External search
Google (images)
Wine Advocate
Wine Spectator
Burghound
Wine-Searcher
Vintages
2012
2011
2010
2009
2008
2007
2006
2005
2004
2003
2002
2001
2000
1999
1998
1997
1996
N.V.
From this producer
Show all wines
All tasting notes
|
| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 88.6 pts. and median of 89 pts. in 35 notes) - hiding notes with no text | | | Tasted by Burgundy Al on 10/30/2016 & rated 88 points: 500 ml bottle. Baking spice and red cherry aromas, nicely mature. Similar flavors, slightly more advanced, with moderately firm tannins on finish. These were better a few years back, so certainly time to drink up, (2633 views) | | | Tasted by Burgundy Al on 8/7/2012 & rated 89 points: I haven't revisited this wine in 3 or 4 years, and it is still holding up well in these odd little 500 ml bottles. Still fresh red cherry on nose with a slight cola hints and some earth background notes. Same red cherry on palate, modest spice, but an ever-so-slightly bitter hint on finish. (4619 views) | | | Tasted by rjonwine@gmail.com on 8/21/2010 & rated 89 points: Bricking medium dark red violet color; mature, forest floor, pine needle, mushroom nose; mature, forest floor, bacon fat palate with green notes; medium finish 89+ pts. (1557 views) | | | Tasted by oldgrowth45 on 5/29/2010 & rated 91 points: Medium maroon color, with noticable bricking on rim. the legs are thin but slow. The nose is strong! Hot asphalt, turning over a pile of week-old grass clippings, sweat, rootbeer, iodine and wet iron.
The initial palate is tart, tangy burnt rubber. The iron & iodine carry through with white pepper on the mid-palate. The same complexity in the nose isn't as evident on the palate. But, everything mellows and warms nicely on the finish, which has wonderful length. There's a fecundity and life energy to this bottle that evokes images of buxom farm women harvesting fruit on a drowsy, warm summer day. Cue Beethoven's 6th symphony Pastoral, or the final movement of the 9th full volume and look to the sun as it slowly sets on the horizon... That's livin'! (4995 views) | | | Tasted by jmh st louis on 4/19/2010 & rated 88 points: gentle flavors of red cherry and graphite on a lite finish. (4963 views) | | | Tasted by cse on 7/2/2009 & rated 87 points: still young and quite tannic--and this was a 500 ml bottle. it's an excellent wine if you want to drink a pinot masquerading as a cab . . . enough said. in it's favor i will say that it has none of the sappy-syrupy nonsense one finds in so many overcooked pinots. and it has decent complexity. still, for me, it's not even close to the equal of some much more humbly priced pinots from france, e.g., the 2007 Domaine D'Antugnac Cote Pierre Lys (which I'm drinking as I write this, recalling the glass of Antica Terra i consumed last night0 (5178 views) | | | Tasted by sparkling vouvray on 4/15/2009: Just want to add from my previous note that I had a magnum of 2002. May account for it showing so well, but regardless I thought it far from done. I have a couple 500ml bottles from the same vintage and will try one to see if the format is making a big difference. (3459 views) | | | Tasted by EricBe on 12/28/2008 & rated 87 points: Better than other bottles I've had of this. Drink now, though. (2115 views) | | | Tasted by rjonwine@gmail.com on 12/21/2008 & rated 88 points: Julie's Birthday Dinner at Dan's (Chez Dan, Palo Alto, California): Dark cherry red color with pale meniscus; earthy, mature, chlorine, dried cherry and iodine nose; iodine, tart, dried berry and mineral palate; medium finish (1669 views) | | | Tasted by DougLee on 11/28/2008: Just okay. (1944 views) | | | Tasted by DougLee on 11/10/2008 flawed bottle: dead (1949 views) | | | Tasted by DougLee on 11/10/2008 flawed bottle: mort (1947 views) | | | Tasted by sparkling vouvray on 10/27/2008: Drinking great. Very tasty. (2032 views) | | | Tasted by EricBe on 8/2/2008 & rated 82 points: Going... (2096 views) | | | Tasted by DougLee on 7/21/2008 & rated 91 points: Another good bottle. Glinty dark ruby color. Nose of fresh ocean air, black cherries, licorice, and damp earth. Lip-smackingly good on the palate with blackberry, cherry, and sappy dark plum fruit, nicely offset by fine-grained tannins and refreshing acidity. Moderate and harmonious finish. Dynamite with grilled Alaskan sockeye. Coming into its own after being tightly wrapped for months. (2033 views) | | | Tasted by DougLee on 5/5/2008 & rated 92 points: Finally, a decent bottle! And a very good bottle it was. Opened and poured into a glass to aerate for an hour. Dark ruby hue. Nose of iodine, sea air, blackberry compote. Lush and seamlessly textured on the palate, with blackberry, licorice, and cinnamon flavors galore. Acidity was just right, and tannins were pliant and grippy. Long, very seductive finish. Wow, back to the guessing game with the next bottle. (2153 views) | | | Tasted by DougLee on 4/12/2008 & rated 86 points: totally shut down (2159 views) | | | Tasted by EricBe on 3/27/2008 & rated 83 points: I think this may be on its last legs. (2301 views) | | | Tasted by DougLee on 3/22/2008 & rated 87 points: