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| Drinking Windows and Values |
| Drinking window: Drink between 2011 and 2017 (based on 12 user opinions) |
| Community Tasting History |
| Community Tasting Notes (average 88.6 pts. and median of 89 pts. in 12 notes) - hiding notes with no text | | | Tasted by dsgris on 2/13/2021 & rated 89 points: Very light garnet, dark rosé with an equally light nose. Lighter, well aged and subdued body. Similar to my first PN I made in the 80's after several years making cabs and was disappointed when they were not more bold fruited. Live and learn, would be interested in how they would compare to the PNs I like to drink these days in a much more restrained style. (1025 views) | | | Tasted by dsgris on 4/29/2020 & rated 93 points: Bob should be grinning from ear to ear on this one. Fruit hits you on the git go. Nicely balanced and a pleasure to drink. Never had this one before and just a few '07s from Or. Last glass tonight and after 4 nights open has lost nothing and is really luscious, picking up a bit of lemon cane tannins on the finish which adds to some complexity. Fruit has morphed out of the house, being replaced by tertiary notes. (935 views) | | | Tasted by Maphill01 on 4/26/2020: PNP. Light magenta, slight bricking. Needed an hour to blow off. Lovely nose of pomegranate. Lovely red fruit, more pomegranate, strawberry, cranberry. Still young at 13 years, nice earthy brambly elements complement. Great QPR. (897 views) | | | Tasted by etc on 9/17/2016: PnP and first impression was not good. Threw it back into the cooler and forgot about it. Tried again 3 weeks later and the nose opened up to some nice sweet red fruit. Palate had spice, cherries and this touch of fresh fig that threw me off. Acid and structure still present and almost fully integrated. Time or air is your friend here. Nice QPR (1371 views) | | | Tasted by Mlermontov on 8/26/2016 & rated 89 points: Oregon Notes.; 8/5/2016-8/26/2016: showing first signs of maturity. big black fruit. brambles, power and structure (clone 1018, 70% cluster) nice intro! (1894 views) | | | Tasted by WestbyGod on 6/29/2014 & rated 89 points: PnP. Rustic with flavors of spice, cherry and earth. The first glass was a bit tight and funky. Really opened up in subsequent glasses. (1175 views) | | | Tasted by WinePT on 1/26/2011 & rated 88 points: Light body with a solid core of cherry, earth and spice/wood. Easy to drink. (1904 views) | | | Tasted by David Paris (dbp) on 8/31/2009 & rated 87 points: Yamhill-Carlton District AVA tasting at The Portland Armory: Green flowers, weeds, and dandelions on the nose. More green weeds and dirt on the mid-palate along with some oak spice. Mild and similar flavors on the finish. A good drinker. (3021 views) | | | Tasted by jasonh on 3/26/2009 & rated 89 points: ooohwee .. that smells like whole cluster. I like it but it needs some time all around. Nice simple red fruit flavors. Cranberries and orange zest. Nice texture to the wine. I enjoyed the slightly rustic edge. Good stuff. Wait at least 18 months. (1835 views) | | | Tasted by jasonh on 12/5/2008: Oregon Trip 2008; 12/4/2008-12/5/2008: 2007 Willamette: The prettiest of the Pinots. A refreshing wine that is easy to drink and not shy on flavor. The type of wine I enjoy most days of the week. Doesn’t challenge the intellect, rather it adapts itself to the situation. (2280 views) | | | Tasted by stubbie999 on 11/23/2008: Strikingly different in so many ways for a new world pinot. First - the color is light light light; none of the dark, brooding CA pinot color. More specifically, a light, hazy cranberry-garnet with just an extra dash of carmel-y orange thrown in. Everything about this wine is elusive - not because it's shy, but it's just very dynamic in the glass. The nose presents far more strongly than the less than saturated color would suggest - cherries and strawberries, but not overwhelmingly so; joining in that chorus is tea, earthy-piney, ethereal floral notes and maybe just a hint of tar. In the mouth, there are the same bright berries, along with mint, citrus zest, and a fantastic acid/tannin balance that pulls through to the finish. A fantastic package that is neither CA (RRV, SLH, SRH, Caneros) nor Burgundy, but it lovely for those who would prefer to listen to their wine, rather than be yelled at. (1539 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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