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| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 89.2 pts. and median of 89 pts. in 63 notes) - hiding notes with no text | | | Tasted by Ed B on 11/13/2020 & rated 91 points: PnP. No detailed notes. Solid, as always. (1119 views) | | | Tasted by capnkirk on 10/10/2020 & rated 89 points: At ten years old this wine has passed its prime but it still held up.
Smoothed out tannins, could taste berries which must have been slightly tart early on. We were going to bail but stayed with this wine and it stayed with us. (1096 views) | | | Tasted by Ed B on 5/13/2016 & rated 91 points: PnP at a restaurant. No detailed notes. Very good; well received. (4032 views) | | | Tasted by Portland Pinot Pigs on 12/23/2015 & rated 89 points: Though slightly acidic this wine has some nice, earthy qualities. This is one of those wines where I enjoy the bouquet more than the taste. But it is quite enjoyable on the whole. (4380 views) | | | Tasted by xcblazer10 on 12/6/2014 & rated 85 points: A full bodied fruit forward Oregon Pinot (5461 views) | | | Tasted by Cmhaggar on 4/14/2014 & rated 88 points: - Purple color and aromas of strawberry. It's somewhat balanced and has flavours of strawberry and raspberry with a medium body. Round texture with a medium finish. (5612 views) | | | Tasted by Kirk Grant on 2/8/2014: Color: Dark Ruby
Smell: Mushroom, black cherry, hint of alcohol
Taste: Bing cherry, raspberry, "new world", kind of simple
Overall: Very Good, but kind of simple and basic. Clearly New World, and I could easily confuse this with a California Pinot. Pass at $40 retail (5990 views) | | | Tasted by Christeenie69 on 10/22/2013 & rated 91 points: Oregon Pinot Noir - Great producer, raspberry, cherry, fern and moss, cedar and a bit spicy. (4364 views) | | | Tasted by SLR204 on 8/17/2013 & rated 91 points: Nice body and texture. Classic Oregon flavors of black cherry, mushroom and a touch of earth. Enjoyed more than Foley's Hudson Vineyard pinot which came off as lighter and a touch herbal. Time to drink more Oregon pinot. (4179 views) | | | Tasted by smphelps on 7/27/2013 & rated 90 points: A bright rose color. Nicely crisp with fresh cranberries and tart cherries. Quite fragrant, adding spice tea and faint violets to the cranberry cherry. Tart acidity. From the list, Watermark, Nashville. (3296 views) | | | Tasted by OregonWineGeeks on 7/6/2013 & rated 91 points: This is a ruby red wine that is opaque with a nose of loamy fruit, vanilla, oak and caramel. The body is medium with big black fruit front end leading to an acidic middle with a tannic lingering finish. A really nice Willamette Valley Pinot Noir, tasty and delightful. (2931 views) | | | Tasted by Edclr on 6/26/2013 & rated 89 points: Second wine for 50th anniversary party. People loved it but preferred the Espression 44. Still a baby needs a few years to evaluate for my palate, but I am inclined to say I will like this very much. Second bottle ditto. (1971 views) | | | Tasted by mathwonk on 5/4/2013: A friend in Seattle introduced me to this. We drank a whole bottle sitting up talking late at night. I agree with gigawine this is the best pinot this pinot novice has ever had. (I may have had the 2009.) Then I brought one to a good restaurant (4 Swallows in bainbridge island, wa) and everyone liked it. I am going to try it again tonight at Restaurant Eugene in Atlanta, a gourmet local restaurant. Not too strong, just delicious.
After several more experiences, I think I had the 2009. I have since bought and drunk the 2010 and the 2011, and have not had the same impression. Those cost the same but were not in the same league as the 2009, which is sold out in my market. I.e. the 2009 is a $40 wine and worth it, but the others are not worth it.
I changed my mind ebventually and began to prefer the lighter, lower alcohol vintages of 2010 and 2011. In particular I have not liked the 2012 bottles I have had, too high alcohol. The 2011 is gone though locally. Teh 2009 is also higher in alcohol but better than the 2012 to my palate. Of course the 2012 may improve in 3 years. (2870 views) | | | Tasted by shaferguy91 on 3/29/2013 & rated 90 points: No decant. (2543 views) | | | Tasted by BlancdeBlanc on 1/29/2013 & rated 90 points: Nose: gorgeous, subtle spices Palate: tart and dry, charred oak, pie cherries, black walnut bitterness, acidic. (2527 views) | | | Tasted by jcasey555 on 1/23/2013 & rated 90 points: Light quality nose, balanced, good fruit. (2356 views) | | | Tasted by KeithAkers on 1/16/2013 & rated 90 points: 2 Days in the Valley- Day 1 (Willamette Valley, OR): Nose: Nice and balanced nose of dark red fruits, berries, spice tones, plums, and red florals. There is solid depth to this with a darker take to the tones.
Taste: Medium bodied with nice medium+ acidity. Well balanced with very good tones of dark red fruits, plums, spice tones, and red florals.
Overall: This could use a couple years. It's a very nice base pinot with good balance to it on both the nose and palate. (3120 views) | | | Tasted by robknox100 on 1/13/2013: - Garnet color. (2101 views) | | | Tasted by prasm on 1/6/2013 & rated 89 points: From a Tasting Room 50ml bottle. Nose: Medium expressiveness, black berry, blueberry, and black pepper. Palate: Medium bodied, sweet and spicy attack, plum, and Asian spice dominate a medium length finish. (1917 views) | | | Tasted by shaferguy91 on 12/17/2012 & rated 90 points: 1 hour decant. (1794 views) | | | Tasted by sabrage on 12/6/2012 & rated 88 points: One hour decant. Medium Ruby color. Med/Fast legs. Cedar, Blackberry, Cherry and Cola nose. Tastes of Blackberry, Black Cherry and Cedar. Tart balance. Soft texture. Long Cherry finish. 13.5% ABV. (1840 views) | | | Tasted by WAWINEFAN on 11/16/2012 & rated 90 points: In Oregon so decided to go for a full bodied Pinot. Nice on the nose and tasting good. (1948 views) | | | Tasted by gigawine on 10/31/2012 & rated 86 points: I am not a Pinot lover but this one is different. I like it. (1871 views) | | | Tasted by gigawine on 10/31/2012 & rated 86 points: I do not like Pinot but this one is the best I ever had so far
$130 @ restaurant (2085 views) | | | Tasted by Allman74 on 10/25/2012 & rated 91 points: Medium-dark red color; cherry and ripe red berries on the nose; good clean taste with baked cherry up front and a tart red fruit finish; 91 points (1807 views) | | | Only displaying the 25 most recent notes - click to see all notes for this wine... |
| By Josh Raynolds
Vinous, July/August 2012, IWC Issue #163
(Penner-Ash Wine Cellars Pinot Noir Willamette Valley) Subscribe to see review text. | By Richard Jennings
RJonWine.com (9/13/2012)
(Penner-Ash Pinot Noir Willamette Valley) Medium dark cherry red color; baked cherry nose; tasty, baked cherry, tart red fruit palate; medium-plus finish 90+ points 90 points |
NOTE: Scores and reviews are the property of Vinous and RJonWine.com. (manage subscription channels) |
| Penner-Ash Producer Website
Addt'l Info avail from this Jackson Family URL 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
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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