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| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 90.8 pts. and median of 91 pts. in 63 notes) - hiding notes with no text | | | Tasted by thalver on 4/29/2023: Popped and poured, this is drinking well, the nose if fairly expressive, nice balance, 91 ish (545 views) | | | Tasted by devraj on 4/28/2023 & rated 91 points: Dark ruby red in color. Very perfumed nose shows aromatic Asian spices, dark berry preserves, violets. A medium bodied and silky palate shows candied dark red berries, florals, cola, good acidity and a long finish. Nice. (519 views) | | | Tasted by galewskj on 11/27/2022 & rated 92 points: The nose is complex with cherry, raspberry and blackberry. There is forest floor and earth. The palate is light and lean. This was drinking very well. (880 views) | | | Tasted by Warren23 on 8/21/2021 & rated 93 points: Very fine - considerably better than a year ago. Outstanding, with notes of raspberry, red cherry, and blueberry. Gorgeous long finish, with excellent balance. (1252 views) | | | Tasted by rocknroller on 8/18/2021 & rated 92 points: Medium dark red color. PNP, drank 2 glasses over 90 minutes. Very high tones dried spices on the nose, with underbrush, dried flowers, raspberries, red currants, and tobacco. The palate is medium plus bodied, layered fruits more to red but with darker notes there too; raspberry, black raspberry, tobacco and underbrush come through with fairly sleek, medium tannins. This should get better yet. 92+pts. (1511 views) | | | Tasted by JohnSh on 4/10/2021 & rated 93 points: Cool vineyard site, warm year. I was somewhat surprised at the level of concentration and power of this pinot, reflecting the vintage I assume. But this was a very beautiful pinot, with great balance and a punch of cherry, raspberry, spices together with nice earthy notes, good acidity and slight tannins. This should last quite a while, but drinking very well now (A-/A). (1152 views) | | | Tasted by pinot_glenn on 12/6/2020 & rated 92 points: Strawberries, leather, earthy, smooth lingering acidity (1264 views) | | | Tasted by 3daywinereview.com on 11/25/2020 & rated 93 points: Day 1: Iron, cranberry, strawberry, boysenberries and earth. Concentrated wine and medium plus finish. Good acidity. 92 points
Day 2: Fragrant and better than day 1. Floral, iron, earth, cranberry, wet stones and strawberry. Medium plus finish. Good acidity. 93 points
This wine needs some time to cellar based on the day 2 review. (1404 views) | | | Tasted by devraj on 10/11/2020 & rated 91 points: Dark red in color. Expressive aromas of candied dark red cherries, raspberries, dried florals and asian spices. Medium bodied palate shows sweet & bitter dark cherry compote, spice, hint of cola, medium (+) acidity and a long smoky/floral tinged finish. Nice. (903 views) | | | Tasted by Warren23 on 8/1/2020 & rated 91 points: Drinking beautifully tonight. Good structure and balance, with a Burgundian nose, oak, earth floor and raspberry. (933 views) | | | Tasted by JM_MadTown on 7/25/2020 & rated 91 points: Lots of berry fruit, including cherries, raspberries and blueberries. It is very smooth and the fruit has a velvety feel on the palate. It has some earthiness and spice to the finish. (844 views) | | | Tasted by pwassam on 7/23/2020 & rated 91 points: At first I feared it was tired but really opened up after 30 minutes. Mushroom and charcoally nose, cherry, red apple, pomegranate, blackberry. It's unctuous, persistent, yet still delicate. Wish I waited, but drinking beautifully now. (802 views) | | | Tasted by galewskj on 4/3/2020 & rated 91 points: Pop and pour. The nose is complex with cherry, raspberry and blackberry. There is forest floor and earth. The palate is light and lean. (1020 views) | | | Tasted by JM_MadTown on 3/16/2020 & rated 92 points: Wow, this is drinking so well right now. Lots of berry fruit, including cherries, raspberries and blueberries. It is very smooth and the fruit has a velvety feel on the palate. It has some earthiness and spice to the finish. This is why I love Oregon Pinot Noir so much, especially for the price when compared to Burgundy. (886 views) | | | Tasted by Warren23 on 7/27/2019 & rated 90 points: Delicious - drinking a little early, with good acidity. Notes of sweet blueberry, earth floor and oak. (1114 views) | | | Tasted by yipen on 3/24/2019: delicious, ready to drink very fruity (1247 views) | | | Tasted by Brian Glas on 3/10/2019 & rated 93 points: Much better on day 2 as it really opened up. Wide open and ready for business. Nice cherry fruits in perfect balance with the acidity. The finish goes on and on. Some nice cedar/wood notes on the mid palate. (1276 views) | | | Tasted by Brian Glas on 3/9/2019 & rated 91 points: Very nice wine by Mark V. Sour cherries on the palate. Fine grained tannins provide grip. Long finish. (1148 views) | | | Tasted by JM_MadTown on 11/22/2018 & rated 91 points: A delicious Oregon Pinot Noir with nice red fruit. (1156 views) | | | Tasted by JM_MadTown on 8/30/2018 & rated 92 points: This is a delicious Oregon Pinot Noir. It is drinking perfectly right now, but it certainly will hold for 3 to 5 more years. It has very nice red fruits, some minerality, verve, some tannins too, and a medium finish. (1158 views) | | | Tasted by vancouvermatt on 11/20/2017 & rated 94 points: Floral, full of verve and energy. Light to medium bodied, with laser precision and red fruit notes and some minerality. Delicious, this wine keeps you coming back for more and more. (1668 views) | | | Tasted by shorty01 on 11/11/2017 & rated 92 points: Tight right after the cork pull, but opened up nicely as the evening progressed. This Pinot demonstrates what the Willamette Valley is capable of producing. (1433 views) | | | Tasted by silton on 9/17/2017: Best right out of the bottle, after which it tightened up a little. On day 2 it was shot. Recommend 2 year hold but OK to drink now with food, solid middleweight with fruit but not too sweet or stemmy. (1650 views) | | | Tasted by le fouloir on 6/21/2017 & rated 91 points: Excellent Oregon pinot noir. Had a lot of body and relatively dark color for a pinot. Had some Burgundian earthy overtones with some spice. (1770 views) | | | Tasted by subir on 4/10/2017 & rated 88 points: I drink a lot of St. Innocent, this was a very good wine, but it was slightly corked. One of the very few corked bottles of St. Inno I've had. (1878 views) | | | Only displaying the 25 most recent notes - click to see all notes for this wine... |
| St. Innocent 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.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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