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| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 89.8 pts. and median of 90 pts. in 32 notes) - hiding notes with no text | | | Tasted by bjlcrucrazy on 12/8/2022 & rated 90 points: This was still going with a long way to go. Fairly big for a pinot. Nose was Burgundian like, palate was new world, improved in decanter over 1 hour. suggested by the very kind sommelier at Blue restaurant at the Ritz in Grand Caymen (518 views) | | | Tasted by Quiet Lion on 9/8/2017 & rated 94 points: This showed the best of three bottles bought at auction. Burgundian balance, plenty of structure left. This is one Oregon Pinot you can cellar, and ought to. (2585 views) | | | Tasted by GoBlue2002 on 4/20/2017 & rated 90 points: An interesting wine. This opened up with minimal aroma and was tannic and somewhat unappealing. Gradually this opened up to be a pleasant enough wine. Paired with food (cheese and then Thai shrimp, sweet potatoe cake, and roasted broccoli) it was wonderful - losing the tannic thread and adding finish.
After dinner back to meh. We drank this slowly.
Earthy and spice.
I much prefer the 2002 vintage of this wine drunk with 10 years of age.
Still, a nice wine. (2508 views) | | | Tasted by Quiet Lion on 4/4/2017 & rated 92 points: This bottle had just a touch of bitter oxidation on the finish but it was still good. (2694 views) | | | Tasted by Quiet Lion on 3/24/2017 & rated 92 points: Delicate, round aged '97 from Ribbon Ridge. I don't suppose most 1997 Oregon Pinots had the tannic structure to support aging but I always find the Beaux Freres wines need quite a bit of bottle time for my taste. This is the oldest I've tried and everyone liked it. Friendly berry nose, soft and fruity if a bit thin on the palate, just enough tannin to firm up the finish. Very drinkable now. (2681 views) | | | Tasted by overhill on 6/28/2013 & rated 91 points: Pinot Noir Night (Peter's House): This was my contribution to the tasting. Opened at 9am and then decanted for five hours. Young coloration of solid red core and brown fade at the rim. Old rose petals, rubber tire, leather, dried cherries, menthol, and grilled fruit. The group unanimously thought this was a ten year old Burgundy. Balanced with secondary notes and still very gritty tannins which resolved somewhat by the second hour.
This received 1 x 2nd place and 2 x 3rd place votes. (5633 views) | | | Tasted by jlgnml on 5/29/2013: Restaurant broke the bottle (3039 views) | | | Tasted by Bob H on 5/18/2013: Color is still quite dark, almost opaque at the core, fading to translucent ruby on the rim.
A soil-inflected nose here, more prominent than the black & red fruit - really attractive nose with a lot going on.
Not a hard edge to be found on the palate; quite nice, and fully mature. I've got a strip steak with my name on it that's going to be hitting the grill in about 45 minutes, and I think this will be a great match. (2972 views) | | | Tasted by overhill on 1/11/2013 & rated 91 points: Color was surprisingly youthful with only a minor brown tint on the rim. Has a poetic subtlety on the nose like an aged Bordeaux. Stewed mushrooms, cedar, gently layered red fruits and figs, plum pudding, slight fennel, eucalyptus, and other secondary elements. Still fresh on the palette but less complete here than on the nose. Once past the mid palette, the fruit recedes somewhat leaving it mostly to finish with the silky oak tannins and acidity. Fruit filled in a bit after two hours and was drinking better on the second day.
Overall really wonderful. If this bottle is any indication, this should easily see its 20th birthday and could continue to improve. (3178 views) | | | Tasted by bamawine on 1/2/2012 & rated 93 points: mushroom nose,blackcurrant/blackberry palate, deep purple color, probably at peak and delivering more than expected from the this vintage from the last botttle of my case from the winery (4340 views) | | | Tasted by RJ Meyer on 10/9/2010 & rated 91 points: Winery direct. Last bottle. No bricking or browning at the edge. Color is reminiscent of a considerably younger pinot. Initial flavors of black cherry, light smoke, spice and bramble. Only the slightest of tannins. Great combination with hot smoked (Bradley Smoker) wild caught coho salmon, taters and veggies. (2444 views) | | | Tasted by jc510 on 9/18/2009 & rated 94 points: This wine really showed. Medium body, lightly cloudy, ripe raspberry's, earth or forest floor, well balanced, medium finish. 12 year Oregon pinot!!! (2730 views) | | | Tasted by Breguet on 7/27/2009 & rated 92 points: Great wine. 10 years ago it "won" a Pinot wine tasting I held and it is still fantastic. Noting that others decanted and wondered if that was a good idea, I opened and poured. Big fruit and well structured with a long finish. No trace of past its prime from this bottle. I was sad to see it go. (2573 views) | | | Tasted by decaturwinedude on 11/14/2008 & rated 86 points: Very floral nose, some tea leaf and mushroom. Unfortunately, palate does not show as well. There is something lacking on the palate, it comes across as tart, slightly austere. Weakest of '94-'99. (2525 views) | | | Tasted by Kirk Grant on 11/14/2008 & rated 90 points: A lovely bricking brownish red color fills the glass as scents of freshly tilled earth, wet forest floor, dried cherries and cran-orange potpori that linger over a light eminating scent of an oil stained garage floor with a light scent of flint & lilac blossom in the air. This....is lovely. An absolute stunner...that is hard to wrap my mind around. n the mouth light bodied weight gives to softened tannins as