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| Drinking window: Drink between 2010 and 2014 (based on 5 user opinions) |
Community Tasting History |
| Community Tasting Notes (average 87.5 pts. and median of 88 pts. in 26 notes) - hiding notes with no text | | Tasted by cspence1981 on 9/1/2014 & rated 80 points: Worthless pinot. Insult that this came out of OR in what was otherwise a good vintage. I had a half case of this and only two bottles remaining which I will use to cook with going forward. Wine lacks any structure and absolutely no balance. Color looks like a mix of mud and wet paint. No tannis and flat fruit. (2591 views) | | Tasted by CieloVista on 1/3/2014 & rated 88 points: Ruby red with aromas of red berries...balanced, clean, smooth with rich flavors of red cherries and some spices. Nice clean and dry finish. (3129 views) | | Tasted by CieloVista on 12/15/2013 & rated 86 points: A cloudy light ruby red with aromas of red fruit, earthiness and smoke/tar. It was pleasant tasting with a little spiceness. (3020 views) | | Tasted by Carioca83 on 8/24/2013 & rated 89 points: Started with amazing notes of cherries and died after 30 minutes (3357 views) | | Tasted by mwneil on 7/7/2013 flawed bottle: This bottle was way past its prime. No real flavor. (3415 views) | | Tasted by MuseMaven on 9/28/2012: No notes, so no score. Very light in color, but long on flavor, smoke and fruit. Nice bottle for the money. Good with food. (2552 views) | | Tasted by ecola on 9/14/2012 & rated 90 points: Rounded and soft red fruit flavors with sweet, not stinky earth. Mellow tannins, very easy to drink. (1699 views) | | Tasted by mwneil on 8/7/2012 & rated 91 points: Austere pinot noir but enough fruit to keep one interested. Enjoyed the bottle. Nice nose and good balance. (1873 views) | | Tasted by David Paris (dbp) on 4/19/2012: Mountains to Metro (Heritage Ballroom in the Governor Hotel): Pretty nasty again... this was earthy, but more like its bretty. Funky fruit on the palate, with mushrooms and some funk that I like, and there's still some red fruit balancing it out. Oak funk on the finish. Some bitter, puckering tannins as well. This is funky and thin... just not too good; something may be off with this bottle, but it's not like I exactly liked this last year either. (3015 views) | | Tasted by sipnwine on 4/15/2012 & rated 89 points: I had this with another Pinot (same price range) and enjoyed this one over the other, however even on sale at 25 a bottle I don't think I'd purchase this again. (2359 views) | | Tasted by arthrovine on 2/11/2012 & rated 87 points: A visit off the beaten path in the Willamette Valley: De Ponte, 1789, Anam Cara, Crowley (Dundee Hills, Oregon): Spicey somewhat hot nose of embers, pine, toast and spicebox. Palate showed acidic high toned red fruit that somehow also had some unusual fleshiness to it. Seamless smooth tannins. Most interesting Nicholas today. I need to try this again... (2569 views) | | Tasted by wffinn on 12/18/2011 & rated 87 points: Initial swampy bouquet that evolved into pleasant barnyard aromas. Fruit appeared after 30 minutes but didn't make a strong statement. Smooth but unremarkable finish. Seemed tired. (1956 views) | | Tasted by RPerro on 8/12/2011 & rated 85 points: Decanted 30 min. Another bottle that just didn't live up to previous tastings with the winemakers. Chalking this up to improper (grocery store shelf for a couple years) storage. Overly sweet and caramelly, lacking the earthy leather and tobacco from tasting room samples previously. Fruit is definitely present, and color is a nice light red, but this just tastes like it is over the hill, and I KNOW it isn't, in the general sense, but this bottle sure tastes like it. No wonder it was 1/2 price at Fred Meyer... (2331 views) | | Tasted by RPerro on 7/30/2011 & rated 87 points: Pop & pour at Jen's BBQ. I picked up a couple bottles of this on closeout. I'm wondering if they hadn't been stored very well or something, because this bottle had a bit of that overly-sweet "I've been mistreated" sort of taste. Nothing like the full-on leather and tobacco-laced fruit that I've detected in this wine at other tastings. Perhaps just this one bottle had issues...hopefully. Still a great wine, but fell short of where I expected it to be from my many tastings of it over the last 2 years. Others who had not tasted it prior really enjoyed it. (2458 views) | | Tasted by David Paris (dbp) on 5/6/2011 & rated 84 points: Mountains to Metro (Heritage Ballroom in the Governor Hotel): Really funky, almost rancid oak on the nose. The palate is better, but there's some similar funk and spice. Tart, with mildly dirty red fruits. More tart acid on the finish, with mild tannins. Not really enjoyable to consume... (3055 views) | | Tasted by QuidnuncWS on 1/22/2011 & rated 90 points: Lighter than other Oregon Pinots I've had. Very nice loganberry - needed little time to open fully. (2325 views) | | Tasted by RPerro on 3/11/2010 & rated 90 points: Tasted at a Kuni BMW wine event. Much lighter and thinner than the 2006 that I love so much, and fairly typical of the 2007 vintage in Oregon. Flavors are not muted however, and present nice strawberries wrapped with leather and some tobacco sprinkled on top. Mild tannins, sharp acidity. Drink now or hold for 3-4 years. (2491 views) | | Only displaying the 25 most recent notes - click to see all notes for this wine... |
| Anam Cara 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
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