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| Drinking Windows and Values |
| Drinking window: Drink between 2021 and 2027 (based on 9 user opinions) |
| Community Tasting History |
| Community Tasting Notes (average 91.4 pts. and median of 92 pts. in 57 notes) - hiding notes with no text | | | Tasted by jdp89 on 4/29/2024: Advice: leave this for several more years, or open a day ahead to decant for a while, have a small glass, and rebottle with some exposed surface area to revisit the next day. Quite closed on day 1 even with a very long decant; day 2 and 3 it's much nicer.
Day 1: 4.5 hours air. On the nose intensity is relatively moderate but it’s really pretty, with rosebud, dried flower, black tea, strawberry rhubarb, woodsy undertone, bit of good clean garden dirt. On the palate it’s subtle, more elegant than intense; mouthwatering acidity; fine but firm tannin. Flavors emphasize red fruit and tea aspects of the nose. Aromatics outdo the palate at this point, but can see why folks think there’s upside here. Glad to have a couple more bottles.
Day 2: Palate comes together more. Aromatics stay in same area, but now the palate has more sour cherry, savory characteristics, generally just a lot more flavor coming through. (906 views) | | | Tasted by tourproto on 1/1/2024 & rated 92 points: Great typical Pinot from Marcus. Needs to breathe for at least 4 hours before drinking. Then you will be rewarded by a fantastic Burgundian-style Pinot. (2102 views) | | | Tasted by winenot519 on 12/29/2023 & rated 92 points: Medium Ruby with wide, pale, meniscus. Aromas of cranberry, bing cherry, and tomato leaf. On the palate, medium bodied with bright acidity and low alcohol and tannins. Notes of ripe red fruit, tobacco, cracked black pepper, and white truffle. Finish is lively and tart with lingering fruit notes. Beautiful, youthful, energetic wine, even at 10yrs of age. (1988 views) | | | Tasted by Owlbass on 12/15/2023: Great nose of red fruit, spice and slight earth. Palate is much more subdued, with a lot of acid. Overall very enjoyable with dinner. Wait 5+ years to try other bottles (1890 views) | | | Tasted by Diane (LI) on 12/14/2023: All the beautiful smells of Thanksgiving. I didn’t want to take my nose out of the glass. The fruit is shy on the palate, with the tannins being ferocious. (2078 views) | | | Tasted by dnddrinkwine on 12/5/2023: Not sure what to make of this. Opened 4 days ago and it was simply undrinkable on day 1, a huge wall of tannin and tart/sour like I've experienced with one other Goodfellow, even after a 5 hour decant. Poured back into the bottle, left the cork out for the first night and followed over the next few days. The aromatics are beautiful, a perfect blend of soft fruit, spices and damp earth. The palate simply can't match it, still drinking like a young Nebbiolo on day 4, except without the fruit. I've got one more so I guess I'll hold it for at least 5 more years and see what happens. (2018 views) | | | Tasted by Dobrie10 on 11/23/2023: Stunning wine. Off with the cork and into the glass. Nose of cherry, strawberry and a bit of cedar. The palate is still drinking very young and lively fruit. The wine has obvious age on it by sight, but not nose or palate — still, at least, another 5 years ahead of if. Likely longer.
Maybe a touch more approachable at PnP than the 2013 mystery cuvée (same wine, mystery under 30 diam …this wine under 10). But the QPR for a 10 year old wine with another 5+ ahead of it is outstanding.
With 20 minutes in a decanter, this wine opened up and shed some of the tartness at pop and pour. Taking on a lot more of the savory characteristics we seek out in Pinot. (1831 views) | | | Tasted by OregonLoafer on 11/12/2023: Drank this a week ago, so no real notes. But this was Stupendous and generous from the first moment, and just as good and more fleshed out on day two.
Frankly this was in better shape than the couple other bottles I’ve had over the past year. And this was purchased recently from the winery. I guess storage conditions matter…. Or bottle variation is a thing.
