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| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 90.3 pts. and median of 91 pts. in 94 notes) - hiding notes with no text | | | Tasted by 52winelover on 4/6/2022 & rated 86 points: Kept it too long. Lost the punch. (787 views) | | | Tasted by Acohen on 12/4/2020 & rated 91 points: Lighter style with lots of cranberry and tart cherry with nice balance (1349 views) | | | Tasted by flussier on 10/10/2020 & rated 91 points: Robe sur le bourgogne évolué vers l’orange. Malgré l’âge, le vin est encore jeune et sur le fruit. Pinot avec du corps, bien équilibré, arôme de fumé, typique de ceux Oregon. Même si Evening Land a une bonne réputation, je trouve leurs vins très chers pour ce que ça l’apporte. Probablement mon dernier essai avec cette maison. (1398 views) | | | Tasted by misco on 10/5/2020 & rated 89 points: Great nose
good balance
I do not detect any sweetness at all. (1404 views) | | | Tasted by winelover1808 on 4/17/2020 & rated 90 points: This is so very close to tipping from good to great but it lacks enough acidic tension. It’s very sweet cranberry but lithe and not jammy at all. It’s a pretty pale red and has a gentle tannic finish. The sweetness dominates the wine a bit too much. (1682 views) | | | Tasted by YoRi on 3/8/2020 & rated 90 points: Robe rouge, disque cuivre.
Nez discret. Menthol, vieux bois (Ri), mélasse, prune cuite (Yo).
En bouche, cerise, menthol, épices, graphite (Ri et Y), tanins, moyen grain.
Un peu d'amertume en finale(Yo).
Moyenne du groupe: 3,3/5. (1279 views) | | | Tasted by Jalexander on 2/1/2020 & rated 93 points: Drinking very well right now. The wine had a slight tawny red color with its age, with a nice cherry aroma on the nose. Very smooth texture, medium bodied. The mineral undertones (with a touch of earthiness), are more pronounced now than the last bottle I had two years ago. I wish I had more. (967 views) | | | Tasted by YoRi on 1/18/2019 & rated 91 points: Apparence rouge de falun assez dense (pour un PN)
Nez boite à tabac, de cerise et de camphre. Ca pinote pas tant...
En bouche, pain grillé, cerise et fraise. Tanins souples et intégrés.
Dans une belle fenêtre de consommation. (1626 views) | | | Tasted by sunnylea57 on 11/10/2018 flawed bottle: Drinking really well - I'd say it's at peak - assuming you like the style. Cola, spice box, cherry, rhubarb and raspberry. There are few US west coast Pinots that do it for me (too often they're too confected and there's too much cola and/or rhubarb) but this wasn't bad. The cola and rhubarb were there, but they weren't OTT. (1716 views) | | | Tasted by curtr on 11/7/2018: Entering the middle of the drinking window. A medium bodied wine. Let breath in the glass. (1528 views) | | | Tasted by whitmanlholt on 7/1/2018 & rated 89 points: Popped and poured. This is a light-cherry-red wine with zero sediment in the bottle. On the nose, I get cherry, spice box, some slight chalk, and rosehips. In the mouth, the wine is lightweight and full of bright red fruit, all leaving a finish that pull through a crisp line of raspberry and other red fruits. Overall, this is a solid Oregon Pinot, albeit one that is slightly monotonous. Drink up. 89 points. (1989 views) | | | Tasted by whitmanlholt on 6/3/2017 & rated 90 points: Popped and poured. This is a light-cherry-red wine that holds its translucent aspects throughout the bottle. On the nose, I get cherry, cinnamon, sea breeze, and strawberry; the nose is very nice. The mouth underperforms relative to the nose, with a tart cherry flavor but not much else, all leaving a crisp and crunchy finish. Overall, this is a solid Oregon PN, but not an extraordinary wine. This would pair well with a chicken dinner, regardless the culture (British boiler, French coq au vin, Mediterranean chicken on skewers or cooked straight over rice or lettuce, whole hen done any number of ways, teriyaki chicken, Chinese kung pao chicken, and so on until I feel like Forest Gump with his shrimp). For the price, this is a solid Pinot indeed, so good QPR. 90 points. (2726 views) | | | Tasted by jlhkiss on 3/17/2017 & rated 88 points: Consistent with previous notes. Still vervy with a distracting acidic over-bite. Was better on Day 2 with a rhubarb/blueberry streak emerging that I love in Pinots. Technical score: 86. Enjoyment score: 90. Terrible QPR. (2354 views) | | | Tasted by jhieb on 4/23/2016 & rated 92 points: Wow! I thought this bottle had gone missing, but it was just buried in the cellar. This has gained so much weight, that it could almost pass for a Syrah. Really earthy, with great minerality, acidity, and dark fruit. (4301 views) | | | Tasted by jlhkiss on 9/29/2015 & rated 88 points: Not really a good QPR but still nevertheless enjoyed it with mild cajun catfish. Decanted and drank over the following 2.5 hours. Pale, cloudy violet color. Nose brings cherry blossoms, tart raspberries, baked rhubarb, and cinnamon sticks. The palate is medium-light, jagged, unresolved, and overall unbalanced, with good red fruit, more rhubarb, cherry cola, and cinnamon Jolly Rancher, leading into a windy, twirling finish of dusty tannins and uneven acidity. Somehow still seems volatile or in a weird phase, so hard to tell if this is going to get better or not. (4605 views) | | | Tasted by Mountster27 on 6/26/2015 & rated 88 points: I believe past its prime.
