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| Drinking Windows and Values |
| Drinking window: Drink between 2007 and 2011 (based on 4 user opinions) |
| Community Tasting History |
| Community Tasting Notes (average 87.8 pts. and median of 88 pts. in 50 notes) - hiding notes with no text | | | Tasted by valecnik on 2/7/2008 & rated 86 points: Russet/garnet color. Very clean on the nose with smoke and burnt sugar. True to the varietal but lacking punch and depth. Light body. Some caramel on the palate and definite citrus notes on the finish at times. Drank with salmon and the two forged an intense smoky flavor. (3208 views) | | | Tasted by t_moderne on 2/4/2008 & rated 86 points: Some smoky elements mixed with cherries and a hint of iodine on the nose. Maybe a hint of red licorice too. Good Raspberry flavor mixed with cranberries and a touch of pomegranate. A bit of acidity on the finish. (3184 views) | | | Tasted by britchie on 1/15/2008 & rated 89 points: Not quite an outstanding, but was decent. (3463 views) | | | Tasted by cormyr on 11/4/2007 & rated 90 points: a definite winner (3617 views) | | | Tasted by hutch on 10/18/2007 & rated 86 points: AD Trade Show: Good fruit, with some earthiness. But a bid hollow on the mid palate. Kind of boring. Mid 80's. (4213 views) | | | Tasted by grwillia on 9/28/2007 & rated 88 points: Great Cherry flavors with a an earthy quality (2218 views) | | | Tasted by tkoven2 on 9/26/2007 & rated 88 points: Very smooth Pinot Noir enjoyed with barbecued Tuna steak. Fruity aroma which reminds one of raspberry and strawberry with some earthiness. Will buy again. (2153 views) | | | Tasted by ljl203 on 8/31/2007 & rated 88 points: Simple and sweet. Consistent with previous notes. (2344 views) | | | Tasted by indiscriminate palate on 7/27/2007 & rated 87 points: Fragrant, perfumed nose of cherry, flowers, and lots of musk. More subdued elegant style than the overripe fruit pinots tasted alongside. Good acidity for food. Good QPR. (1823 views) | | | Tasted by jahlove on 7/27/2007 & rated 87 points: I did not like this bottle as much as I did the first time. I found the oak a little intrusive, the heat a little off-balance, and the fruit to be not as pure as in my previous note. I don't whether or not it will settle down and integrate a little more with time or if it's just not that good, but it is definitely not a 90 pointer. (2332 views) | | | Tasted by dirtyharry on 7/27/2007 & rated 87 points: rasberry, cherry fruit w/ spice on the finish. Decent for the price (2340 views) | | | Tasted by philhh on 7/18/2007 & rated 89 points: Very nice bottle, especially for the price. Nice nose of strawberry, cherry, a little kirsch, and... believe it or not, a hint of pickle? Fruit forward flavors with some nice earthiness/forest floor mixed in. Not overly complex and a pretty fast finish, but very enjoyable and easy to drink. I would definitely buy this again. (1776 views) | | | Tasted by nschmidt on 7/13/2007 & rated 88 points: Enjoyable but not particularly memorable. Not as fruity as some pinot's which is a plus for me. (1851 views) | | | Tasted by ljl203 on 7/2/2007 & rated 87 points: Sweet and simple...not very funky. Not too exciting right now. (2526 views) | | | Tasted by jrobison on 7/1/2007 & rated 90 points: A very good wine, especially for the price. Probably the best at this price. The fruit (lots of cherry) was very nice and I enjoyed the earthy components. It's a great match with most foods. Stands well on its own but even better with food. (2531 views) | | | Tasted by bprosenberg on 6/24/2007 & rated 88 points: Nice wine with food -- some cherry fruit. Nothing spectacular, but a solid value. (2702 views) | | | Tasted by GrowOrganic on 6/6/2007: Nice Oregon Pinot Noir. Lively acidity, elegent style with great berry flavors and a smooth finish. (2510 views) | | | Tasted by jim dixon on 5/20/2007 & rated 89 points: A consistent value, which for Oregon Pinot is saying something! (2629 views) | | | Tasted by tcn on 5/12/2007 & rated 85 points: nice, respectable pinot...good for casual evening (2480 views) | | | Tasted by tcn on 5/12/2007 & rated 85 points: solid, respectable pinot...nice for casual evening (2444 views) | | | Tasted by Sir Lloyd on 4/23/2007 & rated 91 points: Very good! Peppery and fruity. Delightful after taste. My mouth wants more. Lots of sediment. (2311 views) | | | Tasted by BGStahnke on 4/19/2007 & rated 85 points: Did not show very well. Decent wine but not for $21. Some green tannins and a bit of funk. Cherry flavors and some strawberry, but fairly unmemorable wine. I had higher hopes for this bottle. (1520 views) | | | Tasted by markjahnke on 4/13/2007 & rated 89 points: Not quite an outstanding, but very good. Enjoyed this as our first bottle over dinner at Oliver's Bistro in Bordentown, NJ with good friends Raphael and Diane. Light to medium bodied. Vibrant cherry flavors shined through, and before we knew it, we were on to the next bottle. (1817 views) | | | Tasted by ljl203 on 4/9/2007 & rated 87 points: With Easter dinner. Jambon y'know. Light and pleasant as usual. (2548 views) | | | Tasted by dfeiner on 4/7/2007 & rated 87 points: This was pleasant and enjoyable. It had nice fruit, plums, dark berries, a bit grippy at first and then softened up as the night went on. But, there was no real character here..not spice to go with the fruit. But I guess at about $18 that might not be a valid complaint. We liked it. (2581 views) | | | Only displaying the 25 most recent notes - click to see all notes for this wine... |
| Benton-Lane Producer website
Benton-Lane Winery was founded by lifelong winemakers Steve and Carol Girard. It was silky, spicy Oregon Pinot that convinced them to move from Napa Valley to the tenderloin of The Willamette Valley where they planted their sustainably grown vines in a historic sheep ranch. In addition to their sinfully sexy Pinot Noir, they produce a fruity, crisp Pinot Gris, a deep, aromatic Pinot Blanc and rich, velvety ChardonnayPinot 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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