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| Community Tasting Notes (average 89.2 pts. and median of 90 pts. in 123 notes) - hiding notes with no text | | | Tasted by AllRed on 3/22/2024 & rated 91 points: Double blind. Fairly dark color with notes of asphalt, black fruit, saddle leather, pepper, red fruit and something along the lines of burnt rubber- complex, with plenty going on to keep one's attention. Medium-bodied with flavors of black fruit, licorice and dried herbs with a nice bit of acidity as well. With air it develops a tobacco aroma along with a slightly green/herbaceous quality as well. Balanced; very nice. we were thinking syrah/blend here so a bit of a surprise when the bag came off. Regardless, a very nice wine. (G&R) (212 views) | | | Tasted by Somm Troy S on 12/15/2023 & rated 91 points: I was curious how advanced this wine would be given the screw cap, and it was definitely aged and drinking very well! Plenty of that Oregon earthiness but the *color* was this gorgeous, transparent ruby that you couldn’t take your eyes off of, lots of red fruit and mineral and herbs, still full of live. Absolutely no sediment either. Hold another 5-10 years if you want or drink tomorrow. (217 views) | | | Tasted by DougLee on 12/26/2021 & rated 90 points: Served with salmon at Christmas dinner. Nicely aged with semi-tart but integrated berry flavors. (535 views) | | | Tasted by David Paris (dbp) on 7/28/2020 & rated 87 points: My second bottle this month with consistent experience. I had these stuck away in my long term storage due to the reported "greatness" of 2008, but I think this has gone the way of many 2008's which actually did wind up drinking better in their youth. Back then, this wine had acid to balance its fruit volume and low alcohol. Unfortunately, with age, the acid has entirely dissipated and you're left with a little gobby of a wine, even though it's not high octane. The aromas are probably the best part still, showing lots of spicy, rich fruit and soil tones. Graphite, pumice, and raspberries all coiled up. Very nice! The palate enters incredibly soft and rather full for a Pinot... just hints of light acidity, and the fruit is definitely tending towards the softer, over ripe notion. The finish is much the same, and really not very expressive at all. Quite flat, in fact. Flat in its lack of acidity and intensity, as well as its rather bland, over ripe red fruits. Reading my note from 2012, I'm amused to note that I said it was too new world on the nose, but that departed on the palate. Now it's the complete opposite. The nose is more old world, and the rest is more over mature new world. Twelve years old is not old for a Pinot Noir... but I guess in 2008, in Oregon, it is. It's a shame I let most of my 2008's sit this long. Time to start cracking into them in earnest, I think. (965 views) | | | Tasted by lake.vino on 6/17/2019 & rated 87 points: Kudos to the producer for a balanced, moderate alcohol wine from a very ripe vintage. There was some real balance in the wine, and with over 10 years in cellar, it is still holding well. Low - moderate acid, cherry fruit, hints of VA coming in. I am not enamored with this wine - I'll take a nice village Chorey Les Beaune in its place any day for a comparable price - it is a nice showing of what Oregon can do at the low-mid price point. (1201 views) | | | Tasted by blaiseiii on 12/11/2018: Very thin and lacked flavor when first opened. Tried again on day 2, much better, i.e. more body & flavor. Go figure! (1493 views) | | | Tasted by Snoski62 on 7/14/2018 & rated 90 points: Holding up well. Still nice full red fruits and some mild spice notes. Great with pre-dinner cheese/hummus appetizers. Nice mouth feel and finish. (1720 views) | | | Tasted by ctbob on 12/23/2017: Still no rush; this bottle seemed thicker and richer than previous ones (1739 views) | | | Tasted by indiscriminate palate on 8/24/2017 & rated 89 points: Dark berry and spice with a little wood sweetness on the pronounced nose. Medium-full body. Dark cherries, cola, sweet spices on the palate. Low tannin, medium-low acid. Dusty dark cherry finish. Simple, rich, but yummy. Drink now. (1776 views) | | | Tasted by jmcmchi on 8/19/2017: Younger in appearance and taste than expected for a 2008 - screw-cap obviously working well
