External search
Google (images)
Wine Advocate
Wine Spectator
Burghound
Wine-Searcher
Vintages
2022
2021
2020
2019
2018
2017
2016
2015
2014
2013
2012
2011
2010
2009
2008
2007
2006
2005
2004
2003
Show more
From this producer
Show all wines
All tasting notes
|
| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 91.2 pts. and median of 92 pts. in 14 notes) - hiding notes with no text | | | Tasted by D_RICH on 4/2/2024 & rated 92 points: No contemporaneous notes. Excellent, nice balance of red fruits and acidity, soft tannin. (91-92). I preferred this to the 2008 Beaux Freres Willamette served alongside, which presented a darker fruit, lower acid and overripe component. (313 views) | | | Tasted by Lord Windsmear on 12/25/2023 & rated 93 points: Red fruit, spice, tannins and acidity ... bomb with smoked turkey (560 views) | | | Tasted by JM_MadTown on 12/14/2023 & rated 91 points: A lovely Oregon Pinot Noir! Lots of cherry fruit with Asian spices, mellow tannins and a medium finish. (625 views) | | | Tasted by Twowinechicks on 10/5/2022 & rated 90 points: Dark ruby red, spice-box notes accompanied by hints of cinnamon, medium bodied, and a long finish tinged with balsam and pleasant acidity. Drinking very nicely! (905 views) | | | Tasted by Brian Glas on 4/3/2022 & rated 92 points: Pretty tight when opened. A bit of funk that blew off with a hour of air. After air some nice crunchy red berry fruits emerge. Firm acidity provides some excellent balance. (998 views) | | | Tasted by ReedNelson on 10/19/2021: Very good. Great early palette feel with some light smoky/light tobacco/dark fruit flavors mid palette with a softer finish that makes me want to keep drinking. (1281 views) | | | Tasted by Wine_Poobah on 10/1/2021 & rated 92 points: Interesting Pinot Noir aroma, notes of black fruit, blackberry, and plum with a chocolate finish. More tannic and acidic than I was expecting. Just a ton of stinky Pinot Noir, and if that’s what you’re looking for, this is it. Decent value. (1145 views) | | | Tasted by mks83 on 8/8/2021 & rated 91 points: Sour cherry, hawthorn, oregano, some touch of nectarine-skin/innerskin. Fully ripe, just before being overly so, medium volume of tannin and acidity is well hidden under big amount of fruit. Good intensity and focus, long finish. (1252 views) | | | Tasted by gmat5497 on 7/21/2021 & rated 92 points: Very nice. (856 views) | | | Tasted by sid_loves_wine on 6/14/2021 & rated 92 points: Complex and delicious in the end, although it did feel disjointed, as though the various elements of the wine were at odds with one another, and thus it was difficult to really get a bead on. It's possible it needs time to coalesce, although it's fairly difficult to picture how it'll evolve.
Some reduction at first, smoke accented earthy scents like tomato leaf - I think this was entirely de-stemmed but it still smelled "stemmy", that kind of prickly, meaty accent. I sensed some fresh red fruit underneath, but I put the cork back in and revisited the wine after several hours.
By later that night and into the next afternoon, it did open up to reveal some extremely mineral-laced red cherry or ripe raspberry, really beautiful and earthy, a little bit of dark fruit but with a tangy cranberry kind of accent on the palate. I loved the energy behind it, but the acidity didn't really feel fully integrated, just kind of wild and a bit on the tart side. The fruit, oak, and terroir were all putting in work, but it seems like they weren't ready to play together yet. The texture was really intriguing, extremely lithe and silky while still showing enough structure to facilitate some aging. It'll probably be beautiful and more harmonious after a little while, although I wonder if the earthy aspects will start to feel vegetal as the fruit fades.
Maybe not the best Oregon PN I've had for $45, but still enjoyable enough that I look forward to trying their other bottlings. (1139 views) | | | Tasted by Brian Glas on 5/28/2021 & rated 90 points: Still very young. A bit tight. Red berry fruit. Some earth and spice. Good persistence (459 views) | | | Tasted by lawdog85 on 3/17/2021 & rated 90 points: Still young, but excellent. Paired nicely with a grilled pork tenderloin and asparagus. (623 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.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
Eola - Amity Hills Eola - Amity Hills (Oregon Wine Board) |
|
