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| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 90.8 pts. and median of 91 pts. in 23 notes) - hiding notes with no text | | | Tasted by mzimberg on 8/20/2023 & rated 91 points: Stone fruit and enchanted forrest nose. Great acids and lift. Some fruit left but this is mature. Fun to have a properly aged Oregon pinot. This is in a great place and comes from a very cold cellar. (229 views) | | | Tasted by rocknroller on 8/20/2023 & rated 93 points: Monthly Tasting Group: Pinots for Anywhere (BLVD Kitchen & Bar, Wayzata, MN): Small pour. I've never had the '05 Justice before and it did not disappoint as it was in very finie form still. Plenty of fruit, darker berries with deep cherry and nuances of pomegranate, Christmas spice notes and dried floral tones set this off nicely with a sleek textue and medium plus body. Loved it. 92+ to 93pts. (528 views) | | | Tasted by chablis28 on 8/20/2023 & rated 94 points: Monthly wine group at BLVD Kitchen Minnetonka MN. "PNs from Anywhere" theme. My wine of the night! This was compelling and a head turner from the very start. Fully resolved but also full of life. Willamette fruit and richness but so harmonious and complete. Wonderful nose of forest floor and spice. I snuck a 2nd small top off pour. I may have to start checking auctions of aged St Innocents :). I've tasted more than a few in their youth and never found the motivation to cellar them. I believe this btl was picked up via auction. Thanks James & Carrie! 94+ (423 views) | | | Tasted by JCGuthrie on 8/20/2023 & rated 94 points: Same bottle as Chablis28 and rocknroller. I thought this was pretty special, and my WOTN. Intoxicating nose of raspberry, sous bois, baking spices and earth. Great depth and complexity on both the nose and palate. Wish I had more. 94+ (189 views) | | | Tasted by cookie7 on 2/12/2016: This is drinking really well now. Tasted blind a few people guessed 1er cru burgundy. Well integrated with a long finish. A third of the bottle was gassed and tasted again 24 hours later. On day 2 it was shell of itself. (1312 views) | | | Tasted by AccaDacca on 4/26/2014 & rated 92 points: Cherry, lots of nice bright cherry. Medium bodied, rounded out with good acidity and balance. A little dirt and some spice. Real, real nice and plenty of time left. (1654 views) | | | Tasted by subir on 11/15/2013 & rated 95 points: This may be amongst the two best wines from St. Innocent I've ever had (along with the White Rose). A cherry bomb when first opened, followed by raspberry and layers of spices. Light to medium bodied, bright acidity and a 60 second finish. We had this with some Thai, and with fish over two days. It was fantastic on both. Sadly my last bottle. (1699 views) | | | Tasted by yossarian.livez on 9/28/2013 & rated 90 points: Still so young. Cherry, beef stock, earth, coffee and black tea. Missing a bit of plushness on the palate, but then again a cool OR vintage but gains in weight with air. Medium bodied. Plus acidity. Good length. Great wine from a young vineyard. Still going strong. (1847 views) | | | Tasted by Tad GW on 1/5/2013 & rated 91 points: 50+5+12+16+8=91 (1934 views) | | | Tasted by subir on 9/8/2012 & rated 92 points: Drank in a comparative tasting with '05 Temperance Hill, '05 Shea and Hug's '05 Orchard Hill. Deep color, lovely nose and well balanced body. For most, this was wine of the night. I thought the Temperance Hill bouquet was finer. (1280 views) | | | Tasted by Tad GW on 9/4/2012 & rated 93 points: Really good just after the cork was pulled and the wine was poured. A medium-bodied Pinot Noir with concentrated fruit in a plush style but with a nice bouquet and great mouthfeel and good acidity to complement food. This one has aged well and is drinking very well right now.
