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| Community Tasting Notes (average 90.3 pts. and median of 90 pts. in 38 notes) - hiding notes with no text | | | Tasted by jmcmchi on 10/1/2021 & rated 89 points: No overt signs of aging, seems to have at least five years at an acceptable level
At this point the richness on the palate would suggedt California rather than Oregon. Ripe round fruit and low-key tannins. Soft in mouth with potential to stand up to more than the salmon/tuna it accompanied (998 views) | | | Tasted by Mark3548 on 3/27/2016 & rated 89 points: This was part of a vertical with every Sineann Resonance vintage from 02-12, trying to drink the last bottles ~10 years out. This one made it almost 12, but it still had life. Decanted, and up front it had mostly funky mushroom and forest floor aroma and flavors. Definitely PN traits but far more pronounced than usual. After 2 hours the funk was still there but more as an accent, and there was good spice and strawberry fruit too. There is no regret for drinking it--I don't know how long it had left--but it was a very interesting experience and I remain impressed with its quality and endurance. (2287 views) | | | Tasted by CP on 12/25/2014 & rated 93 points: Damn, this has turned out to be one sexy Pinot. Fruit dominates the nose, then the palate is just so well balanced with plum, cola, mellow acidity. Texture is awesome today, I would drink them if you are still holding. (2921 views) | | | Tasted by jfagan on 4/6/2013 & rated 93 points: A Few Older Oregon Pinots; 4/6/2013-4/12/2013: Decanted 2 hours. A chunk of firm sediment. Medium-dark with a hint of amber at the clear rim. Dark fruit, medicinal herbs and some smoky spices on the nose. Ripe, rich and velvety flavors include black cherry preserves, dark chocolate, raspberry and an attractive savory element. Sweet and luscious with a touch of tannin, this full-bodied wine wine is a real crowd-pleaser that probably won't be getting any better. Drink soon. (3960 views) | | | Tasted by jimkay21 on 2/22/2013 & rated 90 points: Kind of forgot about this one in the cellar. Holding up okay - little bricking in the color, nose has some faint blackberry. Tannins are resolved and the wine slids down easy. No real complexity on the nose or palate, but easy drinking. Don' think it has anywhere to go - drink up! (3725 views) | | | Tasted by Iamnietzsche on 6/27/2012 & rated 89 points: Decanted a 375ml for 2 hours. Rusted red and bright ruby hues. Lacking in the nose perhaps due to it's age, but aromas do hint at maturity. Nice legs. Brown sugar, earthy forest floor, cherry, and strawberry on the palate. Medium to long finish. 375ml likely past peak, but 750ml may be drinking better... (4083 views) | | | Tasted by Loren Sonkin on 7/3/2011 & rated 94 points: Sineann wines and whole bunch of other stuff (Our home): This got a lot of wows. This is really in a nice zone right now. Two bottles were opened and drained. The nose is wonderful with cherries, cherry juice, funk, slight damp forest floor notes. Still on the younger side of mature but entering a plateau where if you have a bunch, these should be looked at. Nice acidity. Clearly, IMO, of Oregon, and as good as 95% of anything I ever had out of Burgundy. JM2C. (4489 views) | | | Tasted by jimkay21 on 2/5/2011 & rated 89 points: What knicksfan said. To that I'd add that it is smooth and enjoyable, but no improvement expected with additonal storage. (3035 views) | | | Tasted by Knicksfan on 9/9/2010 & rated 89 points: Agree that this is bricking and fading a bit. Time to finish them off (2486 views) | | | Tasted by thebonnydooner on 1/8/2010 & rated 88 points: Very similar to my prior note on 6/6/09. This is showing a definite brick hint on the rim and robe and is very light on the rim. Nose is getting mature with brown sugar notes. Palate is nicely sweet but starting to dry out a little. interesting coffee note on finish. My guess is that this is starting to go downhill. Storage has been passive in the PNW, but other older bottles have fared better. I would say drink up. (2607 views) | | | Tasted by pjhr on 12/21/2009 & rated 92 points: Similar tasting notes to the previous bottle, but lacking a bit of it's freshness. (2419 views) | | | Tasted by Loren Sonkin on 12/18/2009 & rated 92 points: 2004 Oregon Pinot retrospective (Lou Rad's): Sineann continues to dominate these tastings from year to year. This was the WOTN with 6 out of 8 first place votes and high finsihes from the others. Ruby in color, slightly purple, shimmering bright. The nose has cherries, slightly earthy