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| Community Tasting History |
| Community Tasting Notes (average 89.9 pts. and median of 90 pts. in 92 notes) - hiding notes with no text | | | Tasted by Ed B on 10/5/2021 & rated 91 points: Drank as part of tasting of 16 Shea Vineyard Pinots from 7 producers over 6 vintages. It finished 10th with a average of 91.22 (768 views) | | | Tasted by Russ P on 9/6/2021: Wonderful, in a beautiful spot, Drink Up! (735 views) | | | Tasted by RodNey12 on 8/25/2020 & rated 70 points: Past it’s prime. No nose at all. (1122 views) | | | Tasted by wiscgrad on 6/30/2020 & rated 91 points: OLDWINES previous note is pretty spot on. Still plenty of red fruit. Tart, bright and fresh. Impressive for this supposed weak vintage (1148 views) | | | Tasted by Gladstone Lake on 2/29/2020 & rated 91 points: Opened and let breathe for an hour or so. Disagree with the drinking window — this wine was supple and fruity still. Drinking well now. (1443 views) | | | Tasted by MrSkimo on 2/6/2020 & rated 91 points: Notes of mint and tobacco. Great complex Pinot, nice acidity. Medium finish. (1005 views) | | | Tasted by oldwines on 12/12/2019 & rated 92 points: Double decanted in the morning and taken to dinner in the evening. Lovely light to medium ruby color with little to no sediment and no bricking. Nose is forward and presents dark bing cherry, rose petals and some earthy forest floor notes. Plate is high acid and low tannin with red florals, cranberry, cherry and an undertone of caramel which really comes through on the moderately long finish. Somewhat "crunchy" texture and very bright and minerally. Really nice wine with plenty of life left. With air its a bit rounder and richer. (1501 views) | | | Tasted by corkscrews on 4/24/2019 & rated 91 points: A classic Pinot nose of dark fruit and earth and spice, dark ruby in color. A medium to full bodied Pinot Noir, black cherry, raspberry, spices on finish , a solid and well valued Pinot. www.winelx.com (1111 views) | | | Tasted by Iam Redwood on 4/6/2019 & rated 92 points: Beautiful wish I had more (1086 views) | | | Tasted by oldwines on 6/7/2018 & rated 93 points: Decanted at 4pm and tasted over the next 6 hours. Tasted along-side the 2011 Bergstrom Shea Vineyard bottling. The color is similar but a tinge darker translucent ruby. The nose is less effusive but the palate was richer, very balanced and more complex with medium tannin and acidity. The nose had oaky vanilla, cherry, rose petals and smokey spices. Palate is round and rich with cherry, black raspberry, rosewater, ripe cranberry and a long expressive finish. Also very good with the potato crusted, wild Alaskan salmon we made. (1662 views) | | | Tasted by oldwines on 1/15/2018 & rated 89 points: Cali, Oregon and Burgundy Pinot Noir Blind Tasting (New Jersey, USA): Decanted around 2:30pm and tasted through about 9pm. All tasting notes taken while the wines were blinded. This was translucent light ruby, looked quite young. On the nose it had leather, cranberry, cherry and spice. Palate had a little more vanilla and cherry dominant. It has short to medium length somewhat toasty and medicinal finish. My #10 and group's #8 out of 11. (2069 views) | | | Tasted by oldwines on 9/30/2017 & rated 92 points: Decanted at 6 pm and tasted over 4 hours. This wine is a translucent light to medium ruby with a crimson edge. The nose has spicy white pepper, pine/eucalyptus, cherry and is slightly flinty. At first it was bright and lively in the glass but it got weightier and richer with air yet having medium+ acidity and low to medium tannin. On the palate it has the white pepper and some baking spices, nice minerality, tart cherry, cranberry and a piney, pomegranate finish which was longer than expected (about 30 seconds.) This is another example of a 2011 Oregon Pinot that has developed into a very fine wine with good balance and complexity and one with a fairly long life ahead in a good cellar. May deserve a higher score in a few years.
Of note: a glass left over for the next day at noon was even better, rich, nice texture still bright with acidity and red fruits of cherry and cranberry. I am upgrading a point now 92 up from 91. (1765 views) | | | Tasted by mats13 on 8/9/2017 & rated 91 points: Reminds me of a bit of a cru beaujolais. This wine needed a bit of air, and could cellar for another few years. (1505 views) | | | Tasted by Gymcoach11 on 8/8/2017 & rated 97 points: The wine pours a nice ruby red. The nose is light and subtle with notes of berries, earth and slight oak from the barrel. On the palate, the oak from the barrel becomes more pronounced and the berry notes coat the mouth and allow you to fully enjoy the Pinot grape! All in all a beautiful offering from a Pinot noir expert! (1501 views) | | | Tasted by KVM on 7/10/2017: Light to medium red. Pinot fruit and some herb in the nose. Interesting and yummy red berry fruit and candy palate. Finishes a little harsh, with bitterness in the tannin. (1174 views) | | | Tasted by vino vidi vici on 5/26/2017: Very good quality - I've always liked Shea products. This has all the characteristics you're looking for in Oregon Pinot. Raspberry/Cranberry, a touch of smoke, light spice, piney resin. A light intriguing finish. Excellent. (1258 views) | | | Tasted by stevegpg on 11/24/2016 & rated 91 points: Cherry and strawberry on the nose, followed by same flavors in the mouth, plus some nice cedar and spices. A really nice wine that went great with the Thanksgiving meal. (1228 views) | | | Tasted by rickspicks on 11/4/2016 & rated 89 points: Not as complete a wine as I had hoped for as I found it a bit flat and tired. At the same time, I have not had many wines with more spice. In fact, the spice pretty much dominated the wine for me. This was not a typical Shea pinot - they are usually big, bold, rich and ripe ... and this was not. Interesting, but the lack of fruit was a big issue for me. (1122 views) | | | Tasted by khmark7 on 10/16/2016: Like my previous bottle. Flat, low acidity and bland. Sorry, but this is my 2nd bottle and i expected much better. (1147 views) | | | Tasted by khmark7 on 3/20/2016 & rated 84 points: Faded and disappointing. Will open my last bottle within the year. (1709 views) | | | Tasted by Oh Dae-su on 9/14/2015 & rated 89 points: Die mittleren rubinroten Reflexe die mir aus meinem Glas entgegenblinzelten erwiesen sich als sehr glänzend, farbbeständig und von angenehm leichtflüssiger Viskosität geprägt.
