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| Drinking Windows and Values |
| Drinking window: Drink between 2013 and 2019 (based on 12 user opinions) |
| Community Tasting History |
| Community Tasting Notes (average 87.3 pts. and median of 87 pts. in 11 notes) - hiding notes with no text | | | Tasted by Maphill01 on 6/4/2020: PNP. Unfiltered rust color. Took 30 min for the funk to blow off. Red fruit, cranberry or brambly strawberry. Medium body, medium acidity. The fruit has a nice earthy element. Fell apart second night. Drink up. (650 views) | | | Tasted by mwneil on 4/27/2020 flawed bottle: Received from winery, not good, cough syrup and gas. (884 views) | | | Tasted by deatovino on 10/2/2013 & rated 87 points: Even though I liked this wine, I expected more from it. It is a light wine in every way - color, nose, and palate. It is an easy drinker, but at the same time it seems oddly muted, and the fruit seems to lurk just below the surface but unable to really shine through. It neither offends nor inspires, so I won't be buying more of it, especially with so many other quality wines at a comparable price. (3351 views) | | | Tasted by wineshaman on 7/8/2013 & rated 87 points: This bottle was a bit better than the last, other wise consistent notes. (3732 views) | | | Tasted by wineshaman on 7/1/2013 & rated 86 points: Very light color, even for a PN, underwhelming nose, on the palate cherry, strawberry and bitter/sour red plum. Decent PN but nothing special. Drink soon! (3591 views) | | | Tasted by DSP on 11/17/2012 & rated 86 points: Very pretty color, restrained nose of strawberry and herbs. Fruity acidity that matched well with chicken, but nothing particularly interesting on the palate. Tasted over two days - no noticeable change. (3965 views) | | | Tasted by matthew.gluth on 9/10/2012 & rated 86 points: Thin color, scarce nose. Sour on open, but after a long decant really opens up with a soft velvet texture and strong notes of chocolate. Well recommended. (1923 views) | | | Tasted by babnik on 4/18/2012: Extremely light weight and color with very subtle flavors of tart cherry and spice. It's hard to believe that as light as this is, it IS NOT thin. It's balanced... And delicate. However, I think it would be overwhelmed by almost any meal. Best by itself or with a mild cheese before a meal. (2107 views) | | | Tasted by Colima74 on 4/14/2012 & rated 92 points: Restrained red fruit with cherry and raspberry in the background. Good acidity, reminiscent of the grapefruit acidity that I find in Rosella's vineyard. Cloudy in the glass; relatively light in color, but a medium-weight feel. Both my wife and I liked this a lot, though it was better on its own than with lasagna, which is not the wine's fault. Part of a 3-pack special via WineBerserkers. Under screwcap. Nice stuff. (1536 views) | | | Tasted by Dulcie and Aylwin on 4/3/2012: The "entry level" wine in the Biggio-Hamina arsenal: ruby red, tart red cherries. I did not find too much else to say at this point. (938 views) |
| Biggio Hamina 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
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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