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| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 90.9 pts. and median of 91 pts. in 47 notes) - hiding notes with no text | | | Tasted by arthrovine on 8/20/2023: Had alongside a 2011 La Source from EL and a Cameron Arley’s. This was the most feminine of the 3. Soft wine with good acids. Lean textures and beautiful red fruits.
I’ll drink these in the next 5 years wanting to take advantage of the delicate fruits good structure and current state of secondary development.
Fantastic bottle (424 views) | | | Tasted by DougLee on 12/10/2022 & rated 91 points: Translucent light ruby. Nose of delicate but steely violets, cherry pits, sharp red berry, brier. Layers of weightless but intense red raspberry, brambly Bing cherry, and fine iron filings on the satin-textured palate. Smoothed tannin balanced by fresh acidity. Longer finish of red fruit, iodine, and anchoring sweet earth. Ethereal and persistent, this wine checks off so many boxes. (589 views) | | | Tasted by Maphill01 on 7/3/2022: PNP. Recent purchase direct from winery. Rust color. Cranberry, strawberry, sandalwood, just a bit of mushrooms and earth. Bright acidity, medium body, fine, silky tannins seem fully resolved. A fine classic OR pinot at or near peak. (555 views) | | | Tasted by Thellie on 6/25/2021 & rated 92 points: Truly fine. Lovely balance throughout, classic Brick House sandalwood aroma, good fruit in the mid-palate, and a velvety finish. This was a cold, wet vintage, and BH tends toward low alcohol/higher acid wines, but this Pinot noir was elegant and delicious from beginning to end. Tannins are resolved and the wine is drinking very well. (631 views) | | | Tasted by WillametteWonders on 6/9/2021 & rated 92 points: Light to medium without being a "pretty' wine. Superb garnet with just hints of age creeping in. Excellent, sparkling clarity. Fence roses, red raspberries, sweet cherry, and forest floor on the nose proceeding to a fairly consistent pallet where those sweet elements are foiled by cedar, black pepper and bitter cherry. Bitter cherry is pronounced on the long finish. Tannins are very fine but still assertive and not fully integrated. Well balanced with the complicated the fruit and still bright acidity. I suggest two more years will convert this interesting wine into a beautiful and very complex experience. (645 views) | | | Tasted by wine4lux on 4/12/2021 & rated 91 points: Light to medium in color, retains a tart acidity like many other wines from Oregon’s 2011 vintage, cherry and spice notes are still prevalent and tasty. Seems to have handled aging overc10 years quite well. (660 views) | | | Tasted by MindMuse on 12/29/2020: A favorite of mine from my first visit to this winery where I brought it back from, this did not age as gracefully as I expected. I would have opened another bottle to check had I had one. (632 views) | | | Tasted by Motz on 12/24/2020 & rated 91 points: Enjoyed over two days.
Brick red in color. Classic and elegant. On the light side for the variety. Acid hanging tough. Likely near or at peak. Drink by 2023 or so. (1395 views) | | | Tasted by Nutty08 on 8/1/2020 & rated 92 points: My last ‘11. Seems mature. Some light bricking. Aromatic with rose petals palate is soft on entry and round, just a hint of narrowing on the back end. Savory, hints of bacon from palate to finish. Moderate depth, don’t see this getting better—but also doubt it’ll fade fast. (724 views) | | | Tasted by Colvin46 on 11/3/2019 & rated 87 points: Very light Pinot with a mineral tone. Great to start the evening. Easy for non-wine drinkers to enjoy. Drinking well now. (656 views) | | | Tasted by acyso on 8/17/2019 & rated 88 points: Brick House survey (Chicago, IL): My least favourite of the three 2011s -- this seemed to be the thinnest and most green (though nowhere as bad as how red Burgundy turns out in the bad years). This is just a little thin overall, and the acidity seems to poke out a little more than most. (1371 views) | | | Tasted by Nanda on 8/17/2019 & rated 90 points: Brick House Survey (1995-2015): I get the signature spice and musk intensity in the aromas. Medium concentration to the silky fruit. Light and bright finish. Charming now. (863 views) | | | Tasted by KeithAkers on 8/17/2019 & rated 91 points: Brickhouse Study (chicago, IL): Nose: The nose is fragrant and hi-toned with red cherries, strawberries, plums, violets, wild flowers, herbs, and spice notes. There is a freshness to the red fruits with a bit of a searching side.
