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| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 88.9 pts. and median of 90 pts. in 80 notes) - hiding notes with no text | | | Tasted by S.Wayne on 9/16/2021 & rated 88 points: Pale to medium ruby
Aromatics medium +. Sweet raspberry, medicinal cherry, candied grape. No oak
Palate medium body. Acid medium +. Tannins medium, fine on teeth and gums. Alcohol medium +. Tart and sweet red berries. Milder medicinal cherry. Some green stem notes towards the end.
Finish has a medium length. Balance seems a bit disjointed. I wonder if it's the alcohol. A bit too ripe for my taste also
Drink now. (1469 views) | | | Tasted by signotim on 1/25/2021 & rated 87 points: Nice pinot noir but never lived up to the accolades (1833 views) | | | Tasted by David Paris (dbp) on 12/2/2020 & rated 87 points: My first bottle of this in 10 years. The aromas are quite soft, expressing some soft, old berries, cooking mushrooms with some soil still attached, and a nice bit of briar and spice. Palate entry certainly shows its age more than I would expect for only 10 years old, but that has been some of my experience with 2008. The fruit feels excessively aged, shows some nice spice, tart berry notes, decent acidity and just slight tannins. A nice big wall of acidity on the finish; nice spice and intensity after you hold it in the mouth for a while to allow that to fully develop. The finish is rich and spicy. I'm thinking I would have preferred this about 5 years into into its development than over 10... and generally I'm a guy that prefers aged wine! (2197 views) | | | Tasted by cephomer on 6/15/2020 & rated 91 points: Popped & poured with the Goldsteins. The wine is showing its age. Bit of a funky nose of cherries and earth. This wine is fully mature. Cherry fruit is muted, earth tones predominate, nice spice and decent length. Drink up (2270 views) | | | Tasted by Thellie on 5/1/2020 & rated 93 points: Balanced , elegant, and complex, still fresh, a true pleasure. This wine was very well-made. (2059 views) | | | Tasted by ephorn on 1/4/2020 & rated 92 points: Very Burgundian. Funky Pinot nose, you know what I mean! Old school. Nice light ruby color, almost no bricking! Medium body, medium finish. Very good spiciness to the palate with minerality. Smell it again, pinotphile heaven!
Time to drink, fully mature. (1499 views) | | | Tasted by rickspicks on 3/20/2019 & rated 80 points: Still sour - even now. I've gone through almost a case of this wine, some good bottles, but also a lot of thin, sour ones. This one had good cranberry fruit flavors hidden behind a wall of acidity - not much else to say. Improved after 30+ minutes of airtime, but not enough to recommend. (1865 views) | | | Tasted by S.Wayne on 11/13/2018 & rated 87 points: Ruby clear color
Medium aromatics of candy grape with some earth
Palate of medium acidity, medium minus tannin. Tart cherry. Short finish
Not too memorable (1854 views) | | | Tasted by signotim on 9/2/2018 & rated 89 points: Better on day 2 (1835 views) | | | Tasted by jshearer on 10/8/2017: Still a little reticent or shut down after a couple hours of slow-ox. No rush to open these. (2741 views) | | | Tasted by Ben F on 6/2/2017: In a weird place now, seemingly closed in on itself but at the same time showing signs of secondary development. I'll let the remaining bottles rest a few more years. (2865 views) | | | Tasted by wculpepper on 4/18/2016 & rated 92 points: Decanted for two hours; no sediment. Clear garnet color. Lovely nose of ripe cherries and spices. Light-to-medium bodied red fruit on the palate, brightened by good acidity. A pleasing fruity medium-length finish. All in all, a quite nice wine with a good QPR at $28.00. I'd be surprised if this further improves with age, but it should drink nicely for several more years. (2992 views) | | | Tasted by Floyd77 on 3/3/2016 & rated 88 points: Disappointing showing -- austere (3207 views) | | | Tasted by Floyd77 on 11/17/2015 & rated 92 points: Depth, elegance and a long finish. A great showing for this wine -- (3310 views) | | | Tasted by rickspicks on 11/10/2015 & rated 92 points: The bottle variation on this wine has been huge in spite of them all being from a single case I purchased in 2010 and stored in a temp controlled cellar. Unlike many prior bottles, this was terrific. Dark berry/cherry fruits, spice, bramble, earth and mushrooms with a lean, silky texture, nice depth and a lingering finish. Nice balance and a good, firm grip. Very much a classic Oregon pinot in style, and a very welcome surprise. (3096 views) | | | Tasted by Easter Everywhere on 12/1/2014: bright fruit, spices, herbs, tangy & sour, super satiny, great! (1432 views) | | | Tasted by gripNsip on 7/26/2014 & rated 88 points: This wine changed considerably with time in glass, initially it was