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| Community Tasting History |
| Community Tasting Notes (average 91.8 pts. and median of 92 pts. in 38 notes) - hiding notes with no text | | | Tasted by arthrovine on 1/8/2018: Fantastic bottle. Kevin (Rocknroller) describes perfectly. Great bottle for 11+ years old in a hot vintage. While a bigger wine, it has such nice acidity and many nuances still present to satisfy. (1039 views) | | | Tasted by rocknroller on 9/12/2015 & rated 94 points: Dinner with a Few Friends (Rocknroller's (Kevin & Vicki's Place)): Medium dark red color. PNP, drank 2+ glasses over 3 hours plus. Wow, this was ahead turner; certainly not unexpected, but a true delight from start to finish. Gorgeous and complex nose offering a perfume of mixed florals, dried berries and leather with plenty of earthiness and pure red berry fruits of raspberry and strawberry. The palate is at the same time quite captivating, silky and suave, medium bodied, tangy red berry fruits, black tea, truffle, and adding some spice cake to earthy foundation, and finishing with a touch of cinnamon on a long finish. This is in a fantastic spot currently and shows plenty of life ahead. Wonderful. 93+ to 94pts. (2296 views) | | | Tasted by Bryan004 on 1/10/2015 & rated 93 points: It's always so rewarding to catch a wine in the apex of its integration. Lush raspberries and cherry, Oregon dirt mixed with spice and a touch of brown sugar. Beautiful acidity and silky tannins. Very smooth, long 30 sec finish, nothing stood out but everything was in perfect balance. This could hold for a few more years at least. I believe a 93 is the max for what this wine could ever offer...impressive (1884 views) | | | Tasted by Jeffsta on 7/27/2014 & rated 90 points: Young, intense red fruit: cherry, plums, spicy, a bit hot. High acid, very intense, long, sweet finish. Try again in a year or two. More Russian River than Burgundy. Nice though. (2039 views) | | | Tasted by PhN on 10/13/2013 & rated 90 points: This was a wonderful wine and my last two bottles. As most 2006 vintage Pinot Noirs it is very approachable with lots of fruit. This one is well balanced with excellent soft tannins. Raspberry, pepper, vanilla, sweet peppers and other fruit flavors. The wine went well with out steak, baked potato, tomato salad dinner and with chocolate cookies afterward. My children, my son's father in law and I enjoyed this wine immensely. I wish I had more. I think it is good for several more years. (2453 views) | | | Tasted by rickspicks on 7/21/2013 & rated 91 points: My last bottle out of a case I purchased about 5 years ago. Pretty much the same as my most recent notes of a year ago. It has taken on weight and body over the past couple of years and is not quite as elegant as it was early in its life. Lots of deep, ripe cherry along with some spice and earthiness and a creamy, velvety mouthfeel. A bit of sourness on the finish. It has definitely peaked (at least for my palate) but is still a very nice wine. Has turned out to be a bit riper and richer than most St. Innocent wines. (2109 views) | | | Tasted by bcc725 on 3/15/2013: Previous notes sum it up. Larger and more precise than 99% of the rest of Oregon Pinots. Really well done. (1804 views) | | | Tasted by hiker_guy on 3/11/2012: PNP.
Very nice straight out of the bottle. Big nose with lots of fruit starting to show a little secondary flavors. Nicely paired with King Salmon tonight. The palate was fantastic with good fruit, acidity and very nice length.
