External search
Google (images)
Wine Advocate
Wine Spectator
Burghound
Wine-Searcher
Vintages
2021
2019
2018
2017
2016
2015
2014
2013
2012
2011
2010
2009
2008
2007
2006
2005
2004
2003
2002
2001
Show more
From this producer
Show all wines
All tasting notes
|
| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 90.6 pts. and median of 91 pts. in 29 notes) - hiding notes with no text | | | Tasted by Nanda on 10/22/2019 & rated 93 points: This is so good. A great combination of richness, concentration and spice/stem-driven subtlety. Well balanced with plenty of lively structure to frame the fruit. Persistent and long. A real head-turner that should hold for at least 5 years if not a decade. In my Cristom wheel-house, for sure. (933 views) | | | Tasted by vino vidi vici on 11/27/2015: Sweet Strawberries (2032 views) | | | Tasted by halfred on 6/14/2014 & rated 91 points: Out of a half bottle. Excellent. Supple and layered. No issue with the age, an excellent bottle. (2744 views) | | | Tasted by Emvip on 3/19/2014 & rated 88 points: Great red fruit flavor up front, strawberries primarily. Mid-palate had a bit of a leathery taste and finished with a touch of heat. Kept wanting some earthy or mineral qualities, but never got them. Overall pretty enjoyable and typical 06 Oregon (hot vintage) and I don't see this improving, if you have some drink up. (2855 views) | | | Tasted by robmillis on 5/12/2013 & rated 92 points: Same notes as before ("blueberry, almond, leather, spicebox, strawberry"), but really didn't need the hour decanting. This opened up very nicely and quickly in the glass. (3371 views) | | | Tasted by robmillis on 4/10/2013 & rated 88 points: blueberry, almond, leather, spicebox, strawberry. delicious but needs about an hour decanting. (3016 views) | | | Tasted by pmk on 6/14/2012 & rated 92 points: Gobs of strawberry, blueberry and dark fruit, layered in occurrence, followed by very soft tannins and then another layer of dark fruit. medium bodied. popped and poured - a real gem. (1840 views) | | | Tasted by pmk on 6/14/2012 & rated 92 points: consistent with earlier tasting (2466 views) | | | Tasted by Mennotas on 5/19/2012 & rated 91 points: Reddish, starting to see some brown. Leathery nose with spice. First glass more fruity than second. Second glass more leather, cloves, some nutmeg. Drinking really nicely now. Tannins still there but starting to fade. Curious how the 2005 is drinking now. If I still have one it will be the next bottle to accompany dinner. (1601 views) | | | Tasted by bugdoced on 5/15/2011 & rated 90 points: had with appetizers; wish I had more (1730 views) | | | Tasted by Ben Christiansen on 4/14/2011: Now this is really good. (1771 views) | | | Tasted by Ben Christiansen on 2/17/2011: Vegetal, but over a day open. (1660 views) | | | Tasted by jesus juice on 2/16/2011: the cork has been pulled on this for about 5.5 hours. it looks like a pinot noir with a hint of orange. the nose is a sunny may morning when it rained overnight and everything is in bloom-abstract. wine professional- cherry, strawberry fruit, a very fresh, white floral expression and hint of nutmeg, clove, cinnamon and concrete dust over deep wet earth aromas. a little on the full bodied side of pinot noir(med-) but that is not to say it is at all heavy or overdone. there is nice, dense fruit on the palate. the acid and tannin come up on the finish. this is drinking well now but i believe there is structure there to reward two to three years in the cellar. (2838 views) | | | Tasted by FPNova on 5/3/2010 & rated 92 points: Bright ruby red. Aromas of raspberry, cola and earthy spice. Complex layers of red berry, spices, and minerals with smooth-as-silk tannins and a nice long finish. (1920 views) | | | Tasted by Pool Boy on 2/18/2010 & rated 87 points: Very good little wine, but the acid is a bit racy at this point. Needs a little time to calm down a tad. Delicious fruits and tasty, though. The fruit was your very fresh red juicy fruits, too. 87 pts. (3168 views) | | | Tasted by David Paris (dbp) on 6/21/2009 & rated 90 points: Tasting in the Eola Amity AVA (Willamette Valley): This has a very candied noise... smells like juju fruit. There's also some briar, spice, and some slight alcohol coming through. Again, bright candied fruit present on the palate, some veggies (which are the delicious variety... not the simply "tastes green" type), and nice spice. Again spicy on the finish, and there is some alcohol coming through. Not very evolving, but a really nice pretty nose and palate. (2838 views) | | | Tasted by 3daywinereview.com on 5/24/2009 & rated 93 points: Light in color. Floral, Asian spices, cranberries, mineral, and refreshing
Medium finish and multi layered with concentration. (863 views) | | | Tasted by subtlet on 5/23/2009 & rated 87 points: Memorial Day Weekend Wine Tour (Eola-Amity Hills): The nose is complex with earth, spice, and dark fruit lurking in the glass. The wine is a bit tannic and dry along with some light fruit. I can easily see this one improving with some age. (2921 views) | | | Only displaying the 25 most recent notes - click to see all notes for this wine... |
| Cristom 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)Willamette Valley Willamette Valley Wineries Association | Willamette Valley (Oregon Wine Board)
On weinlagen-info including some single vineyards
Willamette Valley Vintage Reviews
Eola - Amity Hills Eola - Amity Hills (Oregon Wine Board) |
|