More cherry than barnyard, medium acidity, nicely balanced. Not one of the greats, but perfectly solid PN (1496 views) | | | Tasted by hdchappy on 4/19/2017 & rated 94 points: Going back to my original score from 2012, this wine reminds me more of a RRV Pinot than an OR Pinot. It was dark and had more medium fruit flavors. I love it and it was still going strong. Wish I had more as this seems like it can go for another 5-8 years. (1959 views) | | | Tasted by PolarBear22 on 4/16/2017 & rated 89 points: Had two bottles with our Easter ham. Decanted to allow a little air. Nice color. Cherry and flowers on the nose. Nice acidity. Very nice wine for this meal. (1586 views) | | | Tasted by thebonnydooner on 4/11/2017 flawed bottle: Something not quite right. Had the weight and colour I was looking for, but was muted on the nose and the palate was flat but with a slight fizz. Will use for cooking. (1462 views) | | | Tasted by indiscriminate palate on 3/28/2017: Black cherries, dried flowers, and cedar on the nose. Cherry, spice, cola; powerful. Fairly full bodied, slightly chewy tannin, medium acid. Fruit seems to be fading, leaving the palate somewhat austere after the initial attack. Strange light spritziness that doesn't seem to blow off even with several hours of air. Drink up. (1363 views) | | | Tasted by davidspieker on 2/18/2017 & rated 89 points: Clear and deep ruby color. Cherry, floral and smoke aromas. Dark cherry, plum and spice flavors with nice acidity and medium body. Nice tart cherry finish. (1360 views) | | | Tasted by kdubler on 2/6/2017: I think this may have had a slight flaw. Dead on first opening, it never came to life... Had a slightly bitter, harsh edge which I was not expecting... (1076 views) | | | Tasted by j.a.price.trucking on 12/19/2016 & rated 87 points: Standard Oregon Pinot. Perfectly fine, just not as interesting as hoped. (1165 views) | | | Tasted by indiscriminate palate on 11/24/2016: Fairly consistent experience. Some pretty darker fruit and wood spice in the nose that needs some air, but still a bit harsh, bitter on the palate as the fruit has receded. This is not a wine that wanted eight years of age. (1154 views) | | | Tasted by indiscriminate palate on 11/15/2016: A bit harsh initially, but opened with air and revealed burly dark-fruited power, cherry, and spice. Not bad. (1311 views) | | | Tasted by jshearer on 11/12/2016: Spice, earth, and dark cherries on the nose. Good energy in the mouth. Well balanced. (1191 views) | | | Tasted by skifree on 1/24/2016 & rated 87 points: This never quite got there for me. Lots of sweet cherry and spice, but I agree that is seemed a bit disjointed. (2292 views) | | | Tasted by Anthony Lombardi on 9/11/2015 & rated 90 points: Followed over two days. A mix of Maresh, Ribbon Ridge, & Momtazi. A wine predicated on power & depth. A good balance of fruit & acid, tannins really aren't apparent until the second day. The initial layer of red fruit was on the concentrated side & it was a bit difficult to pick up other details & nuance.
This is definitely a new world style Pinot made from excellent fruit sources & crafted in a classy polished manner. I'm a fan of the tannic framework on 2008 Oregon wine & would like to have found more of that here. It was a great match to a roast chicken & dal. The earthy & spicy quality of the dal brought some of that character forward in the wine and was when I enjoyed this most. (2355 views) | | | Tasted by indiscriminate palate on 8/14/2015: Cherries, sweet red fruit, a bit of spice. Pretty, but simple nose. A bit harsh and unbalanced. (2230 views) | | | Tasted by skifree on 8/10/2015 & rated 88 points: PnP the first night. This had dark cherry and good acidity, but not much else. The last glass the second night had much more elegance, with subtle fruit and some spice and earth. Decanting would seem worth trying next time. (2300 views) | | | Tasted by ctbob on 6/24/2015: This is coming along; opened in the glass pretty quickly and became a delight; best bottle yet, and based on this, no immediate rush (2236 views) | | | Only displaying the 25 most recent notes - click to see all notes for this wine... |
| By Allen Meadows
Burghound, October 2010, Issue #40
(Scott Paul Wines Pinot Noir - La Paulée Villages Red) Subscribe to see review text. | By Josh Raynolds
Vinous, July/August 2010, IWC Issue #151
(Scott Paul Wine Cellars Pinot Noir La Paulee Willamette Valley) Subscribe to see review text. | By Jon Rimmerman
Garagiste (2/7/2011)
(LA PAULEE Scott Paul Pinot Noir) Terroir Dear Friends, In the wake of Parker passing his domestic torch to Antonio Galloni, I ask the age-old question that has caused me heaps of trouble in the past: does American terroir exist in wine? Usually, when I present this question, it ruffles the feathers of many - especially a cavalcade of new-school winemakers and their disciples that send me pages of data and examples that they believe showcase exactly what our great nation has to offer the wine world. Nine times out of ten, the data I receive furthers nothing. Occasionally, it bares repeating like a skip on a White Stripes LP (Rhys, as an example). In this case, the case for terroir in our country may be best understood by tasting a wine that’s been highly anticipated from an exuberant vintage that gave