In der Nase erwies sich der Shea Vineyard Pinot in den ersten beiden Stunden als ziemlich verschüchtert und nicht sonderlich duftwillig. Vom wohnten „Oregon Funk“ war in dieser Phase eher wenig zu spüren. Die sich entwickelnden, mehrheitlich vermeintlichen Kirscharomen waren eher eisern und kühl, der Rauch minimal, sowohl der Wacholder als auch der Wermut eher ideebedingt und die anfänglich vernommene Schuhcreme glücklicherweise kontinuierlich abbauend. Nach einigen Stunden der Luftzufuhr zeigten sich weich anmutende Aromen die hauptsächlich an saftige Pflaumen erinnerten. Diese wurden von einem zurückhaltenden Potpourri an Waldbeeren unterstützt. Auch das eine oder andere eleganzversprühende Veilchen zeigte was für eine schüchterne Kraft in ihm steckte.
Am Gaumen war der Oregonese „typischer“ und sicherlich wesentlich mitteilungsfreudiger. Sehr saftige und fruchtbetonte, mir bisweilen etwas zu saftige und vielleicht auch zu fruchtsüße, Aromen die an dunkle Kirschen und Pflaumen(eiscreme) erinnerten, prägten das Geschmacksbild in den ersten beiden Stunden. Eine intensive Fruchtkraft die möglicherweise von einem Überhang an zur Fruchtigkeit neigenden Wädenswilklonen hergerührt haben dürfte. Neben dieser anfänglichen Fruchtkraft zeigten sich auch Aromen die nicht fern von Pfeffergewürzmischungen, feuchtem Waldboden, etwas Milchschokolade, recht flacher Bodenprägung und einer Spur Vanille angesiedelt waren. Glücklicherweise entwickelte sich dieses eher jugendlich-fruchtkraft-nervöse Geschmacksbild mit den Stunden zu einer etwas unaufgeregteren, sehr gut balancierten und schon fast erhabeneren Pinotigkeit. Frisch, wunderbar trinkig und hervorstechend sympathisch zeigte er sich von Beginn an. Sein Tannin kam mir leider für sein jugendliches Alter ein wenig semi-spannungsbefreit vor. Auch die Spannung am Mittelgaumen hätte meiner Meinung nach bei einem Wein dieser Preisklasse etwas ausgeprägter sein dürfen. Das leicht spürbare Holz machte mir in diesem Fall weniger Probleme.
http://wine-zeit.blogspot.de/2015/09/shea-wine-cellars-shea-vineyard-pinot.html (2360 views) | | | Tasted by cos65 on 8/23/2015: Boerne wine club oregon pinots 2015: Medium ruby, fairly straight-forward pinot fruit (2417 views) | | | Tasted by Steve&Carolyn on 7/5/2015 & rated 89 points: A nice pinot, mild flavors of dark fruit. Took a while to open up, but quite nice after a few hours. (1905 views) | | | Tasted by Al Doughty on 5/2/2015 & rated 90 points: Quite powerful aromas of cassis, white pepper, rose petal and fresh herbs show some noticeable alcohol along with a slight hint of charcoal. The ripe blackcurrant and blackberry fruit on the front is fairly quickly balanced with a slightly green edge which gives way to more chalky notes and some bitter chocolate characteristics. There is a nice balance of ripe yet pure and focused fruit that is very cleansing, but also exhibits some heft due to the chalky texture. Should improve over the next 3 or 4 years. (2127 views) | | | Tasted by KVM on 1/31/2015: Med red. Cherry and strawberry fruit plus a refreshing dash of greenness. Sweet fruit, clean, light and lively on the palate, with some wood-derived texture. Finishes with some vanilla in addition to the fruit. Very nice. Very burgundian. (2274 views) | | | Only displaying the 25 most recent notes - click to see all notes for this wine... |
| By John Szabo, MS
WineAlign (11/5/2014)
(Shea Wine Cellars Estate Pinot Noir, Willamette Valley red) Subscribe to see review text. | By David Lawrason
WineAlign (10/30/2014)
(Shea Wine Cellars Estate Pinot Noir, Willamette Valley red) Subscribe to see review text. |
NOTE: Scores and reviews are the property of WineAlign. (manage subscription channels) |
| Shea Wine Cellars 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.EstateIn the United States, "Wines with “estate bottled” designations must: a) also designate an appellation of origin or an AVA, and both the vineyards and the winery must be located there; b) the grapes must come from vineyards owned or controlled by the winery; and c) the wine must have been produced, from crush to bottle, in a continuous process without leaving the winery’s premises."
- WINE LABEL FAQS: A QUICK SUMMARY OF LABEL DESIGNATION RULES" by David E. StollShea 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
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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