External search
Google (images)
Wine Advocate
Wine Spectator
Burghound
Wine-Searcher
Vintages
2022
2021
2020
2019
2018
2017
2016
2015
2014
2013
2012
2011
2010
2009
2008
2007
2006
2005
2004
2003
Show more
From this producer
Show all wines
All tasting notes
|
| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 91 pts. and median of 91 pts. in 85 notes) - hiding notes with no text | | | Tasted by SpoochMan on 4/15/2022 & rated 91 points: EAB dinner. Still holding up pretty well. Last bottle. (766 views) | | | Tasted by Burgundy Al on 11/25/2021 & rated 90 points: Thanksgiving Weekend in Willamette; 11/25/2021-11/27/2021 (Willamette Valley OR): All black fruit with a meaty character, good+ weight and length. Surprisingly fresh, but still slightly firm in the middle, I like everything here, even if it isn’t quite as harmonious as the Broadley 2004 CC just tasted. (1767 views) | | | Tasted by norsktorsk on 12/21/2019 & rated 94 points: Wow. great wine. side by side with a Raptor Ridge 2006 Shea. Both holding up and presenting very well. Don't want to give it up. (1283 views) | | | Tasted by davidspieker on 4/3/2018 & rated 90 points: Dark ruby color. Dark fruit and medicinal aromas. Lush dark cherry flavors with a full and leathery but pleasant lengthy finish. (1798 views) | | | Tasted by Jack on 12/1/2017 & rated 95 points: Great showing again. This one was hitting all the right notes. Just beautiful with or without food. (2022 views) | | | Tasted by RJ&JJ on 10/10/2017 & rated 95 points: One of Mark Vlossak's best Shea Pinots!! If you have it, drink one. It is superb and likely at its peak. I see no way it would get any better than this. The balance, the mouth feel, the flavors... if you closed your eyes you might imagine you were in Burgundy. (1704 views) | | | Tasted by RJ&JJ on 9/6/2017 & rated 92 points: Drinking VERY well right now. Crack one open if you got and enjoy! (1613 views) | | | Tasted by rocknroller on 3/19/2017 & rated 89 points: Monthly Tasting Group: Blind Pinots Worldwide (Meritage, St. Paul): Small pour from the other table. Black cherry, black raspberry, oak, some heat, savory, oak. Showing some heat and seems to be on the downward swing. (2193 views) | | | Tasted by davidspieker on 1/24/2017 & rated 90 points: Garnet color. Dark cherry and must aroma. Dark cherry, earth, and spice flavors with full body and lengthy finish. (1104 views) | | | Tasted by Rollerball on 6/10/2016 & rated 90 points: Ripe and delightful, accelerates in both complexity and balance with air. Good midpalate presence. At this point what was once absorbative has become effective. (1472 views) | | | Tasted by Loren Sonkin on 2/17/2016 & rated 89 points: Another round of Oregon Pinots (2009 and older) (Lou Rad's): This core of this group gets together to drink Oregon Pinots semi-regularly. At a 5 year retrospective of the 06 vintage, this was the groups WOTN. Tonight it was last for the group. Both times, I was an outlier. Purple/ruby in color. The nose has cherries, spice, xmas spice and a slight bit of VA. Not troublesome for me, it seemed to lift the aromatics, but ymmv. On the palate, there is some nice cherry fruit with slight dark cherries. There are also firm tannins and a fair amount of oak showing. I was hoping this was a younger wine as at age ten, it appears worrisome whether the fruit will outlast the oak and tannins. I would drink these up. (2158 views) | | | Tasted by WineAggregate on 12/2/2015 & rated 92 points: Huge, dark, concentrated, seems more like a syrah, except that it has a floral component that isn't syrah-like. Dark fruit, boysenberry and blackberry, rich and powerful. Heady aroma, more volatile than fruity. (1720 views) | | | Tasted by jlm on 10/4/2015: This is a nice bottle of very representative OR Pinot. There's a strong herbal quality to the aromas, accompanied by dark cherry fruit. The palate is beginning to resolve some, but it's fleshy, as the vintage tends to be. I'm sure this will continue to develop in a positive direction, but it's quite drinkable now. (1552 views) | | | Tasted by neruda11 on 6/26/2015 & rated 89 points: Decanted at restaurant. Started drinking after a mere 15 min, but never really improved like I was hoping. Certainly a solid wine and admittedly consumed in less than ideal circumstances at a restaurant, but still, so was last nights Bethel Heights Pinot and this just never wowed like that one did. Not that this went down hill...didn't really seem like past its prime...just never evolved at all. (1647 views) | | | Tasted by Rollerball on 11/23/2014 & rated 90 points: Consistent with other bottles, this nails the Oregon Pinot profile but feels fatigued and lacking that something special. 89-90 (1749 views) | | | Tasted by Gestalted on 8/7/2014 & rated 90 points: Deep plum with a nuance of asian spices. Mouthfeel is medium weight yet still mouthcoating. Finish is a little tired. Repeat of plum and spices but super mellow and modest and intensity.
--
Consumed at at cellar temp: 60°-65° F. Friends don't let friends drink red wine at room temp! (1857 views) | | | Tasted by davidspieker on 1/28/2014 & rated 89 points: Garnet color. Dark cherry and must aroma. Dark cherry, earth, and spice flavors with full body and medium finish. Good grip and structure. (2287 views) | | | Tasted by walkerjfw on 11/21/2013 & rated 92 points: Last bottle. Had at La Bocca in White Plains with JT. Drank before a Ridge Syrah.