Would buy again. (2050 views) | | | Tasted by ciesel on 2/9/2012 & rated 93 points: Last bottle. Consistent with previous notes. A very good pinot. (1744 views) | | | Tasted by rickspicks on 4/5/2011 & rated 91 points: Continues to add weight and body with additional age. Very intense, deep, dark cherry flavors and aromas with some spice and brambly earthiness. Medium body with plenty of grip and a medium slightly tart finish. This is not as elegant as prior bottles and I find it just slightly heavy for my palate. (1851 views) | | | Tasted by Sycamore on 3/24/2011 & rated 92 points: Wow -- crazy-earthy on the nose and palate at first. Blows off after a while. Really nice, and huge, pinot -- nice underlying (although somewhat cooked?) fruit. Will wait until 2013 for our other bottle of this..... (1846 views) | | | Tasted by JohnnyBark on 11/3/2010 & rated 94 points: Another fine example of St innocent wines. Wonderful acidity, fruit and balance. Will continue to get better for at least 3-5 years. For the price, quality and consistency, this producer is nearly unbeatable. (548 views) | | | Tasted by rickspicks on 10/26/2010 & rated 92 points: Another terrific bottle. This wine seems to be taking on some weight - or at least this bottle was just a bit fuller and richer than some prior bottles. Complex flavors and aromas of dark fruits, spice and earth. Medium bodied with nice balance and good length on the finish. (1863 views) | | | Tasted by johnwine on 8/5/2010 & rated 94 points: This wine is just plain great with tastes of plum, spice, and cherry cobbler. (2023 views) | | | Tasted by ciesel on 2/1/2010 & rated 93 points: Beautiful pinot . Medium bodied, bright tart berries, long finish, nice acidity. Good earthy taste. Got better as it remained open. I'll try not to drink for a while. (2293 views) | | | Tasted by ciesel on 11/13/2009 & rated 92 points: Wonderfl Oregon Pinot. Upon opening very pronounced earthy smell and taste. Over a few hours, earthiness really mellowed into a beautiful well balanced wine. Loved this one, will try to hang on to remaining bottles for at least a little whi.e (2435 views) | | | Tasted by Grinner on 10/6/2009 & rated 92 points: Lovely OPN! Cherries, rose hips, earth/forest floor. Good structure and a velvety texture. I'm fascinated that critics are saying the '06's won't last more than 6-7 yrs. We'll see. (2561 views) | | | Tasted by rickspicks on 8/19/2009 & rated 91 points: Nice elegant wine with aromas of red fruit and rose petals. Medium bodied with just a hint of harshness and flavors that were a bit linear. Very nice, but not quite seamless and with a touch of sharpness. I still hold great expectations for this wine over the next few years as it mellows and integrates. (2465 views) | | | Tasted by jemorris on 7/3/2009 & rated 92 points: Amazing wine. Cherry kirsch bomb. Nice acidity and balance. (2576 views) | | | Tasted by rickspicks on 5/10/2009 & rated 92 points: Popped and poured. While not yet at its peak, it is very drinkable. Big, complex nose of dark and red fruits, mineral, loam and with a lot of floral (rose/lavender?) elements. As expected, very tight on opening. Light to medium bodied, but with complex, rich flavors that match the nose. It opened a bit and the flavors moved toward the darker end of the spectrum after about 45 minutes. Medium-long, fruity, slightly acidic finish. The edges are just a bit sharp right now and I think there is a lot of upside with another year of two of age. It is both plush and elegant - I loved this wine! (2558 views) | | | Only displaying the 25 most recent notes - click to see all notes for this wine... |
| St. Innocent 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.White Rose VineyardFrom St. Innocent Wines website: White Rose Vineyard is located on a southeast-facing slope in the Dundee Hills AVA of Yamhill County. The vineyard was planted in 1980 at an elevation of 820' on deep Jory soil. It is protected from the prevailing winds by hills to the west and looks directly at the Cascade Mountains.
From White Rose wines website: In the summer of 2000, Greg Sanders knocked on the door of an old farm house sitting at the top of the Dundee Hills in Oregon's Willamette Valley. The house was just up the gravel road from a few of Oregon's most notable wineries: Archery Summit, Domaine Drouhin Oregon and Domaine Serene. Surrounding the farm house was a small vineyard, self-rooted in 1980, that over the years had become known for the quality of its fruit. St. Innocent, Panther Creek and Torii Mor, had all purchased fruit from this site, bottling wines and designating them as "White Rose Vineyard". Having been an impassioned fan of pinot noir for many years, it was Greg's dream to own a vineyard from which he could produce artisanal, hand-made wines of outstanding quality. His search had led him to the top of this hill, and when he left, he took with him the deed to a dream.
Vineyards: Planted in 1980 to own-rooted Pommard clone pinot noir, the 10-acre White Rose Vineyard is one of the oldest and most storied vineyards in Oregon. Planted on east-southeast facing slopes of volcanic Jory soils in the heart of the Dundee Hills, the vines consistently produce fruit of great character and complexity. The vineyard sits at the top of the hill at 870 feet elevation, overlooking much of the Willamette Valley. This hilltop location allows maximum "hang time", the length of the time the clusters are maturing on the plant, which results in greater flavor development while maintaining balanced sugars and acid.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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