Taste: The feel is Medium bodied with medium acidity and resolved, medium tannins. The feel is well balanced and polished with red cherries, strawberries, plums, violets, wild flowers, and a touch of herbs.
Overall: This is drinking beautifully right now. This has excellent red fruits with an added bit of florals that adds some extra dimension. (500 views) | | | Tasted by zinfomaniac on 12/23/2018 & rated 90 points: This was beautiful at the 1 hour mark but by hour 4 it was crumbling. So my suggestion would be to drink early with friends. (840 views) | | | Tasted by Richard P Howden on 12/10/2018 & rated 91 points: Loads of cherry and sour cherry on the nose, hint of cinnamon-y spice and earthiness. Very dry palate with more sour cherry, very tart finish amplified by a bit of tannin and acid, very long. Distinctive Pinot. (780 views) | | | Tasted by Nutty08 on 6/1/2018 & rated 91 points: Rather brown in color, translucent. Vibrant nose off rose petals, spice, meat. Palate quite forward with the acidity and mostly a nest, tar, forest profile. Moderate finish, similar profile. Not as complex as I hoped. I think I am in between phase, but I liked this a better younger. Followed over 2 nights (held up well). (1133 views) | | | Tasted by Guy Des Rosiers on 4/16/2018 & rated 90 points: Very consistent with my last note. The intoxicating nose alone is worth the price of admission. Medium garnet core. Light to medium-bodied, with a stunning tension between crisp acidity and cool, red fruit. Very Burgundian. Long length. No sign of age at this point. Drink or hold. (893 views) | | | Tasted by Guy Des Rosiers on 3/21/2018 & rated 91 points: Pale to medium garnet core. Fragrant, elegant nose of raspberry and cherry, with loads of typical Pinot bacon/forest floor. The fragrance alone should be bottled and sold as Eau de Pinot. Dry, light- to medium-bodied, refreshingly tart acidity, with focussed, intense fruit of admirable purity, mirroring the wonderful nose. Really beautiful, and showing virtually no sign of age. (886 views) | | | Tasted by Wineson on 12/24/2015 & rated 92 points: Decanted thru aerator about three hours before serving. Very good Burghundian nose and easy on the palate. (1918 views) | | | Tasted by Chateau du Fey 1994 on 8/16/2015 & rated 92 points: Beautiful wine done in an elegant style with bright acidity and light fruit. The nose is full of pine, forest floor, and wet earth. Drinking very well now. Would love to find more of this wine. (1933 views) | | | Tasted by BayAreaWildcat on 6/27/2015 & rated 91 points: cherry, light red fruits, soft wine, more elegant than bold (1715 views) | | | Tasted by wadcorp on 11/30/2014 & rated 92 points: Have not touched our case for over a year. Worth the wait. Nose of red berries. Notes of currant, raspberry, spice & strawberry. Drinking well now or over the next 4-5 years. (2701 views) | | | Tasted by Ron Felthoven on 11/10/2014: This one was a bit thinner than I was expecting, even though I'm familiar with the vintage and how it's progressing. It did start to flesh out after some time and kind of reminded me of the Matello wines from Whistling Ridge. Terrior perhaps. Sit on this for two years and check back in. (2214 views) | | | Tasted by galenico on 10/29/2014 & rated 88 points: SALONE DEL GUSTO 2014; 10/26/2014-10/30/2014 (LINGOTTO FIERE TORINO): Annata più difficile, con minore maturazione del frutto. Colore più granato e meno intenso.
È molto diverso dai 2012. Naso più terroso e dry, meno succo, più sul registro fine del nebbiolo.
In bocca entra viscoso, a poco a poco la spezia amara e i fiori secchi espandono i loro aromi con una certa suadenza.
Peccato il finale di nuovo un pò troppo boisé.
Buon vino comunque, ricorda un Poulsard. (2407 views) | | | Tasted by Wineson on 7/9/2014 & rated 91 points: We enjoyed the nose and acidity of this wine. (1399 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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