Unfortunately, rather dilute in regards to both nose and palate. Wait another year before trying again. (2402 views) | | | Tasted by EricBe on 11/4/2007 & rated 88 points: A bit hot, but otherwise nice. (2577 views) | | | Tasted by WST on 9/22/2007 & rated 90 points: No change since last bottle. This is a dense, fun pinot. Complex nose, with dark red fruit in addition to secondary aromas which include forest floor, mushrooms, and as mentioned in a previous TN, sandlewood. Fresh, crisp and dry on the palate. I noticed no intrusive oak mentioned by others. (2562 views) | | | Tasted by WST on 9/3/2007 & rated 90 points: This is a dense, fun pinot. Complex nose, with dark red fruit in addition to secondary aromas which include forest floor, mushrooms, and as mentioned in a previous TN, sandlewood. Fresh, crisp and dry on the palate. I noticed no intrusive oak mentioned by others. I like this wine. (2579 views) | | | Tasted by zinslurpie on 8/15/2007: Agree with many of the previous tasting notes. Beautiful color and still youthful. Definite aromas of barnyard, mushrooms, earth, with floral and red fruit notes beginning to show through after about 30 minutes in the glass. Nice structure, sharp focused dark cherry fruit, a bit of a short finish. Will wait a couple of years on the next bottle. (2643 views) | | | Tasted by chefee1 on 11/10/2006 & rated 85 points: Dark. Nose of sandlewood, spice, oak cha and earth. Hard and structured on he palate. Has fruit but is dominated today by hard tannins (2917 views) | | | Tasted by lorenzo on 10/29/2006 & rated 90 points: Blind Pinot at the Corsi's: Tasted Blind.
Dark color. Violets and floral aromas. Cranberries and Cherries. On the Palate Oak early and Oak often. The only thing keeping this down. Dark Dusty fruit, nice and intense grip throught and some nice tannins waving through. If oak resolves/integrates -- this is going higher 90+
Upon reveal I was surprised with this. Dont remember the Oak being so prominent and the nose seemed more floral. Revisited later and Oak did seem more resolved... tacked on a point or 2 (91-92). This is good and unique. Group's Wine of the Flight (3691 views) | | | Only displaying the 25 most recent notes - click to see all notes for this wine... |
| By Allen Meadows
Burghound, 4th Quarter, 2004, Issue #16
(Antica Terra Pinot Noir Willamette Valley Red) Subscribe to see review text. | By Stephen Tanzer
Vinous, March/April 2004, IWC Issue #113
(Antica Terra Pinot Noir Willamette Valley) Subscribe to see review text. | By Richard Jennings
RJonWine.com (8/21/2010)
(Antica Terra Pinot Noir) Bricking medium dark red violet color; mature, forest floor, pine needle, mushroom nose; mature, forest floor, bacon fat palate with green notes; medium finish 89+ pts. 89 points | By Richard Jennings
RJonWine.com (12/21/2008)
(Antica Terra Pinot Noir) Dark cherry red color with pale meniscus; earthy, mature, chlorine, dried cherry and iodine nose; iodine, tart, dried berry and mineral palate; medium finish 88 points |
NOTE: Scores and reviews are the property of Burghound and Vinous and RJonWine.com. (manage subscription channels) |
| Antica Terra Producer website
Antica Terra is an 11 acre vineyard located on a rocky hillside in the Eola-Amity Hills of Oregon’s Willamette Valley. The first vines were planted here in 1989 in a clearing within the oak savannah. The geology of the site is extremely unusual. In most of the region, vineyards are planted in the relatively deep, geologically young soils left behind by either the Missoula floods or the volcanic events that formed the Cascade Range. In this place, the remains of a far older pre-historic seabed rise to the surface, leaving the vines to struggle, without topsoil, amongst a fractured mixture of sandstone sown with fossilized oyster shells.
Above ground, the place is just as intense. Its exposed boulders, steeply pitched grades and panoramic views of the surrounding land convey a feeling of dramatic scale. The west wind moves constantly through the vines. Clouds fissure over the vineyard and allow the sun to ray through, at an angle and with a clarity that makes the site feel bright, even on the bleakest day. But it’s what we can’t see and feel, those aspects of the site that the vines allude to as they strive to find balance, that make it a remarkable place.
Our oldest vines look like infants. Instead of the gnarled trunks and robust canes one expects from vines planted over two decades ago, ours are spindly and frail. The fruit is diminutive as well. The tiny clusters of thick-skinned berries are less than half the usual size and fit easily in the palm of the hand. The canopy, which struggles to reach the top catch-wire, is incredibly sensitive. The smallest changes in the environment can cause the leaves to turn yellow and fall.
These qualities cause us to worry. They demand that we offer our vines the most exacting attention and care. In return, they offer us a glimpse into what we can’t see: a wine that is unique and instantly identifiable.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
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 |
|
