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| Drinking Windows and Values |
| Drinking window: Drink between 2014 and 2020 (based on 26 user opinions) |
| Community Tasting History |
| Community Tasting Notes (average 91.8 pts. and median of 92 pts. in 11 notes) - hiding notes with no text | | | Tasted by jcha24 on 11/21/2022: Beautiful wine in a great spot with 30-45 minutes of decant time. (427 views) | | | Tasted by PDXTom on 11/25/2021 & rated 92 points: Shared this and the 2008 over thanksgiving dinner. Beautiful wines. Well done Marcus Goodfellow. (421 views) | | | Tasted by PDXTom on 7/1/2020 & rated 92 points: A really lovely wine that is a terrific example that you can make a fine Syrah in the Willamette valley. This vintage, from a warm year, has aged beautifully. It was co-fermented with viognier. Dark fruits on the nose with balanced acidity and tannins in the mouth with black pepper, dark chocolate and fruits in the mouth. Opened up further over an hour. Glad I still have some more bottles (473 views) | | | Tasted by ciesel on 7/16/2016 & rated 91 points: Nothing has changed my mind about this. With age it's softened but dark fruits and earthiness remain. Delicate/elegant in style. Sorry to say it's my last bottle. I think brooding is still a good descriptor. (1154 views) | | | Tasted by ciesel on 1/9/2015 & rated 91 points: Consistent notes. Although seems to have gotten more intense and brooding. (1550 views) | | | Tasted by dsgris on 7/26/2014 & rated 91 points: Medium ruby, light funky nose. Dry medium fruit, this is a Pinot winemaker's Syrah, more subtle than bold, restrained cool climate and very nice. (1763 views) | | | Tasted by gripNsip on 2/6/2014: I consumed my last bottle of this wonderful wine over the last few days. While still wonderful, this has lost a bit of the spark it had in it's youth. The wine has a wonderful mouthfeel, somewhere between Northern Rhone Syrah and Oregon Pinot Noir in weight and intensity, which really sets this wine apart from other Syrah for me. Nice fruit with notes of minerality, earth and blood. Overall, this wine is just wonderful. I have enjoyed every bottle I have consumed. Easily my favorite WV Syrah. (1975 views) | | | Tasted by gripNsip on 7/26/2013 & rated 92 points: Open 2 hours: the strong herbal notes I mentioned in my previous note are still present however the fruit has darkened up, showing some old fig, dark cherries, chocolate and black licorice on the nose. Smells rich and delicious. Medium-to-light texture, the strong acidity previously mentioned is still a big part of this wine, showing from start to finish. However it plays nice with the fruit flavors here who show more richness than previously mentioned but still show youthful cherry and cranberry flavors, maybe just a hint of young plum fruit as well. The tannins remind me of really bitter chocolate and stoniness, it's no where near as rich on the palate as it is on the nose. The tannins show good polish but are still grippy and are nicely balanced. Still powerfully acidic though, but just as before, just inside what I consider acceptable, and the wine makes no missteps despite it. Killer juice, I enjoyed this with a huge New York steak covered in truffle salt and this was a perfect compliment to it. 92+ (1809 views) | | | Tasted by gripNsip on 12/1/2012 & rated 93 points: Crazy nose on this one, dark fruits and raw beef with blood, earth and strong herbal component and faint high cocoa chocolate. Smells killer. This is a lighter, more elegant expression of Syrah on the palate, the dark fruit shows initially but lends toward young red fruit and cranberry leading into the finish. Some great herbal notes show up, and this leans back toward the dark fruits in the finish. Shows wonderful texture and the acidity rises up strong in the finish. This is right on the upper limit for acidity in wine, combined with the intensity of the wine this shows really well now. This make two Willamette Valley Syrah wines I've had now, and this is a huge eye-opener as to what is possible for WV Syrah. This is crazy good. (Copied my note from the incorrect bottling I previously noted of this wine) (1443 views) | | | Tasted by gripNsip on 12/1/2012 & rated 93 points: Crazy nose on this one, dark fruits and raw beef with blood, earth and strong herbal component and faint high cocoa chocolate. Smells killer. This is a lighter, more elegant expression of Syrah on the palate, the dark fruit shows initially but lends toward young red fruit and cranberry leading into the finish. Some great herbal notes show up, and this leans back toward the dark fruits in the finish. Shows wonderful texture and the acidity rises up strong in the finish. This is right on the upper limit for acidity in wine, combined with the intensity of the wine this shows really well now. This make two Willamette Valley Syrah wines I've had now, and this is a huge eye-opener as to what is possible for WV Syrah. This is crazy good. (1201 views) | | | Tasted by ciesel on 3/7/2012 & rated 91 points: Outstanding Oregon co-ferment. Smooth finish, long lasting taste, dark fruits. Floral nose. (1066 views) |
| Matello Producer website
Matello is one of the smaller wineries in Oregon, but still makes 4-6 Pinot Noir bottlings, a small Syrah/Viognier bottling from Willamette Valley fruit, and a selection of distinctive white wines. Total production is around 2000 cases. Proprietor and winemaker Marcus Goodfellow started Matello in 2002 and has been producing consistently high quality wines since then.
The Matello philosophy is to let it be. The goal is to allow the natural beauty of the fruit to be center stage and build up a perfectly balanced wine around it without manipulation. As such, Matello does not inoculate their fermentation with yeast, and they use only small amounts of new oak for aging to add texture, without overwhelming the wines. The wine is aged on the fine lees from anywhere between 11-18 months before bottling. This all makes for more interesting wines, even if it is a little more risky!
Syrah BlendThe 2018 is 40% Merlot and 60% Syrah.Deux Vert On weinlagen-infoUSAAmerican 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
Yamhill-CarltonThe vineyards of the Yamhill-Carlton District were planted mostly in the late 1980’s and early 1990’s. The primary soil of this area is called Willakenzie, named after the Willamette and McKenzie rivers. It is a sedimentary soil with a sandstone base rock. The sand content is quite high and the soil therefore very well drained. The sites are generally on the lower slopes of a volcanic ridge. Wines of the area possess aromas of red and black fruits, with added elements of cocoa, leather and fresh-turned earth. Acidity levels are generally lower than other regions, prompting these wines to be lush and agreeable in their youth.
The single vineyards on weinlagen-info |
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