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| Drinking Windows and Values |
| Drinking window: Drink between 2018 and 2020 (based on 4 user opinions) |
| Community Tasting History |
| Community Tasting Notes (average 86.3 pts. and median of 88 pts. in 14 notes) - hiding notes with no text | | | Tasted by Mdanicek on 7/6/2019: Just ok (1589 views) | | | Tasted by indiscriminate palate on 11/30/2018 & rated 87 points: Intoxicating berries on the nose. Nicely structured with medium-high acid and relatively light but chewy tannin, though also a touch of sweetness. Deep raspberry, loads of herbs. Medium finish. Reasonable. (1438 views) | | | Tasted by redbrix on 8/25/2018 & rated 87 points: This wine is very clear with a light to medium cherry plum color. I light nose of cherry and fruit. Light bodied with a touch of tart on the back end. I nice light pinot that the wife likes. (1264 views) | | | Tasted by Handjoshua on 7/25/2018 & rated 90 points: Big color. Oregon PN. Smooth easy drinking btl. (1355 views) | | | Tasted by Sturin79 on 7/3/2018 & rated 65 points: Would drink but probably not buy again (1409 views) | | | Tasted by Woodbridge Brad on 3/12/2018 & rated 86 points: Supermarket Oregon Pinot Noiirs; 3/9/2018-3/13/2018: Mildly spicy, modest concentration and good balance in the mouth. Of the six sub $15 supermarket Pinots this is the most overall harmonious but it is bit sweet and short on acid so I actually prefer Wine by Joe by a tiny difference and the A to Z by a bigger lead. (1077 views) | | | Tasted by Xhlar8cf on 2/14/2018: Smooth and flavorful. Nice hints of spice for a Pinot (772 views) | | | Tasted by lebo9968@gmail.com on 12/30/2017 & rated 85 points: Just OK. I didn't enjoy it as much as the 2012. (761 views) | | | Tasted by RockinCabs on 11/23/2017 & rated 88 points: Nice pinot with an old world sensibility. Great dark fruit of blackberry and dark cherry with earthy sous bois and some smokey oak notes. Good winemaking here with a dense mid-palate but not over done.
Thanksgiving dinner wine, and this did well with all at the table. (923 views) | | | Tasted by Lilja on 3/18/2017 & rated 88 points: Big nose with lots of pinot spices and rather ripe strawberries. There is also plenty of oak, and quite toasted oak. Coffee, vanilla and a touch of smoke. Dry but with plenty of fruit, light bodied with no tannins to speak of. Decent intensity and length. A easy drinking wine that could have done with a bit less oak and a touch higher acidity. (1188 views) |
| Acrobat Winery 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.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)Oregon* |
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