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| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 90.5 pts. and median of 91 pts. in 30 notes) - hiding notes with no text | | | Tasted by Burgundy Al on 11/29/2023 & rated 83 points: Mature red cherry start-to-finish with some woodsy hints, but medium weight and body at best, which hasn’t given it the vines to hold up very well. (825 views) | | | Tasted by stephenv on 7/13/2019 & rated 89 points: Cherry, notes of cedar or some other similar wood and some vague spice. Velvety. Enjoyed this more than my last bottle. (832 views) | | | Tasted by cos65 on 10/24/2017: Garnet colored
Light dry aromas
Dry, elegant, some raspberry fruit but restrained and dry without seeming dried out.
Served blind and this looked and felt like an 8-9 year old Oregon Pinot, I had a harder time pinpointing Pinot fruit. Still very nice and at a peak (1125 views) | | | Tasted by Wineson on 9/9/2017 & rated 90 points: Very pleasant, not exceptional (1057 views) | | | Tasted by Hansen73 on 12/2/2014 & rated 90 points: Light cherry and fruit, perfectly balanced with just the right amount of acidity and oak for me, elegant (2527 views) | | | Tasted by Wineson on 11/4/2014 & rated 90 points: Pretty good. A little bitter on the finish. (2404 views) | | | Tasted by cos65 on 9/28/2014: BWC oregon: fairly light garnet colored.
Very ripe, almost overripe spicy strawberry cola flavors, but yet restrained enough for an elegant drink. (50% whole cluster?) (2010 views) | | | Tasted by macker100 on 9/28/2014 & rated 93 points: Oregon Pinot Tasting - Boerne Wine Club: At BWC event. The lightest color of any wine at table. Herbal orange and bing cherries on terrific nose. Tart cherries, sweet spice on palate. A bit sweeter Vosne. (2913 views) | | | Tasted by Wineson on 8/9/2013 & rated 92 points: We really liked this wine. It has bags of character. A fruity nose leads to a very different taste. I'm tempted to say that it has "bite". I wish that my palate was more sophisticated so that I could provide a better description. Try it! (2485 views) | | | Tasted by Sycamore on 9/12/2012 & rated 91 points: Excellent. Hides its '09 character well (and the accompanying 14.1%). Nice tension between acidity and sweet red-ish fruit. Seems to lose a little and get flabby when given too much air (e.g., 30 mins in-glass). (2407 views) | | | Tasted by Chateau du Fey 1994 on 8/18/2012 & rated 89 points: When i bought this wine in seattle in asked the storeclerk for a good oregon wine done in burgundian style. I think he nailed it. With this one. It is delicate, spicy, with a superlong finish. Only knock against it is that itmay have too much acidity and lacks some fruit to balance it out. I would have scored it higher were it not for that. Maybe it needs some time to let things settle down? (2278 views) | | | Tasted by Nutty08 on 8/4/2012: Very disappointing compared to prior bottles. Popped and poured and follow over a few hrs. Lots of heat on the nose and palate, with bright red fruits, tons of acidity on the palate--almost austere. Finishes crisp, with dense red fruits and some mineral, but repeating heat note that is very distracting. Odd, as the past 2 bottles seemed nuacned and balanced and this came from the same batch/shipment. No obvious flaw but so atypical of this producer and my prior experience I have to think this bottle is flawed. No change with extended air time. Otherwise 85. (2374 views) | | | Tasted by marlons34 on 6/17/2012 & rated 93 points: Great showing for an Oregon wine. Great nose, very earthy and a wonderful finish. Compares very well to the Burgundy counterparts. (2449 views) | | | Tasted by TannicBeast on 6/16/2012 & rated 92 points: Tried it at Pappas' Pinot Noir Tasting. This was the best offering from Oregon. Very impressive nose and complex palate. I agree with the 2012 tasting notes below. Very good QPR. (1597 views) | | | Tasted by wildtrout on 5/3/2012: Ruby with a tinge of purple, pale. On the nose currant, rose, dried herbs, meat, and Nicoise olive. In the mouth, great balance but less fruit and more of that Nicoise olive felt in the upper back of the mouth/throat. More meat and game. Long finish. Love this