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| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 91 pts. and median of 91 pts. in 43 notes) - hiding notes with no text | | | Tasted by TL on 4/14/2018: Another older KW way past its prime. (1732 views) | | | Tasted by jkwoodward on 7/29/2017 & rated 93 points: Had this at a tasting with Ken Wright and bought is ex chateau. As noted by many the 2007 vintage is better now than it ever was. This was sublime. Burgundy-esque in its color and so silky. Cherry and raspberry with some leather on the side. Excellent. (1882 views) | | | Tasted by WinePT on 11/15/2015 & rated 88 points: This just never quite came together. A bit disjointed at times, while hinting at smoothness and complexity at others. The 2006 (has 1 week previously) was much better. (2723 views) | | | Tasted by Tudz Drkl on 2/20/2015 & rated 89 points: Really nice wine. Aged perfectly at this point. Loads of Burgundian notes on the nose and palate mixed with some new world cola character. The mix seems just right and all components are integrated into a well structured, food friendly and very enjoyable wine. (2976 views) | | | Tasted by jfagan on 9/20/2014 & rated 92 points: A Pair of Ken Wright Mags: From magnum. P&P. Lightly colored with a wide, clear rim. Spice, underbrush and high toned aromas lead to bright but gently sweet flavors of red cherry, baking spices and a bass note of black plum. The texture has some density and there is power and depth in the finish. I have to check out more 2007s if this is any indication. Drink now through 2017. (3769 views) | | | Tasted by scottkeyc on 11/16/2013 flawed bottle: Oxidized - strange given the plastic cork. (3228 views) | | | Tasted by jfagan on 11/9/2013 & rated 92 points: Coravin'd from magnum and tasted over 3 days. Lightly colored with a wide clear rim. Bright and fresh nose with briary red fruit, fresh herbs and Asian spices. Gently sweet on entry with ripe red cherry, cinnamon and kola nut flavors. Lovely texture with harmonious flavors, this wine is quite complete and very enjoyable. I should check out a few other Oregon Pinots from the 2007 vintage. If this is any indication, they are coming along quite well. Now through 2017. (2861 views) | | | Tasted by EvanRose on 5/7/2013 & rated 93 points: Light, slightly sweet with a silky mouth feel and a lush, long finish. Taste of sweet red fruit. (2448 views) | | | Tasted by blabbott on 3/12/2013 & rated 88 points: Tart cherry flavors in this bottle, this one is rather disappointing. We always like Ken's wines, maybe it is just this bottle where the fruit just can't keep up with the acid. It's not bad, we gave it an 88, but it isn't wonderful and certainly doesn't leave us wishing we had more of it. Now I want to try the 2008 as a comparison. (2144 views) | | | Tasted by alohaboys on 2/3/2013 & rated 90 points: Initial nose of cherry in the decanter. First glass (decanted after an hour) still with cherry but a smoky taste and hints of earth and mushroom. Next glass after another 45 min, totally different with the mushroom earthiness and stewed cherries coming thru. (1957 views) | | | Tasted by CCestaro on 9/11/2012 & rated 90 points: My first 07 KW....that delivered....nice bright fruits on nose.....cherry turning to raspberry ....nice finish....good wine.. (2049 views) | | | Tasted by sadofsky on 8/12/2012: Really good. No real notes. (2015 views) | | | Tasted by Bobbyo on 5/31/2012 & rated 89 points: Very robust Pinot. Smooth. Almost cabernet like. Tried at Heathland Restaurant, Portland, Oregon.
