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| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 90.7 pts. and median of 91 pts. in 100 notes) - hiding notes with no text | | | Tasted by VinCA on 3/10/2023: Drinking beautifully with notrs of raspberries and cranberries. All elements, tannins, fruit, etc., nicely integrated for an enjoyable Willamette Valley experience. (491 views) | | | Tasted by rocknroller on 2/4/2023 & rated 91 points: Medium-dark red color. PNP, drank a couple glasses over 2.5 hours. Earth and high toned underbrush cherry, big spices and hnts of vanilla. Blackberry. Black cherry, earth, coarse ground tobacco, underbrush and a metallic minerality. Opened nicely after about 30 to 60 minutes. (718 views) | | | Tasted by PhN on 12/9/2022 & rated 92 points: Delicious mature PN. Very well balanced with excellent depth. Good for several more years. (690 views) | | | Tasted by NPBWineGuy on 6/26/2022 & rated 91 points: Wonderful. Tanins not fully integrated with good flavors of cherry, strawberry and graphite. Needed about 45 minutes in the glass to peak. (754 views) | | | Tasted by PhN on 5/29/2022 & rated 92 points: The wine opened beautifully in about 40 minutes with balanced and delicious attributes. (792 views) | | | Tasted by SimonG on 5/2/2022 & rated 89 points: In some ways this is almost unmoved from my previous bottle six years ago. Still ripe, juicy, plenty of red fruit etc. However, it felt a little warm on the finish, and a bit too much last time round. Either this bottle, or I, have mellowed in the interim. It’s still ripe and full, but the warmth is hardly noticeable if at all, and while it’s still plush it doesn’t feel my more so than say a 2018 burgundy, and less so than some of those I’ve tasted (e.g. Dujac MSD). Encouraging. Next one in four or five years…. *** (715 views) | | | Tasted by Basicallyjones on 11/27/2021 & rated 90 points: Still kicking and very good. Paired with honey broiled Norwegian salmon and khamut with fennel, onion, and cranberry braised in a light orange sauce. The acid is mellow, but present, as is the dusty cherry, mint, cinnamon, maple syrup, and blood orange. Lovely wine with enough body to make it interesting. (685 views) | | | Tasted by PhN on 9/26/2021 & rated 92 points: Delicious! (765 views) | | | Tasted by Old Joe on 8/24/2021 & rated 92 points: Still a nice balance of fruit. Last of this vintage. Looking forward to drinking 2017 vintage in a year or two (692 views) | | | Tasted by Jshire on 6/20/2021 & rated 92 points: Beautiful accompaniment with a braised lamb. Ruby with cherry, berry and plum. This is a classic Oregon pinot at it's peak. (734 views) | | | Tasted by PhN on 1/12/2021 & rated 91 points: Delicious Oregon PN with complex fruit and balanced tannin. There is a mint/spice aftertaste which is quite pleasant. I think this one is good for a bit yet. It might be a long keeper. I cannot tell. Luckily I have a couple more bottles. (824 views) | | | Tasted by Mr. Slate on 12/31/2020 & rated 90 points: Paired with pan seared lamb chops, hasselback potato, and sautéed spinach with garlic for NYE dinner. Drank alongside a 2012 Justin Girardin Santenay 1er Cru La Maladière. 3/4 hour air time. The Shea was nice. Deeper in color, berry, cherry, and spice on the nose that follows through on the palate, more alcohol than the Santenay, a little spicy bit on the finish. Overall, very nice but didn't pair as well as the Burgundy did with the food. This may be better on its own or paired differently. A 1/2 bottle vino vacuumed remains so that may tell. (634 views) | | | Tasted by rocknroller on 7/26/2020 & rated 92 points: Mdeium plus dark red color. PNP, drank 2 glasses over 2+ hours. This is all about the spices on the nose; cinnamon, dried flowers and rose hips, warm dark re berries, and a savory sauvage quality. The palate is a lttle bigger, reflective of Shea in general and the vintage; medium plus bodied, dark red frruit, woodsy with deep spce notes. Excellent. 