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| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 89.2 pts. and median of 89 pts. in 24 notes) - hiding notes with no text | | | Tasted by andrewstevenson.com on 7/3/2013 & rated 92 points: Heavy bottle!
An even, dark raspberry red with no residual signs of youth. Lovely nose, very much in the American mould of pinot, with sweetish red berry and cherry fruit, together with some sweet oak. Not a lot in the way sous bois, though there's maybe a certain leafiness amid the oak aromas.
Really pretty gorgeous palate. Sweetish red fruit, hint of cherry, and then some raspberry-like acidity. Any tannins there may have been are now fully integrated, though there's still a nice structure and backbone. Finishes very well: nice and clean, with pretty enormous length.
Probably not one for die-hard Burgundy nuts, but I really rather like this.
The Wine Society's recommendations were that this should be drunk by 2008 at the latest. That is clearly errant nonsense: this bottle has an easy 5-10 years life in it. (2992 views) | | | Tasted by bacchus of knockholt on 12/25/2012 & rated 89 points: Dark raspberry red to faint rim. Nose of green leaf initially and then opening up to red berry fruit. Taste of raspberry fruit with fine, integrated tannins. Delicious, moreish and light. (2922 views) | | | Tasted by Goldbash on 11/9/2012 & rated 92 points: Lucky to purchase this wine from a cellar collection. A classic pinot nose. Light effervescence on first pour. Great right out of the bottle, best after 10 minutes or so. Slight smokiness, light fruit, with gooseberry and the Venetian leather market on the palate. May be hard to find. (3149 views) | | | Tasted by Paul D on 7/13/2008 & rated 83 points: Medium/deep ruby, pale ruby rim. Dark cherry nose, lot of toasty oak, some stalky and sous-bois hints. Better on the palate, medium/full, some nice red and black cherry fruit, decent purity, quite tannic but tannins well integrated, attractive fresh acidity, some toasty oak on the good length finish. Has the structue to age - my fear would be that the palate would follow the nose as the fruit fades away - as such one to drink over the next 12 months or so. Good+. (3798 views) | | | Tasted by Terkel on 12/15/2007 & rated 90 points: Year end blindtasting: Deep black red color. Boiled fruit, rhubarb, on the nose. Intense fruit sweetness and notes from oak. Warm and concentrated. Really a monster pinot, but drinking very pleasantly now. (4989 views) | | | Tasted by anothernovice on 5/10/2007 & rated 87 points: Beautiful. Quite powerful, without being overpowering or overly heavy. The standard black cherry. Possibly the best pinot noir I've had to date (possibly could have improved even further in another year) (1961 views) | | | Tasted by CAS on 4/19/2007 & rated 89 points: Medium to dark ruby at the core and rose at the rim. Nice nose - floral notes - violets, spiced strawberry and some minerals. On the palate there is red summer fruits - strawberry and rasberry with some black pepper on the finish. Not too long on the finish and a tad of bitterness. (1902 views) | | | Tasted by MLD11 on 3/2/2007: Probably very good but the 6th bottle of the evening. Good fruit and savoury I would like to try another. (1926 views) | | | Tasted by ranger15 on 12/17/2006 & rated 87 points: Not the same depth and quality as the 2004 - but still very drinkable. Medium bodied. Jammy dark fruit, sweet oak, smooth and moderately long finish. Only minimal spice/warmth. Fair balance of tannins- felt at the back of the palate. For under $30 - I believe a fair to good QPR. (1929 views) | | | Tasted by pitt71 on 11/22/2006 & rated 88 points: Popped and poured. Smooth with notes of cherry. Nice but not very complex. 88 pts. (2209 views) | | | Tasted by singletrackmind on 10/18/2006 & rated 88 points: Consumed at a restaurant without notes taken at the time. Nice nose of dark berry fruit and sweet oak - though the balance was off, as the oak got the upper hand. Medium-bodied, with decent tannin structure. Paired well with a variety of dishes, especially rich, spicy seafood preparations. Very well received by whole group: 2 bottles consumed between 5 people. (2163 views) | | | Tasted by paulyp on 10/4/2006 & rated 86 points: Wasn't blown away. A tad plummy, maybe a bit overripe. Not bad, just didn't ring my bell for the price. (2151 views) | | | Tasted by Bunski on 8/21/2006 & rated 88 points: One of my favorite Oregon Pinots. Good terroir, solid core of fruit and complexity, and all this for a reasonable price. (2303 views) | | | Tasted by randymac88 on 7/29/2006 & rated 87 points: I don't know who Thea is, but if this is the best she can do, she shouldn't quit her day job. Not bad, but definitely not worth the price - very fruity on the nose and mouth, but not much of a finish. Enjoyable, but not great. (2260 views) | | | Tasted by Arch57 on 6/16/2006 & rated 88 points: Classic Oregon Pinot but a bit muted on the finish. I have had similar bottles for 1/2 the price. (2561 views) | | | Tasted by jim dixon on 6/1/2006 & rated 89 points: A bit too much oak and tannin for my tastes, but very nice nonetheless. (2662 views) | | | Tasted by chrisvonsimson on 3/12/2006 & rated 91 points: Drank again with Coq Au Vin. I mistakenly made the sauce sweeter and the wine came out as a slightly more acidic pairing, but still excellent. (2679 views) | | | Tasted by chrisvonsimson on 2/19/2006 & rated 91 points: This was exceptionally good with the Coq Au Vin. (2653 views) | | | Tasted by air guitar & pinot noir on 12/6/2005 & rated 93 points: I am really impressed with this wine. It is fruit forward and smooth but has complexities of some much more expensive wines. May solidify my desire to obtain the 2004 offerings. (892 views) | | | Tasted by air guitar & pinot noir on 9/20/2005 & rated 93 points: A really pleasant reminder of how much I enjoyed the Lemelson wines and this brought back good memories of this summer's trip to Oregon. (915 views) |
| Lemelson Vineyards 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.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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