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| Drinking Windows and Values |
| Drinking window: Drink between 2009 and 2016 (based on 4 user opinions) |
| Community Tasting History |
| Community Tasting Notes (average 88.8 pts. and median of 89 pts. in 23 notes) - hiding notes with no text | | | Tasted by Paul Kevin on 1/4/2015 & rated 89 points: Excellent Pinot berry flavor. Clean, warm, yummie. Finishes a little hot and flat. Enjoyable Pinot before and with my Shepherd's pie dinner. (2769 views) | | | Tasted by jnewman77 on 6/2/2013: Pale garnet, with a nice earthy bouquet. Undertones of red fruits as it opens. The palate is pretty average and seems a little disjointed. The finish is short and a touch metallic. Not great. (4058 views) | | | Tasted by MotoMannequin on 3/11/2013: Bought at the BevMo $0.05 sale on what might have been a disrespectful tribute to my late friend Bob Wood, but this is the only way I could possibly get a 2007 Willamette Valley Pinot in Livermore on short notice.
Pop-n-pour. Color shows a light garnet color that looks slightly oxidized for an '07. Nose is predominantly savory, with weathered wood, forest floor, and a whiff of menthol released with a swirl. Light body with some plum lingering in the background, but mostly grassy and earthy notes with mushrooms and forest floor on the finish. With air the body starts to flesh out and cherries come to the fore.
I like this wine at half price. Sorry it took such a loss to open one. RIP Bob. (4616 views) | | | Tasted by bsevern on 9/10/2012 & rated 88 points: Dark fruit and leather on the nose, which carries over to the palate. Fruit seems subdued, but present and still tasty. A good, but not great pinot, it falls short of greatness. I'm not sure if further cellaring will aid it or not, but I'm laying my second bottle down.
Don't get me wrong, after three hours this was good, but it's currently lacking the finesse and complexity of greatness, perhaps it'll come with time. (5313 views) | | | Tasted by Baron Slick on 7/25/2012 & rated 89 points: Antique ruby appearance; cherry fruit, leather, white pepper, cedar, and cigar box aromas; medium-bodied, earthy, and juicy with a nice cut and grippy mouthfeel; black cherries, dried cherries and cranberries, raspberries, and graphite flavors; dry finish. Nice depth and length. With aeration picked up black and blue fruit and gained a ripe sweetness. Doesn't know what it wants to be; Old World one minute, New World the next. (4355 views) | | | Tasted by Ben Christiansen on 7/14/2012: Frankly, three hours into this bottle, I don't have a real clear understanding of where this wine is going. Mildly expressive nose, rather hollow middle, some finish that lingers. All in all, really boring. On the other hand usually the Torii Mor's that I have had are better on day two. We shall see. Interesting -- 13.4% alcohol. (2829 views) | | | Tasted by Wine Boy on 12/10/2011 & rated 88 points: "Sacrificed" to a boeuf bourguignon (2200 views) | | | Tasted by subtlet on 4/17/2010 & rated 89 points: Dundee Hills Passport Weekend; 4/17/2010-4/18/2010 (Dundee Hills Oregon): This wine is heavy on the nose, showing leather and dark earth piled around lighter strawberry scents. It's quite soft on the palate, with delicate cherry flavors showing through. Acidity plays late, and shows in the middle of the mouth. The fruit is on the lighter side for the whole experience and the texture is enjoyable. 89- (4536 views) | | | Tasted by vegaswino on 3/19/2010 & rated 90 points: Heard some negatives about the 2007 vintage in Oregon, but this one did not let down. Sill my favorite Oregon pinot producer. (3563 views) | | | Tasted by OregonWineGeeks on 2/20/2010 & rated 88 points: A good nose of raspberry, cirtus and a slight loamy scent. Though not near as full body as the 2005, still a decent drink with a sweet and elegant taste and nice finish. (3700 views) | | | Tasted by richardhod on 12/25/2009 & rated 89 points: Tight, but good terroir-expressive red-fruited PN. Keeping the others for a little longer to see if they open up more. (2169 views) | | | Tasted by Ben Christiansen on 12/10/2009: Tight off the cork pull but beautiful nose. (3734 views) |
| Torii Mor Producer website
Torii Mor Winery was founded in 1993 by Donald Olson, MD, who remains the owner to this day with his wife, Margie. The winery was initially a small project that was intended to showcase the fruit from his vineyard. //Olson Estate Vineyard//, formerly //McDaniel Vineyard//, is located in the Dundee Hills AVA. The now organically farmed vineyard was planted in 1972 and is one of the oldest vineyards in Yamhill County.
Since its modest beginnings in 1993 with just over 1,000 cases, Torii Mor has blossomed into a small, super-premium winery that focuses on small lots of handcrafted, vineyard-designated Pinot Noir. Current harvest levels range between 14,000 and 17,000 cases depending on the vintage. The focus at the winery is devoted to the production of Pinot Noir beginning in the vineyards with careful, attentive management to achieve mouth-watering, truly physiologically ripe fruit and continuing in the cellar with small lots, minimal handling, and native yeast fermentation to express each unique site in a classic “Burgundian” way.
Torii Mor currently obtains fruit from over ten carefully chosen vineyards. Our wine making team ensures that the vineyards will produce the highest quality fruit with strong emphasis on low tonnages and low-input farming practices for natural plant balance. This dedication to quality has resulted in the production of vineyard-designated wines to complement our well known Oregon production that remains the flagship of Torii Mor.
And now about the name: TORII MOR was chosen by the founder as he felt it conjured a feeling of unique elegance. Borrowing from the Japanese, the word “torii” refers to the ornate gates often seen at the entrances to Japanese gardens. “Mor” is a word in ancient Scandinavian that means “earth.” By integrating these two distinct languages, the romantic image of a gate to the earth space or passageway to beautiful things is formed. We believe that Pinot Noir, more than any other varietal, is that beautiful gateway to the earth.
Jacques Tardy, winemaker at Torii Mor winery, Dundee, Oregon
Jacques is a native of Nuits Saint Georges, in Burgundy, France. Jacques grew up in a family which has been heavily involved in the French wine industry for five generations, both in wine making and vineyard management. Jacques was educated at the Lycee Agricole and Viticole of Beaune, earning a degree in 1974 in Viticulture and Enology. After Jacques completed a year of mandatory military service, he returned home, leased vineyards and made his first wine under his own Jacques Tardy label in 1976.
After several years of making wine in France, Jacques moved to California in 1982 to work at the J. Lohr Winery in San Jose, California. Jacques started first in the cellar and was promoted quickly to Cellar Master, a position he held for more than five years.
With the desire to make quality Pinot Noir, Jacques and his family moved to Oregon in 1990 to explore job opportunities. Jacques started as Co-Winemaker at Montinore Vineyards, in Forest Grove, Oregon, and was promoted to Winemaker in 1992. In 1998 Jacques added to his winemaking duties the management of the 240 acre vineyard after the vineyard manager left the company, a position he held until fall 2004 when he took over the as winemaker at Torii Mor winery in Dundee. The quality red and white wines that Jacques has produced since 1990 have earned several gold medals and other awards of distinction. While at Torii Mor, Jacques has crafted his signature “Deux Verres” burgundian style wine, as well as furthering new world Oregon style “terroir” high quality wines.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.Reserve The Wine News | Wine Country This Week | Wine Lover's PageUSAAmerican 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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