wine. Give two or three years before trying again. (1627 views) | | | Tasted by pete s. on 3/1/2012 & rated 93 points: This wine is really showing well at this point in time. Makes me wonder why I don't drink more Oregon Pinot. Striking nose of sour cherry, earth, and blood orange. On the palate, the fruit is mostly of the sour and red variety, but there's a ripeness and freshness along with underlying complexity that make it a very enjoyable drink. Definitely has the structure to age, but was great on it's own and paired with roasted chicken. On day two, more fruit forward with a prominent spice note. Good stuff. (1425 views) | | | Tasted by OregonWineGeeks on 1/8/2012 & rated 92 points: This Pinot Noir is the top wine from the Brick House Estate vineyards outside Newberg Oregon. It’s a light cherry colored wine with smoky, carbon nose with a nice wood touch. Tasting this wine shows a complex blending of cranberry, raspberry, licorice that makes the taster say "wow". A subtle lingering finish that builds after the wine is gone makes this wine a real gem. (1486 views) | | | Tasted by Nutty08 on 12/25/2011 & rated 93 points: Slightly darker in color than the Les Dijonnais but still light. Lovely elegant nose with licorice, cherry pit, cunemon. Palate sharply defined with vibrant acidity and energy, tart cherry and rhubarb. Lengthy finish, mineral/stone showing along with tart red fruits.Excellent purity of fruit and transparency. Needs several years to come together, but should be elegant and exceptional. (1425 views) | | | Tasted by Porchino on 12/9/2011 & rated 92 points: Excellent fruit (1515 views) | | | Tasted by MattMauldin on 9/19/2011 & rated 93 points: Winery visit- 9/8. Aromas of cranberry, violets, and black pepper. Develops on the palate into mineral, toffee, fig, and earth notes that evolve through the finish. Pleasing feel with polished tannins and lengthy finish. Excellent. (1630 views) | | | Tasted by Nutty08 on 9/3/2011 & rated 94 points: Bright fresh nose with a fantastic saline/sea breeze note (some called it Dove soap), with a leafy herbal character and licorice. Nose was incredibly complex and interesting, changing through the evening. Palate was rather light, and crisp, but not lacking in depth or complexity. Impressive energy and acidity—all wound up needing plenty of time to unwind. Long mineral finish. 93-94 (1643 views) | | | Tasted by pete s. on 7/1/2011: Tasted at the winery. Some mineral, earth, floral, and deep red fruit notes on the nose. Lovely mouthfeel with flavors of cherries and spice that streamline down the palate. Rich but not too weighty with substantial acid and layers of fruit, oak and spice. Can't wait to revisit in a couple years. (1550 views) | | | Only displaying the 25 most recent notes - click to see all notes for this wine... |
| Brick House Producer Website
In 1994 we began assembling plant material for one of the most exciting slopes on our forty-acre farm: the swale and ridge right outside the front windows of our old brick home. Rolling gently from our north boundary fence to the foot of tall Douglas fir in our woods, it is a south facing ridge with exposure on both the east and west sides of the central spine.
For such a site, we sought the finest plants available: the new “Dijon clones” of Pinot Noir were just beginning to find their way to West Coast nurseries. We ordered Dijon clones 113 and 115 from King Estate’s plant propagation program and grafted clone 114 from the nursery and Domaine Drouhin Oregon and planted them over nearly nine acres of ground one stormy February day in 1995.
Four years later the first wine from the Dijon block -- the 1998 “Les Dijonnais”-- was awarded 94 points by the Wine Spectator. Ten years after that vintage a Spectator retrospective placed the “Les Dijonnais” at the top of the chart of Oregon’s 1998 Pinot Noirs. Robert Parker’s Wine Advocate honored the 2002 “Les Dijonnais” with 94 points. The 2005, 2006 and 2007 “D.J.’s” garnered more acclaim as the vines matured and the winemaker grew more confident in how best to handle their wonderful fruit. 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
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