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| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 91.6 pts. and median of 92 pts. in 170 notes) - hiding notes with no text | | | Tasted by lesz on 7/19/2023 & rated 93 points: just delicious still good fruit. (526 views) | | | Tasted by jlgnml on 2/4/2023 & rated 92 points: Out of a magnum. Super light fruit, good nose and good finish on the palate. Very tasty. (854 views) | | | Tasted by GuanYu on 8/29/2022 & rated 94 points: Well balanced, mature Burgundian style pinot noir. Farmyard, redcurrant, and subdued spice. Velvet texture and astringent, almost like Bonnes Mares. Most guests thought it was a Grand Cru Burgundy. (1048 views) | | | Tasted by Jeepen on 4/10/2021 & rated 90 points: After 2 hours scrumptious, complex (1807 views) | | | Tasted by Brix on 12/27/2020: Selected to accompany sous vide filet mignon with bearnaise sauce - a suitable pairing. Originally purchased at the winery and held at cellar temps since release. Still in fine condition and good for what it is. Nice balance and structure in a full-bodied wine. Well stored bottles still have plenty of life ahead. (1936 views) | | | Tasted by lars1014 on 11/14/2020: This wine has held up very well over the years. It remains blue and red fruited with a generous personality. Amazing that there is still fruit left at this stage of the game. Through the mid-pallet you can tell it has some age because it is more savory with a cardamom dried oak leaf flavor. What is really impressive about the wine is that the beautiful Pinot texture remains intact with a black truffle finish. Fun to try if you get a chance. (1638 views) | | | Tasted by M DU VIN on 8/22/2020 & rated 92 points: From a 3.0 liter bottle. (1517 views) | | | Tasted by jlgnml on 7/7/2020 & rated 90 points: Needed more time to decant and I served it too cold. Wife said it was one dimensional and didn’t like the color. I thought it was on the way down and while I enjoyed it, it did fade at the end. (1340 views) | | | Tasted by JohnnyBark on 5/15/2020: Beautiful Oregon wine. Still nice acid/ fruit balance reminiscent of the vintage. A very consistent bottle. At its peak, but very delicious wine. (975 views) | | | Tasted by wardamnwine on 9/30/2019 & rated 93 points: Needed some time to open up, but when it did-excellent. (1022 views) | | | Tasted by korniev on 2/8/2019 & rated 92 points: Decent american Pinot. Very predictable and streight forward! Its like Toyota in Cars - simply well made, amd you always know what to expect! (1221 views) | | | Tasted by jww on 10/17/2018 & rated 93 points: Subtle nose earthy fruits subtle especially compared to othe BF vintages
Full bodied flavor subtle fruits
showing really well (1555 views) | | | Tasted by Burgundy Al on 5/13/2018 & rated 92 points: Wide cross-section of cherry aromas and flavors with slightly sweet baking spice. This was bigger and more exciting when young, but it has added some nice nuanced character on its long finish. (2458 views) | | | Tasted by Jack on 11/26/2017 & rated 96 points: From magnum. Very little of the BF spritz on opening and it dissipated quickly. Just excellent. Had some the following day and it had fallen off a little bit. Pop and pour the next one. (2249 views) | | | Tasted by rmcbrayer on 11/23/2017 & rated 92 points: From magnum. A nose of dark fruit and Asian spice is followed by faint tannin, solid acid, tastes of black cherry and forest floor. Balanced and rich. Really wonderful. (1944 views) | | | Tasted by mxpbuy on 6/2/2017 & rated 90 points: The ruby color is starting to brick at the meniscus. Plenty of acidity still and you notice the alcohol a bit (a negative), but the wine still took 30 minutes to fully open. Lovely black and Bing cherry fruit with the slightest amount of tartness, hints of cedar. More Burg than Cali. This wine actually has some years left. (2374 views) | | | Tasted by jlgnml on 3/31/2017 & rated 92 points: Deep color, needed time in the glass developed quite slowly with dark beery taste. Lovely. (2323 views) | | | Tasted by pakabear on 3/16/2017 & rated 91 points: Cherry sauce, refreshing clean fruit, tree bark, well balanced. Lacks a bit in the complexity but it's very good overall. (2072 views) | | | Tasted by MC on 2/26/2017: Perfect fill and cork from a bottle stored well since release. There was hope at opening, but the fruit faded fairly quickly and left nothing to enjoy. C (1859 views) | | | Tasted by BradE on 12/25/2016: Trio of Beaux Freres - 00,01,02. We drank a quartet two years ago; this year a trio. Interestingly, all three of these presented similar to last time. The 00 was the most reserved, but showed nicely. The 01 was a step up, and consensus #1 of the trio. The 02 was the biggest, and most youthful. These show no signs of decline, and there's no reason to hurry drinking them. (2165 views) | | | Tasted by Burgundy Al on 11/2/2016 & rated 91 points: Nicely floral, black fruit, lots of baking spice and dark chocolate. Very tasty. Good concentration and length, just finishing a little flat with a very ripe note. (1909 views) | | | Tasted by walkerjfw on 10/15/2016 & rated 92 points: A Decadent Wine Day...Zachy's Vault II and Dinner with special guest CVA and friends (Le Bernardin, New York and Chez Walker in Princeton, NJ): First red of the evening. Wanted to contrast with Burgundy profile for our guests. Decanted for about 45 minutes.