Either way, wonderful and vibrant wine. (2115 views) | | | Tasted by anthroman on 11/11/2023: A very pretty wine with seemingly ages left to go. Nose started off delicately, with tart cherries, cranberries, and autumnal leafy scents. The expressive nose filled out significantly over time with full-on forest floor and darker red fruits. As some other tasters have noted, I didn't find the palate as developed: it had tart berries, some earth, and filled out a bit with a touch of sweetness over time.
NB: Gave this a 3-hour decant before tasting and the wine showed best with around 4 1/2 hours of air. (1977 views) | | | Tasted by rcb25 on 6/22/2023: Really tight and grumpy when first opened. Put the cork in it after a small pour and back in the cellar in went. Two days later, wow what a difference. Firing on all cylinders. Crunchy Rainer cherries, cranberries, pomegranate. Herbal and woodsy with licorice root and Rabarbaro.
Closure: DIAM 10
ABV: 13.0%
Stem: Grassl Cru
Decant: n/a, but consumed 48 hours after the bottle was opened. (2544 views) | | | Tasted by td1836 on 4/25/2023 & rated 92 points: Tangy cranberry, mushroom, a touch of sweet cherry only on the mid palate, it finishes tart and earthy. (2299 views) | | | Tasted by beef1020 on 3/2/2023: Opens slowly, 2+ hours in decanter fills this wine in. Just starting to devolpe tertiary notes of sous bois, hoisin, mushroom. Tart red fruit still present and filling in with air. Wine has miles to go, feels like it's just starting to wake up, expect significant development with more time. Aromatics currently outpace palate, can't wait to try again in 3-5 years. (2373 views) | | | Tasted by Bagwhat on 2/2/2023 & rated 91 points: Bottled under DIAM10. PnP into a Grassl Cru and followed for 3 hours on night 1. Ruby red with a faint orange tint creeping in at the edges.
This newly 10yo opens with a pretty, though quiet, nose of dark red fruits - like black cherries - as well as pine needles, scattered dried flowers, dead leaves, wet earth. Kind of a fall morning walk in the woods, and gorgeous. Only it’s like a memory of such a walk in that it feels like it’s fading and I want to turn the volume up. On some swirls a faint hoisin note pipes in and I wonder if it’s only beginning its next stage of life.
Initially the palate entry is a little thin, buffered on both entry and exit by acid. A bit of the bitterness of baking spices creeps in on the finish too. The fruit is very subdued. Over the course of night 1, the fruit expands a bit, but never comes to the fore. The texture is still on the thin side but it is seamless, with only an initial sharp edge that smooths out toward the middle and the quite long, herbal finish. Some grippy tannin pokes through the finish after a couple of hours and I’m curious to see how this develops on nights 2 and 3.
Edit: night 3 was more of the same, thin but also a little bitter. Night 4 though and it’s beginning to add some character in the fruit on the nose and smoothing out the palate (the acid and bitterness have resolved). Still missing a bit of depth in the mid palate for me, but a little better than where it started. But on night 5 (refrigerator between nights) the mid palate really thickened and the fruit took on a deliciously sappy cherry character. Maybe this needed a decant, or more time. Excellent. (2512 views) | | | Tasted by guillermo- on 1/27/2023 & rated 92 points: This is just entering its drinking window and showing beautifully after a 3 hours, though I’m sure it’ll be better theoretically a few hours hence. The nose has forest floor, red flowers and a little turpentine (I’ve noticed that characteristic in some of Marcus’s wines that have some time yet to evolve). On the mouth, it’s lifted and ethereal with red fruits, mushrooms, spices. I had this with dinner (filet with wine and mushroom sauce) and it worked amazingly. (2332 views) | | | Tasted by tourproto on 1/1/2023 & rated 93 points: I love Marcus’ Pinots. They are so different than other Oregon Pinots. Less fruit forward but nicely balanced. Even after 9 years this Pinot still needed to breathe for 3 hours to really hit its stride. This is not a “pop and pour” Pinot. You need to plan to drink it, and if you do you will be rewarded with a great wine. (2090 views) | | | Tasted by Justin S on 12/25/2022: Acidic on PnP, this never becomes lush with air but is almost an aperitif Pinot Was great with appetizers before the rib roast. Fresh light and elegant. Cherry and pomegranate fruit. (1925 views) | | | Tasted by sastewart on 12/11/2022 & rated 91 points: PNP. Excellent wine, strawberry and flowers on the nose with a touch of wood at first. Light bodied, good acid with strawberry and cranberry notes. decent finish. 