External search
Google (images)
Wine Advocate
Wine Spectator
Burghound
Wine-Searcher
Vintages
2023
2022
2021
2020
2019
2018
2017
2016
2015
2014
2013
2012
2011
2010
2009
2008
2007
2006
2005
2004
Show more
From this producer
Show all wines
All tasting notes
|
| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 90.1 pts. and median of 91 pts. in 33 notes) - hiding notes with no text | | | Tasted by elevwine on 11/25/2022 & rated 92 points: Fully matured. Tart fruit supported by good depth, peppery spicy bite and herbal notes including a bit of cedar. Fruit more restrained than entry-level with much more depth and character. I think this still has about 2-3 years of peak drinking time. (635 views) | | | Tasted by wilson.o.matic on 9/4/2021 & rated 89 points: At the initial opening it smelled strongly of tart glycerin or dish soap and strawberries. About 30-40 minutes it dissipated and we were left with smoother, less tart berries. Last of four bottles and this was the best. Open, decant and don’t wait much on this one. (1241 views) | | | Tasted by jlhkiss on 8/10/2021 & rated 92 points: This was much improved over a year ago. Funky and tight on opening, this eventually softened into a balanced, precise wine with dark, crunchy fruit and black tea notes. Drink 2021-2024. Technical score: 91. Enjoyment score: 93. (1270 views) | | | Tasted by Jake112380 on 7/7/2021: Pleasant red fruit with savory notes. Sorry I can’t be more specific—this is bottle 10/10. (1364 views) | | | Tasted by wineismylife on 4/9/2021 & rated 92 points: WIML92
Tasted non blind.
Garnet to dark garnet color in the glass, clear looking throughout. Nose of Birch, black berries and black cherries. Flavors of black berries, black cherries and black raspberries. Medium acidity, medium tannin, full bodied. Drink over the short to medium term. I'd lean towards the next two years or so. (1658 views) | | | Tasted by GraffCellar on 2/18/2021 & rated 91 points: Medium ruby color. Somewhat dull on the nose, with dusty rose and muted cherry cola medium - aromas. Prominent layer of medium + intensity ripe cherry fruit, pleasant but not sophisticated, medium acid, medium - tannins, medium alcohol, medium body and medium finish. A good to enjoy with friends, but unlikely to improve with further aging. Drink now and enjoy. (1240 views) | | | Tasted by Burgundy Al on 2/16/2021 & rated 87 points: Slightly sweet red cherry start-to-finish with medium+ weight and depth. Very easy to enjoy now, but I can’t imagine it getting any better. (1588 views) | | | Tasted by davidspieker on 1/24/2021 & rated 90 points: Cranberry red color with good clarity. Aromatic spice, cherry and menthol. Dark cherry flavors with a juicy lengthy finish. Seamless. (871 views) | | | Tasted by Tomportwine on 11/27/2020 & rated 92 points: Delicious and still kicking at 6 yrs old. More depth of flavor than average Oregon Pinot, and more acidity also. Could age another 3-5 years to smooth out if you like it more smooth. Bright raspberry fruit with a spicy undertone and notes of earth and minerals. Wish i had more in the cellar. (918 views) | | | Tasted by gordoyflaca on 9/28/2020 & rated 91 points: Good flavors but too sweet and not enough acidity. Good for casual sipping with friends, but not for dinner. (987 views) | | | Tasted by wmccone54 on 9/11/2020 & rated 91 points: Unlike some of the heavy and syrupy “Syrah like” Pinot Noirs which I’ve drank recently, this was a pleasant and very nice change of pace. Clear, bright medium ruby color. Floral, aromatic, fresh, mineral and fragrant made in a lighter, more delicate style with flavors of spicy strawberry, slightly tart cherry, juicy raspberry, Dr Pepper cola, herbal black tea, and moist, mineral laden red soil. Good balance with fruit in the forefront, light tannins, and moderate acid. Finish is clean and long with a lingering, dry red fruit aftertaste. Still exhibits a touch of oak, which to me doesn’t distract. Very good, if you like this style. Decanted and enjoyed with food; drinking well currently and should drink well for another 2-3 years. (854 views) | | | Tasted by jlhkiss on 9/5/2020 & rated 90 points: Notes from memory. Balanced with rhubarb, cola, and cherry notes. Drink 2020-2022. Technical score: 90. Enjoyment score: 90. (824 views) | | | Tasted by mpdonnel on 9/1/2020 & rated 86 points: Dull aroma of cherry and cola. Palate is very thin and flat. Disappointing. I've liked the other vineyards from Ken Wright in 2014 so maybe it's just this one. (811 views) | | | Tasted by jmcmchi on 7/24/2020 & rated 90 points: Medium ruby in glass
Cherry leads on nose and palate, attractive acidity and still some way to go (777 views) | | | Tasted by elevwine on 6/15/2020 & rated 89 points: Light to medium weight, balanced, solid OR PN. Does not match up to other of Wright’s single vineyard wines but still a good wine. (818 views) | | | Tasted by stbraunt on 5/23/2020 & rated 90 points: Eh... overpriced, but decent. Nothing special, and probably a little past its prime. (831 views) | | | Tasted by tward on 4/10/2020 & rated 89 points: No notes. I didn't think this was particularly light as noted by HAROLDZ7. Nice ripeness, nice varietal presentation. Enjoyed it.
