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| Community Tasting History |
| Community Tasting Notes (average 91.3 pts. and median of 91 pts. in 100 notes) - hiding notes with no text | | | Tasted by Bryan49 on 11/23/2023 & rated 89 points: Bottle 12 of 12. IMHO this is on the downslope - fruit and body fading. Still very nice but not as great as 2-3 years ago. Red fruit, spice and well integrated tannin. Pair with or without food. (313 views) | | | Tasted by Aravind Asok on 8/31/2023: Pop and pour. Lovely, even on day 2 open, though fading a bit today. On the nose: spice, cranberry, soft stems. On the palate: good density, fantastic acidity, crushed stone, soft stems, blackberry, cranberry, soft tang and attenuated tannin on the juicy finish. Fantastic yesterday, when everything was more intense, but excellent today. (339 views) | | | Tasted by mac-eye on 8/6/2020 & rated 92 points: Very nice now. Much better than one I opened in 2016. Softened & integrated, well balanced. Really a pleasure. Notes of boysenberry and spice. Long legs and just enough residual sweetness to highlight the fruit. Just enough acid, tannins are quite soft now, wood is subtle. This would be a great wine for almost any occasion or food. Color is getting lighter; faint bricking around the edges. May improve a bit further over the next couple of years but no reason to wait. (2213 views) | | | Tasted by bin905 on 7/9/2019 & rated 92 points: Rose and spice (cinnamon, pepper and dried herb) scent. Full, rich body (for an Oregon Pinot Noir) with dark fruit, red cherry and earth flavor with ample lively tannins. (2695 views) | | | Tasted by bobadopolis on 5/16/2019 & rated 93 points: First few sips of this wine on opening were met with skepticism ... young, tangy, somewhat tart red fruit without much depth and a relatively short and unimpressive finish. I immediately berated myself for opening this bottle too early (I generally enjoy West Coast pinots most after 10-20 years bottle age). Over the course of 3 hours in the decanter, there was a spectacular transformation that saw young red fruit replaced by darker and deeper nuanced black/deep red flavors. Wine turned out to be an excellent sidekick to shiitake mushrooms sauteed in olive oil, soy sauce, and chili garlic sauce, and subsequently lovely with cod served with a similar sauce. At the end of the night, nose is still young but with subtle hints of over-ripe strawberries and fresh earth. On the palate fruit is still red but deep and nuanced. 30 second finish wafts between young and mature flavors. I am completely enamored with the final glass. Next bottle 2021+ unless I can find more in the interim. (2702 views) | | | Tasted by bin905 on 5/12/2019 & rated 91 points: Predominant earth, ash and spice flavor with some dark fruit. (2534 views) | | | Tasted by Aravind Asok on 1/27/2019: I'm wondering now if my last bottle was either somewhat dormant or slightly flawed, since this bottle was nothing short of spectacular. On the nose, vosne like spice, sweet cranberry and wild strawberry, perfumed stems, a hint of soft earth, and a soft touch of oak-induced vanilla. On the palate, excellent acidity, with more dark earth and vosne-like spice. Some stemmy spice and integrated tannin on the finish. An absolutely fantastic PN, in an excellent place. (2703 views) | | | Tasted by rmcnees on 12/26/2018 & rated 93 points: Garnet colored, light medium bodied, sprites of black cherry, bright raspberry and black currant fruits accented by mineral, dusty rose, vibrant spices and what the winemaker cites as 'hints of sassafras and gravel' turning to a silky smooth lingering finish with notes of sweet oak.
