flavors of earth and smoke. (3764 views) | | | Tasted by winecat9 on 12/22/2008 & rated 87 points: Good but not outstanding. Has not continued to develop over time. Nose could be better. (2593 views) | | | Tasted by Veloman on 5/7/2006: Nice enough but not special. Plenty of sour cherry and dark fruit, some oak, but a little light on the midpalate, with a hard-edged, drying finish. (3416 views) | | | Tasted by rjonwine@gmail.com on 6/16/2004 & rated 90 points: Ken Wright Pinots Blindtasted 1998-2002: Group's #7, my #6 - tight nose; tasty, ripe cherry, white chocolate palate; medium finish (1374 views) | | | Tasted by La Cave d'Argent on 11/22/2002 & rated 87 points: Bright disc. Medium ruby with red rim. Clean nose, showing soft herb, blackberry and cherry aromas. Medium-bodied on the palate, with medium supple tannins and similar flavors as for the nose. Medium, smooth finish. (2646 views) |
| By Stephen Tanzer
Vinous, March/April 2003, IWC Issue #107
(Ken Wright Cellars Pinot Noir Shea Vineyard Willamette Valley) Subscribe to see review text. |
NOTE: Scores and reviews are the property of Vinous. (manage subscription channels) |
| 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.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
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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