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| Drinking Windows and Values |
| Drinking window: Drink between 2010 and 2014 (based on 12 user opinions) |
| Community Tasting History |
| Community Tasting Notes (average 90.5 pts. and median of 91 pts. in 56 notes) - hiding notes with no text | | | Tasted by juneau bob on 9/13/2019 & rated 90 points: What a pleasure to hold one of these gems for 13 years. The color is amber. Rich earth and plummy fragrances. The initial flavor is licorice. The texture is surprisingly creamy. The finish has some orange flavor. This gem was worth the wait. (858 views) | | | Tasted by GTom75 on 11/26/2015 & rated 91 points: Aged great and paired week with thanksgiving dinner. Less fruit forward and less acid. Balanced with a nice bit of the Dundee Soil. (2675 views) | | | Tasted by wondersofwine on 3/30/2014 & rated 89 points: 14.5% abv. Forms legs on the side of tre glass. Mahagony color, thinning at the rim. Some purple grapeskin notes on the first evening. I thought this might be over-the-hill judging from the taste the first evening, but it opened up and showed me more on the second evening. There is a savory element along with some dark cherry and plum fruit notes. Drinks smoothly with a subtlety that pairs well with meats. (3812 views) | | | Tasted by PJRobins on 12/25/2013 & rated 93 points: Yum! Raspberry fruit awesome balanced finish (3979 views) | | | Tasted by Harley1199 on 2/26/2013: What a NW PN! Clear cherry colour.
Earthy, smokie, chimney nose. Impressive.
Little hottie in the palate yet pleasant and elegant. Long, quite long. A bit one-dimensional anyway.
At this point and at 22€, personally recommended.
¡Menuda PN del Nuevo Mundo! Color Cereza claro.
Nariz terrosa, ahumada, a chimenea. Impresionante.
Un poco calentita en boca aunque agradable y elegante. Larga, muy larga. De todas formas un poco unidimensional.
En este momento y a 22 cucos, la recomiendo personalmente. (4982 views) | | | Tasted by WillT on 5/15/2012 & rated 87 points: When I first opened it I thought the bottle might be flawed. acidic and somewhat tart finish. I stuck a cork back in it and drank another Oregon Pinot that night. I went back to it two days later and it had softened and improved. Pallette had begun to integrate, but still not the great bottle I wanted or expected. (4958 views) | | | Tasted by pbard on 1/10/2012 & rated 91 points: Big fruit and some barnyard on the nose, sweet red fruit attack on the palette. Definitely reflects the warm year. (3834 views) | | | Tasted by Chateau du Fey 1994 on 9/11/2011 & rated 90 points: took a while for this to open up (4 hrs) but once it did--wow! nose of cherry, spice, earth and barnyard followed by nice balance wine in mouth not complex but good (3182 views) | | | Tasted by JasonG on 6/26/2011: Unrated at this point. Drinking young, although it might not appear that way when first opened. I expected nice acid/earth/mushroom, but when first opened it's an intense raspberry bomb. Some of the cherry oil thing going on now too, but with the thinner profile of Pinot. This takes easily 60 minutes to open up, when finally some of the balance and earth creeps back in. This is a food wine, and trending more toward Rotie than Oregon Pinot. Almost like it has some Syrah in it. (3358 views) | | | Tasted by RobertDwyer on 3/15/2011 & rated 93 points: Light ruby red with viscosity aligned with its 14.5% alcohol. Vibrant and focused. Aromas of earth, strawberry, and match stick continue on to the palate. Long finish. A really beautiful Oregon Pinot Noir that delivers an appreciated step up from others retailing under $30 which I've frequently found to be lacking. (3594 views) | | | Tasted by snaff on 3/6/2011 flawed bottle: No rating since there was distinctive oxidation on this bottle resulting in overwhelming prunish sherry flavors. Very disappointing. Hopefully my other bottle will be better. (2603 views) | | | Tasted by rosko47 on 12/25/2010 & rated 91 points: Smoky old world earthy nose with lots of berry. Gorgeous balance and beautiful finish. This doesn't have the glory of the 2002 but who cares it's great and still at 42 cdn - it's worth it! Great turkey wine!! (2729 views) | | | Tasted by bugdoced on 11/7/2010 & rated 91 points: Food friendly and a delight with cherry,mushroom and a burgundian finish (2731 views) | | | Tasted by garambler on 7/27/2010 & rated 86 points: Friends brought this over on 7/27/10. It had an unusual bouquet of cherry, cola, pepper and spice. The palate was sharp and tangy with flavors of cherry, cola, pepper and spice. The pepper was very sharp and unusual for a pinot. (3004 views) | | | Tasted by TannicBeast on 6/27/2010 & rated 91 points: New World fruit with Burgundian sensitivities. Red fruit, spice and some earthyness. Very well made. Should improve over the course of the next couple of years. (3049 views) | | | Tasted by Naso on 5/14/2010 & rated 91 points: Consistant with other note this is a very very nice Pinot and a great value for the price. Can you tell I'm a CPA?
(3370 views) | | | Tasted by KristianT on 5/1/2010 & rated 89 points: A vertical plus other goodies (Espergaerde): Served blind:
Light colour and not completely transparent. Clear Pinot Noir notes of cabbage.