Consistent with prior notes - red fruit, earth and spice. Shorter decant on this one (didnt follow my own advice but the dinner wouldnt wait...Was great with the antipasta
May look for more of this, I think the wine has a ways to go. IMO -St Innocent combines the ripeness of New World Pinot with terrior. (2374 views) | | | Tasted by Rollerball on 11/16/2013 & rated 91 points: Food brings out the best in this wine; in this case Thai beef with basil. (2244 views) | | | Tasted by 3daywinereview.com on 8/10/2013 & rated 92 points: Pinot Tasting at Gary's (Hudson, Wisconson): Not as good as 07. Underbrush, spice, smoke, red meat and sour cherries. Medium finish. (1945 views) | | | Tasted by rocknroller on 8/10/2013 & rated 91 points: 2008 Shea Vineyard Pinot Noir Tasting (Gary's Place, Hudson, WI): Dark red color. Had about an hour and a half decant. Drank 1 glass over 30 minutes in a vertical of 2006-08. Nose has earth, roasted meat, smoke, dark red fruits. The fruit is a bit subdued on the nose, and the nose evolves more over 15-20 minutes. The palate is full bodied, dark fruits, black cherry, meat, spicy, medium plus finish. Shows good balance. (2358 views) | | | Tasted by jasonh on 2/4/2013 & rated 84 points: Decent enough wine but like most wines from the vintage, fairly boring. Big fruit that is a bit over ripe. The part I most dislike about the vintage is the big blob of a mid palate they have. This wine was the same. Monolithic. Seems to be holding up fine I don't think there is an upside here. I wish I had done a better job at avoiding all 2006 wines but I think this was a club shipment. And I did grab some 7 Springs from St I and Evesham Wood since it was the last vintage. Will probably hold them and see if I just got it totally wrong. (2124 views) | | | Tasted by Rieslingfan on 11/30/2012 & rated 84 points: The cork busted in half, but with a little extra effort I was able to avoid a total mess. The fruit in this wine remains quite sweet, though the oak is somewhat more in the front than I would prefer. There's also a trace of heat on the back end, despite the fact that I am sipping this at near cellar temperature. The wine does have good body and the structure in balance, so it's certainly worth drinking, but it won't win any prizes for best in show. (2603 views) | | | Tasted by Rollerball on 9/7/2012 & rated 87 points: Very good but flat and papery.
Two bottles. Consistent notes. (2702 views) | | | Tasted by Jack on 5/19/2012 & rated 95 points: Up tonight were the 98 Beaux Freres and the St. Innocent Shea. The BF was soft and smooth with the Shea was deep and ripe with gads of character. Both were excellent but the Shea stole the show. (2911 views) | | | Only displaying the 25 most recent notes - click to see all notes for this wine... |
| St. Innocent Producer Website2006 St. Innocent Pinot Noir Shea VineyardThis Shea is a dark ruby color. Its nose is layered with dark spices, wild flowers and black fruit aromas with hints of tar and wet earth. You are immediately struck with the intensity of dark sweet fruit and very intense raspberry extract flavors. Texturally this wine is extremely dense, in keeping with the essential nature of '06 Oregon Pinot noirs with loads of sweet, ripe tannins. This is a powerhouse wine dressed in Escada. A soft and fresh acidity carries the bright fruit layers into the finish. I expect it to develop for more than a decade.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, 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.Shea VineyardShea Vineyard was first planted to wine grapes in the late 1980s. Today Shea Vineyard is a 200-acre property with 140 planted acres. 135 of these acres are planted to Pinot noir vines and the balance is planted to Chardonnay.
http://www.sheawinecellars.com/vineyard/
The Shea vineyard is in the Yamhill-Carlton District just west of the Chehalem Valley. The fruit is sourced from three small blocks, one of which is planted to the Pommard clone, one to the Dijon 114 clone and the last to Dijon 777 clone. Soils are primarily of the Goodin and Melbourne type which are sedimentary in origin. The three blocks range in elevation from 450 to 600 feet and were planted in 1989. The wine from this vineyard has a complex array of aromas and flavors including black and red fruits, particularly blueberry, spice and earth. Approximately 725 cases are produced. The vineyard is owned by Dick and Deirdre Shea and managed by Javier Marin.
Shea Vineyard is a 200 acre vineyard in Yamhill County, Oregon, owned by Dick and Deidre Shea. It is, by almost universal account, the most highly regarded vineyard in Oregon.
Shea sells grapes to some of Oregon's best wineries, and the vineyard has a reputation for producing some of the best Pinot noirs in the world, from such winemakers as Ken Wright and Mike Etzel of Beaux Freres. Shea planted the original 100-acre vineyard in 1988 and 1989 on its own roots, but has been systematically replanting with grafted vines over the past few years in response to phylloxera.
Read more:http://www.northwest-wine.com/Shea-Wine-Cellars-Block-5-Pinot-noir.html#ixzz16KKRMLJHUSAAmerican 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
Yamhill-CarltonThe vineyards of the Yamhill-Carlton District were planted mostly in the late 1980’s and early 1990’s. The primary soil of this area is called Willakenzie, named after the Willamette and McKenzie rivers. It is a sedimentary soil with a sandstone base rock. The sand content is quite high and the soil therefore very well drained. The sites are generally on the lower slopes of a volcanic ridge. Wines of the area possess aromas of red and black fruits, with added elements of cocoa, leather and fresh-turned earth. Acidity levels are generally lower than other regions, prompting these wines to be lush and agreeable in their youth.
The single vineyards on weinlagen-info |
|