From prior notes: "medium ruby color - nose of red fruits, herbs. Palate this time seemed brighter than last bottle. Red fruits, dried raspberry, strawberry/rhubarb, oak, earth, lavender, baking spices..."
An elegant and restrained wine, it is still bright. Nicely aged and in a good spot. Noted on this bottle a bit more raspberry, baking spice and cinnamon. Our guests were split on this, Valerie and I always like BF. Was too lean for CVA, probably looking for the earthiness of a Burgundy...This is my last bottle of this vintage. Decant matters for this wine, would drink over the next few years, seems as if it may start to fade. (1969 views) | | | Tasted by Merengue on 5/15/2016 & rated 92 points: extremely fresh and drinking beautifully with a beam of freshly picked raspberry and an earthy long finish. Wonderful, a great wine. (2163 views) | | | Tasted by andrewdodd86 on 1/26/2016 & rated 93 points: Consumed several years ago. Held up surprisingly well. At peak. Dark fruit. Tannins still give nice structure. (2164 views) | | | Tasted by blanquito on 1/3/2016 & rated 92 points: This is delicious. Classic pinot noir profile of spicy fruits, cinnamon, some menthol, a little stem. The style is bright and restrained, could be old world except it lacks the earthiness of France. There's a sneaky length and persistence that it's compelling. Terrific Oregon PN. (2133 views) | | | Only displaying the 25 most recent notes - click to see all notes for this wine... |
| Beaux Frčres Producer Website
Since our first vintage in 1991, the Beaux Frčres philosophy remains the same; to produce a world-class Pinot Noir from small, well-balanced yields and ripe, healthy fruit that represents the essence of our vineyard. In pursuit of these goals, the Beaux Frčres Vineyard is planted with tightly spaced vines, and yields are kept to some of the lowest in our industry. The grapes are harvested when physiologically (rather than analytically) ripe.
Our winemaking philosophy is one of minimal intervention with clean fermentations utilizing indigenous yeast. The wines are stored in French oak for 10 to 12 months adjusting the percentage of new oak to compliment the wine the vintage has given us. Beaux Frčres is never racked until it is removed from barrel for bottling, which occurs without fining or filtration. These non-manipulative, uncompromising methods guarantee a wine that is the most natural and authentic vineyard expression possible. Previous vintages demonstrate that these methods also allow our Beaux Frčres to develop significant perfume, weight, and texture in the bottle.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.Beaux Frčres VineyardThe Beaux Frčres Vineyard is located on an 86-acre farm atop Ribbon Ridge in the Chehalem Valley near Newberg (Yamhill County, Willamette Valley, Oregon, USA). Tall and stately Douglas fir trees cover nearly 50 acres of the farm, with homestead and winery buildings occupying another 6 acres. The vineyard is situated on 30 acres (24 of which are planted) of steep, contiguous southeast, south and southwest facing hillsides of Willakenzie soils at elevations of around 400 feet.
Planting began in 1988 with Pinot Noir vines planted tightly spaced at a density of about 2200 plants to the acre. Currently (2007) the vines range in age from 9 to 19 years and are predominately a mixture of own-rooted Pommard and Wädenswil clones inter-planted with several Dijon clones on phylloxera-resistant rootstocks. Walking through the vineyard one notices the consistency of the vineyard with each vine resembling the next. The vineyard is farmed with Organic and Biodynamic methods but is not certified in either. 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
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