and complex. On the palate, plenty of cherries with some mint on the attack. A bit hollow on the mid palate the first go around, with air it fleshed out and smoothed out. This is drinking quite well and while there is no hurry, I doubt it gets better from here either. (3457 views) | | | Tasted by thebonnydooner on 6/6/2009 & rated 91 points: This was a delicious Pinot - sweeter than normal for an Oregon pinot - lots of brown sugar on the nose along with sweet dark cherry fruit. i found this to be well balanced and interesting despite the ripeness - it went lovely with some copper river salmon (baked) - and the entire bottle was polished off pretty promptly. I agree that this does not have much evolution to give and that drinking soon would be a good idea. (2693 views) | | | Tasted by swp3 on 4/26/2009: Smokey, brown sugar extravaganza. It's a tasty, interesting beverage with layers of depth and ripeness. Few would identify this as Pinot in a blind tasting. I don't love the style. Still, there's something unique and enjoyable going on here. And not superficial. Age-wise this seems to be in an good window--I wouldn't push it much further. (3254 views) | | | Tasted by pjhr on 3/19/2009 & rated 93 points: Delicious dark cherry and earthy aromas and flavors with rich silky texture and long finish. Calif. in style. Drinking well. (2744 views) | | | Tasted by subtlet on 3/14/2009 & rated 91 points: Classis smooth pinot nose with a hint of heat and some chocolate notes. Right from the start this wine is luxurious and silky. There are light blackberry flavors in the middle and a nice hint of oak on the finish. The smooth texture persists through the the finish, which lingers nicely. (2743 views) | | | Tasted by subtlet on 3/14/2009 & rated 80 points: The nose contains floral notes, funky earth, and acidity. The wine delivers on these, but is a little to hot with alchohol, and the finish is abrupt. (2759 views) | | | Tasted by nbarr on 12/19/2008 flawed bottle: CORKED:( (2954 views) | | | Tasted by jfagan on 5/24/2008: Not formal note but I remember all the usual Resonance (Reed & Reynolds) aromas and flavors plus a strong coffee element. Always a treat. (2982 views) | | | Tasted by angryphoton on 4/26/2008 & rated 89 points: good but a bit too hot. giving it some air improved it but still could feel the alcohol. big wine, very CA for an OR pinot. cigar, cocoa and even a bit of green on teh palate (like spinach). (3207 views) | | | Tasted by wineismylife on 2/20/2008 & rated 89 points: DWDG February 2008 (Hector's on Henderson): WIML89. Tasted February 20, 2008. Dark garnet color in the glass, clear hue throughout. Nose of roasted coffee dominates. Flavors of black cherries with a hint of a metallic finish. Light to medium acidity, medium tannins, medium body. Drink or hold. (4048 views) | | | Tasted by pinkfloyd on 8/22/2007 & rated 85 points: Too hot for my palate. (4141 views) | | | Tasted by brooklynguy on 7/9/2007 & rated 85 points: Fine fresh cherry smells and flavors, velvety texture. But simple and unidimensional, and a poor value at this price. (3676 views) | | | Tasted by drdebs on 7/3/2007 & rated 92 points: Pinot Days (San Francisco, CA): Outstanding effort. Black cherry aromas and flavors, with nicely subtle smoky notes on the finish. Biodynamic vineyard. (4741 views) | | | Tasted by drcbarroso on 7/31/2006: Took 8th out of about 20 Pinots (4023 views) | | | Only displaying the 25 most recent notes - click to see all notes for this wine... |
| By Josh Raynolds
Vinous, May/June 2007, IWC Issue #132
(Sineann Cellars Pinot Noir Resonance Vineyard Willamette Valley) Subscribe to see review text. |
NOTE: Scores and reviews are the property of Vinous. (manage subscription channels) |
| Sineann 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.Resonance Vineyard(From Avalon Wine website)
The Resonance Vineyard is located in Oregon's northern Willamette Valley on a south-facing hillside in Yamhill County, just west of Carlton. The vineyard is in the new Yamhill-Carlton District AVA. The Resonance Vineyard sits on a convex portion of a low, west-east oriented ridge emerging out of the Coast Range. The ridge is hook-shaped, wrapping around to the east. The much higher High Heaven Ridge protects the property from the south. Panther Creek flows through the valley created between High Heaven and Resonance. The Coast Range rises immediately to the west of the property, creating a formidable weather barrier. As a result, Resonance is protected from inclement weather and wind on all sides, making it a particularly warm, dry site.
