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| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 88.4 pts. and median of 90 pts. in 46 notes) - hiding notes with no text | | | Tasted by Loren Sonkin on 3/12/2017 & rated 92 points: Tasting at a LWS and meeting an old friend for the first time (WRW): I brought this from home to add to the tasting. Dark ruby in color. 08 was a ripe vintage but this is starting to come around nicely. This was big in its youth but the seams have come together and though it has a lot of time left, it is showing well. Not quite at peak. Cherries and dark cherries on the nose. Clean. On the palate, there is some laying here. Dark cherry fruit prevails. Depth and slight layering. Good acidity. Nice finish. It is often hard to have patience with the non vineyard designate wines, but this one was worth it IMO. (1819 views) | | | Tasted by pdxpinotfan on 8/12/2016 & rated 88 points: Held great promise at opening w/ strong ripe fruit on nose. First sips the best with typical cherry/ current notes. However, fruit faded quickly, and by Day 2 was almost completely absent. If I had more, I'd be drinking them up now. (1364 views) | | | Tasted by ksmith on 1/5/2016 & rated 91 points: Purple in color. Nose of cherry, dark fruits. Still some tannins remaining; the fruit is black cherry. Last bottle, but this is still drinking very well. (1542 views) | | | Tasted by orange boy on 3/15/2015: standard fare, balanced 1/2 bottle good night before travel (1739 views) | | | Tasted by hdchappy on 7/13/2013 & rated 91 points: Solid WV Pinot. Darker fruit than most OR Pinot's, very RRV like. Very smooth with good acidity. Liked this a lot! (2559 views) | | | Tasted by timdrex on 9/8/2012 & rated 90 points: Nice balance; good acidity, a little cola, bright cherries in the nose. Surprised to see a glass stopper in the bottle at this price point. Good QPR. (2195 views) | | | Tasted by cardinalfanrc on 6/22/2012 & rated 92 points: Awesome. Best Pinot we've had in a long time. (1997 views) | | | Tasted by Kiltedtaz on 10/3/2011 & rated 75 points: light red in color, celery aroma, not much of a finish (1927 views) | | | Tasted by Ewhite30 on 9/17/2011 & rated 80 points: I wasn't crazy about the first one I purchased, and this one isn't that much better - berries up front, grass and such on the palate. That said, I think the world of the winery - the cabs and zins are incredible and the single vineyard pinots are out of the world good, but this just felt way too much like leftovers. (1689 views) | | | Tasted by wineretriever on 8/1/2011 & rated 90 points: Nice ruby color, good nose of red fruit and spice, soft tannins, very enjoyable effort. (1492 views) | | | Tasted by Ewhite30 on 6/30/2011 & rated 84 points: Much lighter than I remembered when I tasted at the winery this last Thanksgiving - good, simple and pleasent but nothing really exciting going on. (936 views) | | | Tasted by La Cave d'Argent on 3/27/2011 & rated 89 points: Deep ruby with red rim. Clean nose, showing moderately intense aromas of cherries, earth and spice. Medium-bodied on the palate, with medium acidity and light-to-medium sweet tannins. The flavors are red fruit-dominated and the middle palate does not disappoint. Medium, smooth finish. This wine is very drinkable now and should provide pleasure over the next 3-4 years. I should parenthetically add that the glass stopper is my preferred alternative closure...much of the romance of cork without the crassness of a Stelvin. Drink now-12/15. (1687 views) | | | Tasted by PVTerroir on 2/6/2011 & rated 89 points: Lovely red fruit-floral bouquet, strawberry with the slightest drop of Frank's Red Hot sauce. Black cherry, stone, cola, funk, smokey pear, fennel, fresh, medium-full bodied and elegant, a bit hot, short finish as far as I'm concerned and somewhat off-putting at times. Nice healthy acidity. A slight citrus quality throughout. The fruit holds up well here. Will last a few years. (1748 views) | | | Tasted by AtlantaBill on 1/17/2011 & rated 88 points: Very dark color. Black pepper and dark fruit on the nose. Blackberry in the mouth. Medium weight and nice acidity with smooth tannins. (2015 views) | | | Tasted by GregDLyons on 12/27/2010 & rated 88 points: Nice fruit, not overly bright but good flavor with the terrior, medium finish that has hints of the oak. (1377 views) | | | Tasted by rsandy on 10/20/2010 & rated 86 points: More of a Californian style Pinot than Oregon. Glass stopper instead of cork. It kept the wine fresh. Dark. A bit peppery. I usually have two glasses with dinner both on two successive nights one glass was enough. Maybe the alcohol at 13.9% was too much. (2002 views) | | | Tasted by Clarkmeister on 10/3/2010 & rated 91 points: Smooth and yummy (2010 views) | | | Tasted by joshwoodward on 8/28/2010 & rated 91 points: Nice mouthfeel, great acidity, medium- body and tannins. Slight barnyard and simple. Red fruit. Balanced oak, and a solid package. $35 (2028 views) | | | Tasted by cbkamp on 8/26/2010 & rated 84 points: Lighter color. Nose was fairly muted - not much fruit on the nose. Maybe some earthiness and heat. Tart red fruit on the palate with a bitter finish. Not a big fan. (1205 views) | | | Tasted by Chefneil on 8/17/2010 & rated 90 points: A very nicely balanced wine. Let it open open up for an hour. Mouthful of fruit with cloves , vanilla, and black cherry. (2238 views) | | | Tasted by johnwine on 8/12/2010 & rated 86 points: This light simple Pinot was nice but not wonderful. (1185 views) | | | Tasted by Ben Christiansen on 8/10/2010: Smokey and red fruited, probably one of the best Sineann that I have ever had. Short finish, I guess we have to live at $29. Softer and more open than some. (2102 views) | | | Tasted by johnwine on 5/6/2010 & rated 86 points: This is a light to medium bodied, simple Oregon Pinot. Fresh and delicious but it probably will not get much better. (1245 views) | | | Tasted by shilpa_john on 3/31/2010: Slinky when opened. Got much better after awhile (2324 views) | | | Tasted by manonthemoon on 2/19/2010 & rated 90 points: Notes from day 2. Red to purple in color. On the nose there was cherry cola, funk, little minerality, spice . On the palate cherry, cola, red raspberry, cinnamon, earth, spice. The finish was average in length and there was really nice balance between the fruit and the acidity. Solid qpr pinot from OR, easily the best <25 pinot I have had in a long while. Awesome job Peter. Hold or drink. 50+5+12+16+7 (2334 views) | | | Only displaying the 25 most recent notes - click to see all notes for this wine... |
| Sineann 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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