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| Drinking Windows and Values |
| Drinking window: Drink between 2015 and 2025 (based on 17 user opinions) |
| Community Tasting History |
| Community Tasting Notes (average 92 pts. and median of 92 pts. in 17 notes) - hiding notes with no text | | | Tasted by gotfunk on 4/4/2021: Stunning from the get-go. It’s intensely detailed, manifold facets in sharp relief. There’s depth and amplitude, yet it’s poised and balanced with the kind of inner calm that only naturals possess. It’s easy to love now. It will go longer should you wish. (400 views) | | | Tasted by gotfunk on 3/24/2018: This needed every bit of the hour's worth of air it received, but ultimately it blossomed quite nicely, showing great detail and richness while staying light on its feet and finishing long with energetic cut. (777 views) | | | Tasted by The Klipper on 11/12/2016 & rated 91 points: Wow. Still some oak notes in the nose, but a perfectly developed wine. The wife guessed Meursault. (1354 views) | | | Tasted by bboard on 6/26/2015: PnP. Refreshing start of fresh cut apple, hints of lemon follow by minerals & honey, finishing off with vanilla oak finish. There's some acidic bite to this wine that's memorable in a good way. Not overly complex, but good length of finish. 1 glass left for day 2 (re-cork in fridge), lost the minerals but acidity & oak still hangs around with more pronounce sweetness. IMHO its got couple years left. I prefer day 1 where as wife prefers 2. Bought for C$23, so great QPR (1405 views) | | | Tasted by Martinryan on 7/9/2014: Well balanced and with good acidity (2030 views) | | | Tasted by Vinomark on 4/1/2014 & rated 92 points: Busted! Keep hands off as this needs more time but is oh so good now! (1668 views) | | | Tasted by Vinomark on 2/9/2014 & rated 92 points: Note to self....this is really good and if you keepa u hands off for a few years will become great! (1494 views) | | | Tasted by Vinomark on 8/26/2013 & rated 92 points: Very tasty and likely will improve with more aging. (1256 views) | | | Tasted by Vinomark on 2/9/2013 & rated 92 points: Very good and getting better! Should round out without giving up the incredible acids that provide great cut to this terrific Oregon Chardonnay. Just hints of oak that lend interest and depth as enhances roundness a touch. Other tasters very accurate on fruit flavors and the intensity. Valentine Dinner@ Stephanie Inn w/DD (1142 views) | | | Tasted by VinLancaster on 1/11/2013: Portland CellarTracker offline (Sauvage et Fausse Piste Winery, Portland, Oregon): Saline fog, lime zest, sour apple and crushed basalt aromatics. Racy and layered with apples, fresh cut grass, lime and lemon curd. Finishes long, clean and bright. (1807 views) | | | Tasted by rnellans on 1/4/2013 & rated 91 points: Lovely lemon zest and mineral nose. Very bright with tart lemon on the palate. Lingering bright finish. (1068 views) | | | Tasted by dgriffin3480 on 12/23/2012 & rated 92 points: Pop and splash decant. Medium rich yellow color, close to apple juice. Absolutely ethereal nose dances, with apple, limeade,clementine and graham crumbs. The palate races with acid, grapefruit, tart lemon and minerals on the finish. All that said, this will be better with at least another year sideways with the acid to support several more years. (922 views) | | | Tasted by gripNsip on 9/19/2012 & rated 93 points: Amazing nose, there this weird ethereal fruit / acid / minerality thing that smells absolutely wonderful. In the mouth, amazing. Awesome intensity, strong, but nearly weightless. A blend of lemon pie, cantaloupe, limes, red apples, almond, minerality. Considerable length, like amazing, and as this evolves the acidity and flavors come in waves after the wines swallowed. Awesome, just awesome. (1124 views) |
| Crowley Producer WebsiteChardonnay The Chardonnay GrapeUSAAmerican 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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