External search
Google (images)
Wine Advocate
Wine Spectator
Burghound
Wine-Searcher
Vintages
2021
2020
2019
2018
2017
2016
2015
2014
2013
2012
2011
2010
2009
2008
2007
2006
2005
2004
2003
2002
Show more
From this producer
Show all wines
All tasting notes
|
| Drinking Windows and Values |
| Drinking window: Drink between 2004 and 2006 (based on 148 user opinions) |
| Community Tasting History |
| Community Tasting Notes (average 84.8 pts. and median of 86 pts. in 7 notes) - hiding notes with no text | | | Tasted by David Paris (dbp) on 1/31/2011 & rated 83 points: From the same lot as the last bottle, but this definitely seems a bit over the hill. At first this was pretty nasty, but it's not so bad now that it's been in the glass for two hours. The nose shows some creamy oak, almost caramel like, and some light greenies. Some spice, green pretty mild soft fruit at this point. The palate is primarily spice and some dryness and it's pretty interesting, with briar and dirty strawberries added at the end. The finish is a little nastier still, though, like funky wood mixed with plastic shavings, and it's drying, making my mouth pucker. (2964 views) | | | Tasted by cnahas on 10/11/2009 flawed bottle: Surprisingly outstanding (3182 views) | | | Tasted by David Paris (dbp) on 10/12/2008 & rated 89 points: Quite nice color of pure brick. Light, but pretty nose of briar, light black raspberry, and some wet leaves. Nice mouthfeel showing some spiciness and nice cherry. Finishes with some pepper, raspberry, and blackberry. Showing fairly well for the age and storage technique. (3222 views) | | | Tasted by WNissen on 6/13/2004: Quiet nose, mostly dried leaves. More expressive on the palate, sour cherries and more sous bois, plus a hint of tropical/flowery, actually rounded and quite nice. Good structure, but light as a feather, not lush at all. If you are a fan of California pinot, this won't appeal at all; it is very cool-climate. Somewhat overwhelmed by grilled salmon served over spinach salad with balsamic vinaigrette, but would be good with less robust dishes. Stupid wide bottle doesn't fit my rack. Very Good. (3985 views) | | | Tasted by JamieMc on 5/27/2004 & rated 80 points: Typical of an average pinot noir from Oregon. Very thin and a non-existant finish. (6052 views) | | | Tasted by cigar52 on 2/17/2004 & rated 86 points: decent but not above average - just a hint of sourness (673 views) |
| By Stephen Tanzer
Vinous, March/April 2004, IWC Issue #113
(Erath Vineyards Pinot Noir Willamette Valley) Subscribe to see review text. | By Gregory Walter
PinotReport, Issue #11 (3/1/2003)
(Erath Vineyards Pinot Noir Oregon) Login and sign up and see review text. |
NOTE: Scores and reviews are the property of Vinous and PinotReport. (manage subscription channels) |
| Erath Producer website
Producer DescriptionPinot 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)Oregon* |
|
