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| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 90 pts. and median of 90 pts. in 62 notes) - hiding notes with no text | | | Tasted by Bryan49 on 7/24/2023 & rated 91 points: In a nice place. Paired with Salmon. Red fruit and spice on the nose. Cherry, raspberries on the palate. Smooth, nicely resolved tannins with medium+ finish. (401 views) | | | Tasted by Bob in NC on 9/23/2022 & rated 92 points: This balanced wine is drinking superb with some of youthfulness remaining. The spices really pop on the finish. (988 views) | | | Tasted by Jshire on 4/17/2022 & rated 90 points: The perfect burgundian pinot with a roasted chicken. (1238 views) | | | Tasted by NoahCap on 11/27/2021: Appears quite young, deep garnet core with a watery rim. Could have been bottled yesterday. The color is deep: a little less translucent and more purple than I might expect from a Pinot Noir.
The nose is medium minus in intensity but quite pleasant. Driven by raspberries and vanilla. Smells very much like New World Pinot in its prominent fruit aromas. If the nose is on the shy side, the taste is anything but. Concentrated, dominated by savory fruits raspberries and cherries, with vanilla and a cherry-cola note that I usually associate with Pinots from the Russian River Valley. Any earthy notes that I might be tastings are far off in the distance.
Overall, a nice drink if you're in the mood for New World style Pinot. As much as I appreciate Burgundy, sometimes you're in the mood for a wine like this, and it definitely hits the spot. (1527 views) | | | Tasted by Thomas B on 11/1/2021 & rated 90 points: While I found the nose very light, the wine is drinking very well right now. Lots of red fruits - cherry, raspberry - with a little earth & forest floor going on too. (1585 views) | | | Tasted by Ed B on 10/5/2021 & rated 90 points: Drank as part of tasting of 16 Shea Vineyard Pinots from 7 producers over 6 vintages. It finished 15th with an average of 90 (1411 views) | | | Tasted by RonniePiemonte on 5/14/2021: Flawed, musty, mildew, cork taint. Mildew present for sure.
I drank thru 4 2013 and now 3 of 4 2014s. First time issue. (1311 views) | | | Tasted by anthozep on 5/13/2021 & rated 90 points: Medium ruby. A bit unsure about this one right out of the bottle as it tasted a bit more aged that 2014 would suggest. PnP lead to a strong medicinal note at first, almost like dimetapp on the palate. Came back to it a few hours later and you could tell it was aged, but the dimetapp note had worn off. In its place was classic Shae. Red fruit with a hint of tannin, grass, mushroom, and licorice. Will try again tomorrow and report back (1125 views) | | | Tasted by UKCatFan on 5/9/2021 & rated 93 points: A little lighter and brick color. Nose of red fruit, Strawberry raspberry and a bit earthy. Well balanced and a little more elegant than what I expected. Opened up nicely as the evening progressed. Funny how things are never what you expect. I think this is drinking wonderfully right now. Enjoyed with halibut. (896 views) | | | Tasted by WingedOtter on 3/12/2021: Clear, Ruby, with no rim variation and M/L viscosity. Surprising smokiness and dried herbs on the nose. Fine, present tannins with medium acidity and medium body. Fruit dominated by cherry and sweet cranberries. Shortish finish. (930 views) | | | Tasted by RonniePiemonte on 3/3/2021 & rated 93 points: Progressing beautifully. Orange peel, raspberry. Medium weight makes this wine versatile with lighter foods. Roast chicken tonight. (974 views) | | | Tasted by Bob in NC on 10/30/2020 & rated 90 points: This wine continues to deliver, this time perfectly.with grilled salmon and roasted chipotle spice rubbed sweet potatoes. This wine is in a great place right now. It's quite balanced in flavors, although slightly on the fruit forward side. We are looking forward to see how this evolves over the next few years. (948 views) | | | Tasted by Thomas B on 10/17/2020 & rated 89 points: Second bottle of the evening. Both had been opened for a couple of hours.
This was more enjoyable than the first but again lacking the power some have referred to.
An enjoyable wine, well made w classic strawberry notes and a little spice. (917 views) | | | Tasted by RonniePiemonte on 10/16/2020 & rated 92 points: Damp nose. Lots of fruit followed by some stems and plenty of acid. Delicious and complex.
Enjoyed with roasted chicken. (906 views) | | | Tasted by Bob in NC on 10/14/2020: Smooth, clean, flavorful, with a light body. Contains standard pinot components of red cherry, brown spice and soft loamy earth. Quite a drinkable Pinot that paiired nicely with our roasted pumpkin soup. (877 views) | | | Tasted by baltar on 3/26/2020 & rated 91 points: Big for a Pinot. Lots of red fruit, well integrated tannins. Medium body and medium finish (1264 views) | | | Tasted by Nutty08 on 9/27/2019 & rated 90 points: Full bodied and ripe but still fresh. More on the dark cherry end of the spectrum. Finishes monolithic and simple. (1631 views) | | | Tasted by srh on 7/6/2019: Pinot Noirs (3-OR, 2-RRV, & 1-Sta. Rita Hills) (Vintage Wines Ltd., San Diego, CA): Wädenswil, Pommard, Dijon 777, Dijon 115, & Dijon 114 clones from their Shea Vyd Blocks 5, 7, 19, 20, 23, 28, 29, 30, 32, 33, & North Block; 12.5% whole cluster, 47% aged in new FR oak; 5,074 cases bottled August 2015.
