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| Drinking Windows and Values |
| Drinking window: Drink between 2024 and 2031 (based on 8 user opinions) |
| Community Tasting History |
| Community Tasting Notes (average 90.3 pts. and median of 90 pts. in 24 notes) - hiding notes with no text | | | Tasted by GuWin on 3/12/2024 & rated 91 points: Vinklubben Dionysos 2024; 1/1/2024-12/31/2024: Noe lysere burgunderrød farge med vanndig kant. Veldig funky ved åpning, tar litt tid før det blåser av. Den friskeste i flighten med rent, rødt bærpreg med hint av fat og kryddertoner. Friskt, rent bærpreg mot jordbær, men også et litt urte-aktig helklasepreg. Burgundersk struktur, slank, med middels syre, middels fylde og streif av fat også på smak. (779 views) | | | Tasted by SMHalps on 1/6/2024 & rated 91 points: Part of a Pinot Noir night with my wine group and the only Oregon wine at the dinner. Despite its youth, it was lighter bodied than a 2014 Rochiolli Pinot that we had alongside it. Very enjoyable. (1216 views) | | | Tasted by JensAgo on 12/22/2023 & rated 91 points: A couple of years have passed since the last time I enjoyed this Parr/Moorman Oregonian Pinot Noir (then v17) - this new vintage (v21, 13% ABV) is charming, truly pleasant in a deep-scents, fruit-driven, vibrant way. Dark cherry-ruby, close to fullt translucent in the glass. Nose brimes w deep scents of ripe cherries, cola, raspberries, forest floor w intertwined dried herbs, tea, menthol. Darkish, fruity, overall balanced medium-bodied palate, Burgundy-styled depth & seasoning, fine acidity, juicy, lengthy close! (1116 views) | | | Tasted by 3daywinereview.com on 11/2/2023 & rated 89 points: Day 1: This as others have said is a bit disappointing. Now hopefully that changes on day 2 or 3. Dust, mild fruit, floral and earth. Just lacks interesting notes and acidity is weak. Hopefully a transformation later. 88 points
Day 2: Better but by not much. Cranberry, spice, dust, floral, minerals and earth. More concentrated and medium finish. For sure a day 4 review will be in order. 89 points
Day 3: Just not very good for the winery name/vineyard. Thin on day 3 with floral, mild fruits and some dust. Lacks any concentration. Will never make it to the 94 from WS. 87 points
Day 4: Not even as good as day 3. My first auction bust of the year.
Recommendation: Buy something else from Oregon in 2021. This is not worth $15.00. (1545 views) | | | Tasted by BrunelloBob on 11/1/2023 & rated 89 points: Not a re-buy for me. A bit run-of-the-mill. Second bottle a point better than the first (1521 views) | | | Tasted by BottleScholar on 8/14/2023: Medium purple color. Black raspberry, black cherry, red plum, and slight charred wood, vanilla, and baking spice. The oak is minimal and well-integrated. Body: M+ due to tannins. Intensity: M. Acid: M+. The fruit concentration and intensity is a little light for the level of acid. The M+/H tannins are a little too high relative to the rest of the body/alcohol and the flavor intensity. QPR is a little low. It's a young wine, and the flavors will likely develop nicely, and I'm not sure if the structure will fall into greater harmony with time. (1652 views) | | | Tasted by El_Dougo on 7/8/2023 & rated 89 points: Lighter bodied cool climate Pinot with med+ acidity and tannic structure but somewhat thin in body and lacking texture and grip. Very primary fruit driven and totally undeveloped and so this could hopefully change. Having had some very good Eola-Amity Hills pinot (Lingua Franca), I know there’s good wine up there!
88-89 points
Update on Day 2:
Left out in open bottle overnight and things considerably improved but mellowing out. There was a cloying sweetness to the extraction that is gone now, making for a more mellow and smooth wine. Bumping up to solid 89 points. (1477 views) | | | Tasted by Gruffalius on 6/9/2023 & rated 92 points: Typical Oregon Pinot. A bit shy on opening, but it fills out a bit overnight. Mixed berries. Quite nice. (1550 views) | | | Tasted by WineGuyFL on 6/7/2023 & rated 93 points: This wine is rated at 94 by WS. I do not think it is quite up to that number at this point, but it is a very good wine. I sense it may develop from here. It is a medium PN, but produces the complexity that usually is a characteristic of a deep/dark PN. I find it hard to describe the taste notes, but found a lot going on. (1259 views) | | | Tasted by MattMauldin on 5/25/2023: Bright aromas of raspberry and fig, with savory earth, mushroom and eastern spices. Bright red fruit on the palate, with herb notes and earth. Medium bodied and vivid, with moderate angular tannins. (1359 views) | | | Tasted by Dobrie10 on 3/31/2023 & rated 90 points: Night 1: 2:30 decant. Nose of cherry, strawberry, sweet chocolate. Nice weight in the palate and the wine is overall nicely put together. Fresh red fruit and acidity form a nice backbone. There is a bit which needs to come together over time — finish is long and quite sharp with an astringency that blows off as the wine sat in the glass, but I would not be in a rush to open a bottle before 2025
Night 2: the wine is more subtle and savory — a more complete integration of quality fruit, touch of vanilla, savory notes of chocolate and baking spice. Continue to cellar this for the next 5
4-12-16-8 (1347 views) | | | Tasted by oldwines on 3/27/2023 & rated 92 points: Luscious fruit with strong underlying acidity and structure. A touch of florals and menthol makes it interesting. Long finish. (1584 views) | | | Tasted by Jack Cranley on 3/17/2023 & rated 90 points: This Pinot Noir is definitely showing the more savory side of the grape and the represented vintage. If I tasted this blind I would swear that it was a Gamay Noir. It has lots of purple fruit with a huge hit of earth, roasted beet, parsnip, cranberry, moist humus, & mushroom compost.
