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Community Tasting Notes (average 36 notes) - and median of 90 pts. in hiding notes with no text
| ||Tasted by CP on 12/25/2014 & rated 93 points: Damn, this has turned out to be one sexy Pinot. Fruit dominates the nose, then the palate is just so well balanced with plum, cola, mellow acidity. Texture is awesome today, I would drink them if you are still holding. (429 views)|
| ||Tasted by jfagan on 4/6/2013 & rated 93 points: A Few Older Oregon Pinots; 4/6/2013-4/12/2013: Decanted 2 hours. A chunk of firm sediment. Medium-dark with a hint of amber at the clear rim. Dark fruit, medicinal herbs and some smoky spices on the nose. Ripe, rich and velvety flavors include black cherry preserves, dark chocolate, raspberry and an attractive savory element. Sweet and luscious with a touch of tannin, this full-bodied wine wine is a real crowd-pleaser that probably won't be getting any better. Drink soon. (1426 views)|
| ||Tasted by jimkay21 on 2/22/2013 & rated 90 points: Kind of forgot about this one in the cellar. Holding up okay - little bricking in the color, nose has some faint blackberry. Tannins are resolved and the wine slids down easy. No real complexity on the nose or palate, but easy drinking. Don' think it has anywhere to go - drink up! (1423 views)|
| ||Tasted by Iamnietzsche on 6/27/2012 & rated 89 points: Decanted a 375ml for 2 hours. Rusted red and bright ruby hues. Lacking in the nose perhaps due to it's age, but aromas do hint at maturity. Nice legs. Brown sugar, earthy forest floor, cherry, and strawberry on the palate. Medium to long finish. 375ml likely past peak, but 750ml may be drinking better... (2056 views)|
| ||Tasted by Loren Sonkin on 7/3/2011 & rated 94 points: Sineann wines and whole bunch of other stuff (Our home): This got a lot of wows. This is really in a nice zone right now. Two bottles were opened and drained. The nose is wonderful with cherries, cherry juice, funk, slight damp forest floor notes. Still on the younger side of mature but entering a plateau where if you have a bunch, these should be looked at. Nice acidity. Clearly, IMO, of Oregon, and as good as 95% of anything I ever had out of Burgundy. JM2C. (3247 views)|
| ||Tasted by jimkay21 on 2/5/2011 & rated 89 points: What knicksfan said. To that I'd add that it is smooth and enjoyable, but no improvement expected with additonal storage. (2486 views)|
| ||Tasted by Knicksfan on 9/9/2010 & rated 89 points: Agree that this is bricking and fading a bit. Time to finish them off (1933 views)|
| ||Tasted by thebonnydooner on 1/8/2010 & rated 88 points: Very similar to my prior note on 6/6/09. This is showing a definite brick hint on the rim and robe and is very light on the rim. Nose is getting mature with brown sugar notes. Palate is nicely sweet but starting to dry out a little. interesting coffee note on finish. My guess is that this is starting to go downhill. Storage has been passive in the PNW, but other older bottles have fared better. I would say drink up. (2052 views)|
| ||Tasted by pjhr on 12/21/2009 & rated 92 points: Similar tasting notes to the previous bottle, but lacking a bit of it's freshness. (1872 views)|
| ||Tasted by Loren Sonkin on 12/18/2009 & rated 92 points: 2004 Oregon Pinot retrospective (Lou Rad's): Sineann continues to dominate these tastings from year to year. This was the WOTN with 6 out of 8 first place votes and high finsihes from the others. Ruby in color, slightly purple, shimmering bright. The nose has cherries, slightly earthy and complex. On the palate, plenty of cherries with some mint on the attack. A bit hollow on the mid palate the first go around, with air it fleshed out and smoothed out. This is drinking quite well and while there is no hurry, I doubt it gets better from here either. (2564 views)|
| ||Tasted by thebonnydooner on 6/6/2009 & rated 91 points: This was a delicious Pinot - sweeter than normal for an Oregon pinot - lots of brown sugar on the nose along with sweet dark cherry fruit. i found this to be well balanced and interesting despite the ripeness - it went lovely with some copper river salmon (baked) - and the entire bottle was polished off pretty promptly. I agree that this does not have much evolution to give and that drinking soon would be a good idea. (2144 views)|
