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| Community Tasting History |
| Community Tasting Notes (average 91.2 pts. and median of 93 pts. in 28 notes) - hiding notes with no text | | | Tasted by edjBoca on 2/9/2020 & rated 94 points: This drank SUPER....It is lush and complex with a great finish. It was strong from 1 hour to 3 hours open, when we finished it....amazing dirt SHEA !!! (438 views) | | | Tasted by SteveInOregon on 5/19/2019 & rated 93 points: A bit flat right out of the bottle. Over the next hour or so, this blossomed into a beautiful Oregon Pinot Noir. Paired it with wild, fresh king salmon, and with the food this wine was even better. Bottom line, give it a little time to breathe and you will definitely not be disappointed. (465 views) | | | Tasted by Burgundy Al on 12/24/2017 & rated 90 points: Ripe black cherry and plum with sweet baking spice, hints of anise. Still nicely fresh with an enjoyable overall richness. (1594 views) | | | Tasted by slywka7 on 11/22/2017 & rated 90 points: Pop and pour based on previous notes. Aromas of mushroom and dried cherry. Flavors of dried cherry, dried raspberry, tobacco and a dark berry note. Ends with a decent 20-25 second finish. You could see the remnants of structure for a very good wine. This still has some fruit but a previous comment said it died after 30 minutes. Will revisit the note if needed. This was kept is a 55 degree cellar but there is no question it has past it's prime. The only question is how far downhill it has gone. Shame because I really enjoyed the Shea 06's, I should have just drank this 4 years ago. (820 views) | | | Tasted by DaButtah on 1/16/2016 & rated 88 points: Initially was incredibly deep and precise along the palate. Lots of dark berry, and sweet, almost tangy cherry. After about 30 minutes it began to collapse upon itself. Lost a lot of the structure and the flavor profiles got slightly out of whack. A charmer at first but grew brooding and slightly bitter. Overall enjoyable but it would have been fascinating if it had been able to keep it together the whole way. (1681 views) | | | Tasted by Domer99 on 4/18/2015: This was a big pinot. Everything about it was big, from the thick, heavy bottle, to the deep nose to the tannins and strong flavor. I thought it was well integrated and was working perfectly this evening. Didn't think it had gone over the edge yet, but was working so well that there is no reason to wait to open either. A really great bottle of pinot. (1744 views) | | | Tasted by cookie7 on 11/30/2014: Showing a bit of the hot and flabby 2006 ORegon vintage. A bit disappointing - should drink my other bottle soon. (1557 views) | | | Tasted by Sundesertcactus on 8/24/2014 & rated 84 points: I agree with others this wine is past it's prime. Menthol on the nose and the palate dominated. Had this with a 2006 Archery Summit Arcus and this was better than the Arcus but not by much. (1480 views) | | | Tasted by JackieTreehorn on 6/29/2014 & rated 82 points: Not very good. A little astringent on the finish. A little hot. Not much good going on here for what this wine should have been.
Drank with an 06 archery estate and both had similar characteristics with the archery being drinkable. Neither were as good as the 2010 Trisateum we drank after. (1613 views) | | | Tasted by fingers on 12/6/2013: This was good, but I think john1001 called it: this is on the downslope. Only had a few tastes but could tell that it was very good once upon a time. Just because it's $70 doesn't mean it will age indefinitely. (1605 views) | | | Tasted by johnh1001 on 8/4/2013 & rated 87 points: Same as the last bottle. Drink soon. (1119 views) | | | Tasted by johnh1001 on 4/14/2013 & rated 87 points: It has been a few years since I have had this wine. The last bottle was full, rich and round ripe black fruit that just coated your mouth. This bottle, from the same case, was shallow, very alcoholic and full of faded black fruit. I will try another bottle, but I am concerned this wine was over done and will come apart as it ages. (1085 views) | | | Tasted by garambler on 3/17/2013 & rated 93 points: Friends and I had this with a pot roast dinner on 3/17/13 (after the Quilceda release party). It had a deep, rich, opulent bouquet of black cherry, cola, sassafras, baking spice and barnyard aromas. The palate was big, rich and layered with flavors of black cherry, raspberry, baking spice, sassafras and cola. (1015 views) | | | Tasted by rickspicks on 12/23/2012 & rated 93 points: This is spectacular. Heat on the nose for the first 30 minutes then reveals aromas of red fruits, earth, oak and spice. Red and some dark fruits on the palate with spice and a bit of damp earth. What is most striking is the super smooth