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| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 89.3 pts. and median of 90 pts. in 55 notes) - hiding notes with no text | | | Tasted by ersmith on 5/18/2021 & rated 91 points: Still drinking beautifully. Unlike some other reviews, I think this is still aging very nicely. (1355 views) | | | Tasted by TL on 8/24/2019: Ken Wright wines just aren't built for longevity. Too bad (1796 views) | | | Tasted by SeattlePaul on 6/27/2017 & rated 90 points: Delicious Shea fruit with dark barely translucent burgundy color and rich smoky strawberry flavors. Subtle vanilla laced through. Aging really well. (2803 views) | | | Tasted by TL on 2/6/2016 flawed bottle: All this Ken Wright is going bad. What a shame (4364 views) | | | Tasted by galewskj on 1/31/2016 & rated 89 points: Shea Pinot Provided by and at Gary's: A 1 hour decant, drank a small glass over about an hour. This wine was dark and slightly brooding from the get-go. A bit alcoholic. Nice but lacks balance. (4715 views) | | | Tasted by rocknroller on 1/30/2016 & rated 90 points: Shea Vineyard Pinot Noir Tasting (Gary's Place): Dark red color. Decanted for 1 hour; drank a 70ml pour over 40 minutes. This was quite spiced on the nose, a bit green, black cherry and wood spice. The palate was more medium full bodied, darker fruits, sour black cherry, cranberry, currants, tart, with a green edge and bold spiciness. This was nowhere near as good as a bottle 2 years ago...drink up. (4380 views) | | | Tasted by golfhawk on 12/16/2015 & rated 80 points: Very musty showing signs of Brett. Tried to decant for a while but never improved. I corked it and will see if it gets better in a couple of days. Glad it's my last bottle. (3544 views) | | | Tasted by rickspicks on 9/18/2014 & rated 87 points: Certainly not my favorite 2007 Wright. Lighterweight than I expected, even for a 2007 (most 2007s I have opened have taken on weight and filled out over the past few years. This one has not.) Nice perfumed nose with dried cherry, strawberry, anise, spice and a touch of earth. However, the fruit is not as dark or rich as I have come to expect from Shea vineyard wines, and also has a thin texture, not much depth and a short finish. Overall rather disappointing - even for a wine from what the critics say was a poor vintage. (3738 views) | | | Tasted by nicefish on 11/30/2013 & rated 92 points: Deep and delicate. Drinking beautifully now. Lovely nose of strawberries and cherry and dirt. A nice pulling on the palate. Kept me wanting more. Wish I had another bottle or two. Very good domestic Pinot. (3113 views) | | | Tasted by Mattshank on 11/27/2013 & rated 93 points: Pre-Thanksgiving Tasting (Kevin's House): Nose: Dark red fruits (ripe Bing cherry and later cranberry) with a dusty quality. Great nose. Palate: Good acidity (typical of '07' OR wines) w/ the Bing cherry and velvety, dusty tannins showing. Finish is medium to long. After air time in bottle and glass this wine transformed several times with floral aromas trading off with the dusty red fruits. Really solid Ken Wright offering that is in the zone right now, but certainly can go for another year or so. My sense is it is at peak now and should maintain peak over the next year. (3498 views) | | | Tasted by rocknroller on 11/27/2013 & rated 93 points: Mostly French Micro-Offline (Rocknroller's (Kevin & Vicki's Place)): Dark red color. PNP, drank 2+ glasses over 2+ hours. I'm surprised to see no one has posted on this wine in almost a year. This wine is really shining right now. The nose is wonderful with a lovely floral perfume, cherries, raspberry, subtle earth, cinnamon, and fine spices. The palate is medium bodied, very elegant with velvety, dusty tannins, nice red fruits, cherry and berries, spice, and a long finish. Impeccably balanced and showing the beauty of the vintage. Very pretty. (3564 views) | | | Tasted by lolo66 on 2/10/2013: Nice nose of strawberry rhubarb and savory elements - mushroom, herbs. Taste is a bit sharp. Strong tart cranberry and cherries and sour jolly ranchers.creamy texture. Seems like it should taste more rounded, but it stays on a few notes. (3938 views) | | | Tasted by blabbott on 2/6/2013 & rated 91 points: Great nose of dark cherry and earth. Flavors of dark fruits and earth. Beautiful long lip smacking finish. A great bottle. (2555 views) | | | Tasted by timewithwine on 12/27/2012: I need to drink more Oregon Pinot Noir. None of the flash and “pow” of California Pinot, but with elegance and refinement that more than makes up for what it lacks in fruit forwardness. Plum, cherry and spice qualities, but with deeper background notes including licorice. The mouthfeel is full without being powerful; elegant without being fussy. Quite simply a wonderful wine. No sediment. 