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2017
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| Drinking Windows and Values |
| Drinking window: Drink between 2025 and 2035 (based on 1 user opinion) |
| Community Tasting History |
| Community Tasting Notes (average 94.6 pts. and median of 95 pts. in 7 notes) - hiding notes with no text | | | Tasted by Charlie Carnes on 6/12/2022 & rated 95 points: Red fruits and spice and everything nice!!! This is an amazing Oregon wine. It is shiny and bright, with gorgeous red fruit, flower petal, strawberry and tart cherry, with pretty stemmy perception, and dusty minerals. It is exciting to drink. Love it! (1102 views) | | | Tasted by mclanew on 3/4/2022 & rated 95 points: Slow ox for thirty minutes. Beautiful transparent shimmering red color. Nice floral nose with hints of red cherry. The palate is medium bodied, well balanced and elegant but serious. Red cherry, strawberry, herbs and spice. Still very youthful and probably holding a little back. (1100 views) | | | Tasted by mclanew on 11/12/2021 & rated 96 points: Slow ox one hour. This is fantastic. Beautiful cool, ethereal nose. Light to medium, transparent but with significant verve and concentration and lovely acidity. This will only get better with time. (731 views) | | | Tasted by Rieslingfan on 6/15/2021: I didn’t plan to open another bottle of this so soon, but things happen. Tasted over the course of 48 hours the effect of Dundee Hills (as compared to Ribbon Ridge) is quite clear. While still transparent, the Durant is deeper and earthier. The structure is evident, and in balance with the dark red fruit. While an imprecise comparison, this is the Pommard to the Whistling Ridge Volnay. Neither is Burgundy (nor should they be), but the two sites speak with a different emphasis, Durant being the more muscular, and Whistling Ridge more lithe, yet still strong. Now I just have to avoid opening my last bottle of this vintage in the next six months. The wine deserves a lot of time to evolve and show all the facets that are currently underneath the youthful fruit. (1350 views) | | | Tasted by mclanew on 6/13/2021 & rated 94 points: Popped and poured. Black cherry, herbs and a little smoke. The wine is transparent, elegant and graceful, light on its feet but showing a lot of underlying concentration. This seems to have tremendous potential although it was so light in feel I wondered how it would age - perhaps it puts on some more weight over the next few years? (1092 views) | | | Tasted by Rieslingfan on 10/23/2020: Typically for Goodfellow, this is on the elegant side, but that doesn’t mean it’s light on flavor. There is plenty of fruit and savory here, and based on the structural balance I could see aging it for 5-7 years before I try another bottle, but 2-3 would potentially be sufficient. It’s a lovely Pinot. I would love to put it up against other Durant bottlings to assess the terroir expression. (1298 views) | | | Tasted by Seth Rosenberg on 5/2/2020 & rated 93 points: Just got a case of wine last night with a lot of 2017 Goodfellow, and decided to crack this tonight. Light color (good). Nose is classic lithe PN. Wild strawberry and pomegranate fruit with a little cranberry. Nice gentle spices and a bit of earth and rose petal, and some stemmy green. This reminds me just a touch of Enderle & Moll's style, but not as far down the rabbit hole as them. Very puckery on the palate right now - tart red fruits, super fine tannins, serious acid and lots of crunch. When trilled it shows tons of reserves but does not give up its secrets - this one is like a serene fortress - built to age. The acid almost feels like it is going to that citrus squirt I get in some young mostly U.S. Pinots, but it doesn't - it stays just on the red fruit side of the spectrum. The finish is quite acidic and austere, and here we see the savory minerality and it goes well with the tart red fruit - still tough but very pretty. This is poised and translucent Pinot.
Day 2: The nose on this is just wonderful now - great Pinot perfume with fruit and spices and florals. The palate is still pretty wound, but might be loosening a bit. The finish starts very sour, with a real burst of tart cranberry and pomegranate, but then it expands well and the floral and perfume really shine. Very long. Nose - 5.5/6, Palate - 4.5+/6, Finish - 5-5.5/6, Je ne Sais Quoi - 1.5/2 = 16.5-17/20 (with 17-17.5/20 potential.) (1772 views) |
| Goodfellow Family 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.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
Dundee Hills Dundee Hills Winegrowers Association website
Located just 28 miles southwest of Portland, and 40 miles inland from the Pacific Ocean, the Dundee Hills appellation is situated within an irregular circle of about 6,490 acres in total, of which more than 1,264 acres of vineyards are planted. This region is unique for its higher elevation, warmer nighttime temperatures, less low-elevation fog and frost, and lava-based Jory soil series of reddish silt, clay and loam soils.
Single Vineyards at weinlagen-info
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