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| Community Tasting History |
| Community Tasting Notes (average 90.3 pts. and median of 90 pts. in 46 notes) - hiding notes with no text | | | Tasted by Racer117 on 1/9/2016 & rated 91 points: I can't help but think about Kosta Browne as I sip this. It's Pinot, it's big, and it has 1% Syrah. This has lots of ripe red fruit, spices , and earth. Bottle is full of acidity and chunks. (2543 views) | | | Tasted by 422dbowlsby on 11/18/2015 & rated 94 points: Best bottle yet; will be sorry when I drink my last one. 2006 was criticized as a hot vintage with little staying power, but this has continued to improve with age. Garnet color, beginning to fade on the edges. Robust dark fruits and cola on the palate. Remains well balanced with a medium finish. This is a robust PN, not for those who prefer a lighter more elegant style. (2478 views) | | | Tasted by jnewman77 on 5/3/2013: Dark color for pinot, earthy, baking spice notes on the nose with rich flavors on the palate of baked cherries, blackberries, cinnamon, and clove. A little bigger than many WV pinots, but overall not bad. (4553 views) | | | Tasted by Ewhite30 on 11/10/2012 & rated 89 points: Ripe red fruits on the nose. The palate matches - it's round and rich, but also somewhat one dimensional.... different from what I've seen with other 06 Oregon Pinots, especially one sourced from Shea. I don't see more bottle time having any further impact, so I suggested enjoying this over the holiday season - no one at the table will be upset..... it's developed into a very smooth and tasty wine. (4882 views) | | | Tasted by blabbott on 8/17/2012 & rated 89 points: Very tasty, but think the 2006 Vista Hills was better. And thats just odd, Shea is always one of our favorite vineyards. (5141 views) | | | Tasted by Chateau du Fey 1994 on 5/25/2012: See previous note. lots of smoke on the nose. good acidity. Solid fruit. Like this a lot. (3363 views) | | | Tasted by 422dbowlsby on 5/7/2012 & rated 93 points: Celebrated son's graduation from college. Decanted 1 hour, tastes as delicious as my last bottle (3/31/12). Only 3 left in my cellar. (3343 views) | | | Tasted by Oregon Pinot on 5/6/2012 & rated 90 points: Drinking well (1741 views) | | | Tasted by 422dbowlsby on 3/31/2012 & rated 93 points: Pop and pour at our Friday wine and snacks group. A little tight at first, but opened up nicely after about an hour. Aromas of an old growth fir forest, mushrooms, dark fruits and smoke. Robust style of pinot, more suited for steak than salmon, but well balanced, smooth and medium finish. Good combination of dark plum, blackberry, chocolate and cola against a background of volcanic minerality and smoke. At its peak; need to drink remaining bottles soon. Not really designed to age much longer. (1477 views) | | | Tasted by Winekrupt on 2/7/2012 & rated 89 points: Good earthiness and cherry on the nose, also black tea. On the palate the- more of the same-with cherries and earth and also some cherry stem... but lacking a little complexity. The acidity could've been more lively, and the wood a little subtler, but overall an easy to drink, flattering style of pinot. Med length. Good now. Wouldn't wait too much. (1762 views) | | | Tasted by Oregon Pinot on 1/2/2012 & rated 91 points: Maturing nicely into a smooth tasting wine. Still full fruit (berries) but with a classic Pinot bouquet (1958 views) | | | Tasted by Chateau du Fey 1994 on 12/25/2011 & rated 90 points: Had with Xmas dinner (turkey). Burgundian pinot would have probably been a better match. This was on the fruity side (less spice and earth). But still good. Definitely new world style. (1843 views) | | | Tasted by Oregon Pinot on 11/27/2011 & rated 89 points: Tasted better on the 2nd day after 24 hrs. Initially quite tart rather than fruity. Still a good average Oregon Pinot that will taste better with some decanting (2107 views) | | | Tasted by stevenc.rees@gmail.com on 8/31/2011 & rated 89 points: This was very tasty. no formal notes made, but it tasted good over two nights. Rather typical Oregon pinot, nd it could have held a while longer. Drank fine now hwoever, so holding it is up to you. (2164 