2011 Evesham Wood Pinot Noir |
| Vintage | 2011 |  | |
| Type | Red | ||
| Producer | Evesham Wood (web) | ||
| Variety | Pinot Noir | ||
| Designation | n/a | ||
| Vineyard | n/a | ||
| Country | USA | ||
| Region | Oregon | ||
| SubRegion | Willamette Valley | ||
| Appellation | Willamette Valley | ||
| UPC Code(s) | 180225000044 |
| Drinking Windows and Values |
| Drinking window: Drink between 2013 and 2016 (based on 6 user opinions) |
| Community Tasting History |
Community Tasting Notes (average and median of 89 pts. in 43 notes) | |
| Tasted by phannenstiel on 6/6/2015 & rated 90 points: Great vino with salmon (2852 views) | |
| Tasted by robmillis on 11/30/2014 & rated 88 points: Light, clean pinot. Very clearly Willamette Valley terroir. Cola, raspberry, cranberry. Drink now. Wish this had a little something to ground it, or wish I'd poured it cold in the summer as refreshment. (3433 views) | |
| Tasted by bboard on 9/8/2014: PnP, wine needed 15mins to vent off funky smell. For $21, its probably good QPR if someone looking for intro to oregon pinot noir. Simple yet has the right oregon pinot characteristic. Personally I would pay up for a more complex oregon pinot, but it serves its purpose over a simple family dinner. Would love to try the 2012 vintage (3645 views) | |
| Tasted by bajayngo on 9/2/2014: This is the benchmark for pinot for me and would be the wine I would introduce someone new to pinot with. The great forest floor, mushroom, peat moss, with tart cranberry, raspberry fruit on a elegant frame. Great with or without food. (3646 views) | |
| Tasted by bajayngo on 2/28/2014 & rated 90 points: Always enjoyable, same as previous notes of this vintage. (4475 views) | |
| Tasted by bajayngo on 2/9/2014 & rated 90 points: Always love this wine. Pure OR pinot with forrest floor, mushrooms, tart strawberry, raspberry and cranberries. Some more earthiness and a steely note. Great balance and terrific with salmon. (2606 views) | |
| Tasted by jset22 on 2/7/2014 & rated 88 points: Easy drinking high QPR (2157 views) | |
| Tasted by spirosp on 1/25/2014 & rated 87 points: Rather thin and acidic. Not much fruit. Showing the affects of the 2011 vintage at this entry level wine. (2383 views) | |
| Tasted by DSP on 10/29/2013 & rated 88 points: Lovely nose of spiced strawberries. Initially somewhat tight, but opens up quickly with air to reveal tart cherry flavors with a pleasing spherical texture. Acid-driven. Very pleasant wine, if a bit simple. (2392 views) | |
| Tasted by Ron Felthoven on 9/23/2013: Opened it up and it was very tight and closed. Sat in the fridge for about a week (I forgot about it) and as it warmed it was still in good shape. Still pretty tight -- let these sit longer. (2129 views) | |
| Tasted by cliffkol on 7/12/2013 & rated 87 points: Somewhat ordinary. Thin color and thin flavors. A middle-of-the-road lightweight. (2231 views) | |
| Tasted by jset22 on 5/26/2013 & rated 85 points: Decent QPR. On the light side w a decent mix of earth, spice and tart dark fruit. But overall just decent for me. (2171 views) | |
| Tasted by bajayngo on 5/3/2013: Falling in love with these. Very cool earthy, mineral funk think going on with classic tart strawberry and raspberry fruits, spicy, great acids and just a nice framework. Great structure from start to finish. Will get more for sure. (2698 views) | |
| Tasted by epiphany on 4/19/2013 & rated 90 points: Quality wine, and one of the best I have tasted for $20. Will buy more for the cellar. (1933 views) | |
| Tasted by jshearer on 3/20/2013 & rated 89 points: Pleasantly surprised. Better integration and less shrill than when first tasted in Fall 2012. This delivers good QPR for entry-level Pinot Noir from an "artisan" producer. Enticingly soft floral nose with spice and tart red fruit. Red fruit on the palate with just a hint of sour. Maybe a touch of earth or mushroom as well. Good acid and then what feels like skin/stem tannins come in and dry things out without being abrasive. I predict this will improve over the next year or two. (1933 views) | |
| Tasted by bajayngo on 2/15/2013 & rated 90 points: This might be the best value I have found to date for Pinot Noir. Pretty nose of cranberry, strawberry, fresh nutmeg, orange zest, mushrooms, earth and mineral. Elegant on the palate with tart, bright, fresh fruit and acid notes. Went well with gourmet turkey burgers on artisan bread and roasted brussel sprouts. I will buy more for sure. (1989 views) | |
| Tasted by Orlandus on 2/9/2013 & rated 91 points: Excellent example of Willamette style: basically light, with subtle complexity and very easy and pleasant to drink. There is so much mediocre pinot noir out there; it's nice to find an exception like this at an appealing price. Recommended. (1724 views) | |