https://unwindwine.blogspot.com/2018/12/maison-lenvoye-attache-pinot-noir.html (1912 views) | | | Tasted by Quarked on 10/28/2018 & rated 93 points: The perfect medium between new world fruit and old world complexity. One of my favorite pinots! (1681 views) | | | Tasted by bin905 on 8/8/2018 & rated 91 points: Floral, ripe fruit and spice scent. More earth tones on the pallet, including some coffee. Ample smooth tannins on the finish. (1766 views) | | | Tasted by martyparty56 on 7/4/2018: Two minutes after aerating, young vibrant but like a frisky foal but I’m looking forward to the rest of the bottle (1880 views) | | | Tasted by wineguy1968 on 7/2/2018 & rated 91 points: earthy, smoke. fruit and acid still in balance...I think this has more years left on it than I initially thought. will hang on to last bottle post 2020. (1808 views) | | | Tasted by nectar14 on 6/21/2018: Pleasant, nicely drinkable, focused and with plenty of life. Nothing terribly complex, but good red and dark red pinot fruit. Good for drinking now, and over next few years. (1762 views) | | | Tasted by WineAggregate on 6/16/2018 & rated 93 points: Beautiful, exotic, brooding, black cherry, saturated, really a mouth-filling bottle. (1754 views) | | | Tasted by RGCM Gananda on 6/8/2018 & rated 93 points: Prior bottle was almost nine months ago and this wine continues to show at a high level. Mix of black and red cherry, along with floral, vanilla and earth notes on the nose. Medium bodied and accessible from opening, but rounded out with increased balance and depth over almost four hours. More black cherry then red cherry upfront (positive bottle variation?) with plum as opposed to raspberry through the middle and then just slightly tart red cherry towards the back. Fruit was quite pretty showing both nuance and depth, while still being very much in balance with the acidity behind. Glad I opened this bottle when I did. I still believe it can hold at this level for the next 12-18 months with additional life afterwards, but right now feels like peak. The complexity, depth and balance aren't going to get better. I would drink before 2020 to enjoy where this wine is now. (1518 views) | | | Tasted by jwolf99 on 12/16/2017 & rated 91 points: Still lots of alcohol burn on initial open. After an hour, cherry, red plum and smoky minerals aromas and flavors. Not overly complex or particularly long finish. (2001 views) | | | Tasted by ddingley on 11/28/2017 & rated 92 points: Might have improved a bit over the last year. Very well balanced and enjoyable with nice silky finish (1910 views) | | | Tasted by Aravind Asok on 10/14/2017: Huh, ~3yrs since my last btl. Doesn't seem so evolved. Nice nose with a touch of spice and cranberry. A touch thin on the palate, with more spicy red fruit, and softer acid than I would like. A touch of chalky tannin on the finish, which leans spicy red fruit as well. Pretty good. (2090 views) | | | Tasted by RGCM Gananda on 9/22/2017 & rated 93 points: Prior bottle was eight months ago and my notes were virtually identical. Red cherry, floral and mix of mineral, earth and vanilla on the nose. Medium bodied with bright red cherry upfront which deepens quickly, adding raspberry, black cherry and tart red cherry. Finishes with vanilla, floral, mineral and earth notes, supported by fine grained tannins. The mid-body shows roundness and silkiness with increasing polish. There's enough structure (both acidity and tannin based) that I feel this wine should be able to hold this level for at least another two years. It may show some minor additional improvement with more cellar time as the middle continues to deepen and the acidity/fruit balance continues to improve. I would say very much in the drinking window, but no rush. I have one more bottle which I'll save for Fall 2018. (2062 views) | | | Tasted by Dr. Claret on 6/2/2017 & rated 90 points: Very nice fruit, a bit heavy for a pinot, but fun to drink and pairs well with a variety of foods. I drank with middle eastern food and it held up well with the spices. finish is medium and the acid is held in balance with fine tannins. Wish I had more of this year. (2514 views) | | | Tasted by phattyjrb on 5/17/2017 & rated 93 points: Terrific
Drinking wonderfully (2251 views) | | | Tasted by wineguy1968 on 1/23/2017 & rated 92 points: similar notes to my sept 2016 tasting. This is in a nice window but I think it still has a few years left on it. I noticed it pick up some complexity and additional length on day 2 so air does improve the experience. I prefer day 2 to day 1 but just slightly. Drink or hold. (2514 views) | | | Tasted by RGCM Gananda on 1/20/2017 & rated 93 points: Nearly identical notes to my prior bottle of almost nine months ago (April 2016). Red cherry, vanilla and mineral notes on the nose. Medium bodied (13.6% ABV) with red cherry upfront, moving with a round, silky elegance to deeper notes of plum, hints of raspberry and background qualities of tart cherry. Transitions seamlessly to the finish of vanilla, minerals, floral and integrated tannins. Mid-body of this wine is showing exceptionally well and the overall balance between fruit and structuring notes, as well as the similar notes from the prior bottle show me this wine is at peak. It should have about two years left at this stage and I plan to have my next bottle in Summer 2017. (2124 views) | | | Tasted by D'Yquembe Mutumbo on 12/25/2016 & rated 93 points: Drinking so well right now, such an underrated wine. (2304 views) | | | Tasted by ddingley on 11/25/2016 & rated 91 points: Very nice Willamette wine--light to medium body, Burgundian minerality, smooth (1931 views) | | | Only displaying the 25 most recent notes - click to see all notes for this wine... |
| Maison L'Envoyé 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
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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