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| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 91.2 pts. and median of 91 pts. in 7 notes) - hiding notes with no text | | | Tasted by DougLee on 3/27/2017 & rated 89 points: Young, pure strawberry flavors. Good. (1575 views) | | | Tasted by Neecies on 3/11/2017 & rated 91 points: Ruby color. Surprising initial nose of fresh strawberry pie (when drinking Teutonic, one should always be prepared for surprises), but completely attractive. Complexity increased with air time, and dramatically so with food. Should buy more. (1544 views) | | | Tasted by dsgris on 2/24/2017 & rated 93 points: Fairly light ruby, nose of violets and roses. Dry with some spritz, lightly tart red berry, sour cherry, restrained fruit with cane tannins on night one. Fleshed out on night two, but in a restrained way, nothing flashy, just smooth and subtle, gracefully balanced. The fruit is akin to a raspberry/cherry frozen treat with a dash of lemon zest. Lovely, both with food and solo. Finishing off a couple night later and it continues to improve, picking up a little nuttiness in the background along with some blood orange. My last bottle, but this will only get better, better buy some more. (1589 views) | | | Tasted by dsgris on 12/2/2016 & rated 92 points: light ruby, light on the nose of strawberry and brambles. Lightly tart fruit, well balanced with smooth well integrated tannins having a light bitter skin note. Very restrained fruit and light on the tongue, the bitter note recedes quickly, also getting some savory umami herbal notes. Improves greatly with a little air time in the glass. These Chehalem Mtn wines are fast becoming some of my favorites.
As an aside my wife tasted and liked it, she usually drinks white and said the Crow Valley Rosé from Teutonic was the best she has had. I also need to buy more of their wines. A visit to their winery may be the best way to pick up some. (1714 views) | | | Tasted by domco on 7/2/2016: Nice and light, well balanced. Great QPR, why am I not buying more from Teutonic? (1795 views) | | | Tasted by dsgris on 5/11/2016 & rated 92 points: Medium garnet with bramble nose. Light and dry, lovely tart fruit, some red currants, soft and smooth with some light stemmy tannins. Great with lighter summer fare, drank like a lower than 13.44% alc with a good balance and restrained fruit. (924 views) | | | Tasted by MoserJP on 2/7/2016 & rated 90 points: Gorgeous red fruit profile on the nose, somewhat restrained, but with a delicacy and purity that I find intoxicating. Along with the fruit I'm getting some secondary notes of pencil shavings and waxy aromas that remind me of Crayola crayons. I don't care if that doesn't sound "sexy". That's what it smells like, and I like it. The wine is balanced on the palate, with spicy red fruit flavors, and a balanced acid and tannin structure that lends to its ageability. I can't wait to taste the "whole cluster" version. (921 views) |
| By Josh Raynolds
Vinous, Oregon Pushes the Quality Needle for Pinot (Jan 2018) (1/18/2018)
(Teutonic Wine Company Pinot Noir Bergspitze Laurel Vineyard White Label Oregon Red) Subscribe to see review text. | By Josh Raynolds
Vinous, Oregon Pinot Noir: The Exceptional 2014s and Often Surprising 2013s (Dec 2016) (12/1/2016)
(Teutonic Wine Company Pinot Noir Bergspitze Laurel Vineyard Oregon) Subscribe to see review text. |
NOTE: Scores and reviews are the property of Vinous. (manage subscription channels) |
| Teutonic Wine Company 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.Laurel Vineyard 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
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