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| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 89.3 pts. and median of 89 pts. in 16 notes) - hiding notes with no text | | | Tasted by Burgundy Al on 1/5/2024 & rated 88 points: Fully mature black cherry aromas and flavors with plenty of earth and sweeter spice than my previous two bottles, and so slightly less well composed. Still good now. (833 views) | | | Tasted by Burgundy Al on 4/4/2022 & rated 90 points: Another wonderful bottle, so similar to the one my sister opened at Thanksgiving. Fully mature black fruits with woodsy spice and enough remaining structure to keep this vibrant. Good weight and length. (834 views) | | | Tasted by Burgundy Al on 11/25/2021 & rated 90 points: Thanksgiving Weekend in Willamette; 11/25/2021-11/27/2021 (Willamette Valley OR): Fully mature black cherry and berry start-to-finish with subtle spice notes and very good harmony. One of the better bottles I’ve tasted of this vintage recently, but certainly no further upside. (1480 views) | | | Tasted by Burgundy Al on 3/8/2020 & rated 88 points: Fully mature black cherry aromas and flavors with mostly sweet baking spice. and just enough acidity to keep this bright on its finish. (1606 views) | | | Tasted by Burgundy Al on 9/28/2019 flawed bottle: Purchased upon release and stored well since, but the cork was slightly protruding and almost fully soaked through. So I was not surprised this came across as a bit stewed and even a little dirty. Still drinkable, but not up to the standard of this wine from a good vintage such as 2004. (1742 views) | | | Tasted by Burgundy Al on 1/31/2017 & rated 90 points: Black fruit, fully mature. Lots of baking spice. Moderate concentration with very good balance and everything harmonious. Best I can ever recall for this wine. (1846 views) | | | Tasted by Burgundy Al on 8/4/2013 & rated 87 points: Mature black fruit aromas with charming sweet baking spice. Same fruit flavors, just slightly more mature than should be expected at this age for a wine of this quality. Still somewhat firmly structured. (2251 views) | | | Tasted by Burgundy Al on 11/29/2012 & rated 89 points: Popped and poured. ripe and robust black cherry aromas with baking spice. Similar flavors to start on the palate, very enjoyable, then quite firm in the middle. (3086 views) | | | Tasted by oldgrowth45 on 11/12/2012: 13.5%a.b.v. Drank over two nights, with and without food. This bottle made three distinct transitions: initially it was dominated by fresh strawberries and raspberries - lots of big lush fruit, not much structure. After a few hours of air it turned into a boozy, sloppy, flabby mess. I vacu-vin'ed it and came back the next night to a third transformation: balance, structure and a nice backpalate of minerality and secondary notes. First night it was a great stand-alone bottle (at first, before it went bonkers), the second night it was a great food wine. Either way, it seems like it's ready to go. (2467 views) | | | Tasted by LelouchViBritannia on 11/4/2012 & rated 90 points: Good on the nose with floralness and rich strawberry, but on the palate has some intrusive spices. Light-medium body. (2651 views) | | | Tasted by Burgundy Al on 7/13/2012 & rated 88 points: Popped and poured. Started with lots of baking spice aromas and ripe red cherry with a Vosne-like feel. Similar red and black cherry on palate, more modest spice. Good acidity plus some sneaky tannins provide firming structure. Fruit started showing more maturity with earthiness emerging after 45 minutes in glass, which was slightly less interesting. Even less interesting another hour later as the structure became dominant. (2516 views) | | | Tasted by Rubz1 on 2/23/2012: drank with Susan and Miles 2/22/12 (2153 views) | | | Tasted by eliotfagley on 10/10/2009 & rated 91 points: Mouthwatering acid wrapped in silk. (1364 views) | | | Tasted by Grinner on 8/7/2009 & rated 89 points: Decanted through Vinturi : still needs time. Fairly typical for this outfit. (1135 views) | | | Tasted by Grinner on 4/2/2009 & rated 89 points: Still a little tough/ closed but not bad in any way. Decant/ wait. (1185 views) |
| By Josh Raynolds
Vinous, May/June 2007, IWC Issue #132
(Broadley Vineyards Pinot Noir Claudia's Choice Willamette Valley) Subscribe to see review text. |
NOTE: Scores and reviews are the property of Vinous. (manage subscription channels) |
| Broadley 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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