flavors of baked cherries,wild strawberries, and pumpkin seeds fill the mouth across a subtle and elegant finish that lasts for 45+ seconds. This will hold one easily for another year or two...but it's not going to get any better...drink now - 2010 (2678 views) | | | Tasted by jivey on 11/13/2008 & rated 90 points: Nice aged pinot, earthy with dried red fruits on the pallet and finish. (2479 views) | | | Tasted by markjahnke on 7/22/2008 & rated 89 points: NJ Pinot Noir Tasting - June 21st OFFLINE - took place on July 22nd (New Jersey): Another fun bottle of this '97, opened for a good 2 hours before first pour, but the fruit was lacking. May have been better popped and poured? Maybe nearing the end of it's life, or maybe in a weird stage with more time in the bottle possible? I am not good enough to tell. Good floral structure on the nose with some blackberry and black cherry on the nose. More black fruits and spice on the palate. Good, but this wine seemed very light and thin. I originally thought I scored this 93 points, but had it confused. Thanks RB! (3148 views) | | | Tasted by Happybob on 4/26/2008 & rated 92 points: Huge (for a pinot), great structure. On opening was tight but still had decent fruit. Got to it's best well after 1 hr open. I think this wine wasn't even ready to drink yet! (2620 views) | | | Tasted by Frank Murray III on 12/8/2007: Poured from mag, even with a Parker autograph on the bottle neck. Blackberry, loamy blueberry, seems big and tight. Stony wood tannins on the finish. Dare say this wine even at 10 years old is not near ready. 5 more years? (2968 views) | | | Tasted by linesider on 9/3/2007 & rated 95 points: With Frank and Cathy at Redfish/Blu; smooth, no effavescence. Best Beaux Freres that we've tasted in years. (3024 views) | | | Tasted by cfe on 9/3/2007 & rated 84 points: Not as bad as I thought it would be. Not drek. Varietal pinot nose. Smoky and some spice. On the palate, fruit still in evidence, but hard tannins are obstrusive even with extend time in the decater. Ok with food. Remaining bottles probably best used for cooking wine. (2877 views) | | | Tasted by deniro64 on 7/1/2007 & rated 87 points: This is nearing the end. The fruit has receded to the background, however there are some nice floral elements in the nose, with especially strong hints of rosemary and violet. The body is getting a little thin, but still has the structure to back up the herbs into the finish. Drink up now. (2847 views) | | | Tasted by Giladog on 7/1/2006 & rated 92 points: I enjoyed this wine quite a bit. The fruit is nicely concentrated, and sweet with predominantly black fruit character. The wine is balanced, with good acidity, and has the backbone to stand up much longer in the cellar. (3257 views) | | | Tasted by Burgundy Al on 5/30/2006 & rated 89 points: Pre-1998 US Pinot Tasting (My home - Chicago IL): Tasted blind. Black cherry aromas and flavors, showing slightly ripe and sweet character. Good structure, balance and length. Modest spice, mostly oak driven. At its peak. (1694 views) | | | Tasted by winefool on 5/1/2006 & rated 92 points: Pre-98 Cali Pinot Group #5, My #3 - Full purple red. Nice tight aroma of black fruit. Big tight black fruit with some structure and spice. 5/06 (3342 views) | | | Only displaying the 25 most recent notes - click to see all notes for this wine... |
| Beaux Frères Producer Website
Since our first vintage in 1991, the Beaux Frères philosophy remains the same; to produce a world-class Pinot Noir from small, well-balanced yields and ripe, healthy fruit that represents the essence of our vineyard. In pursuit of these goals, the Beaux Frères Vineyard is planted with tightly spaced vines, and yields are kept to some of the lowest in our industry. The grapes are harvested when physiologically (rather than analytically) ripe.
Our winemaking philosophy is one of minimal intervention with clean fermentations utilizing indigenous yeast. The wines are stored in French oak for 10 to 12 months adjusting the percentage of new oak to compliment the wine the vintage has given us. Beaux Frères is never racked until it is removed from barrel for bottling, which occurs without fining or filtration. These non-manipulative, uncompromising methods guarantee a wine that is the most natural and authentic vineyard expression possible. Previous vintages demonstrate that these methods also allow our Beaux Frères to develop significant perfume, weight, and texture in the bottle.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.Beaux Frères VineyardThe Beaux Frères Vineyard is located on an 86-acre farm atop Ribbon Ridge in the Chehalem Valley near Newberg (Yamhill County, Willamette Valley, Oregon, USA). Tall and stately Douglas fir trees cover nearly 50 acres of the farm, with homestead and winery buildings occupying another 6 acres. The vineyard is situated on 30 acres (24 of which are planted) of steep, contiguous southeast, south and southwest facing hillsides of Willakenzie soils at elevations of around 400 feet.
Planting began in 1988 with Pinot Noir vines planted tightly spaced at a density of about 2200 plants to the acre. Currently (2007) the vines range in age from 9 to 19 years and are predominately a mixture of own-rooted Pommard and Wädenswil clones inter-planted with several Dijon clones on phylloxera-resistant rootstocks. Walking through the vineyard one notices the consistency of the vineyard with each vine resembling the next. The vineyard is farmed with Organic and Biodynamic methods but is not certified in either. 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) |
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