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| Community Tasting History |
| Community Tasting Notes (average 91.5 pts. and median of 92 pts. in 11 notes) - hiding notes with no text | | | Tasted by Lobonick on 12/2/2023 & rated 92 points: Bright, gorgeous texture, candied cherries, long and lingering finish. Incense smoke on the nose. Strikingly pure candied fruit on the palate. Not a lot of life left IMHO, but beautiful now. (177 views) | | | Tasted by Snoski62 on 11/24/2016 & rated 92 points: Nice fruit on the nose. Good complexity (mix of fruit and earth) in the mouth. Bright finish with good energy throughout. Drinking well, but still has some life in it. (1229 views) | | | Tasted by dpolivy on 10/15/2015 & rated 93 points: This continues to evolve and show well. Bright red fruit still on the nose, cherries, potpourri, and a hint of baking spice. Pure and clean on the palate, with a fleshy showing of raspberry, red cherry, cranberry and spice. A little brightness through the finish, along with fine tannins, balance things out nicely. (1422 views) | | | Tasted by handymom on 12/24/2012 & rated 92 points: Had several pinots with our turkey dinner. This by far the best, most complex. Lovely. (2322 views) | | | Tasted by rjonwine@gmail.com on 10/17/2012 & rated 92 points: 2012 Wine & Spirits Top 100 Tasting (City View at Metreon, San Francisco, California): Medium dark cherry red color; floral, sous bois, tart cherry nose; sous bois, tart red fruit, mineral palate; medium-plus finish 92+ points (1703 views) | | | Tasted by dpolivy on 6/9/2012 & rated 93 points: Beautiful nose of red fruit, crushed flowers with a slight touch of earthiness. Silky and elegant on the palate, with bright red cherries and raspberries dominating right now. Good length on the finish with fine tannins. This is drinking really well for a 2010 and will hopefully continue to evolve nicely over the next few years. (2623 views) | | | Tasted by flying_wineau on 12/3/2011 & rated 91 points: Accidentally pulled this from the cellar rather than the '09. Delicious and fruit forward, with cranberry, raspberry, cherry pit, and muted cinnamon, vanilla, and earth. (2929 views) |
| Bergström 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) |
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