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| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 93.2 pts. and median of 93 pts. in 77 notes) - hiding notes with no text | | | Tasted by Burgundy Al on 3/6/2022 & rated 90 points: Plenty of black cherry and berry throughout, very ripe and concentrated with some faint liqueur hints. Despite its size, this easily maintains balance and freshness, even at this age. Very well done. (1540 views) | | | Tasted by Chrisinroch on 8/14/2020: It's a nice pinot. I question the value proposition for my palate. (1878 views) | | | Tasted by RGCM Gananda on 7/22/2020 & rated 92 points: Red cherry, red berries and earth notes on the nose. Between medium and full bodied (15% ABV) with black cherry upfront and red cherry highlights. There's good depth through the middle, but not as much as the 2012 showed earlier this week. The fruit notes are quite expressive (as expected) as well as being rounded and open. Light, integrated spices, tart red berry notes and mineral qualities on the backside. There's a good structural backbone remaining, but it didn't feel quite as balanced as the 2012. Overall, I'd say this wine is in a good spot, but is probably just a touch past peak based on a comparison of the fruit and balance to the 2012 and the structural qualities to the 2008. While it will last awhile longer, I'd drink over the next 18 months to get the most out of it. (1609 views) | | | Tasted by andrewdodd86 on 3/28/2020 & rated 95 points: Cherry focused, extremely elegant, nice cinnamon and spice. Floral/rose nose. At peak. Just drop dead gorgeous. Buy all you can (2014 views) | | | Tasted by hawkeye54 on 10/20/2019 & rated 91 points: PNP. Cork was starting to fall apart. Rich and lush all the way around. No real tanniic structure left. This never felt heavy or cloying however. Still enjoyable, but on the decline. (2138 views) | | | Tasted by tomandlu on 6/1/2019 & rated 88 points: No detailed notes. Lovely deep color. Very well made and nicely balanced on the palate but not exceptional. Recall its being very non-descript. (1578 views) | | | Tasted by rustyRudy on 12/27/2017 & rated 96 points: Tasted blind, decanted, then evaluated over several hours. Light brick red in color. This had a vanilla cherry nose. Almost California like in oak, vanilla, Cherry Dr. Pepper, cinnamon , spice and toasted bread. Great length and depth but did have a fresh, tart cherry finish that goes on for minutes. (2243 views) | | | Tasted by andrewdodd86 on 12/27/2017 & rated 95 points: Vanilla. Rose? Strawberry big time, earth, tobacco. Dark fruit. Classic. (1766 views) | | | Tasted by slywka7 on 11/12/2017 & rated 95 points: Duck Four Ways at The Spread in Norwalk (The Spread in South Norwalk): This was my favorite Pinot Noir on the night. Nose of game, dried cherry, mushroom and soy sauce. This led to flavors of cherry, soy sauce, mushroom and earth. Ends with a 35 second finish. This had some uniqueness to it. Kind of tough to characterize this as either new world or old world. Whatever was, it was working for me. (2256 views) | | | Tasted by mjf@ulkner on 3/2/2017 & rated 86 points: Rich ripe candied cherry fruit. This is starting to lose some of its underlying energy- the underlying structure has faded. This was better a couple of years ago. (2079 views) | | | Tasted by Christoffer78 on 12/10/2016 & rated 95 points: As usual with the sublime efforts from Maggie Harrison, the 09 Botanica is an elegant wine while at the same time also really intense and powerful. There are some really impressive minerals accompanied by orange zest and red grapefruit. The nose is actually best to be described as profound, but also helps push forward the rather intense fruit, which is most likely a result of this "hot" year. The palate is perfectly integrated with no sense of heat, despite the forward fruit component. A stunning Pinot! (2247 views) | | | Tasted by Burgundy Al on 9/20/2016 & rated 90 points: Ultra ripe black berries with cherry liqueur and background spice. I liked this more than another bottle from 6 months ago that was not quite as fresh. Very good concentration and depth, there is just a tad more sweetness than I prefer for drinking wine with dinner. (2076 views) | | | Tasted by mjf@ulkner on 8/6/2016 & rated 93 points: Full throttled PN. Rich ripe cherry flavors- would have guessed Cali if blinded. Worked well with BBQ pork. Not for PN traditionalists (1814 views) | | | Tasted by Burgundy Al on 3/30/2016 & rated 90 points: Massive black berry aromas, cherry liqueur hints, vanilla and sweet spice. Similar flavor profile, slightly sweet. More mature than I would prefer at this age, but still good density. (2299 views) | | | Tasted by Knicksfan on 3/14/2016 & rated 94 points: Yep; great pinot; (1444 views) | | | Tasted by Knicksfan on 2/10/2016 & rated 94 points: Now we are talking; this wine is beginning to show its stuff. Delicious fruit yet solid backbone and structure. (1464 views) | | | Tasted by jlgnml on 12/20/2015 & rated 93 points: Big, brooding dark beery fruit, scented, wintergreen and spice, delicious. (1521 views) | | | Tasted by jlgnml on 12/14/2015 & rated 94 points: Dark Crimson color, clean, good nose, spice, berries, long finish really good tonight. (1435 views) | | | Tasted by clarktoews on 12/12/2015 & rated 92 points: Def is new world style with heavy strawberry notes and medium fruit. Decent acidity and was not over baked. It hides the 15% alcohol very well (1204 views) | | | Tasted by ageverett on 11/26/2015 & rated 93 points: Decanted for 4 hours. Deep color for a pinot. Really intriguing nose with lots of character. Not a fruit bomb in any fashion. Medium on the palate and a bit of a disjointed finish right now.