N: CLOSED; Earth, spice, berries? Intensity lurking?
P: Med body; Rndish entry with NICD, ALMOST swtish frt met by an astringent pucker which pretty much resolves by the LONG, balanced, POSS very, VERY slightly bitterish finish with a tangy/SWTNESS to the few very, VERY fine tannins. For now & through '22. 14.5% ABV; My EXC-. [This vendor's $27.95 is ≈$2 < wine-searcher's next lowest entry.] 92 pts WE @ $45, & 91 Vinous (Raynolds). (1140 views) | | | Tasted by AndreRibeiroChaves on 6/30/2019 & rated 92 points: Full body, Mellow Tannia, lively well defines acostou, long finish. Cotton Candy, Vanilla and red fruits in abundance. Some minerality. Reminds me of Pommard. Great quality for the price. (1674 views) | | | Tasted by Ben Christiansen on 6/4/2019: Kinda dark fruited and full for Oregon Pinot but I can see why people like it. Still a big style. (1830 views) | | | Tasted by scorbett on 4/14/2019: Red fruit, cola, saddle leather, burnt orange peel.
Yummy! (1642 views) | | | Tasted by Bob in NC on 3/3/2019 & rated 90 points: Delicious (1744 views) | | | Tasted by EMGHSG on 2/28/2019 & rated 90 points: Relatively light, well balanced, needs a bit of air when opened. Typical high quality Ore Pinot. Reflects age of the vines. (1339 views) | | | Tasted by Robwild on 2/23/2019 & rated 90 points: Very nice Oregon Pinot from Willamette. Well balanced. Juicy with tropical fruits. (1079 views) | | | Tasted by Bob in NC on 1/2/2019 & rated 90 points: This luscious PN is youthful with Bing cherry and strawberry Jolly Rancher fruit which is balanced with vanilla and cinnamon spice and a nice pithy acidity. The finish is medium long with a pleasant mild tartness that helps cleanse the palette. (1309 views) | | | Only displaying the 25 most recent notes - click to see all notes for this wine... |
| By Michael Godel
WineAlign (3/12/2021)
(Shea Wine Cellars Estate Pinot Noir, Willamette Valley red) Subscribe to see review text. | By Josh Raynolds
Vinous, Oregon Pushes the Quality Needle for Pinot (Jan 2018) (1/18/2018)
(Shea Wine Cellars Pinot Noir Shea Vineyard Estate Oregon Red) Subscribe to see review text. |
NOTE: Scores and reviews are the property of WineAlign and Vinous. (manage subscription channels) |
| Shea Wine Cellars 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.EstateIn the United States, "Wines with “estate bottled” designations must: a) also designate an appellation of origin or an AVA, and both the vineyards and the winery must be located there; b) the grapes must come from vineyards owned or controlled by the winery; and c) the wine must have been produced, from crush to bottle, in a continuous process without leaving the winery’s premises."
- WINE LABEL FAQS: A QUICK SUMMARY OF LABEL DESIGNATION RULES" by David E. StollShea VineyardShea Vineyard was first planted to wine grapes in the late 1980s. Today Shea Vineyard is a 200-acre property with 140 planted acres. 135 of these acres are planted to Pinot noir vines and the balance is planted to Chardonnay.
http://www.sheawinecellars.com/vineyard/
The Shea vineyard is in the Yamhill-Carlton District just west of the Chehalem Valley. The fruit is sourced from three small blocks, one of which is planted to the Pommard clone, one to the Dijon 114 clone and the last to Dijon 777 clone. Soils are primarily of the Goodin and Melbourne type which are sedimentary in origin. The three blocks range in elevation from 450 to 600 feet and were planted in 1989. The wine from this vineyard has a complex array of aromas and flavors including black and red fruits, particularly blueberry, spice and earth. Approximately 725 cases are produced. The vineyard is owned by Dick and Deirdre Shea and managed by Javier Marin.
Shea Vineyard is a 200 acre vineyard in Yamhill County, Oregon, owned by Dick and Deidre Shea. It is, by almost universal account, the most highly regarded vineyard in Oregon.
Shea sells grapes to some of Oregon's best wineries, and the vineyard has a reputation for producing some of the best Pinot noirs in the world, from such winemakers as Ken Wright and Mike Etzel of Beaux Freres. Shea planted the original 100-acre vineyard in 1988 and 1989 on its own roots, but has been systematically replanting with grafted vines over the past few years in response to phylloxera.
Read more:http://www.northwest-wine.com/Shea-Wine-Cellars-Block-5-Pinot-noir.html#ixzz16KKRMLJHUSAAmerican 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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