Many of these earthy and savory components translate to the flavor as well. Throw in a little sprig of thyme, and fresh oregano.
Nicely balanced. Good acid, gentle tannins but still structured enough to carry it through a few years of bottle age. Recommend drinking this in 2025 or later. 90+ points - that could rise up depending on how it develops in a few years. (1283 views) | | | Tasted by chatters on 2/28/2023: Cru Wines Trade Tasting (Bentley Bar & Restaurant, Sydney): Quite red berry fruit, slight sweet spice, touch of fruit tea. Medium plus intensity acidity, tangy, red cherry fruit, smidge of alcohol warmth on the finish. Hmm (1524 views) | | | Tasted by chatters on 2/25/2023: Prince Saturday Tasting - USA New Arrivals (Prince Sydney, 40 Hansard Street): Savoury but pretty black cherry and berry backed by sweet spices and a little cream. Juicy, fleshy, black fruits, woody textured burr, fruit persists, simple, okay (1318 views) | | | Tasted by Jannickelf on 2/3/2023 & rated 90 points: Raspberry, red currant, floral, earthspice, youthful. Enjoyed chilled, like a berry garden in a bottle. Licorice when temperature increases. Smooth, balanced. (1004 views) | | | Tasted by whits on 9/4/2022 & rated 89 points: in a youthful state, with developing red fruit on the nose, bright acid, high toned, crystalline, flavors of cherry, raspberry, licorice and stone, very upfront and intense, very red, true personality will come out in a couple of years, tasty and delicious (1059 views) |
| Evening Land Vineyards Producer website
L.A. Times article: Evening Land Vineyards' eccentric yet grounded vintner
We absolutely love the wines being made by Rajat Parr and Sashi Moorman. They capture everything exciting about modern American winemaking; elegance, intensity, tension and vitality. Our release of their latest Sta. Rita Hills wines from their Californian label, Sandhi, disappeared in record time a couple of weeks ago, so we are delighted to now present the brand new 2021 Chardonnay and Pinot Noir from their Oregon winery, Evening Land. Their philosophy and winemaking approach remains the same at both locations of course, but the resulting wines are markedly different. Terroir!
The Willamette Valley in Oregon is often compared to Burgundy, for the challenging growing conditions, varieties planted, and the quality-minded smaller scale producers that have chosen to work here. It is therefore not surprising that super sommelier Raj Parr and winemaker Sashi Moorman, who bonded over their love for elegant European wines, found their second home (away from their Domaine de la Cote vineyard) here, becoming full owners of Evening Land in 2012.
The Evening Land estate, whose vineyard is known as ‘Seven Springs’ is planted overwhelmingly to Pinot Noir, followed by Chardonnay, and Gamay. The oldest own-rooted blocks of Pinot Noir and Chardonnay are a testament to, and daily reminder of, Oregon’s incredible winemaking history. Seven Springs’ eastern exposure ensures the vineyard awakens to the warmth of the morning sun. The vineyard’s position opposite the windy Van Duzer Corridor, mitigates hot, sunny afternoons in the Willamette Valley with cool winds from the Pacific. As valley temperatures increase throughout the day, warm air rises, replaced by cooling winds flooding in from the Pacific through the Van Duzer gap and across the vineyard. This daily cooling, along with the eastern aspect, affords the grapes the luxury of extended time on the vine.
2021 Evening Land Vineyards Pinot Noir Seven Springs Vineyard2021 Seven Springs Pinot Noir
VINTAGE 2021
VARIETY Pinot Noir
APPELLATION Ebola-Amity Hills
ALC/VOL 13.1%
PRODUCTION 3388 cases
VESSEL Fermentation in closed top concrete fermenter
ÉLEVAGE 7 months neutral barriques
Vindication 100% destemmed, no punchdowns or pumpovers
VINEYARD
The 2021 Seven Springs Pinot noir comes primarily from our oldest own- rooted block of Pinot Noir at the vineyard. Originally planted in 1982, these Pommard clones thrive in iron-rich, volcanic Jory soils. These 40-year-old dry-farmed vines are harvested by hand, the grapes are hand sorted, and nearly all of the fruit was destemmed. The infusion method of vinification was employed, with no pumpovers or punchdowns during fermentation. The wine was aged in neutral barrique for seven months and was bottled unfined and unfiltered. Overall, 2021 was a great vintage for Seven Springs from both the perspective of yield and quality. The wines are dark, have excellent acidity, and are very fresh.
TASTING NOTES
The 2021 Seven Springs Pinot Noir is a joyful wine. An immediate impression of purity and elegance greets the drinker as bright red fruits mingle with notes of crushed red roses, black tea, and a touch of forest floor. The wine’s joyful exuberance is most evident on the palate, where deftly integrated tannins give way to a beautiful and bright acidity.Pinot 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.Seven Springs VineyardThe next stop in the quest was to Oregon and the legendary Seven Springs Vineyard in the Eola Hills. Evening Land reunited a vineyard that had been split into two (The Seven Springs Vineyard at the top and Anden at the lower portion). Now, at 80 acres, it is by far the largest of the Evening Land Vineyards with old vines and new plantings. It takes advantage of the potentials of mixing and blending parts of the vineyard as well making two micro-cuvees off of tiny specific portions of the vineyard that lie on a volcanic cross on the belly of the Seven Springs Hill.
On weinlagen-infoUSAAmerican 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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