50+5+12+18+8=93 (991 views) | | | Tasted by jlm on 4/8/2012: This had a sort of anonymous nose of dark fruits and spice. I was pleased to find the intrusive dill aroma absent on this bottle, but what was there instead simply wasn't particularly interesting. The palate was fullish for Oregon, with a kiss of oak polish remaining and a decent core of acidity buried beneath the fruit. And while the fruit impression was fairly smooth, the light tannins showed a touch of grain. Hard to say whether this will continue to evolve much or not. (1045 views) | | | Tasted by brooklynguy on 9/26/2009 & rated 83 points: drank this next to the 05 st inn shea last night and the amazing this is how almost exactly and entirely the same they were. this was a bit lighter and cleaner, but still was dominated by a woody coffee essence. the fruit is not really being allowed to express itself now, and i can't see it absorbing all of the oak, but who knows... (1507 views) | | | Tasted by jlm on 7/26/2009: Doubled decanted for approximately 3 hours before serving. The nose on this started out with some dark fruits and spice, but it was quickly overwhelmed by oak. Mainly dill notes that I found very off-putting. The palate, however, did not seem so dominated by oak. It had a clean fruit-dominated profile and was nicely lightweight with plenty of livening acidity. Not really a pleasure to open this one right now. Hopefully it will integrate the oak aromas and come out strong on the other side. We'll see. (1361 views) | | | Tasted by Colima74 on 1/16/2008 & rated 90 points: Had at Las Brisas with the family after LC returned from Mexico. Lots of dark red fruit, not big, but not lean either. A hint of asparagus or something on the finish that was not off-putting, but also not my preferred flavor. Acidity there, but not as elegant as I might have expected. (1837 views) | | | Tasted by brooklynguy on 12/21/2007 & rated 88 points: a much better showing this time. still a young and primary cinnamon spice nose, but the palate is more lush, with smooth layers of ripe fruit and good acidity. not as complex as st innocent's other offerings, but highly enjoyable drinking. (1889 views) | | | Tasted by vbellore on 12/2/2007 & rated 90 points: Popper and poured, should have waited, because at the end of the hour it was singing. Typical of 05 pinots i've had from St. I. Wait or Decant (1831 views) | | | Tasted by jasonh on 12/1/2007 & rated 92 points: Popped and poured since we needed one more glass of wine. The rest was saved. Toasted spice on the nose. Very nice. Small touch of tobacco and chocolate. Not much change on the second day other than a bit more earth and brambly elements. I love the spice element in this wine. Perfect for Christmas. Tons of fruit all they way through to the finish. Then there is nice spice. The fruit is sweet but it is well balanced with the acid. Light easy going tannins. Not seamless but not clunky either. I am tempted to have another before the year is out but I think I am going to dig out the 04 instead. 5,12,17,8 = 92 (1741 views) | | | Tasted by jlm on 11/9/2007: There is a definite spice component to the nose of this wine. Mark V says it's a characteristic of the vineyard, but I wonder if some oak doesn't play a role as well. In any case, the oak is certainly not obtrusive, and not noticeable to me on the palate at all. The palate has delightfully crunchy red fruits, plenty of lightness and brightness from the acidity, and I particularly like the taught tartness of the wine. There are some tannins to integrate, but this is already very well balanced and it doesn't demand extended aging like some of St Innocent's other vineyards. The vines here are very young, so I doubt it will ever show terrific depth or complexity, but it will be a very nice drink for the coming years while waiting for the other wines to age. (1776 views) | | | Tasted by brooklynguy on 10/11/2007 & rated 86 points: Bright electric red notes somewhere in the clear purple. I like the nose on this wine, but only for the first hour or so - cinnamon and other spices, and a pine/herbal quality. But 3 hours into the decanting, after dinner, the nose is all hot alcohol. Pretty silky on the palate, with pointed red currant and cranberry flavors, some dried leaves underneath. This has nice potential, and I bet Justice will make great wine in the future, but now it's still kind of young and spastic, and disjointed. (1942 views) | | | Tasted by Tad GW on 9/2/2007 & rated 93 points: This was one I had tried the day before at the Ponzi Wine Bar so knew what to expect. Or so I thought. The wines had all been opened a couple of days earlier at the St. Innocent winery so had a chance to oxidize and that had changed them and I learned that from this one. The medium fuchsia ruby red was as I remembered but the bouquet was quite different. Sweet grape candy, camphor or eucalyptus mixed with ripe red cherries and some light spice cake. Gone was the dominant vanilla note that I associate with the tannins, likely the oak. It had integrated and developed with oxygenation to reveal waves of other and more complex notes. In the mouth this medium bodied wine gave up red and black currants and cherry flavours and clearly had structure for the long haul but the tannins were quite well integrated. What a wine and what potential!
50+5+13+17+8=93 (1802 views) | | | Tasted by wineismylife on 6/16/2007 & rated 88 points: WIML88,NOWA,NOWS
Tasted June 16, 2007 at the winery. Garnet color in the glass, clear hue throughout. Nose of red berries, red cherries and strawberries. Flavors of Bing cherries, red berries, strawberries and a touch of bitters on the finish. Light acidity, light to medium tannins and body. Drink or hold. (1918 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) |
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