Pleasant and mature (4376 views) | | | Tasted by Naso on 4/20/2010 & rated 90 points: Nicely balanced lighter style Pinot (3292 views) | | | Tasted by Cacophony82 on 1/31/2010 & rated 91 points: Had without food @ home without a decant. A little peppery at first - nice dark cherry taste - smooth and a little bigger then most pinot's in the <30 range. Will have again. (3509 views) | | | Tasted by twofthrs on 1/15/2010 & rated 92 points: Nice cheery on the nose leading to soft candy tannins. Light acidity on the finish. Nicely done. (3459 views) | | | Tasted by Rubanyi on 12/19/2009 & rated 90 points: Had bottle at night without food. Excellent silky start and smooth, easy finish. Not a lot of complexity, but a very enjoyable bottle. Would buy a case if it was a bit cheaper. (3697 views) | | | Tasted by twofthrs on 12/10/2009 & rated 92 points: Another excellent PN (3779 views) | | | Tasted by winetennis on 12/8/2009 & rated 92 points: I love the comments on this wine here, they are (for the most part) totally consistent with my experience. Aroma of black cherry, cherrry, and cherry, with a spice, barnyard, and deeply layered nose!! Taste is soft and so inviting, a sour cherry fruit bomb, in a good way. Some acidity on the finish, just enough for a medium-bodied meal. This is the best PN since the Sojourn Sangiacomo Vineyard, 2006. (3926 views) | | | Tasted by smidler on 10/23/2009 & rated 91 points: Lovely. A very nice Oregon Pinot. Love the bottle art(!). (4052 views) | | | Tasted by DaveZack on 10/20/2009 & rated 92 points: Got this bottle from the tasting room for $38 and drank with salmon and veggies grilled on the BBQ. Opened it straight from the wine cooler without decanting. We didn't remember this bottle being so darn good! We would have bought more! Anyway, this Pinot is an almost perfect balance of fruit, spice, structure, acidity, bouquet, etc. The nose is classic Pinot (pepper, earth, and cherries/berries), the flavors are classic Willamette Valley (LOTS of earth, with the aforementioned fruit profiles and pepper), and the mouthfeel and finish are both smooth and silky. The funny thing about Sokol Blosser is that they're the only winery we've ever been to that used Pinot in a red blend, which, in our opinions, is just plain WRONG. We don't remember the name of that blend, but it was horrific. But when they stick to straight Pinot, they sure in the heck know what they're doing. This Pinot is fantastic. We'd buy a truck load if it were around $20 - $25. But for $38, it's still a great bottle. Job very well done, indeed. (4039 views) | | | Only displaying the 25 most recent notes - click to see all notes for this wine... |
| Sokol Blosser Producer web site2006 Sokol Blosser Pinot Noir Dundee HillsFrom website:
2006 Dundee Hills Pinot Noir
We’ve had some unusual weather in recent years, but 2006 was particularly wild. We began with a very wet winter – almost 20” of rain from mid-December of 2005 through mid-January of 2006. Then we had record cold in mid-February, followed by snow in mid-March. After that, though, we had a relatively dry spring and a very hot, dry summer. In mid-May we had record heat for a few days, then again for five days in late-June, when the temperature reached 110o F on the 26th. Then we had a ferocious electrical storm on July 4th, followed by another blisteringly hot spell for six days in late-July. For all of August into early-September we continued to have heat spells of 90o’s to 100o, until we finally had a sprinkle on August 30th, which was the first measurable rainfall in 55 days. To that point we had gone 87 days with only 0.30” of rain, so the vines were beginning to experience significant water deficit stress. In mid-September we had a brief, but significant downpour, followed by a week of cool, showery weather. By that time, though, it was really too late for the cool, damp conditions to have much beneficial impact on the vines, so when the dehydrating hot east wind kicked in on September 23rd we knew we had to begin harvest right away before the grapes shriveled up and turned to raisins. We began harvest on the 24th and raced to bring in all our Pinot Noir and as many of our other grapes as possible as quickly as we could. In (for us) unprecedented fashion, we did 86% of our total harvest (about 310 of our total 360 tons) in seven straight days.
Because of the extreme summer weather, with so many hot days and nights, and because of the desiccating effects of the drying east wind, sugars were a little higher and acids a little lower than ideal. However, despite the difficult conditions during the growing season, the challenging harvest, and the sugar and acid numbers not being in perfect balance, we were able to make some beautiful wines. Our 2006 Dundee Hills Pinot Noir is extremely concentrated yet delicate and elegant – soft, supple, harmonious, and packed with intense black cherry and berry fruit, mocha, and our distinctive Jory soil forest-floor earthiness. While this wine may not have the acid and tannin structure to last for fifteen or twenty years, it’s drinking beautifully now after only four months in the bottle and should age well and develop additional complexity for at least the next five to ten years.
Fact Sheet
Item:
2006 Dundee Hills Pinot Noir
Grape Variety/Varieties:
100% Pinot Noir
Age of Vines:
6-15 Years Old
Case Production:
5671 Cases
Alcohol:
14.50
Dates Grapes Picked:
9/24/06 - 9/28/06
Length/Type of Fermentation:
One-ton and three-ton open top fermenters, punched down 3 times per day
Fermentation Temperature:
Peak ~85º F
Length/Type of Aging:
100% barrel aged, 16 months in barrels, 40% new barrels
Date Wine was Bottled:
March 2008
Food pairings:
Rosemary Rubbed Pork Tenderloin, Duck Breast, Lamb Stew 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.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
Dundee Hills Dundee Hills Winegrowers Association website
Located just 28 miles southwest of Portland, and 40 miles inland from the Pacific Ocean, the Dundee Hills appellation is situated within an irregular circle of about 6,490 acres in total, of which more than 1,264 acres of vineyards are planted. This region is unique for its higher elevation, warmer nighttime temperatures, less low-elevation fog and frost, and lava-based Jory soil series of reddish silt, clay and loam soils.
Single Vineyards at weinlagen-info
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