Fruit is muted to tart mild cherry.
Earth notes still present and pleasant but outweighed now acidic flavored.
Finish still evolves though and did soften with a bit of time open. (4848 views) | | | Tasted by cmcclane on 6/19/2015 & rated 91 points: Cherry cola on the nose. Nice light cherry with some earth and plenty of acidity. (4191 views) | | | Tasted by FrancoisC on 5/18/2015 & rated 85 points: Ouf, pas dans ma palette. Le nez est vraiment particulier. Champignons, bret, fumé. En bouche c'est pas mieux. Très court en finale. Vaut vraiment pas le prix. Mauvaise bouteille? (4043 views) | | | Tasted by Sycamore on 3/17/2015 flawed bottle: Bottle off -- not a total pour-out, but close. For the most part the most notable aromatic component: halibut. No kidding....Better on the palate -- but how could it not be? (3308 views) | | | Tasted by phil the agony on 12/19/2014 & rated 90 points: Un premier nez bretté et légèrement fermé.
Il s'ouvre après quelques heures épaulés.
Fruits rouges légèrement sûrettes au départ avec bien sûr de l'acidité.
Les fruits rouges continuent à faire son chemin et l'acidité débarque.
Un peu court en bouche mais très bon.
Un strong buy ? à 52$ , je suis pas certain à 100%. (3539 views) | | | Tasted by ibglowin on 11/30/2014 & rated 91 points: Still going strong, pairs wonderfully with Thanksgiving turkey! (2469 views) | | | Tasted by daniel.jay on 10/17/2014 & rated 87 points: Worst showing yet - no fruit. Dominated by tartness with flavors of mushrooms/forest/earth (2566 views) | | | Tasted by tantotinto on 7/8/2014 & rated 90 points: Same smoky root beer nose as the last bottle. My wife tells me the root beer thing is sassafras but I'm thinking A&W. Good cherry and raspberry flavored fruit with a tart finish. Great balance. (3384 views) | | | Tasted by tantotinto on 6/3/2014 & rated 90 points: Consistent with previous note. Good but no magic. (2925 views) | | | Tasted by nkredich on 5/21/2014 & rated 87 points: Boring, average (2522 views) | | | Only displaying the 25 most recent notes - click to see all notes for this wine... |
| By Allen Meadows
Burghound, October 2012, Issue #48
(Evening Land Vineyards Pinot Noir - Seven Springs Vineyard Villages Red) Subscribe to see review text. | By Josh Raynolds
Vinous, July/August 2012, IWC Issue #163
(Evening Land Vineyards Pinot Noir Seven Springs Vineyard Eola Amity Hills) Subscribe to see review text. | By Richard Jennings
RJonWine.com (9/13/2012)
(Evening Land Vineyards Pinot Noir Seven Springs Vineyard) Medium cherry red color; tart cherry, French oak nose; tasty, a little tight, tart cherry palate with integrating oak; medium-plus finish 92 points |
NOTE: Scores and reviews are the property of Burghound and Vinous and RJonWine.com. (manage subscription channels) |
| Evening Land Vineyards Producer website
L.A. Times article: Evening Land Vineyards' eccentric yet grounded vintner
We absolutely love the wines being made by Rajat Parr and Sashi Moorman. They capture everything exciting about modern American winemaking; elegance, intensity, tension and vitality. Our release of their latest Sta. Rita Hills wines from their Californian label, Sandhi, disappeared in record time a couple of weeks ago, so we are delighted to now present the brand new 2021 Chardonnay and Pinot Noir from their Oregon winery, Evening Land. Their philosophy and winemaking approach remains the same at both locations of course, but the resulting wines are markedly different. Terroir!
The Willamette Valley in Oregon is often compared to Burgundy, for the challenging growing conditions, varieties planted, and the quality-minded smaller scale producers that have chosen to work here. It is therefore not surprising that super sommelier Raj Parr and winemaker Sashi Moorman, who bonded over their love for elegant European wines, found their second home (away from their Domaine de la Cote vineyard) here, becoming full owners of Evening Land in 2012.
The Evening Land estate, whose vineyard is known as ‘Seven Springs’ is planted overwhelmingly to Pinot Noir, followed by Chardonnay, and Gamay. The oldest own-rooted blocks of Pinot Noir and Chardonnay are a testament to, and daily reminder of, Oregon’s incredible winemaking history. Seven Springs’ eastern exposure ensures the vineyard awakens to the warmth of the morning sun. The vineyard’s position opposite the windy Van Duzer Corridor, mitigates hot, sunny afternoons in the Willamette Valley with cool winds from the Pacific. As valley temperatures increase throughout the day, warm air rises, replaced by cooling winds flooding in from the Pacific through the Van Duzer gap and across the vineyard. This daily cooling, along with the eastern aspect, affords the grapes the luxury of extended time on the vine.
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.Seven Springs VineyardThe next stop in the quest was to Oregon and the legendary Seven Springs Vineyard in the Eola Hills. Evening Land reunited a vineyard that had been split into two (The Seven Springs Vineyard at the top and Anden at the lower portion). Now, at 80 acres, it is by far the largest of the Evening Land Vineyards with old vines and new plantings. It takes advantage of the potentials of mixing and blending parts of the vineyard as well making two micro-cuvees off of tiny specific portions of the vineyard that lie on a volcanic cross on the belly of the Seven Springs Hill.
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
Eola - Amity Hills Eola - Amity Hills (Oregon Wine Board) |
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