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| Community Tasting History |
| Community Tasting Notes (average 90.8 pts. and median of 90 pts. in 49 notes) - hiding notes with no text | | | Tasted by MC2 Wines on 7/6/2023: Return to Willamette; 7/2/2023-7/8/2023 (Portland & Willamette): Bright and intense. Well aged. More dried fruits and perhaps a bit of thyme. Interesting because it’s a bit different than my last experience with it. This was very young and fresh but also directly out of the cellar. (923 views) | | | Tasted by prasm on 8/21/2022 & rated 89 points: Consumed over 2 days (vacuvined and refrigerated), note from day 2. Appearance: Clear, deep salmon with orangish rim giving the, wrongful, appearance of a wine past it's prime. Nose: Clean, medium intensity with developed aromas of ripe strawberry, bay leaf, lychee, and cedar. Palate: Dry, medium acid, medium body, medium intensity, 13.1% abv with flavors of ripe strawberry, raspberry, tomato, and cedar with a medium+ finish. Overall a very good to excellent rose drinking exceptionally well in it's 11th year. While not high in intensity or complexity shows superb balance and great length. Likely peaked, or slightly past, - drink now or over next 2 years. (667 views) | | | Tasted by Tim336 on 6/15/2022 & rated 89 points: Very unique wine. At 10+ years old, it pours a stunning russet color, deeper and yellower than a normal rose. Eyes closed, it tastes a bit like an aged chardonnay, with strong oak notes. With nothing remotely similar to compare it to, I couldn't tell you whether this wine is over the hill -- but aside from a hint of effervescence, it's by no means bad. Looking forward to comparing this against a newer, or perhaps just better stored, bottle. Probably not worth its list price at this point, but worth seeking out at a discount. (660 views) | | | Tasted by worldtraveler1987 on 10/30/2020 & rated 91 points: very nice, more like a spatburgunder in color and taste at this point. (1326 views) | | | Tasted by worldtraveler1987 on 9/4/2020 & rated 89 points: drink now (1262 views) | | | Tasted by Burgundy Al on 7/15/2019 & rated 90 points: Dinner with Maggie Harrison (Antica Terra / Lillian), Drinking her Great Wine + Great French Wine (Formento's - Chicago IL): A fantastic Rosé. Delicately floral with strawberry aromas and flavors and real concentration rarely found in Rosé. Shockingly fresh and energetic for its ago. (2264 views) | | | Tasted by Nanda on 7/15/2019: Dinner with Maggie Harrison (Formentos - Chicago, IL): A unique and substantial rose. More fruit concentration than you'd expect while still refreshing with good energy. Nice red berry and pinot flavors throughout. (1576 views) | | | Tasted by Fugu Me on 4/25/2019: This has put on some weight with additional time in bottle. Definitely drinking more like a light Pinot than a rose at this point in its evolution. (1558 views) | | | Tasted by Deadhead on 5/18/2018 & rated 92 points: Still drinks like a light Pinot, but we enjoyed this more than the last time. (1510 views) | | | Tasted by mpdonnel on 9/24/2017 & rated 93 points: Third bottle of this and just love it. Not a typical rose, much more rich and weighty like a light Pinot. (1606 views) | | | Tasted by hawkeye54 on 9/18/2017 & rated 93 points: Birthday Tasting (Cyclone Liqours Cellar 626 Ames, Iowa): Pnp. Tight on opening. Fleshed out after 45 minutes. I've had this wine three times over the last three years and this was the best showing. Absolutely delicious and glad I saved this for a few years. (1713 views) | | | Tasted by Deadhead on 8/18/2017 & rated 90 points: It was good. However I did not enjoy this as much as last time. This is not a typical Rose. Drinks more like a light Pinot. Much more weight and heft than a typical Rose. (1481 views) | | | Tasted by canan on 3/17/2017 & rated 94 points: Misc Tasting - Terkel Style (Birkerød): Very juicy strawberry fruit with a light and fresh touch. It is also showing some orange peel but overall the wine is just so juicy and easy to drink.
Simply, a delicious wine and a pleasure to drink. (1137 views) | | | Tasted by cookiefiend on 9/14/2016: Unapologetically delicious. Dammit.