91+ to 92pts. (1166 views) | | | Tasted by Old Joe on 7/12/2020 & rated 92 points: Still doing well lots of life left in this puppy (835 views) | | | Tasted by BillyRayValentine on 9/11/2019 & rated 91 points: Medium body (big for Oregon). Cherry, a hint of rhubarb and some initial heat. Mushroom and a tinge of bacon. Gets more complex after an hour of air. Ready to go but could hold a few years. Nice Pinot. (1454 views) | | | Tasted by WineAggregate on 7/3/2018 & rated 92 points: Fresh, rich and long, great fragrant nose of dark cherry and strawberry, just a luscious mouthful of pinot that everyone loved. (2222 views) | | | Tasted by Old Joe on 5/31/2018 & rated 92 points: An abundance of fruit that does not overpower the wine lots of life left in this Pinot from Shea. Wine has a well balanced but lengthy finish especially for a Pinot (2049 views) | | | Tasted by jeffm_fla on 8/29/2017 & rated 93 points: These 2012s are incredibly opulent. Bright fruit and lingering, memorable finish. (2875 views) | | | Tasted by gbow on 5/13/2017 & rated 91 points: Black cherry nose soon transitions into highly perfumed violets. Body to the mid palate without any distinctive flavours. Very long length to finish where the black cherry returns. This is clearly a serious wine but the mid palate needs to play out. 3rd of 12 - this will be a one a year case. (2815 views) | | | Tasted by Yaozi on 4/16/2017 & rated 90 points: This is a very good Oregon Shea vineyard pinot. I disagree with Neal Martin at Robert Parker, who rated it 87. Drank two bottles over two days with many people - no complaints and my wife and I both thought it was quite good. Plenty of fruit, significant alcohol, but overall well-balanced and subtle with lots of berries and cherry flavor but not at all cloying or overly sweet. I think it is sold out but if you can find it I suggest you try it. (2622 views) | | | Tasted by baltar on 2/19/2017 & rated 91 points: Medium Ruby, Armomas of black cherry, blackberry, leather, smoke and vanilla. Thin + body, medium - after taste, nice acid, tannins are still a little biting. Will age my remaining bottles for 2-3 years. (2628 views) | | | Tasted by JRGastineau on 1/15/2017 & rated 91 points: Really nice. New winery to us. Astringent. Nice finish. Roco like. (2395 views) | | | Tasted by greedy on 1/6/2017 & rated 83 points: I much prefer Russian river Pinot.
To earthy for me. Won't buy Oregon ever again. (2081 views) | | | Tasted by msh305 on 12/21/2016 & rated 93 points: Great minerality balanced beautifully with nice acidity. Cherries on the nose with a somewhat restrained fruit profile that opens up after about an hour. A classic Oregon Pinot, it's unfortunate that some are rating this so low, it's a solid 93. (1524 views) | | | Tasted by Tahoebrad on 10/6/2016 & rated 92 points: Great wine! Good acidity and nice earthiness. Balanced with great body and fruit. Definitely recommend and a great value. (1813 views) | | | Only displaying the 25 most recent notes - click to see all notes for this wine... |
| By Sara d'Amato
WineAlign (12/8/2016)
(Shea Wine Cellars Estate Pinot Noir, Willamette Valley red) Subscribe to see review text. | By John Szabo, MS
WineAlign (11/29/2016)
(Shea Wine Cellars Estate Pinot Noir, Willamette Valley red) Subscribe to see review text. | By Allen Meadows
Burghound, Oct-15, Issue #60
(Shea Wine Cellars Pinot Noir - Shea Vineyard "Estate" Red) Subscribe to see review text. | By Josh Raynolds
Vinous, Oregon Pinot Noir: The 2013s & 2012 Late Releases (Oct 2015) (10/1/2015)
(Shea Wine Cellars Pinot Noir Shea Vineyard Estate Oregon) Subscribe to see review text. |
NOTE: Scores and reviews are the property of WineAlign and Burghound and Vinous. (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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