mouthfeel and the incredible balance. There is a bit of sharpness on the finish, but other than that, this is about as easy to drink as can be. Intense, red, deep flavors, very good complexity and a long finish. Way above your average pinot, but I am thinking I drank it a bit too early. You can sense the potential, but it is not yet completely integrated. I am probably being a bit picky on the faults as overall, it is an outstanding wine. (1176 views) | | | Tasted by Greg Greenwood on 11/11/2012: Opened with earthy, light berry with leather, licorice and mineral aromas. Tight berry initially on the tongue. With time it brought structure with acidity and deeper berry. Food shortly should bring more notes....a touch of spice arrived with Italian cuisine and delivered a peppery finish. Much more tannin than most Pinots. Recommend before and with a meal. (1067 views) | | | Tasted by EricBe on 8/29/2010 & rated 93 points: Delicious with smoked brisket, even Luann liked it (and she often doesn't care for pinot) (1919 views) | | | Tasted by khmark7 on 12/25/2009 & rated 90 points: Drank too young. Nice acidity and cherry flavors but this still needs a few more years to really show it's potential. (1839 views) | | | Tasted by ScubaSommelier on 12/6/2009 & rated 94 points: Great cherry flavors, smooth but great depth. Paired with sausage and European hard cheeses. manchego, pieva, pecorino. very nice. (2085 views) | | | Tasted by dmattson on 2/13/2009 & rated 94 points: Wine is showing nicely, but it will be even better in a year or two. Decanted 1 hour. (2170 views) | | | Tasted by duck833 on 2/13/2009 & rated 94 points: After reading a tasting note today on Homer I decided to pop another one tonight! Had a great dinner with a foodie friend at local country club. Great beef fillets, the Homer was perfect, it could have used an hour of decant but we had a long dinner and it showed very nice. Soft juicy shea fruit, very nice wine. Glad I have more 06's and a case of 07's resting. (2240 views) | | | Tasted by dmattson on 11/27/2008 & rated 95 points: Excellent. Just beginning to open up. (2188 views) | | | Tasted by duck833 on 7/23/2008 & rated 95 points: Drank with friends at a private dinner at the Black Walnut Inn. Comments were that this possibly is the best Pinot Noir that anyone at the dinner had ever tasted. Nice dense purple and dark red colors when the wine was poured into the decantor. Tastes of cherry, blackberry and big fruit. This is a special Oregon PN that should be experienced by any PN fan. (2275 views) | | | Tasted by GreenDrazi on 5/23/2008 & rated 93 points: Decanted 2 hr’s. Deep, intense cherry and black cherry flavors along with notes of blackberry, clove and anise spice. This starts full bodied with solid acidity and significant tannins that never let up until the licorice infused finish. Needs time. (2610 views) | | | Only displaying the 25 most recent notes - click to see all notes for this wine... |
| Shea Wine 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.Shea VineyardShea Vineyard was first planted to wine grapes in the late 1980s. Today Shea Vineyard is a 200-acre property with 140 planted acres. 135 of these acres are planted to Pinot noir vines and the balance is planted to Chardonnay.
http://www.sheawinecellars.com/vineyard/
The Shea vineyard is in the Yamhill-Carlton District just west of the Chehalem Valley. The fruit is sourced from three small blocks, one of which is planted to the Pommard clone, one to the Dijon 114 clone and the last to Dijon 777 clone. Soils are primarily of the Goodin and Melbourne type which are sedimentary in origin. The three blocks range in elevation from 450 to 600 feet and were planted in 1989. The wine from this vineyard has a complex array of aromas and flavors including black and red fruits, particularly blueberry, spice and earth. Approximately 725 cases are produced. The vineyard is owned by Dick and Deirdre Shea and managed by Javier Marin.
Shea Vineyard is a 200 acre vineyard in Yamhill County, Oregon, owned by Dick and Deidre Shea. It is, by almost universal account, the most highly regarded vineyard in Oregon.
Shea sells grapes to some of Oregon's best wineries, and the vineyard has a reputation for producing some of the best Pinot noirs in the world, from such winemakers as Ken Wright and Mike Etzel of Beaux Freres. Shea planted the original 100-acre vineyard in 1988 and 1989 on its own roots, but has been systematically replanting with grafted vines over the past few years in response to phylloxera.
Read more:http://www.northwest-wine.com/Shea-Wine-Cellars-Block-5-Pinot-noir.html#ixzz16KKRMLJHUSAAmerican 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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