That was my last bottle. (2660 views) | | | Tasted by MC2 Wines on 7/8/2016: Didn't take detailed notes on this. Drank off the menu @ Amali. A very interesting rose. It was almost a bit effervescent. Made the wine a bit less deep than I remember thinking it was and instead almost more of a pre-dinner sprtizer. The sweeter part of the fruit had faded so it was more the sour shells left. I know that doesn't sound great, but it was actually fairly refreshing. (2210 views) | | | Tasted by Deadhead on 7/3/2016 & rated 93 points: No formal notes. My wife and her family guzzled this over the weekend. (1788 views) | | | Tasted by walkerjfw on 6/19/2016 & rated 89 points: Revisited this after having it sit in my cellar a bit. Served chilled and drank over 2 days.
Liking it a bit more than my previous notes. Perhaps consistent with my view that this is nice wine, just not rose in the traditional sense. Rose typically doesn't add character/weight/secondary characteristics with age, in fact the opposite. This seems to have benefited from the cellar time - more like Pinot...
Color is an interesting light purple/plum or red grapefruit, translucent. Nose had a little funk, earth notes and red/dark fruits, rhubarb. Palate is a dark cherry, strawberry, rhubarb fruit profile, some herbs, spice on the mid back palate. Wine seems to have gained complexity with cellaring, finish of about 30 seconds.
Interesting wine, expensive for a rose experiment. Surprising to the upside as its getting better with some age... (1981 views) | | | Tasted by dancarpenter88 on 5/9/2016 & rated 91 points: Mineral flavors are very persistent and offset by a creamy texture. Light on the nose with berry undertones, fine example of Oregon Pinot. Drinking well this year! (2109 views) | | | Tasted by Mtnmd1 on 5/1/2016 & rated 92 points: Impressive, quiet strength - long finish. Almost unctuous strawberry quality but reserved. Drinking well now (1234 views) | | | Tasted by Jeremy Holmes on 9/21/2015: Gorgeous nose of floral spice and light red fruits. Fine and silky in the mouth with flavours that are delicate and persistent. (1630 views) | | | Tasted by Christoffer78 on 6/16/2015 & rated 93 points: Surely one of the world's best rosés, the 2011 Erratica delivers a wonderful Pinot Noir like nose full of wet forest floor, mature subtle strawberry, minerals and red currant. It is certainly not one of those light bodied salmon pink wines, but instead it has a deep pink colour on the verge of being characterised as "red". The palate adds viscosity and as usual in Maggie Harrison's efforts a lovely balance given a twist by a fresh acidity. There is plenty of structure and a rather fatty, ice cream like, texture. The wine is totally open for business tonight. Certainly a pleasure to taste. (2004 views) | | | Tasted by lyle@vinchicago.com on 6/16/2015 & rated 89 points: Unusually deep color for rose, this matches the depth of many other Pinot Noir. I thought it relatively round and creamy with good fruit concentration of somewhat candied raspberry. What stood out an awful lot was the iron notes. Mentions of blood and mineral tang abounded. Disappeared quickly, a great sign. (1717 views) | | | Tasted by MC2 Wines on 4/12/2015: Maggie Harrison/Brad Grimes Dinner (Eleven Madison Park): Our first time with this year although we are fans of the 2012. This feels softer and a bit less crisp than the younger roses. It was almost more of a less deep red than it really drank as a rose. The mushroom with the Striped Bass that it was paired with really brought out similar notes in the wine. (2600 views) | | | Tasted by jcrisp on 2/7/2015 & rated 94 points: I wasn't sure if I was sold on this one, but now that I am trying a different vintage and for the second time, I find it more compelling and intriguing. Traditional pinot nose of spice, fresh cut cherries, and hints of fungal, "pinot funk". Bright and fresh cranberries and currants, mellowing into juicy cherries, and finishing with anise, cinnamon, and fungus. Brings together both the great qualities of a rosé and red wine. (1873 views) | | | Tasted by Tim Heaton on 1/12/2015: Distinctly different; enjoyable if not very memorable. It lacks energy, drive, and while it tries to make up for it with its unique character, it's the lack of acids that keeps it from quite getting there. The color is more Santenay than coppery (or other) rosé. The nose, too, is well off the beaten path of typical rosé wines. Instead of minerals and crunchy fruit, this has a sourness, and earthiness on the nose and palate that even wine geeks are hard pressed to truly rave about. Perhaps in 3-4 years, but as it is now, just an average experience. 13,1% abv. Probably best to aerate to decanter 1 hour prior to service.
Served non-blind; opened at August in New Orleans (the food/service having crushed this wine, and we tried lots of things). (2767 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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