| Tasted by AlexGarner on 2/9/2013 & rated 91 points: Littorai, Burn Cottage and Evesham Wood tasting (Prince Wine Store - Bank Street): The wine presents delicate florals up front and the overall profile is very spicy with full tannins to back it up. (2342 views) | |
| Tasted by cliffkol on 12/24/2012 & rated 87 points: Bright cherries in a light body. Still tannic, acidic. A decent company wine but would not go out of my way for more of this vintage. (1933 views) | |
| Tasted by Ron Felthoven on 12/4/2012: Still a little rough around the edges, but it will smooth out. A charming little wine that fits the bill on any weeknight. Bright red fruit and good acid, trademarks of this wine year in and year out. (2000 views) | |
| Tasted by mreinitz on 11/24/2012 & rated 86 points: This was the least popular of the five pinots we opened for Thanksgiving. Light-bodied and fairly acidic. Went well with the turkey, but not a great wine to drink on its own. (1850 views) | |
| Tasted by Traxx on 10/31/2012: Really drinking pretty well at the moment, especially if you're a fan of the brighter pinot style. Quite high acid, I could see that being an issue for some, I enjoy it. Quite great value for the money, happy to have found a daily drinker pinot, again, from Evesham. (1959 views) | |
| Tasted by Ron Felthoven on 10/29/2012 & rated 87 points: What a damn fine example of a delicious value pinot noir. Good acidity and body with some raspberry and dark cherry. I prefer wines a bit on the tart side, which this is. (1944 views) | |
| Tasted by drwine2001 on 10/4/2012: Willamette Valley Pinot Noir (Mostly 2010) (Arlequin Wine Merchant, San Francisco): Medium to light color. Bright cherry and some toasty oak on the nose. Simple and monochromatic. Although weightier than any of the wines that preceded it, oddly, more disjointed feel rather than any lushness with a tart, raspy finish. I really didn't care for this. (2426 views) |
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| CellarTracker Wiki Articles |
Evesham WoodProducer WebsiteOur Philosophy At Evesham Wood, small is beautiful.To maintain a high level of quality, we rely on two basic principles: obtaining optimally ripe low-yield fruit from the best possible sites in our area, and using minimal intervention in the winemaking process. We feel that this is the surest way to create wines which express their unique heritage. For example, our Pinot Noirs and vineyard-designated Chardonnays are not filtered prior to bottling, so as to preserve texture and flavor complexity. Our main sources of inspiration and advice have come from two of Burgundy's top small producers: the legendary Henri Jayer (Vosne-Romanée), and Michel Niellon (Chassagne-Montrachet). Even if, as "new world" vintners, we aren't ashamed to admit that we strive for certain subtle aspects of great Côte d'Or Pinot and Chardonnay, we appreciate the fact that there will always be identifiable Eola Hills' characteristics in our wines, distinguishing them from every other region of the world. In order to realize the goal of emphasizing the uniqueness of our terroir (and thus our wines), in 2000 Evesham Wood obtained organic certification of Le Puits Sec vineyard. With the enactment of federal regulations governing organic certification in 2002 (the USDA's National Organic Program), our winery processing was certified as well. Additionally, we are charter members of DRC (Deep Roots Coalition), a group of local growers/producers which advocates the use of natural methods in the vineyard and cellar, especially the harvesting of grapes exclusively from non-irrigated vineyards (thus forcing the vine's roots to grow deeper into the soil). Indeed, we feel that the concept of terroir would have little validity in an irrigated vineyard. At Evesham Wood it is not our objective to produce wines with mass appeal. This is due in part to the fact that Pinot Noir and Chardonnay want, more than any other noble grape varieties, to reflect their origins in terroir and winemaking approach. Both of these attributes would be diminished by an excessively manipulative approach You may also notice that we don't post wine reviews from national publications on our site. Although we do submit samples (when requested) to a few wine writers, we feel that it may be counterproductive to post their reviews, even when favorable, because the wines reviewed are more often than not already in short supply, thus forcing us to turn away some unhappy customers. Pinot NoirVarietal 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.OregonOregon Wine, Oregon Wineries (Oregon Wine Board)Willamette ValleyWillamette Valley Wineries Association | Willamette Valley (Oregon Wine Board)On weinlagen-info including some single vineyards Willamette Valley Vintage Reviews Willamette ValleyWillamette 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 |