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| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 92.9 pts. and median of 93 pts. in 55 notes) - hiding notes with no text | | | Tasted by Deadhead on 1/19/2023 & rated 94 points: My note from 4/22/22 stands. Outstanding! (717 views) | | | Tasted by Deadhead on 4/22/2022 & rated 94 points: Needed about an hour to open up, but when it did... WOW! Outstanding bottle! (1041 views) | | | Tasted by Chrisinroch on 1/24/2022: Still just primary but absolutely delicious. No need to wait on these.
Active cellared since purchase (1143 views) | | | Tasted by Deadhead on 10/31/2021 & rated 94 points: Outstanding! (1143 views) | | | Tasted by Deadhead on 10/31/2020 & rated 94 points: Beautiful, (1636 views) | | | Tasted by Burgundy Al on 4/14/2020 & rated 89 points: Mature red berry and cherry aromas with baking spice and earth. Similar flavors with some black cherry as well, plus slightly more earth. At a good place now, without any further upside. (2776 views) | | | Tasted by Chainthroer on 10/22/2019 & rated 93 points: Two bottles consumed in last month. Very good pinot from Willamette Valley. Nicely concentrated fruit - cherry, raspberry, strawberry, spice. I could be wrong, but the wine seems close to maturity. (1845 views) | | | Tasted by hawkeye54 on 7/1/2019 & rated 93 points: Pnp. Nice right out of the bottle. Opened up nicely over an hour or so then started to fade a little. Drink up! (1732 views) | | | Tasted by RGCM Gananda on 6/16/2019 & rated 94 points: Beautifully aromatic nose showing back cherry, earth notes and light spices. Medium bodied (13.3% ABV) with a combination of black cherry and black raspberry upfront. Mid-body is spectacular; silky, elegant and nuanced with everything in nearly perfect balance between fruit, density and structure. Backside shows integrated spices, tart black cherry and acidity/fine grained tannins. Finish shows lingering fruit/mineral qualities. The combination of depth and balance showed off the fruit on an excellent framework. Looking at notes from previous reviewers, it sounds like the spice notes were more evident when the wine was younger and the fruit even came off as "sweet" to some. That certainly wasn't my experience in either regard as it feels like this wine is in a much better place now than it was a few years ago. Based on this bottle, the wine is at peak, but should be able to hold this level for another few years. I certainly hope that's correct, as I will be looking to purchase some more! (1700 views) | | | Tasted by Burgundy Al on 4/1/2019 & rated 90 points: Bright red summer strawberries on nose and palate. Very elegant with very good balance and just enough structure. Good weight and length. So charming now. (2226 views) | | | Tasted by acyso on 2/7/2019 & rated 90 points: Dinner at Jade Court (Chicago, IL): There's no mistaking the new world fruit profile on the nose here, but it's restrained, juicy, and overall really lovely, though for me it's a little too giving. The palate has the same amount of ripeness, with some strawberry juice and some darker-hued flavours like cherries too. (2327 views) | | | Tasted by mjf@ulkner on 11/3/2018 & rated 92 points: Hyper floral nose. Cranberry, ripe black cherry fruit. Still pretty dense, this opened nicely with extended air. Just lacking a bit in the acidity department which keeps this from being outstanding. (1440 views) | | | Tasted by jhieb on 12/18/2016 & rated 94 points: Fantastic floral notes set this wine apart. Still very youthful. (2963 views) | | | Tasted by Burgundy Al on 11/28/2016 & rated 90 points: Great nose of spice and concentrated red fruit that continue on to the palate, albeit in a riper manner with a fair amount of dark chocolate. Very good now, with good depth, moderate length. (3349 views) | | | Tasted by ageverett on 11/24/2016 & rated 94 points: Part of our Thanksgiving lineup, along with a 2013 Rivers-Marie Occidental, 2012 Aston and a 2013 Amuse Bouche.
This was my preference out of the pinots (although overall I found the Amuse Bouche to be the best). I like the herbal notes; some green tea leaves and lavender. Also had the most composed finish of the pinots.
Our group was really all over the place on the pinots. While I preferred this one, others prefered each of the R-M and the Aston. But I think we collectively preferred the Amuse Bouche overall. (3338 views) | | | Tasted by MV2007 on 10/11/2016 & rated 93 points: A defter touch than previous years of this wine. Drinking very well right now but this wine seems to just keep improving. (2721 views) | | | Tasted by ledwards on 6/13/2016 & rated 94 points: This is entering a wonderful drinking window. (3080 views) | | | Tasted by retired_and_roving on 5/28/2016: Popped and poured. Wow this has a really pretty fragrant nose - floral aromas were gorgeous! On the palate - nice acidity, bright tart cherry flavors. Very feminine and pretty. (1836 views) | | | Tasted by jlgnml on 2/4/2016 & rated 92 points: Pop and pour, muted color, very fragrant nose, candied cherry n the palate. Mid palate finish. Will be better tomorrow. (2058 views) | | | Tasted by ScubaSommelier on 11/8/2015 & rated 97 points: An outstanding Pinot Noir. Served to four adults and all really enjoyed it. I find it is even better now than tasted at release. Flavors melding new and old world styling. Barnyard and forest floor in some aspects, yet fruit plays its role as well. Wonderfully done. (2395 views) | | | Tasted by Knicksfan on 10/23/2015 & rated 93 points: Wonderful PN; Dark rich fruit; well balanced. Enjoyed especially after about 30-60 minutes (1963 views) | | | Tasted by jhieb on 7/17/2015 & rated 95 points: Full, rich, earthy, and constantly at play in your mouth. Just a beautiful wine. (2115 views) | | | Tasted by jlgnml on 4/8/2015 & rated 93 points: Great color, red cherry, candied, great big nose, nice legs, good swallow. Like it. (2153 views) | | | Tasted by hawkeye54 on 11/9/2014 & rated 92 points: Drank over three hours. First impression is typical for Botanica...Big wine. I got the spritz that some others noticed. A little out or balance with the acidity in front. Calmed down to drink nicely after an hour. Very smooth in hour three. I will wait for 3-5 years to open more for optimal drinking pleasure. (2703 views) | | | Tasted by brouigu1 on 9/13/2014 & rated 92 points: Oh this is doing well!
Bright red cherry with under tones of red earth. Spices on the mid palate and a decent finish that lingers the red cherry. I feel the low alcohol on this wine helps to meld the flavors and makes this more enjoyable.
Drinking well now and should for the next 8 years or so. (2612 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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