63 for half bottle (1816 views) | | | Tasted by RedLoverJim on 11/21/2011 & rated 92 points: Rich, full bodied wine in Ken Wright style. Smooth, luscious fruit flavors melded perfectly with braised lamb shoulder. (2197 views) | | | Tasted by rickspicks on 5/22/2011 & rated 91 points: Popped n poured, no notes. Nice nose of dark cherry, earth, spice and a bit of funk. Medium body with good balance and a smooth texture. (2498 views) | | | Tasted by franco rosso on 12/20/2010 & rated 91 points: I continue to be impressed with Ken Wright's wines. The pinots he makes rival burgundy's best and his prices are so very reasonable. The nose was light as a pinot should be. It was fruity and promising. The taste was smooth and elegant. Everyoe who drank this wine said "This is a GOOD wine." I couldn't ask for more. (2794 views) | | | Tasted by dmattson on 11/1/2010 & rated 93 points: very smooth (3078 views) | | | Tasted by subtlet on 8/30/2010 & rated 90 points: Yamhill Carlton Tasting Event (The Armory, Portland Oregon): Thick grape skins show on the nose, mixed in with earth and faint hints of heat and blackberries. The blackberries are delicious on the palate, and the work in harmony with citrus components. The tannins are light, and they provide enjoyable and balanced structure. Toward the finish, some juicy raspberries appear, and they linger as the structure dries the mouth out fully. Very nice 90+ (3573 views) | | | Tasted by pdonahue on 7/25/2010 & rated 93 points: F (3297 views) | | | Tasted by 1Bacchus! on 7/14/2010 & rated 91 points: Nose of caramelized sugar, dark fruits and vanilla. The pallet is much the same with the caramel fading to fruit, followed by a finish of vanilla and pinot fruit. (3852 views) | | | Tasted by viejo322 on 5/7/2010 & rated 89 points: Pleasing aroma. Palate is cherries and earth and mushroom. Light fruity mid palate and finish which is somewhat tart and ends with a hint of oak.
Well balanced and very pleasurable. (3329 views) | | | Tasted by GoCubsGo on 12/25/2009 & rated 92 points: Had the typical Ken Wright flavors. Lots of fruit but an almost tangy finish. A matter of taste but I really like it a lot... (3562 views) | | | Tasted by lano on 12/25/2009 & rated 90 points: Light ruby in color. Nose was of tart cherries. Palate was a clean, acidic, fairly light wine with red fruits (cherries and raspberries). Very tasty, but not particularly complex. Pairs nicely with food, but not a wine for long-term aging. (3623 views) | | | Tasted by KPB on 9/10/2009 & rated 89 points: Light ruby, this wine presents with a restrained nose of red currents, wax, varietal spice, toasted brioche. Aromatic spectrum grows more intense with time in the glass. Light but lively and flavorful, like tart wild strawberries dusted with cocao. Substantial acidity here but no evident tannins, so this is probably a wine to drink young. Quite nice; I would actually be tempted to age a bottle a few years as an experiment if I owned several (but I would also be expecting that experiment to fail...) (3986 views) | | | Tasted by scotthpdx on 8/11/2009 & rated 92 points: By far my favorite wine right now. Spicy finish and smooth. Love this one (4013 views) | | | Only displaying the 25 most recent notes - click to see all notes for this wine... |
| Ken Wright 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.Abbott Claim Vineyard//Abbott Claim Vineyard// is a portion of the original John F. Abbott Donation Land Claim and lies in the middle of a sedimentary ridge east of Carlton. This is a consistent broad face of land with soil depths of 30 inches to mother rock. Elevation ranges from 400' to 475' and the inclination is S-SE. Soils are mostly Wellsdale with some areas of Willakenzie and Peavine. All of them lie atop mother rock of fractured sandstone and siltstone. The planted acreage totals 17 acres. Vines are roughly an equal mix of Pommard clone on Riparia Gloire rootstock, 777 on 101-14 and 115 on both 101-14 and 3309. As would be expected from a vineyard in the Yamhill-Carlton District the wine is very darkly colored, dense and lush. Fruits tend to be darker such as plum, cassis and black cherry.
//Vineyards of the Yamhill-Carlton District://
The vineyards of the Yamhill-Carlton District were planted mostly in the late 1980’s and early 1990’s. The primary soil of this area is called Willakenzie, named after the Willamette and McKenzie rivers. It is a sedimentary soil with a sandstone base rock. The sand content is quite high and the soil therefore very well drained. The sites are generally on the lower slopes of a volcanic ridge. Wines of the area possess aromas of red and black fruits, with added elements of cocoa, leather and fresh-turned earth. Acidity levels are generally lower than other regions, prompting these wines to be lush and agreeable in their youth.
On weinlagen-infoUSAAmerican 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
Yamhill-CarltonThe vineyards of the Yamhill-Carlton District were planted mostly in the late 1980’s and early 1990’s. The primary soil of this area is called Willakenzie, named after the Willamette and McKenzie rivers. It is a sedimentary soil with a sandstone base rock. The sand content is quite high and the soil therefore very well drained. The sites are generally on the lower slopes of a volcanic ridge. Wines of the area possess aromas of red and black fruits, with added elements of cocoa, leather and fresh-turned earth. Acidity levels are generally lower than other regions, prompting these wines to be lush and agreeable in their youth.
The single vineyards on weinlagen-info |
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