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| Drinking Windows and Values |
| Drinking window: Drink between 2018 and 2025 (based on 53 user opinions) |
| Community Tasting History |
| Community Tasting Notes (average 91 pts. and median of 91 pts. in 22 notes) - hiding notes with no text | | | Tasted by woodysroom on 5/25/2023 & rated 93 points: Drinking very gracefully. Superb bouquet of flowers, fruit et al, just hope it holds on or improves near future at this age. I think too many btls were consumed too early. This is just lovely, perhaps some of the depth has subsided leaving a notably light sweetness to linger. But then, that's what the folks want. (181 views) | | | Tasted by Muledog71 on 7/17/2022 & rated 92 points: Aging VERY gracefully !! Plenty of life left!!! (276 views) | | | Tasted by 87tellub on 11/5/2020 & rated 89 points: Dark ruby. Cherry cola on the nose along with an iron-tinged minerality; polished leatehr and potpourri. Comes off as a bit hot on the palate, which is light to medium in body. Palate is pretty lean, with notes of red berries and damp tea leaves. After a couple hours it picked up a bit of weight and settled, and was improved from first couple of hours, and also improved versus my last bottle of this a few months back, which did not show well. (565 views) | | | Tasted by 87tellub on 8/5/2020 & rated 88 points: Medium dark ruby; nose has glossy fruit and smoke, dark spice and a trace of heat in the nostrils, pointing to its 14.4%. Body is lighter than I would have guessed - barely medium. Possesses some quenching acidity. Quite tart and dry red raspberry. Texture is a bit scratchy. Initial impression of the palate is it's lacking some substance and complexity - we'll see how some bottle air does. Update - not any better. Maybe an off bottle. (469 views) | | | Tasted by bear on 7/20/2020 & rated 90 points: Oddly enough, the wine, while still big, isn’t as big as a year ago, based on other reviews. The finish is shorter than I expected although still not short. This wne, like most good Oregon Pinot Noir, seems to need a minimum of 5 years age before it really becomes drinkable, then should get better for several more years. It will be interesting to see if this wine gets any better with some more age. I hope so but fear it won’t. For all that, it was still an enjoyable wine from my favorite Oregon winery. (449 views) | | | Tasted by Bacchus8378 on 11/28/2019 & rated 90 points: Excellent complement to Thanksgiving dinner. Opened for two hours before dinner without decanting. Gorgeous red ruby color, cherry, coffee, mint, and moderate amount of pepper on the finish. Mo Ayoub did a great job with this vintage. (627 views) | | | Tasted by ptaylor2112 on 3/6/2019 & rated 92 points: JOHNNYBARK's notes are spot on. I also got some menthol/eucalyptus on the nose, which gives the wine a cool mouthfeel. A bit of black cherry on the palate as well. Sorry this was my only bottle; suggest others wait a year or two as this should continue to develop. (814 views) | | | Tasted by JohnnyBark on 2/21/2019: Out of the Ayoub line-up, by far the biggest wine. Very dark in color with and showing no signs of being 5 years old. A bit reductive on the nose that blows off over time. A little hot on the nose, but dominated with large red fruit profile, nice acidity, and tannin. Should develop well over time. (792 views) | | | Tasted by Quiet Lion on 2/6/2019 & rated 94 points: Drank over two days. Earth dominates the palate and long finish along with black cherry, spice, and a touch of dark chocolate. Very special with upside potential. 94+ (753 views) | | | Tasted by GasperTheWineGuy on 2/19/2018 & rated 92 points: Big rich dark cherry, nice acidity, a little spice, with a touch of flint on thing lingering finish. Wonderful. (977 views) | | | Tasted by Muledog71 on 10/22/2017 & rated 92 points: Very big for a Pinot, purple color. Sour cherries, some spice too. Moderate acidity and a moderate plus finish. Was better on day 2 , needs more bottle age , but structured that way for Sure! No noticeable oak and the alcohol was balanced beautifully. Just needs time. (884 views) | | | Tasted by ksteiner on 8/19/2017 & rated 90 points: A bit jammy and more berries. (713 views) | | | Tasted by cephomer on 3/14/2017 & rated 90 points: Dark ruby red. Pungent nose of sweet cherries. Big, structured, dense pinot. Very masculine in style. Lots of sour cherries, black pepper and plenty of spice. The wine is still on the young side, exhibiting substantial tannins for a pinot. Perhaps, with some age, it will soften & develop in complexity & nuance. Though it is pleasant enough currently, had I known what to expect, I'd have let this bottle sit for a longer period. Decant if you open soon (972 views) | | | Tasted by beezer6 on 3/20/2016 & rated 91 points: Taste with Mo Ayoub at his house on solo Oregon Trip.
Super young and quite brooding. Dark purple fruit. Green herbs. Lots of structure. (1149 views) |
| By Josh Raynolds
Vinous, Oregon Pushes the Quality Needle for Pinot (Jan 2018) (1/18/2018)
(Ayoub Wines Pinot Noir Brittan Vineyard Oregon Red) Subscribe to see review text. |
NOTE: Scores and reviews are the property of Vinous. (manage subscription channels) |
| Ayoub Producer website
After a long and careful search to find the best site possible to plant Pinot Noir, Mohamad “Mo” Ayoub found the land he dreamt about nestled in the Dundee Hills. Untouched to vines – Mo saw the perfect potential to plant Pinot Noir and create a sustainable, healthy and top producing vineyard. The volcanic jory soils, south-facing slopes and fertile land made it an easy decision to plant four prized acres of vines in 2001.
The Dundee Hills appellation is highly respected and known for its bright and elegant wines. In 2004, Mo was able to unveil the potential of his land by producing a wine from the vines he meticulously planted and cared for. The results proved to be flourishing, providing bright fruit and unique complexity, creating an elegant Pinot Noir. Ayoub is committed to producing a limited amount of Pinot Noir of the highest quality.
Dundee Hills has earned an internationally recognized reputation for producing high quality New World Pinot Noir. Winters are mild and wet, while summers are warm and dry, each being influenced by the marine air from the Pacific Ocean. The Coast Range mountains protect the valley from the ocean and act as a rain shadow to minimize the rainfall as it moves from the water to inland. The climatic influences provide the perfect opportunity for the fruit to develop with full character and flavor profiles.
The Ayoub Vineyard is located in the heart of the red hills of Dundee. It is farmed by hand with great respect and care for the land, vines and natural surroundings. The steep sloped southeast-facing four acres site, with its red clay volcanic soil, is ideal for producing high quality Pinot Noir. It is densely planted resulting in low-yielding vines to increase the flavor of the fruit. 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
McMinnville McMinnville Winegrowers Association |
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