I think it may be too early for this wine - expect it may have more behind the curtain in a few years. Also think it would have been better served to have its own stage and enjoyed in isolation or with light nibbles. (1815 views) | | | Tasted by fdub on 3/22/2015 & rated 96 points: Big rich and stylish. They coax maximum flavor out of this wine yet it maintains excellent balance and acidity. Really special stuff. (2047 views) | | | Tasted by clarktoews on 11/27/2014 & rated 92 points: Consistent with the last btl and possibly even a bit smooth on the finish (1958 views) | | | Tasted by clarktoews on 9/21/2014 & rated 92 points: a bit more of heavy version of Oregon pinto than i am used too but man it was good. some cherry notes but more on the darker fruit side but with a lush texture and light finish. def a winner (2173 views) | | | Tasted by JR512 on 11/28/2013 & rated 94 points: Incredibly smooth/refined. Enjoyed by all. (3170 views) | | | Tasted by Christoffer78 on 11/14/2013 & rated 94 points: A very elegant wine but also really intense and powerful. Nice minerals, orange zest and the classy tone of red grapefruit permeate the first impression. The nose is close to profound, but also helps push forward the rather sweetish fruit, probably emanating form this "hot" year. The palate is nicely integrated and there is absolutely no sense of heat, despite the sweet fruit. Just as with all Antica Terras, this bottling is perfectly harmonious and balanced. A stunning Pinot! (Tasted in a flight with 2008-2011 Botanica) (3257 views) | | | Only displaying the 25 most recent notes - click to see all notes for this wine... |
| Antica Terra Producer website
Antica Terra is an 11 acre vineyard located on a rocky hillside in the Eola-Amity Hills of Oregon’s Willamette Valley. The first vines were planted here in 1989 in a clearing within the oak savannah. The geology of the site is extremely unusual. In most of the region, vineyards are planted in the relatively deep, geologically young soils left behind by either the Missoula floods or the volcanic events that formed the Cascade Range. In this place, the remains of a far older pre-historic seabed rise to the surface, leaving the vines to struggle, without topsoil, amongst a fractured mixture of sandstone sown with fossilized oyster shells.
Above ground, the place is just as intense. Its exposed boulders, steeply pitched grades and panoramic views of the surrounding land convey a feeling of dramatic scale. The west wind moves constantly through the vines. Clouds fissure over the vineyard and allow the sun to ray through, at an angle and with a clarity that makes the site feel bright, even on the bleakest day. But it’s what we can’t see and feel, those aspects of the site that the vines allude to as they strive to find balance, that make it a remarkable place.
Our oldest vines look like infants. Instead of the gnarled trunks and robust canes one expects from vines planted over two decades ago, ours are spindly and frail. The fruit is diminutive as well. The tiny clusters of thick-skinned berries are less than half the usual size and fit easily in the palm of the hand. The canopy, which struggles to reach the top catch-wire, is incredibly sensitive. The smallest changes in the environment can cause the leaves to turn yellow and fall.
These qualities cause us to worry. They demand that we offer our vines the most exacting attention and care. In return, they offer us a glimpse into what we can’t see: a wine that is unique and instantly identifiable.Pinot 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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