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| Community Tasting Notes (average 91.7 pts. and median of 92 pts. in 19 notes) - hiding notes with no text | | Tasted by Jshire on 2/29/2020 & rated 93 points: Ten years makes a difference. More balanced than when we drink it 3 years ago. Luscious full nose and palate with background of wet earth and dry cherry and blackberry. (488 views) | | Tasted by billwine5 on 3/24/2019 & rated 93 points: Deep ruby color presents with moderate acid and viscosity. Deep dark fruit and traces of old world minerality on the palate, lingering deep finish of tobacco and bacon fat. Opened up after only 30 minutes. Delighted to try other vintages from Zena Crown vineyard. (797 views) | | Tasted by kmadamskkz on 8/14/2018 & rated 89 points: medium garnet color, with cinnamon, spice, with a red berry nuance. Flavors of cherry cola and fruitcake. Have to admit, this is not a aroma/flavor profile I would normally associate with Pinot, certainly not Oregon Pinot. Having said that, I don't dislike it, maybe not my favorite when I'm expecting and craving a Pinot. (831 views) | | Tasted by Portland Pinot Pigs on 5/14/2016 & rated 90 points: Delicious right out of the gate - we did aerate on the pour. This is in a sweet drinking spot right now. Earthy with juicy dark fruit, complex and lengthy finish. A wee bit of tannin left here. So glad we have more. Was perfect with our grilled steak tonight. (1568 views) | | Tasted by mcdon35 on 11/7/2015 & rated 94 points: Big Pinot lots of structure good from start to finish (1448 views) | | Tasted by WAWINEFAN on 9/19/2015 & rated 91 points: Lovely bottle - goes very nicely with grilled salmon (and basil cream sauce). Popped and poured. Beautiful floral nose - nice on the mid palate and a long smooth finish. Nicely done Penner Ash! (1287 views) | | Tasted by rbaum on 12/8/2014 & rated 92 points: This is drinking really well right now. Tasted against Penner 2010 Shea Vineyard, 2010 Goldeneye and 2012 Penner Pas de Nom with a group. This was just below the Pas de Nom but way above the Shea. (1363 views) | | Tasted by jcasey555 on 11/20/2013 & rated 89 points: Good basic pinot. Unremarkable. (1564 views) | | Tasted by KeithAkers on 1/16/2013 & rated 89 points: 2 Days in the Valley- Day 1 (Willamette Valley, OR): Nose: This has a much darker take on the nose with some oak showing through along with tones of dark spices, blackberries, dark red cherries, and some black currants.
Taste: Fuller bodied with medium acidity and some tannins. There are some wood spices along with blackberries, oak, dark red cherries, and black currants.
Overall: The palate is on the chunkier side right now. This needs some time to come together and hopefully the oak dies down a bit as well. (2465 views) | | Tasted by Flpjr on 11/21/2012 & rated 95 points: Only needed about 25 minutes in the decanter to turn real nice. Loved smelling this wine, it had so much depth to the aroma I could practically taste it just from the smell alone. Incredible depth with very long wonderfully finish. A little mineral and very well balanced. It is only a 2010 but it is drinking really nice right now. (1397 views) |
| By Josh Raynolds Vinous, July/August 2012, IWC Issue #163 (Penner-Ash Wine Cellars Pinot Noir Zena Crown Vineyard Eola-Amity Hills) Subscribe to see review text. | NOTE: Scores and reviews are the property of Vinous. (manage subscription channels) |
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Addt'l Info avail from this Jackson Family URL 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
Eola - Amity Hills Eola - Amity Hills (Oregon Wine Board) |
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