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| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 87.9 pts. and median of 88 pts. in 13 notes) - hiding notes with no text | | | Tasted by vanpe003 on 7/29/2009 & rated 88 points: Burgundian with noticeable stems on the palate. Earlier bottles hiscame across as quite astringent, now it's a nice part of the package. Still a nice acidity, but not quite enough fruit for my tastes. A good everyday Pinot, but relatively expensive for that. (1955 views) | | | Tasted by vanpe003 on 6/15/2008 & rated 90 points: PTA Wine Tasting; 6/14/2008-6/15/2008 (Our House - Minnesota): I continue to be amazed at how this has developed since I first tasted it a year or two ago. It has developed into a very good and representative Oregon pinot, and quite a treat for a "second" bottling. In terms of the Oregon pinots served, this was behind the Scott Paul, but as good as any of the others. (2816 views) | | | Tasted by vanpe003 on 4/28/2008 & rated 90 points: Similar to June '07 note, but more rich and integrated. Nice cherry, cola notes on the palate. Still just a hint of sharpness/astringency on the finish, but this is gone after the bottle has been open for a couple of hours. I mistakenly left a glass on the counter for an hour or two and revisited. The fruit takes a big dive, replaced by a sweet cedar that is not altogether unpleasant. Nevertheless, this is probably drinking at its peak over the next 12 or so months. All in all, a more well-behaved cousin to some of the '04 and '05 low-end burgs I've been opening recently. Quite educational the evolution of this one over the last couple of years. (2113 views) | | | Tasted by drcbarroso on 6/29/2007 & rated 88 points: Nice showing by this wine tonight. Nose showed just a hint of earthiness, some cranberry, and sour cherry. Nice concentration on this wine, but not overly done. Palate showed primarily sour cherry and a touch of earthiness. Nice acidity and a medium finish. Overall a nice wine, but very nice at this price point. (2400 views) | | | Tasted by vanpe003 on 6/23/2007 & rated 88 points: House Cleaning; 6/21/2007-6/24/2007 (Home Sweet Home): Initially rated 85 pts. However, this opens up a bit with some time in the glass, and an odd metallic aftertaste that is initially present blows off. Seems to have gained a bit of weight since last tasting, with significantly more substance. A good wine for the weekend housecleaning experiment, and a good one to serve in casual settings. Enjoyable on a lot of levels, this one improved throughout the day. I may have misjudged this one early on. (2998 views) | | | Tasted by mdavis on 10/23/2006: This is Jim's 2nd wine, and it's showing very primary fruit right now...Give it a few years, and realize that this is not supposto be great...Jim has several single vineyard cuvees (Shea, Anderson, Antoinette - from Temperence Hill), his regular cuvee, then this...I still think that for those Interested in this style of wine (old world as much as it can be in OR), this is the producer from OR to look at... (1761 views) | | | Tasted by vanpe003 on 10/22/2006 & rated 86 points: Fairly light, , not complex, not alot to it. Will have to try it when it has a little time to open up. (1723 views) | | | Tasted by brucegrayseattle@gmail.com on 8/27/2006: Decanted, devoured, delicious. Old world style with good Oregon fruit. Lovely. (1616 views) | | | Tasted by drcbarroso on 7/4/2006 & rated 87 points: Dark color. Nice nose with pretty concentrated fruit. I'm doubting that this has the acidity or tannins to age too well. The fruit concentration is definitely there. Overall, an enjoyable wine. (1718 views) | | | Tasted by AndrewSGHall on 6/12/2006: WLDG Dinner @ Pho Paris (Cincinnati, Ohio): Yeasty, slight oxidized nose with pretty Asian spice underneath. Canela elements, light berry fruit and tea notes. Short finish, but clean and balanced. Grew very quickly to more body and a pleasing velvetiness. (2925 views) | | | Tasted by McCall Cellar on 5/18/2006 & rated 87 points: Decant and let breath for an hour. Keep it somewhat cool. Very mellow. Bottle time will help. (1820 views) |
| J. K. Carriere Producer website
J.K. Carriere Limited Bottling Pinot Noirs
That special occasion, now or ten years from now, when second-best just won't do, is the domain of the J.K. Carriere Limited Bottlings. Taken as two- and three-barrel lots, they are chosen to deliver all that Pinot noir can be. Adorned with names like Antoinette, Shea Vineyard, Anderson Family and Gemini Vineyard, these Pinot noirs are the pinnacles of the cellar, best-barrrel selected as head-and-shoulders above anything else.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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