| ||Tasted by swp3 on 4/26/2009: Smokey, brown sugar extravaganza. It's a tasty, interesting beverage with layers of depth and ripeness. Few would identify this as Pinot in a blind tasting. I don't love the style. Still, there's something unique and enjoyable going on here. And not superficial. Age-wise this seems to be in an good window--I wouldn't push it much further. (2477 views)|
| ||Tasted by pjhr on 3/19/2009 & rated 93 points: Delicious dark cherry and earthy aromas and flavors with rich silky texture and long finish. Calif. in style. Drinking well. (2189 views)|
| ||Tasted by subtlet on 3/14/2009 & rated 91 points: Classis smooth pinot nose with a hint of heat and some chocolate notes. Right from the start this wine is luxurious and silky. There are light blackberry flavors in the middle and a nice hint of oak on the finish. The smooth texture persists through the the finish, which lingers nicely. (2195 views)|
| ||Tasted by subtlet on 3/14/2009 & rated 80 points: The nose contains floral notes, funky earth, and acidity. The wine delivers on these, but is a little to hot with alchohol, and the finish is abrupt. (2214 views)|
| ||Tasted by nbarr on 12/19/2008 flawed bottle: CORKED:( (2330 views)|
| ||Tasted by jfagan on 5/24/2008: Not formal note but I remember all the usual Resonance (Reed & Reynolds) aromas and flavors plus a strong coffee element. Always a treat. (2411 views)|
| ||Tasted by angryphoton on 4/26/2008 & rated 89 points: good but a bit too hot. giving it some air improved it but still could feel the alcohol. big wine, very CA for an OR pinot. cigar, cocoa and even a bit of green on teh palate (like spinach). (2642 views)|
| ||Tasted by wineismylife on 2/20/2008 & rated 89 points: DWDG February 2008 (Hector's on Henderson): WIML89. Tasted February 20, 2008. Dark garnet color in the glass, clear hue throughout. Nose of roasted coffee dominates. Flavors of black cherries with a hint of a metallic finish. Light to medium acidity, medium tannins, medium body. Drink or hold. (3214 views)|
| ||Tasted by pinkfloyd on 8/22/2007 & rated 85 points: Too hot for my palate. (3300 views)|
| ||Tasted by brooklynguy on 7/9/2007 & rated 85 points: Fine fresh cherry smells and flavors, velvety texture. But simple and unidimensional, and a poor value at this price. (3132 views)|
| ||Tasted by drdebs on 7/3/2007 & rated 92 points: Pinot Days (San Francisco, CA): Outstanding effort. Black cherry aromas and flavors, with nicely subtle smoky notes on the finish. Biodynamic vineyard. (3783 views)|
| ||Tasted by drcbarroso on 7/31/2006: Took 8th out of about 20 Pinots (3470 views)|
| ||Tasted by drcbarroso on 5/16/2006 & rated 93 points: CB: Awesome Awesome wine!!! Nose was very complex with earthy elements, some mushroom, dark fruits, possibly expresso beans? Palate was wonderfully balanced with a great finish. Wish we had more than the two bottles left in the cellar. YUMMY!!!|
TB: Very interesting and complex nose. Mushroom and perhaps some olive on the nose at first along with dark fruits. Palate showed a lot of plum and concentrated fruit. Very well-balanced wine with a wonderful, long finish. Probably best to let these sit for a while to mellow, but I'm guessing will be quite the wine in a few years. (3800 views)
| ||Tasted by carlwhat on 3/7/2006 & rated 94 points: from the big school of pinot... great wine... possibly best resonance i have had... not for the faint of heart... (4335 views)|
| ||Only displaying the 25 most recent notes - click to see all notes for this wine...|
NOTE: Scores and reviews are the property of Vinous. (manage subscription channels)
|By Josh Raynolds|
Vinous, May/June 2007, IWC Issue #132
(Sineann Cellars Pinot Noir Resonance Vineyard Willamette Valley) Subscribe to see review text.
Sineann Producer Website
Pinot 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, Germany, the U.S., Canada, Australia, New Zealand, Croatia, Serbia, Italy, Austria, and so forth, with varying degrees of success.
