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| Community Tasting History |
| Community Tasting Notes (average 90.1 pts. and median of 90 pts. in 39 notes) - hiding notes with no text | | | Tasted by Andy2014 on 3/24/2024 & rated 92 points: Medium ruby. Pronounced aromas of cherry, red plum, violet, cranberry, mushroom, vanilla, forest floor. Medium+ acidity, medium tannins, long finish. This is outstanding and has the potential to age further. (199 views) | | | Tasted by Tejassathian on 10/9/2023 & rated 91 points: In a really nice spot - giving off cherry, baking spice and potpourri, and some hints of forest floor. Can develop more of the latter with time but worth drinking now. (405 views) | | | Tasted by davidspieker on 1/19/2023 & rated 89 points: Medium color and body. Barnyard aromas. Blackberry flavors but not too ripe. Good acidity with very lengthy finish. (623 views) | | | Tasted by Neecies on 10/28/2022: Sweet entry with piercing fruit. I believe it's owner thought it would pass for Burgundy--it wasn't bad, but it didn't. (797 views) | | | Tasted by RPHC on 9/2/2022 & rated 91 points: Primarily cherries and other red fruits on the nose supported by earthy scents and white flowers: jasmine and sweet honeysuckle. Notes of rubber or garden hose appear after about 30 minutes, but not to the point of unpleasantness and even adding to the complexity. Increased sous bois after 45 minutes. Palate is a good reflection of the nose. Perfect balance. This is a delicate, sensual and elegant wine. Medium finish with short to medium length that doesn't stray from its focus. Very appealing and pleasant enough to drink and admire without food. In a very good spot right now - for sure open for business! *The Eyrie Vineyards founded in 1965 by David Lett, the man many credit as founding the whole Willamette Valley wine industry, when he brought 3000 cuttings up from California. *Jason Lett (David's son), took over as winemaker in 2005. *Diam 10 closure. (951 views) | | | Tasted by alereid on 6/19/2022 & rated 91 points: Mellowing nicely
Gentle fruit (419 views) | | | Tasted by Nutty08 on 4/12/2022 & rated 90 points: Some reduction on the nose. Lighter bodied, but ripe red fruits and rather prominent tannin. Nicely
Crafted entry level pinot. On the fresh structure side rather plump and flabby. (1523 views) | | | Tasted by cos65 on 12/14/2021 & rated 91 points: Juicy red fruited Pinot. Some light strawberry and cola in the nose, balanced fresh lightish acidity. Quite easy to drink and at 13.5% quite nice. (1424 views) | | | Tasted by pgb67 on 10/26/2021 & rated 90 points: I had been really happy with my 2015 Oregon pinots, but now I'm turning to the '16s and liking where these are at as well. Burgundian with a lithe mouthfeel and notes of cherry, red fruit liqueur, and forest wood. (1588 views) | | | Tasted by dlu on 9/3/2021: Day 1: Saturated colors, moderately fast legs. Nose has an odd and almost overwhelming scent of car tires, burnt sugar, etc. The taste is classic OR Pinot overlain with said notes of tires and carbonization. To be revisited tomorrow.
Day 4 (under vacuvin): That odd scent is still there, but moderated and now somewhat more in line with my idea of a Pinot profile. Still rather odd. Will reserve judgement until we can taste another bottle in a few months. (1385 views) | | | Tasted by Dlopez3102 on 4/21/2021 & rated 92 points: This needs an hour decant at a minimum. Even better on day 2 so I’d say this has a long way to go in cellar. (1715 views) | | | Tasted by Madera16 on 3/15/2021: Good juice here, big and fruity nose, red, blue, and black berries. Going strong after several days with no sign of decline. Big body, though the tannin is pretty light.
At this price ($35) I’ll take Bourgogne, but this is attractive and pretty good for a new world option. (1583 views) | | | Tasted by Fleets on 2/18/2021 & rated 89 points: Enjoyable but not memorable. (1255 views) | | | Tasted by OregonLoafer on 9/23/2020: Drank several nights ago as part of a vertical that included 2011 and 2013-2016. This reconfirmed that 2016 is my hands-down favorite warm Willamette Valley vintage. On day 2 this was incredibly perfumed, with truffles and red and blue fruits and damp earth. Beautifully round on the palate while still being pretty light in body with excellent and integrated supporting acidity and a hint of very fine tannins. Excellent. (1798 views) | | | Tasted by 87tellub on 8/19/2020 & rated 92 points: Color is medium/dark ruby and very bright. Expressive nose; bright red fruit, red floral aromatics, but balanced with a clean earthiness and a dash of smoke. Beautiful nose. Palate is barely medium-bodied and has juicy cola but also some light meaty notes. Elegant, even with an impression of something animal that comes out later. Pretty good length.