most of the winemakers in Oregon material of a very high order. When confronted with something ripe, succulent and delicious (right off the vine), it is tempting to allow the sugar and texture to seduce (especially with Pinot Noir) - it is far more difficult to showcase that near-perfect fruit in an understated, showcase of terroir that gives first pass to subtlety while allowing the echo of the grand material to weave its complex dimension in the background. Enter the 2008 Scott Paul La Paulée Pinot Noir, a wine that defines terroir without exaggeration. Scott Wright (Scott Paul): “Every year in the cellar there are certain lots of wine that simply jump out at you with their intensity of flavors, multiple layers of complexity, and superior length. These are the lots that comprise the La Paulée bottling. Rather than pre-determine which vineyards or blocks this wine will come from year-to-year, we would rather select the best of what the vintage has given us, and craft the best wine we possibly can.” Indeed he has. I don’t have my Burghound database but (if I recall) this wine was among Allen’s highest rated examples ever from Oregon (certainly the highest rated/lowest priced) and it’s not a surprise – the 2008 La Paulée has actual presence on a low-alcohol frame (13.0?) with a spindle of stone, skins, nuanced fruit and fiber that asks the taster as many questions as it answers. Is it still delicious despite its restraint? Yes. Is it ripe and full-fruited from the top vintage? Yes, but it is also varietal and balanced without any excess weight, glycerin or other. It is Pinot Noir, from American terroir and that pleases this taster without further explanation. HIGHLY RECOMMENDED for literal, precise and unobstructed expression of the painter’s palette in a vintage that tends toward the sweet (and too succulent)... This parcel is directly from the winery cellar with perfect provenance: 2008 Scott-Paul “La Paulée” Pinot Noir (Willamette Valley) - FIRST COME FIRST SERVED at this price up to 24/person until we run out (unlike the 2007 version, the 2008 La Paulée is on strict allocation - we cannot obtain a second shipment) To order: niki@garagistewine.com This parcel is set to arrive in a few weeks (please check OARS for local pick up after March 1st). It will ship during the Spring shipping season. Out of state orders will be held for free under ideal storage conditions (56 degrees/70%humidity) until shipping is possible. Locals may pick up at their leisure. For current local pick up and arrival/ship information, please see your OARS link below (at the bottom of this offer) - don’t know how to access your OARS? Simply click the link and see your account. You can also paste the link into your browser. If you are having trouble with your link or your account, please contact: support@garagistewine.com NO SALES TO RETAILERS OR WHOLESALERS Thank you, Jon Rimmerman Garagiste Seattle, WA OR5988 Click here to view the status of your orders in O.A.R.S. |
NOTE: Scores and reviews are the property of Burghound and Vinous and Garagiste. (manage subscription channels) |
| Scott Paul Cellars 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
Willamette Valley Willamette Valley Wineries Association | Willamette Valley AVA Wikipedia article
#2012 vintage:
"Broadly speaking, the Willamette Valley's 2012 pinots are fleshy and fruit-dominated, with round tannins and forward personalities. The fruit tends to the darker side of the pinot spectrum--think cherry and blackberry rather than strawberry and raspberry, much less cranberry and redcurrant--and this gives the wines massive crowd appeal. The best wines also have the depth to age, so don't be fooled by their accessible nature in the early going." - Josh Raynolds
#2013 vintage:
"The key to a successful foray into the ‘13s is first to understand that in most instances the wines lean to the red fruit side of Pinot Noir; they tend to be tangy and tightly wound but often lack concentration. While some wines may put on weight and gain sweetness with bottle age, that’s a gamble I’ll personally leave to others. The 2013s also tend to lack the tannic structure for more than mid-term aging although they will likely endure on their acidity, which I suspect will usually outlast the fruit in this vintage" - Josh Raynolds
#2014 vintage:
"The 2014 vintage in Oregon may be remembered as the vintage of a lifetime [for growers] . . . these wines as they will be similar to the 2009 vintage . . . lovely, ripe, rich, deeply concentrated and aromatic" - winebusiness.com
"The conditions made it relatively easy to make good wines, with no worries about achieving ripeness, and the lack of frost risk allowed us to keep grapes on the vine as long as we wished." - Casey McClellan |
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