91 points. (1894 views) | | | Tasted by Diane (LI) on 12/3/2022: The nose tells a beautiful story - cranberries, roses, evoking Thanksgiving. The palate is darker with cherry pit, baking spices, and a deliciously long finish. Class in a glass. (1889 views) | | | Tasted by PDXTom on 11/18/2022 & rated 94 points: Elegant wine that is drinking beautifully now. From moment we opened it, the nose forecast that was a well balanced wine. Great in the mouth and finish. None of the bitter notes others have mentioned. Kudos to Marcus on nurturing these Whistling Ridge grapes to their full potential. (1893 views) | | | Tasted by ptaylor2112 on 11/14/2022 & rated 90 points: Poured 2 ounces to taste, then splash decanted 6 ounces at a time. Consumed over several hours at about 62 degrees.
There may be some bottle variation; my bottle had well-balanced tannin. Not sure if that was a result of variation or method of preparation.
Overall, this was very well balanced. I felt the front-middle-finish was integrated nicely. The nose, fruit, and mouthfeel were medium to medium minus, without feeling thin or watery, which in my opinion is good for a cooler vintage like 2013.
Drink now or hold. (1895 views) | | | Tasted by Nutty08 on 11/11/2022 & rated 89 points: Didn’t like this as much as prior bottles. Elegant and aromatic, with a lean bright profile. Tannins rather prominent and there’s a bitter austerity on the finish that I found distracting. Cherry put and cranberry profile. Followed over 2 nights without much change. (2036 views) | | | Tasted by lucagiupponi on 11/7/2022: I opened this by mistake - I was reaching for the 2019 WV but I must have switched them in my sleep! By the time I realized it, the bottle was open. Oh well! I gave it about 1h of air in the glass. Unlike other notes, I did not find this wine to be tannic at all, but I did experience some mature notes as well as an overall muted feel to the wine, both of which improved as the night went on. Lurking underneath there is a beautiful and understated wine, but it's still pretty elusive at this point. Hold. (1841 views) | | | Tasted by Max S. on 10/22/2022 & rated 91 points: Denver Wine Group Round 3 (Max's House): Tasted against the 2014 courtesy of Chip, preferred the 2013. Solid acidity, structure. Red fruit still showing nicely, but browning. (2005 views) | | | Tasted by klezman on 10/16/2022: This was good but not amazing. It seemed a bit closed down at first, but did open up a bit through the evening. It had all the savoury and earthy elements I've enjoyed in other Goodfellow wines but it was just a bit turned down in all respects. (2380 views) | | | Tasted by grafstrb on 9/2/2022 & rated 90 points: -- decanted approx. 45 min. before initial taste --
-- tasted non-blind over 3 hours --
NOSE: medium+ expressiveness; cool, savory, red berries; hint of pine needles; molasses/cumin mix; not funky; a bit high-toned.
BODY: pale rose red color with slight bricking throughout; color is of medium-shallow depth; light to medium-light bodied.
TASTE: tannic; red-fruited; some sweet oak; Nose is quite pleasant, but the palate comes across as if the fruit is falling away now; roses; high acidity; alc. not noticeable (13% abv); little bit of aged Pinot funk emerges a couple hours into tasting. I have a hard time believing this will improve from here --- the oak intermittently stands-out more than I'd prefer. Drink Now and over the near term.
50, 5, 13, 15, 7 = 90 (1980 views) | | | Only displaying the 25 most recent notes - click to see all notes for this wine... |
| Goodfellow Family Cellars 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
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