13.5% alc. With leftover smoked salmon and roast turkey and country ham. Recommended. (629 views) | | | Tasted by Battleship on 11/23/2012 & rated 87 points: Decanted for more than an hour and this wine is in a very closed place at this time. Very slight hints of cherry, loam, slight piney forest floor, but not well aligned and finish was slightly medicinal. I hope time improves the rest. (2218 views) | | | Tasted by Acohen on 9/28/2012 & rated 90 points: Dark cherry fruit and some spice and earth with a medium finish (2366 views) | | | Tasted by blabbott on 5/22/2012 & rated 89 points: Great nose,cherry flavors. Complex and layered. (2071 views) | | | Tasted by schnittle on 12/24/2011: Unusual for us to have a magnum. bought at the Carlton Wine shop while tasting wtih the Henrichs a few years ago and had with them on Christman eve wtih fondue. Great fun and a great wine. No formal notes, but decanting it was like a little trip back tot he Willamette. Great funky, earthy, fruity if not subdued nose. Smooth and delicious drinking. nice way to celebrate the Holidays (2629 views) | | | Tasted by bundydavis on 12/20/2011 & rated 88 points: Expected ths wine to be so much better. Flat and never really opened up. Maybe needed more time??? (2812 views) | | | Tasted by jwensm on 11/25/2011 & rated 92 points: Very good wine. Beautiful cherry nose. Well balanced (2508 views) | | | Tasted by ddisler on 11/1/2011 & rated 83 points: Good not great (1512 views) | | | Tasted by northbridge on 9/15/2011 & rated 89 points: This bottle was distinctly better than the one I had a few months ago as part of a tasting for my old law firm. At that time if was 6th out of 6 wines and even the Oregon Pinot lover preferred the California wines. The nose is the strongest feature but the balance of the wine is becoming more clear and I think I'll wait a year or two before I try it again. Can't see how Jay Miller at the Wine Advocate rated this a 93. (2697 views) | | | Tasted by Edclr on 8/20/2011 & rated 92 points: Gorgeous nose, beautifully balanced, nice acidity. Came in 1st place in Or Pinot tasting of 18 wines, all blind. (2588 views) | | | Tasted by subtlet on 1/20/2011 & rated 89 points: 2007 Shea Vineyard Tasting (Willamette Wine Storage - Portland, OR): Dark cherries show on the nose along with some pepper, cherry skins, and some deep funk. Good dark cherry flavors are blended with light citrus on the palate. Some lighter cherry skin flavors linger on the finish. (4026 views) | | | Tasted by gripNsip on 1/20/2011 & rated 89 points: 2007 Shea vineyard comparative tasting (Willamette Wine Storage - Portland, OR): Very dark in glass compared to other wines in this line-up. Showing strong flavors of strawberries and cream on the nose, concentrated. The palate has a medium weight with a strong intensity of flavor, delicious cherries, red berries with very mild earth. The fruit is much more forward here and is on full display. As fruity as this is, it has a strong structure to back it up and could be considered all most balanced with it's big character. People at the tasting were either love it or hate it on this wine, there was feeling far more extracted than many of the other wines. I was in the 'love it' camp. (3906 views) | | | Only displaying the 25 most recent notes - click to see all notes for this wine... |
| Ken Wright 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
Yamhill-CarltonThe vineyards of the Yamhill-Carlton District were planted mostly in the late 1980’s and early 1990’s. The primary soil of this area is called Willakenzie, named after the Willamette and McKenzie rivers. It is a sedimentary soil with a sandstone base rock. The sand content is quite high and the soil therefore very well drained. The sites are generally on the lower slopes of a volcanic ridge. Wines of the area possess aromas of red and black fruits, with added elements of cocoa, leather and fresh-turned earth. Acidity levels are generally lower than other regions, prompting these wines to be lush and agreeable in their youth.
The single vineyards on weinlagen-info |
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