Soils are primarily Willakenzie and Yamhill, but there are areas with virtually no top soil that can only be labeled as shale rock land. The Willakenzie and exposed shale are both old sedimentary deposits that begin at the bottom of the slope. The Yamhill is an ancient, submarine basaltic soil (much older than the more common, basalt-derived Jory and Nekia soils in the Dundee Hills). The Yamhill soil is found near the top of the slope and much of the crown is exposed, broken basalt bedrock.
The wet winters coupled with soils of sufficient water-holding capacity allow dry farming of vines. And the warm summers provide more than adequate heat to fully ripen the fruit. The growing season is very long (over 210 days) and dry which keeps disease and insect pressures at a minimum.
The entire vineyard is on a vertical, upright, shoot-positioned trellis (commonly called a VSP). Spacing on the oldest vines is 8 feet between rows and 6 feet between vines, leaving 908 vines per acre. The most recent plantings are set at 7.5 feet between rows and 5 feet between plants or 1162 vines per acre and 7.5 feet by 4 feet or 1452 vines per acre. All vines are cane pruned with very low head heights of 18-24." The trellis is 6.5 feet high allowing the canopy to grow as high as 7.5 feet before being hedged (which occurs only once). This allows for a large leaf area to accommodate adequate ripening even in cool vintages.
The coarse-grained, ancient marine sediments native to the area are the oldest soils in the valley. These soils drain quickly establishing a natural deficit-irrigation effect. Thus, the vines stop vegetative growth earlier here than elsewhere, leading to more complete ripening, even in cooler growing seasons. This allows Pinot noir to develop deep ruby colors and broad, silky tannins. The mouth-filling wines exude powerful fruit aromas of raspberry, blackberry and black cherries complexed by minerality reminiscent of pipe tobacco, espresso, clove and dark chocolate and accented by scents of rose, violet, lavender and sweet wood smoke. These are alluring, complex, supple gems of Pinot noir to sip and savor.
The vineyard consists of 4 acres of Pommard Pinot noir, 2.5 acres of Pommard Pinot noir (grafted from Muller-Thurgau in 2000) and 1.5 acres of Gewurztraminer all originally planted in 1981, plus 3.5 acres of Wadensvil Pinot noir planted in 1987 and 2 acres of 777 Pinot noir (grafted from Pinot Gris) planted in 1995. An additional 6.5 acres of Pinot noir (evenly split between Wadensvil and Pommard clones) was planted in the spring of 2006.
Until June of 2003, Resonance was named Reed & Reynolds Vineyard. Reed is owner Kevin Chambers middle name, and has been the middle name of the first-born male of his family for several generations. Reynolds is Carla Chambers' maiden name. The Chambers felt the two names offered a pleasant and memorable alliteration, as well as designated their partnership and teamwork that created the vineyard. Nevertheless, after a protracted and expensive trademark battle with a California winery, the Chambers chose to change the name to Resonance.
Virtually all the vines are own-rooted. Of course, this leaves them at risk to phylloxera. But Biodynamic practices, a strong nutritional program and commitment to a diverse, healthy microbial community in the soil significantly mitigates the disease risk. The Chambers believe that plants should be grown on their own root systems rather than be grafted to other species' roots. They feel this leads to healthier plants, better drought tolerance and greater wine quality. A few grafted vines have been planted for experimental purposes, but the intent is to sustain an own-rooted vineyard. At 25 years of age in the oldest blocks, the vines are now yielding profoundly complex wines. It is the Chambers' intent to maintain this "old vine character" in the wines for as long as possible.
On weinlagen-infoUSAAmerican 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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