So good. When I first dove head-first back into wine 3-4 years ago, I had a few Eyrie's, and more or less liked them, but was still figuring my palate out, so didn't really "get it". Well, I've figured out a lot in the last 3-4 years, and I now realize this is the good stuff. (1653 views) | | | Tasted by oropeza on 8/17/2020: Tasted blind, very "obvious" warm year Oregon pinot: Bright fruit up front, black tea & graham cracker on the core, finishes on acidity... sharp contrast to the (also blind) 2016 Savigny-Lès-Beaune it was tasted next to... actually reminded us more of 2015s with its somewhat blown-out warmth. (1420 views) | | | Tasted by jnewman77 on 7/23/2020: This was bigger and riper than I am used to seeing from Eyrie; felt borderline hot actually. Maybe just too young at this point, but lacked the normal balance and precision I find. Will revisit.
Day 2 - definitely better after some more air. The nose is more into the red fruit realm and the balance is improved. I also served this cooler day 2 right around cellar temp and I think that helped. Definitely has lots of upside for the cellar. (1480 views) | | | Tasted by andrewhaag on 7/5/2020 & rated 90 points: Spicy and wet earth on the nose. Medium bodied, but big for a pinot. More of the spice notes on the palate. Classic strawberries and cherries, though those don’t stand tall in the wine. Acidity builds through the finish. Very pleasant wine, but nothing super unique about it. (889 views) | | | Tasted by thoughtdujour on 7/5/2020 & rated 93 points: Opened for Kritsa and Megan. Delish even days later. (1337 views) | | | Tasted by chablis28 on 6/17/2020 & rated 91 points: Taken to a social distancing /take out patio dinner at Brian's. Lovely mid 70s MN evening with a light bone dry, early Fall like breeze and a fun group of 5. I opened at home for around 45 minutes in btl and removed cork at venue about another 45 minutes prior to drinking. This was pretty open but youthfully primary in my Burg glass. I had thought I was bringing the 2015 which I've loved right out of the gates. I'd forgotten I grabbed two 2016s in March. Semi translucent ruby red color. The 2016 feels a bit larger and richer with super tasty raspberry fruit and signature Eyrie earthiness along with a hint of underbrush. This will be fantastic in 3-5yrs and I'll layoff on my 2nd btl while continuing to drink 2015s going ahead. 13.5% (1242 views) | | | Tasted by rocknroller on 6/17/2020 & rated 90 points: Being Social While Distancing: Transparent ruby red color. Same bottle as Chablis28; Drank a glass over an hour plus. Red berries, strawberry, ripe and well delineated, and little underbrush and greenery. The palate shows the same nice red fruits, a little green and herbal right now, spice and a little firmness to the tannins. This is a little young right now, but give this 2 years and I think it will be hitting the window. 90+(+)pts. (1330 views) | | | Tasted by Ben Christiansen on 6/7/2020: That has some smokey medicinal-ness to it after having the Willful. Darker cherry fruit as well. (1183 views) | | | Tasted by pren on 5/8/2020 & rated 90 points: 比较收敛的风格，气味不错，第二三天都还有气味很少见。 (924 views) | | | Tasted by jnewman77 on 4/8/2020: This had a weird note which I think was reduction that threw off the smell; not terribly unpleasant, but not pinot noir; improved a little with air, but never blew off completely. Poured the rest back in and will re-assess tomorrow.
Still funky on day 2. Given that it seems less likely to be reduction. Not sure what the flaw was, but this was definitely not a good bottle. Brett, VA? I guess I need to learn more about flaws... (1032 views) | | | Tasted by OregonLoafer on 12/10/2019 & rated 94 points: Show-stoppingly good. This is my first taste of the 2016. I thought the 2015 was a bit awkward when I had it last spring, but this is absolutely singing right out of the bottle.
The nose just hits you right in the face with a velvet fist. Stunningly pure bright red fruit, some dried leaves, spicy herbaceousness, hint of earth or mushrooms. Eating some truffle almonds alongside this took it to the next level.
The palate delivers, complete with a sensuous body that’s at once lush and ethereal, like something that’s seemingly dense dancing across your tongue. The acidity adds sparkle across the entire drinking experience and commingles with that delicious, delicate fruit for ages after each sip - flavor and textural sensation merge until you’re not sure whther you’re still tasting anything or just feeling the lingering acidity.
Wow. I love years like 2011 and 2013 in the Willamette Valley, but damn these 2016s are beautiful. I’d love to see how these age but it’ll be hard to not drink them now.
It’s been too long since I’ve had an Eyrie Pinot Noir, and after this bottle it’s a mistake I won’t make again. Absolutely singular. (1078 views) | | | Only displaying the 25 most recent notes - click to see all notes for this wine... |
| By Panel Tasting
Decanter, Wines of the Year 2020 (10/15/2020)
(Eyrie Vineyards, Pinot Noir, Willamette Valley, Oregon, USA, Red) Subscribe to see review text. | By Josh Raynolds
Vinous, Oregon: An Embarrassment of Riches and Richness (Jun 2019) (6/1/2019)
(The Eyrie Vineyards Pinot Noir Oregon Red) Subscribe to see review text. | By James Suckling
JamesSuckling.com (5/1/2019)
(The Eyrie Vineyards Pinot Noir Willamette Valley, United States) Subscribe to see review text. |
NOTE: Scores and reviews are the property of Decanter and Vinous and JamesSuckling.com. (manage subscription channels) |
| The Eyrie Vineyards 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
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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