views) | | | Tasted by stevemn on 7/20/2011 & rated 92 points: A full body pinot noir with cherry and minerality and with a touch of licorice and rhubarb on the palette. Ripe and rich with low acidity and a medium length finish of fruit and a bit of spice. Not a delicate pinot, but still tastes like a pinot. (2295 views) | | | Tasted by JohnSh on 1/11/2011 & rated 90 points: My third bottle of this. Medium brick in colour, slightly transluscent. This started out a bit too rich and ripe for me - a syrah style of pinot - but it definitely smoothed out and became more pinot-like after a hour or two in the decanter. Still, it's a big pinot, as reflected by both the producer and vineyard, but seems to be getting better with age, and in the end is a very good OR pinot. Lots of spices, including pepper in the medium-full bodied palate, and earthy cherry and red and black licorice (A-). (2714 views) | | | Tasted by Lob1Putt on 12/26/2010 & rated 88 points: $100 at Greenbrier (2848 views) | | | Tasted by gripNsip on 11/26/2010 & rated 89 points: Opened this last night but never got to it, sat with a cork in it about 24 hours: Toasty, dark fruit nose. Reminds me of pine needles, dirty cherries and damp forest floor. Smells nice. Some nice ripe black cherries, almost tasting a little candied, like the cherry you get on top of a ice cream sundae. That comes in at the start, the cherries turn tart with some of those dirty pine needles and a bit of oak showing through to the finish. Nice acidity here and the tannins here are fuller than I would expect and a bit gritty. Some heat does show through that warms the throat, a common thing amongst 2006 Oregon Pinots. Some fruit does remain on the palate in the finish, overall this is a very nice wine if you go in knowing it is going to be hot alcohol-wise. For some that heat might be to much. (2836 views) | | | Tasted by kennyg on 9/25/2010 & rated 90 points: Solid effort. Smokey cherry with a little funk. Perhaps a bitt overripe. Opened up nicely over an hour or so in the bottle alone. May improve with slight aging (3153 views) | | | Tasted by WetRock on 8/21/2010: EWG Riesling and Pinot at Yujean Kang's (Yujean Kang's, Pasadena, CA): Big nose of black cherry with slight herbs and vanilla. Big rich palate with plenty of vanilla. Shows some heat next to the tannin. Probably too much oak though it didn't seem overly ripe like many 06's. Lot's of fruit and tannin to see if that can integrate some. (3854 views) | | | Tasted by wineshaman on 8/14/2010 & rated 90 points: Plum, black cherry, and funky fresh turned earth in the nose. Very smooth plum , cherry and vanilla on the palate. Did not detect any heat or harshness that others noted, ready to drink. (3190 views) | | | Tasted by esb on 8/9/2010: East Lake: Happy to see this arrive at the table since I own it. Not as complex as expected. Instead dominant dark fruit and toasty oak driven showing sparse pinot nuance. Forward, rich, mouth filling then flat. Also expected a bit more structure although it's typical of the vintage. Good, enjoyable wine. Now or wait short term. (3564 views) | | | Tasted by mmurry on 6/26/2010 & rated 90 points: Nothing but Northwest (Farpointe Cellar): The nose had lots of dark, black fruit. It also had some spice, and a little earth. The palate was soft, with bright, red fruit, spice, forest floor, and a very mineral driven finish. (3644 views) | | | Tasted by rexmerlot on 1/2/2010 & rated 91 points: Great Pinot. Great nose and palate. Will buy again. (3671 views) | | | Tasted by joraesque on 10/9/2009 & rated 87 points: Drank from a half bottle. Ripe fruit (which has undergone almost a complete fermentation and thus converted into alcohol, so there's only some sugars remaining), hefty tannins for a Pinot, and none of the smoothness I remember from the tasting room. Could use another year. Very good, but not great. 87-88 (3877 views) | | | Only displaying the 25 most recent notes - click to see all notes for this wine... |
| Panther Creek 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.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
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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