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| Drinking Windows and Values |
| Drinking window: Drink between 2018 and 2023 (based on 4 user opinions) |
| Community Tasting History |
| Community Tasting Notes (average 90.5 pts. and median of 92 pts. in 11 notes) - hiding notes with no text | | | Tasted by Brian Glas on 6/4/2022 & rated 92 points: Tasted after 90 minutes of air.... Mark is the master with these McMinnville AVA vineyards. Love his Momtazi bottlings. Some soy, crunchy red berry fruit, and spice. This wine is constantly evolving in the glass. Very interesting. (377 views) | | | Tasted by Burgundy Al on 12/23/2021 & rated 90 points: High toned red cherry and berry with lots of energy. Taut and bright, this kept hinting at something more dense, just never quite got there, even after three hours. Still, very enjoyable. (1270 views) | | | Tasted by gudetama on 12/31/2020 & rated 92 points: Popped and didn't decant. Tried after about 4 hours. Very heavy on tobacco and leather. Not much fruit, but still very good and interesting to drink. I would drink sooner than later. (671 views) | | | Tasted by rocknroller on 5/3/2020 & rated 92 points: Medium dark ruby color. PNP, split bottle over 3.5hrs. This was the first time trying this bottling. From the highest elevations of Momtazi Vineyard where the "Duzar" blows strong. The nose has a complex mix of spices with lots of dry forest floor and dried tobacco with a blend of dark fruits; the black raspberry and plum stand out. The palate is medium full bodied with a plush texture that is very caressing, the core of dark fruits is alluring with black raspberry, black currant and plum all on display, ground tobacco, smoky, dried spices and earth with a medium plus finish. I love the round lacy tannins too. This is very balanced and goes down alarming quickly - cool label too. (1050 views) | | | Tasted by gschneider on 4/15/2020 & rated 88 points: A bit tart, lots of cherry, lacking structure but still tasty (764 views) | | | Tasted by UpfromtheCellar on 8/22/2019 & rated 88 points: We all liked the wine but everyone around the table had the exact same reaction - "where's the nose on this?" And over the course of the evening no one changed their opinions. Strange that we all liked the taste so much - we kept talking about the missing bouquet. Still big and bold, dark fruit with a little softening around the edges. Maybe we opened it too soon?
Paired well with roasted chicken. (777 views) | | | Tasted by Burgundy Al on 5/26/2018 & rated 90 points: Willamette Valley Weekend Visit; 5/26/2018-5/27/2018: Rich, ripe red and black cherry with some sweet spice and a hint of new oak that will benefit from more cellar time. Very good weight to start, with good length that falls off slightly at the finish. This will improve with age, better 2022-. (1626 views) | | | Tasted by Chiefwino59 on 1/14/2017 & rated 94 points: Very complex, layered flavors , black cherry, earthy, great with roasted pork chops and wild mushrooms. Could hold for 2-5 More years. Long finish (1157 views) |
| St. Innocent 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.FUJINThe FUJIN designation was used for wine made from a whole cluster press of fruit.Momtazi VineyardFrom St. Innocent: "Momtazi Vineyard is located in the McMinnville AVA, 7 miles west of McMinnville, Oregon. The Pinot noir came from three blocks planted in 1999 and 2004 on a steep hillside and farmed using the bio-dynamic method. It has a south and SW exposure at an elevation of 550-650'."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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