External search
Google (images)
Wine Advocate
Wine Spectator
Burghound
Wine-Searcher
Vintages
2023
2022
2021
2020
2019
2018
2017
2016
2015
2014
2013
2012
2011
2010
2009
2008
2007
2006
2005
2004
Show more
From this producer
Show all wines
All tasting notes
|
| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 90.4 pts. and median of 91 pts. in 45 notes) - hiding notes with no text | | | Tasted by Bowmanifesto on 2/25/2023 & rated 90 points: Most certainly Oregon. A fine choice, at its peak. Drink up. (398 views) | | | Tasted by sdf on 4/24/2021: Supposedly overdue but perfect to my preference. Lots of soft fruit and pleasingly balanced. I have always been an avid fan of the Shea Vineyard and Ken Wright exploits this exquisite fruit elegantly. (1420 views) | | | Tasted by EZEddie on 5/23/2020 & rated 92 points: Really good night of opening, faded some the next day. Loads of red fruit on the palate. (1745 views) | | | Tasted by Winiac on 12/29/2019 & rated 93 points: Elegant and classic bouquet with spicy and solid fruit, acidity and structure on the palate. (1874 views) | | | Tasted by cliffkol on 8/21/2019 & rated 90 points: drink up. showing age. not in an upward trend. (2102 views) | | | Tasted by golfhawk on 6/26/2018 & rated 92 points: A very interesting Pinot that changed as the night went on. Started with very earthy bramble characteristics and evolved into a smooth and polished wine. I think I will wait on the last bottle to see how it ends up. (2201 views) | | | Tasted by golfhawk on 1/9/2018 & rated 87 points: I thought it was a little off but my wife liked it. Drank from a 375 so it may be a little past prime but I think the 750’s should be ready. (1732 views) | | | Tasted by rocknroller on 12/9/2017 & rated 90 points: Medium red color. PNP, drank 2 glasses over an hour. This may be starting to slip. The fruit does not quite seem as bright and vibrant as I'd expect, especially for a 2010. Cherry, spice, briar, medium body, subtle dried earth and fruit cake spices with some heat that shows at times. Maybe an off example, but I'd be careful hanging on to any of these. (2002 views) | | | Tasted by Neecies on 9/30/2017: Plummy, earthy, fungal. Good spice too; there's a tad of heat on the finish but everything else is so good, without the microscope of a tasting flight you wouldn't quibble. (1560 views) | | | Tasted by rocknroller on 12/27/2016 & rated 92 points: Medium red color. PNP, drank 2 glasses with the kids at dinner. A really nice example of Shea Vineyard. Not to mention another really good 2010 that is drinking great right now. This wine is really about the complex and so pretty spice notes on the nose and palate. There is also a nice earthen leather character with hi toned red cherry that reflects 2010 well, good acid, tart cherry, briar, well balanced, pretty sleek and long. Love it when Shea shows and doesn't take a ton of age or air. Very well done. 92+ to 93pts. (2131 views) | | | Tasted by kr522 on 10/30/2016 & rated 89 points: Lush red fruit, easy drinking but offered very little else. No nuance, no brightness (1890 views) | | | Tasted by cliffkol on 8/16/2016 & rated 92 points: This has evolved to a beautiful wine. Full and aromatic bouquet of dark cherries, sherry, oak barrels. On the palate, lush, elegant yet bursting flavors of dark red fruits, slight smoke, earthy. Well balanced and structure though, with grippy tannins and a long, long finish. (1910 views) | | | Tasted by thelostverse on 3/3/2016 & rated 92 points: Opened at Bristol with CWM and EB56. Almost three years to the day from previous bottle. This is still tight upon opening, but came around faster. Similar nose and palate as prior bottle. (2170 views) | | | Tasted by maderay on 12/24/2015 & rated 89 points: G+. Starts well with cherries and spices but does not last (1970 views) | | | Tasted by europat55 on 11/25/2015 & rated 91 points: Great fruit with a nice earthy, smokey component. (1679 views) | | | Tasted by cliffkol on 1/24/2015 & rated 90 points: Forward concentrated bright red fruits, spices, some heat. Very good. (2213 views) | | | Tasted by cliffkol on 9/26/2014 & rated 89 points: Huge bouquet of cherries and flowers. Bright cherries, some smoke, earthy on the palate. Still very acidic, needs more time to gain balance. Seems to have a very good future. Still early. (2320 views) | | | Tasted by kr522 on 9/24/2013 & rated 91 points: not quite as concentrated as the 2008, it's a bit more delicate which is fine. Lots of red fruit and a good nip of acidity. Very enjoyable (3467 views) | | | Tasted by 422dbowlsby on 8/5/2013 & rated 93 points: See my 6/12/13 tasting note. (2925 views) | | | Tasted by 422dbowlsby on 6/12/2013 & rated 93 points: Decanted 1 hour. Red cherries and raspberries fairly burst on the nose and palate, but well balanced against an earthy and smokey background. Long finish; terrific wine. Served with grilled chinook salmon from the BQ. (3102 views) | | | Tasted by crazedmountainbiker on 3/17/2013 & rated 92 points: needed a little time to open up (2979 views) | | | Tasted by thelostverse on 3/10/2013 & rated 92 points: Popped and poured. Initially tight as you would expect. Very nice after about an hour of air. Tart cherry and some earthiness. This probably needs 2-3 years at least in the cellar.