Pretty good QPR on a Garagiste mystery $120 4-pack that turned out to be all Ken Wrights. (1223 views) | | | Tasted by Haroldz7 on 3/6/2020 & rated 89 points: While I enjoy Ken Wright's Pinots and appreciate his contribution to American wine making, he is not my favorite Pinot producer. And of his wines, this Freedom Hill is not my favorite either. Light red in color and light to medium body this pinot exhibits some of the characteristics of a negociante level Burgundy.... It is pure in it's red fruit flavors but they lack the depth that I know pinot can develop when handled with tender loving care... Decent wine. For my money a little over priced. Drink with fish such as sea bass, or flounder - something that will not compete with this light wine. (1039 views) | | | Tasted by Nfmds on 10/21/2019 & rated 91 points: Smoke and raspberries in nose. Distinctive minerality (1279 views) | | | Tasted by CJM on 6/1/2019 & rated 85 points: Clear pale garnet with significant rim browning. Slate, strawberry, vanilla. Medium to low acids, low tannins. Plum. Medium to short balanced finish. Plastic cork. (1106 views) | | | Tasted by galewskj on 1/10/2018: Ken Wright Tasting (Sunfish Cellars): Drank a small pour at a Ken Wright tasting. There is a rich nose of ash, menthol, cherry, vanilla and cola. The palate is mostly minerality. The fruit is sappy, with just a touch of cloying fruit. There is a flavor of fresh-turned earth. 89-90 (2011 views) | | | Tasted by d'Artagnan on 4/27/2017 & rated 89 points: à Canmore
Joli pinot en finesse, pas très profond ni complexe, mais bien agréable. 89 pts (1712 views) | | | Only displaying the 25 most recent notes - click to see all notes for this wine... |
| Ken Wright 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.Freedom Hill Vineyard2023 Article (From Patricia Green Producer):
Site History: The vineyard was established in 1982 by the people who still own and manage it to this day: Dan and Helen Dusschee. While they may not have realized it at the time, they were settling onto a site destined to be one of the top Pinot Noir vineyards in the state of Oregon. Their rigorous and professional approach to the management of the vineyard has brought about that greatness, and even though the vineyard suffered through a scourge of phylloxera replantings, expansion of the site has shown that there is a distinct and indomitable terroir. Few non-estate vineyards in Oregon can reach as far back in history with regards to being bottled as a single vineyard designated wine as Freedom Hill Vineyard. Panther Creek Winery began designating the site in the late 80s. St. Innocent began doing so in the early 90s. In 2013 their son, Dustin, rejoined the farm and began taking over day-to-day management operations. Even while expanding to slightly over 90 acres over the years, this vineyard remains a family owned, lived upon and operated venture, something that is becoming increasingly rare and, thus, that much more special in Oregon.
Site Characteristics: Freedom Hill Vineyard lies toward the eastern edge of the Coast Range Foothills. While associated geographically with the Eola Hills, the site lies south and west of the border of the Eola-Amity Hill Appellation outside of the town of Monmouth. The vineyard is planted on a marine sedimentary type of soil known as Bellpine. The vineyard is also located just south of the Van Duzer wind corridor which allows for more consistent average temperatures due to a lack of afternoon and evening offshore breezes rolling through. This site is known for powerful or, at least, extremely intense Pinot Noirs. Wines tend to be very dark in color and operate on the blue, purple, black end of the fruit spectrum. Tannin structure can be impressive. This vineyard has the capacity to produce some of the most extraordinary wine made in the state.
Farming Practices: Since 2013 Freedom Hill Vineyard has been moving diligently and consistently from conventional farming practices to organic farming. While not 100% turned to organic practices it is closer to that than it is to so-called “sustainable farming.” Great attention has been paid to specific cover cropping, foliar feeding and cultivation. The result is a healthier vineyard with a greater range of blocks producing single vineyard quality style wines.
2010 Article:
//Freedom Hill Vineyard// is located in the Coast Range just south of Dallas, OR. The soil type is known as Bellpine, which is sedimentary in origin. The fruit from our 2.85 acre block is wholly Pommard clone. The vineyard was planted in 1980. Wines from this site are the firmest and most structured. They have great longevity. Approximately 340 cases are produced. The vineyard is owned and managed by Dan & Helen Dusschee.
//Vineyards of the Coastal Range://
The fruit is sourced from two vineyards located in the foothills of the coastal range. Both tend to be late to ripen due to the cooling influence of maritime air flowing into the valley from the Van Duzer Corridor. These sites also tend to have higher levels of tannin which make them great candidates for extending cellaring but they are unlikely to be as immediately pleasurable as many of our other sites.
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 |
|
