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| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 90.6 pts. and median of 91 pts. in 36 notes) - hiding notes with no text | | | Tasted by noirORnever on 1/28/2022 & rated 92 points: Dried cherry on the nose. Light/medium body with very smooth tannins. Still some acidity remaining, but a lot of the tasting notes have blended together. Hints of earth/leather. Almond extract. Not very fruit forward but still has the sweetness without the juiciness. (299 views) | | | Tasted by Thellie on 5/19/2021 & rated 93 points: Soulful. That’s how Mike Etzel described Brick House Pinot noir. And this has it in spades, with perfect balance, complexity, and a long finish. It was a cool year and Doug Tunnell doesn’t opt for high-alcohol wines in the first place, so it beautifully represents its site and the vintage. Sandalwood, mushroom notes, a savory finish. Great wine. (334 views) | | | Tasted by bear on 5/11/2017 & rated 91 points: Light but very flavorful. This wine was spectacular with the lamb chops and asparagus(!), roasted red peppers, and quinoa we had for dinner - it couldn't have been a better match. Some red fruit and violet flavors, a nice finish of medium length, not very forward on the nose but it showed its true self when we began to drink it. Every time we replenished our glasses, the wine had changed and improved as it became ever more complex with spicy notes beginning to show along with some earthy notes to compliment the etherial fruit we first tasted. I have a feeling this wine will last for at least another 5 years, maybe more.
In the past, I have normally been presented with Brick House wines being poured and tasted while still in their infancy. To taste a 7-year-old wine makes a world of difference, which is no surprise. Their wines are made for aging. (1160 views) | | | Tasted by dmg21 on 5/30/2016 & rated 89 points: Good Pinot a little flat, light but tasty (1374 views) | | | Tasted by dfchivers on 12/26/2015 & rated 87 points: It was ok. (1539 views) | | | Tasted by Wineson on 12/24/2015 & rated 93 points: Decanted thru aerator and left to breathe for about three hours. Very good. Lots of nose and very smooth on the palate. (1332 views) | | | Tasted by Jack Cranley on 1/16/2015 & rated 91 points: Overall a very light and elegant wine. Kind of wispy. Nice perfumey nose with a touch of citrus. Nice supple tannins. This wine is only now just coming in to its peak. Should continue to develop nicely through 2020. (2027 views) | | | Tasted by Wineson on 1/24/2014 & rated 92 points: Well, the nose is delicate woodsy with spice, the fruit on the palate is great. But it just didn't stand up to the food that we had (chicken). It got overwhelmed! Someone suggested fish. Any very good wine. (1709 views) | | | Tasted by Tfols on 12/16/2013: Subtler than I was expecting, but nice up front fruit. (1579 views) | | | Tasted by djarcara on 11/3/2013 & rated 88 points: Subtle nose of cinnamon, cranberry and clove. Flavors of cinnamon, plum, black cherry, cola. Light tannins, low acidity, balanced fruit. Not sure if it has the stuffing for a long term aging. Simple. (1189 views) | | | Tasted by cartime on 8/13/2013: Opened this accidentally. Similar notes. This is very delicate, with red fruits and a pronounced earthy minerality. Definitely a wine for lighter foods - maybe even fish. (1440 views) | | | Tasted by Weston3220 on 7/17/2013 & rated 94 points: 4th Annual Pinot Extravaganza with Salmon Dinner (Eugene, Oregon): This was my wine of the night fantastic, elegant classy and structured, I kept coming back to this wine and it was always my favorite even 2hrs laters
Conc: Buy, Drink, Hold (1490 views) | | | Tasted by oropeza on 4/22/2013 & rated 86 points: Cranberry, mushroom, mustiness. Bretty, definite band-aid on the nose and in the mouth. I like the story here. Really wanted to like the wine. Sad to say, this one's a pass. (770 views) | | | Tasted by cartime on 4/3/2013 & rated 92 points: Cherry, pomegranate, and roses, with a fantastic, spicy minerality. Approachable now with food, to my tastes, but definitely has its best years ahead of it. I'll go back to the 2009 in the meantime. Great stuff. (808 views) | | | Only displaying the 25 most recent notes - click to see all notes for this wine... |
| Brick House Producer Website
In 1994 we began assembling plant material for one of the most exciting slopes on our forty-acre farm: the swale and ridge right outside the front windows of our old brick home. Rolling gently from our north boundary fence to the foot of tall Douglas fir in our woods, it is a south facing ridge with exposure on both the east and west sides of the central spine.
For such a site, we sought the finest plants available: the new “Dijon clones” of Pinot Noir were just beginning to find their way to West Coast nurseries. We ordered Dijon clones 113 and 115 from King Estate’s plant propagation program and grafted clone 114 from the nursery and Domaine Drouhin Oregon and planted them over nearly nine acres of ground one stormy February day in 1995.
Four years later the first wine from the Dijon block -- the 1998 “Les Dijonnais”-- was awarded 94 points by the Wine Spectator. Ten years after that vintage a Spectator retrospective placed the “Les Dijonnais” at the top of the chart of Oregon’s 1998 Pinot Noirs. Robert Parker’s Wine Advocate honored the 2002 “Les Dijonnais” with 94 points. The 2005, 2006 and 2007 “D.J.’s” garnered more acclaim as the vines matured and the winemaker grew more confident in how best to handle their wonderful fruit. 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
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