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 Vintage2010 Label 1 of 51 
TypeRed
ProducerRex Hill (web)
VarietyPinot Noir
Designationn/a
Vineyardn/a
CountryUSA
RegionOregon
SubRegionWillamette Valley
AppellationWillamette Valley
OptionsShow variety and appellation
UPC Code(s)012301000863

Drinking Windows and Values
Drinking window: Drink between 2012 and 2021 (based on 4 user opinions)

Community Tasting History

Community Tasting Notes (average 87.9 pts. and median of 88 pts. in 61 notes) - hiding notes with no text

 Tasted by cphd on 2/9/2021 & rated 91 points: Ready NOW - Drink up; Perfect (1690 views)
 Tasted by kmicho on 5/30/2017 & rated 88 points: A nice pinot. Worth the price. Classic Pinot flavors, well balanced, easy drinking with many dishes. (3454 views)
 Tasted by williamswhine on 9/12/2015 & rated 90 points: Not over the top light red berried, nor dark berried. There is a blend of both that makes the wine easy to drink. Medium bodied, earthy, smoke, tobacco, spice. Enjoyed this wine. (5185 views)
 Tasted by Matteo1 on 11/22/2014: Slightly sweet and jammy, with pickle juice and Oregon earth aromas. (5927 views)
 Tasted by williamswhine on 6/1/2014 & rated 90 points: Somewhat a unique wine-- not over the top light red berried, nor dark berried. There is a blend of both that makes the wine easy to drink. Medium bodied, earthy, smoke, tobacco, spice. Enjoyed this wine. (6718 views)
 Tasted by devraj on 4/13/2014 & rated 90 points: Nice- ripe cherry and underbrush- easy. (5719 views)
 Tasted by srshane on 3/18/2014 & rated 92 points: More like a Burgundy - balanced, not as fruity, more complex. Very easy to drink with anything. (4184 views)
 Tasted by dekehayes on 2/1/2014 & rated 87 points: Not as complex and tasty as the Rex Hills we've had in the past. Good, but a little thin, not much finish. (3163 views)
 Tasted by midtownmac on 1/19/2014: Christmas Party wine, but drinking nicely for what it is. (2261 views)
 Tasted by Snoski62 on 12/25/2013 & rated 89 points: Nice fruit. Followed a '11 French burgundy and an '05 Brunello with Christmas dinner. Less complex than the other two, but a nice finish to the evening. (1780 views)
 Tasted by flwinos on 5/12/2013 & rated 88 points: Popped and poured. Good balance between fruit, acidity, and earthiness. Just ok, and not a very good QPR. (2880 views)
 Tasted by Drew Pauk, CWE on 4/27/2013 & rated 88 points: Good...probably not worth the $30+ price. (2671 views)
 Tasted by austinbeeman- austinbeeman.com on 4/2/2013 & rated 88 points: Red fruit, oak, cola, and some earthy dirt. Mid weight
Not bad, but you can do better.

$29.99 OH retail
www.austinbeeman.com (2627 views)
 Tasted by VintageSully on 3/15/2013 & rated 87 points: A decent, but unremarkable Oregon Pinot. Blackberry and bramble coated in pepper, minerals and soil component. Tannins are mild and the finish is somewhat muted. Nothing wrong with this Pinot, just nothing that makes this stand out from the crowd. (1381 views)
 Tasted by wabi47 on 1/22/2013 & rated 88 points: pretty and translucent color; earth, cola, cherry and oak notes; young and somewhat primary at this point (3119 views)
 Tasted by GTFreek on 1/17/2013: Light nose of cherries. Nice fruit on the palette, light cherries, slight dust. Not terribly complex but tasty. There's a slight pepper spice in there that is nice. (2836 views)
 Tasted by ojaiwineguy on 11/24/2012 & rated 77 points: Not good. Tasted at Thanksgiving along with a number if other CA and OR Pinots. Astringent funky flavor. Would not buy again (2516 views)
 Tasted by treidling on 11/14/2012 & rated 90 points: Ruby color; moderately aromatic nose of cherry; red fruits, moderate body for a pinot, good flavor intensity and balance, extremely smooth tannins, long finish with some heat at the end (2585 views)
 Tasted by Gary of Spokane on 10/10/2012: I thought the flavors were muddled together, rather indistinct. (2825 views)
 Tasted by Bandreas on 10/7/2012 & rated 87 points: Nice Pinot Noir Nose, fresh, not too deep or complex
Pleasant enough every-day sipping wine, well balanced. Not bad (2594 views)
 Tasted by rjonwine@gmail.com on 9/13/2012 & rated 89 points: Willamette Valley Producers visit San Francisco (Golden Gate Club in The Presidio, San Francisco, California): Medium cherry red color; savory, tart cherry, oak nose; tart cherry, mineral palate with integrating oak; medium finish (15% whole cluster; 13% alcohol) (4207 views)
 Tasted by rjonwine@gmail.com on 6/16/2012 & rated 91 points: 2012 Pinot Days Grand Tasting - San Francisco (Festival Pavilion, Fort Mason, San Francisco, California): Medium dark cherry red color; oak, roasted cherry nose; tight, tart cherry, tart raspberry, floral palate; medium-plus finish (2782 views)
 Tasted by PIntag on 4/30/2012 & rated 81 points: From 375ml, tasted over 3 days. This bottle did not show well at all. Fruit was dull and uninteresting on the nose and palate. Overall, just seemed disjointed. Oh, and some significant heat as well. (2994 views)
 Tasted by devraj on 1/31/2012 & rated 89 points: Light red color. Red cherries, licroice and some underbrush on the nose. Light bodied with red cherry, plums, some oaky tones on a silky and well delineated acidic palate. (3025 views)
 Only displaying the 25 most recent notes - click to see all notes for this wine...

Professional 'Channels'
By Josh Raynolds
Vinous, July/August 2012, IWC Issue #163
(Rex Hill Vineyard Pinot Noir Willamette Valley) Subscribe to see review text.
NOTE: Scores and reviews are the property of Vinous. (manage subscription channels)

CellarTracker Wiki Articles (login to edit | view all articles)

Rex Hill

Producer website

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.

USA

American 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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