I'm revising my score based upon a revisit on day three. Flavor profile is similar, but it has developed a nice creamy texture with more acidity. Long finish. Next bottle in three years at earliest. (2736 views) | | | Tasted by ChinonRouge on 10/22/2012 & rated 83 points: I really hate this style of wine. It reminds me of clay/mud interspersed with Smuckers grape jelly. (2984 views) | | | Tasted by mwneil on 9/17/2012 & rated 92 points: Good wine. 2010 Pinot noir that has some body with good fruit, structure and good finish. Typical Willamette Valley taste with a bit more fruit. Liked it alot. (3106 views) | | | Tasted by Deco11811 on 2/18/2012 & rated 94 points: Vibrant, juicy wonderful OR Pinot. Great on its own round 50 degrees. (3807 views) | | | Only displaying the 25 most recent notes - click to see all notes for this wine... |
| Ken Wright 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.Shea VineyardShea Vineyard was first planted to wine grapes in the late 1980s. Today Shea Vineyard is a 200-acre property with 140 planted acres. 135 of these acres are planted to Pinot noir vines and the balance is planted to Chardonnay.
http://www.sheawinecellars.com/vineyard/
The Shea vineyard is in the Yamhill-Carlton District just west of the Chehalem Valley. The fruit is sourced from three small blocks, one of which is planted to the Pommard clone, one to the Dijon 114 clone and the last to Dijon 777 clone. Soils are primarily of the Goodin and Melbourne type which are sedimentary in origin. The three blocks range in elevation from 450 to 600 feet and were planted in 1989. The wine from this vineyard has a complex array of aromas and flavors including black and red fruits, particularly blueberry, spice and earth. Approximately 725 cases are produced. The vineyard is owned by Dick and Deirdre Shea and managed by Javier Marin.
Shea Vineyard is a 200 acre vineyard in Yamhill County, Oregon, owned by Dick and Deidre Shea. It is, by almost universal account, the most highly regarded vineyard in Oregon.
Shea sells grapes to some of Oregon's best wineries, and the vineyard has a reputation for producing some of the best Pinot noirs in the world, from such winemakers as Ken Wright and Mike Etzel of Beaux Freres. Shea planted the original 100-acre vineyard in 1988 and 1989 on its own roots, but has been systematically replanting with grafted vines over the past few years in response to phylloxera.
Read more:http://www.northwest-wine.com/Shea-Wine-Cellars-Block-5-Pinot-noir.html#ixzz16KKRMLJHUSAAmerican 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
Yamhill-CarltonThe vineyards of the Yamhill-Carlton District were planted mostly in the late 1980’s and early 1990’s. The primary soil of this area is called Willakenzie, named after the Willamette and McKenzie rivers. It is a sedimentary soil with a sandstone base rock. The sand content is quite high and the soil therefore very well drained. The sites are generally on the lower slopes of a volcanic ridge. Wines of the area possess aromas of red and black fruits, with added elements of cocoa, leather and fresh-turned earth. Acidity levels are generally lower than other regions, prompting these wines to be lush and agreeable in their youth.
The single vineyards on weinlagen-info |
|