Resonance Vineyard(From Avalon Wine website)
The Resonance Vineyard is located in Oregon's northern Willamette Valley on a south-facing hillside in Yamhill County, just west of Carlton. The vineyard is in the new Yamhill-Carlton District AVA. The Resonance Vineyard sits on a convex portion of a low, west-east oriented ridge emerging out of the Coast Range. The ridge is hook-shaped, wrapping around to the east. The much higher High Heaven Ridge protects the property from the south. Panther Creek flows through the valley created between High Heaven and Resonance. The Coast Range rises immediately to the west of the property, creating a formidable weather barrier. As a result, Resonance is protected from inclement weather and wind on all sides, making it a particularly warm, dry site.
Soils are primarily Willakenzie and Yamhill, but there are areas with virtually no top soil that can only be labeled as shale rock land. The Willakenzie and exposed shale are both old sedimentary deposits that begin at the bottom of the slope. The Yamhill is an ancient, submarine basaltic soil (much older than the more common, basalt-derived Jory and Nekia soils in the Dundee Hills). The Yamhill soil is found near the top of the slope and much of the crown is exposed, broken basalt bedrock.
The wet winters coupled with soils of sufficient water-holding capacity allow dry farming of vines. And the warm summers provide more than adequate heat to fully ripen the fruit. The growing season is very long (over 210 days) and dry which keeps disease and insect pressures at a minimum.
The entire vineyard is on a vertical, upright, shoot-positioned trellis (commonly called a VSP). Spacing on the oldest vines is 8 feet between rows and 6 feet between vines, leaving 908 vines per acre. The most recent plantings are set at 7.5 feet between rows and 5 feet between plants or 1162 vines per acre and 7.5 feet by 4 feet or 1452 vines per acre. All vines are cane pruned with very low head heights of 18-24." The trellis is 6.5 feet high allowing the canopy to grow as high as 7.5 feet before being hedged (which occurs only once). This allows for a large leaf area to accommodate adequate ripening even in cool vintages.
The coarse-grained, ancient marine sediments native to the area are the oldest soils in the valley. These soils drain quickly establishing a natural deficit-irrigation effect. Thus, the vines stop vegetative growth earlier here than elsewhere, leading to more complete ripening, even in cooler growing seasons. This allows Pinot noir to develop deep ruby colors and broad, silky tannins. The mouth-filling wines exude powerful fruit aromas of raspberry, blackberry and black cherries complexed by minerality reminiscent of pipe tobacco, espresso, clove and dark chocolate and accented by scents of rose, violet, lavender and sweet wood smoke. These are alluring, complex, supple gems of Pinot noir to sip and savor.
The vineyard consists of 4 acres of Pommard Pinot noir, 2.5 acres of Pommard Pinot noir (grafted from Muller-Thurgau in 2000) and 1.5 acres of Gewurztraminer all originally planted in 1981, plus 3.5 acres of Wadensvil Pinot noir planted in 1987 and 2 acres of 777 Pinot noir (grafted from Pinot Gris) planted in 1995. An additional 6.5 acres of Pinot noir (evenly split between Wadensvil and Pommard clones) was planted in the spring of 2006.
Until June of 2003, Resonance was named Reed & Reynolds Vineyard. Reed is owner Kevin Chambers middle name, and has been the middle name of the first-born male of his family for several generations. Reynolds is Carla Chambers' maiden name. The Chambers felt the two names offered a pleasant and memorable alliteration, as well as designated their partnership and teamwork that created the vineyard. Nevertheless, after a protracted and expensive trademark battle with a California winery, the Chambers chose to change the name to Resonance.
Virtually all the vines are own-rooted. Of course, this leaves them at risk to phylloxera. But Biodynamic practices, a strong nutritional program and commitment to a diverse, healthy microbial community in the soil significantly mitigates the disease risk. The Chambers believe that plants should be grown on their own root systems rather than be grafted to other species' roots. They feel this leads to healthier plants, better drought tolerance and greater wine quality. A few grafted vines have been planted for experimental purposes, but the intent is to sustain an own-rooted vineyard. At 25 years of age in the oldest blocks, the vines are now yielding profoundly complex wines. It is the Chambers' intent to maintain this "old vine character" in the wines for as long as possible.
USA WineAmerica (National Association of American Wineries) | Free the Grapes!
Oregon Oregon Wine, Oregon Wineries (Oregon Wine Board)
Willamette Valley Willamette Valley Wineries Association | Willamette Valley (Oregon Wine Board)
Willamette Valley Willamette Valley Wineries Association | Willamette Valley AVA Wikipedia article