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| Drinking Windows and Values |
| Drinking window: Drink between 2014 and 2015 (based on 24 user opinions) |
| Community Tasting History |
| Community Tasting Notes (average 87.8 pts. and median of 88 pts. in 134 notes) - hiding notes with no text | | | Tasted by Bill B. on 12/13/2021 & rated 91 points: Approaching 10 years and tasting very good. Nice floral nose with smooth taste of cherry, smooth finish. Nice job. (1014 views) | | | Tasted by Alaskawino on 1/22/2020: PnP and still had it’s framework character. Complemented scallops ah poke. Cherry spice and dusty delicious. Good for one more year. (1680 views) | | | Tasted by QMDLS on 2/8/2019: PnP - Clear, bright, medium concentration, no evidence of gas or sediment, garnet, medium viscosity, no faults, moderate nose, smells of red berries and dried basil. Dry, medium-low tannins, medium bodied, medium acidity, tastes of slightly tart red fruits such as raspberries and cooked cranberries and cloves, medium finish, moderate complexity, well balanced. (2266 views) | | | Tasted by quanmeister on 10/2/2017 & rated 89 points: Decent but not a lot of fruit left (2885 views) | | | Tasted by Alaskawino on 7/16/2017 & rated 84 points: Decent color and legs. Light fruit maybe strawberries or cherry. Very well balanced but austere. (3062 views) | | | Tasted by Lowenpe on 4/1/2017 & rated 89 points: A pronounced plum flavour and is nice and rounded not subtle but smooth (2941 views) | | | Tasted by quanmeister on 10/6/2016 & rated 89 points: Average wine. Takes time to open up. (3240 views) | | | Tasted by ccrida on 7/30/2016 & rated 87 points: Holding up well for a lighter mass market pinot from a good vintage, not the most depth, but quaffable. (3257 views) | | | Tasted by Basicallyjones on 6/19/2016 & rated 83 points: Done. Fruit is gone. Still a nice Oregon nose, but lacking in structure and taste. If you have any, drink it now. (2527 views) | | | Tasted by quanmeister on 4/15/2016 & rated 89 points: Drinks ok. Not a lot of fruit left. An average pinot for the price. Good Monday night wine (2559 views) | | | Tasted by ISOPinot on 2/14/2016 & rated 87 points: Garnet to ruby. Medium legs. Aromas of strawberry, dark cherry, black pepper and light toast. Just a bit tart, with flavors of strawberry and dark cherry. Silky texture, medium finish, medium acid. Overall, a nice, varietally correct Pinot Noir. At $17 with tax, compares favorably to the King Estate label Pinot Noir; good QPR. Will seek out future vintages. Drink now, or hold for another year. (2588 views) | | | Tasted by bsouligny on 1/27/2016 & rated 90 points: Au debut note legerement aigre que j aimais pas apres il a changer et pour le mieux.nez cerises et legerment florale en bouche cerises,framboises,épices et fougēre,tannins delicats,acidité balance finale moyennement long sur un notes sur de pommes vertes (2315 views) | | | Tasted by Wino Laurie on 1/1/2016 & rated 87 points: Nice every day Pinot. Pop and pour. (2020 views) | | | Tasted by jbehrendt on 11/11/2015 & rated 87 points: Paired with salmon. Pretty good. (2220 views) | | | Tasted by joet626 on 11/6/2015 & rated 87 points: Very nice nose. Not much body to this. Typical of the Dundee Hills profile. Ok, nothing special (1902 views) | | | Tasted by sdahar on 9/20/2015 & rated 88 points: Simple easy to drink (1816 views) | | | Tasted by ruhlen on 9/11/2015 & rated 80 points: Pretty crappy. Doesn't even taste like a Pinot. (1969 views) | | | Tasted by quanmeister on 8/7/2015 & rated 87 points: Very basic pinot. 2012 was a stellar year for oregon pinot but this one is really just very average. Ok for everyday drinking but nothing fabulous. (2122 views) | | | Tasted by jlhkiss on 7/15/2015 & rated 91 points: Very clean, elegant, tart, and pure. Had with red snapper and mixed veggies @ Founding Farmers Tyson in VA. Not much on the nose outside of some rhubarb and roses, but the palate brought ripe cherries, raspberries, a cinnamon rhubarb pie into the sharp finish. Nice value for the money. Drink now - 2025. (1463 views) | | | Tasted by Krasaki on 7/5/2015 & rated 89 points: Red fruit, ripe strawberry and chocolate. Approachable and easy to drink. (2134 views) | | | Tasted by swade on 6/30/2015 & rated 90 points: Pure garnet color. Friendly crushed red currant and spice box aromas come out to greet me. Nice pinosity. There is a pleasing core of up front and mid-palate red currants and cherry juice. The finish takes off with an impressive inner mouth bloom of flora. A tad of tart on the tail. Clearly Oregon. This is outstanding due to the sheer purity of the fruit. Very good wine at any price and a great QPR at $17. (1366 views) | | | Tasted by ChinonRouge on 6/20/2015 & rated 84 points: Purply and liquidy. Reminiscent of Smuckers grape jelly with hints of dark flavors. Not too much alcohol. Balanced but nothing to write home about. Inoffensive though. Would be a good bottle for the oenophile host to open after everyone has had "enough of the good stuff" and needs to be cut off. Buh-bye. (2318 views) | | | Tasted by dpeak on 6/3/2015 & rated 90 points: Light purple in color. Up front fruit flavor of blackberry, currants. Lively acidity and tannins with a long finish. (2136 views) | | | Tasted by russfoul on 6/2/2015 & rated 92 points: great orego pinot for the money. nice balance of acidity and fruit (1861 views) | | | Tasted by Kermadur on 5/18/2015: Nice enough, a simple pinot. A bit on the lean side for me, but it was good with food, and had a lingering finish. (2187 views) | | | Only displaying the 25 most recent notes - click to see all notes for this wine... |
| Acrobat Winery 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)Oregon* |
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