showing lots of earth and mushroom on the nose, over time the nose is all tart cherries and roses with a musty, loamy note. In the mouth it is lighter bodied, showing young cherries with an dark earthy note under the fruit flavors. The fruit turns tart and lightly sour as the wine finishes. Once the fruit flavors relax, there is a light earthy, mushroom note. The acid is fine and pairs nicely with the fruit flavors, tannins are present but not aggressive. Overall a nice wine, showing a bit closed tonight in my opinion. It shows good complexity and nuance, perhaps more time in bottle will relax the tart, near sour edge the fruit currently shows. (3894 views) | | | Tasted by Umay Ceviker on 7/4/2014 & rated 90 points: Hazy garnet coloured. Upfront are some pickled vegetal notes indeed masking the gentle red berries behind. Gentle and elegant with a feathery structure and bracing aftertaste. (2838 views) | | | Tasted by rosenst1 on 6/7/2014 & rated 90 points: Took to a friend's for dinner. This was very good; nice nose, medium body, good balance of spice/mineral with the fruit - drinking pretty well at age 6. (3513 views) | | | Tasted by VTCellarDweller on 2/9/2014 & rated 90 points: This was the first of 6 bottles purchased on release. After reading through the earlier notes here, it seemed that a long aeration was in order and this was decanted for 2-1/2 hours leaving a medium to light amount of sediment.
Clear medium ruby color with no browning at the edges.
Subtle red fruit aromatics with suggestions of earth and baking spices.
Medium weight with smooth tannins, crisp acidity, bashful flavors of red raspberry, strawberry, dried leaf, and moist earth that started out well delineated then became somewhat muddled in the middle. As we progressed through dinner it did however open up and seemed to gain focus and breadth on the palate.
Even though I was expecting something more exotic and assertive, there was an underlying sophistication that I found quite enjoyable and a very good companion to the salmon with maple and tamari glaze, oven roasted cauliflower, and sautéed snow peas with shallots.
While this was certainly a restrained presentment, it was laudable in its balance and purity. It also seemed to have a coiled energy that suggests it is still waiting to blossom.
This is no “shock and awe” wine but I think it might surprise a few of the harsher critics in a few years with greater depth and complexity. 90 points now with upside potential as it emerges from this lean adolescent stage.
UPDATE: 12/15/2016
Almost 3 years later and this doesn’t seem to have changed much if at all. I had hoped that it would show more presentment with a couple of years, but it hasn’t. Again paired to salmon with maple and tamari glaze, my impressions are essentially unchanged from the 2014 bottle. I am still looking for a little more depth and complexity in this. Though somewhat disappointing, I would still stay with the 90 point score. (4049 views) | | | Tasted by Sellar Rat on 1/17/2014 & rated 89 points: Delicate, very well balanced, put on weight with food. Berry and earthy flavors and aromas, not impressive for depth, but quite a nice wine for dinner. (3304 views) | | | Tasted by Vertical on 12/11/2013 & rated 91 points: Excellent baking spices, juniper, and rose petal on the nose. Enticing broad sour berry counter balanced by blue fruit and framed by tannins. (3637 views) | | | Tasted by rickspicks on 11/25/2013 & rated 80 points: Nice nose of dark fruits, earth and spice. However, another disappointing bottle on the palate. Sour and bitter flavors dominate along with a lean, somewhat thin body. Very little fruit and not much depth. Not much to like about either the texture or flavors. Huge bottle variation as I have had several good ones and several bad ones - this one bordered on undrinkable. (2757 views) | | | Tasted by jshearer on 10/11/2013 & rated 88 points: Decanted for 4 hours. Black cherry, mushroom and a medicinal note on the nose. Nicely textured in the mouth with good acidity, fruit and tannin balance. I see promise, but it's currently lacking integration and nuance I expect from Eyrie. Definitely has the stuffing to age, so I imagine this will benefit from at least a couple more years rest. (2810 views) | | | Tasted by JackieTreehorn on 9/1/2013 & rated 88 points: Popped and poured and drank over 4 hours. Nose was very earthy. This is light bodied with cherry and raspberries with underlying earth notes. It opened up throughout the night, but it is still a little tight and I will let my other bottle sit for a couple of years. Room to improve, but not much. (2746 views) | | | Only displaying the 25 most recent notes - click to see all notes for this wine... |
| The Eyrie Vineyards 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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