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| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 90.6 pts. and median of 91 pts. in 34 notes) - hiding notes with no text | | | Tasted by M.Batard on 12/27/2018 & rated 91 points: This last bottle (of the case) is a testament to the longevity of Oregon Pinot: more than ten years on, and this is singing. I was hoping to save the last bottle or two for one or another of the McCrone clan I’ve married into, but they’ve not been over the pond at the right time, so....Translucent ruby, becoming transparent at the edges; medium bodied. Great red fruit, cherries and plums, on the palate, with the same spice giving it complex savory facets. Long finish. Paired delightfully with Stilton and Humboldt Fog. (995 views) | | | Tasted by M.Batard on 2/25/2017 & rated 91 points: Still going strong. Plum and cherry, with spices. (1673 views) | | | Tasted by Bellissimo on 12/25/2016: Paired very nicely with our salmon dinner. Soft black cherry, strawberry, baking spices. More acids than tannins at this point. Very nice '07 OR Pinot. (1747 views) | | | Tasted by DLVino on 4/14/2016 & rated 93 points: Delicious right from the start. Medium body, balanced, subdued plum fruit with a slight earthy (in a good, Burgundy way) undertone. Structured, but with no visible tannins, and a soft, medium finish. (2148 views) | | | Tasted by M.Batard on 5/26/2014 & rated 92 points: Decanted 30 minutes before dinner. Wine is lighter bodied than you expect when you heft the thick, heavy bottle. Beautiful plum and cherry aromas, with carry through to a well balanced palate with smoke and spice. Medium finish. Paired nicely with petit poussin on the grill. And with cheese from La Fourchette after. (2924 views) | | | Tasted by M.Batard on 2/17/2014 & rated 91 points: Ruby color, turning clear at the edge. Medium bodied. Cherry nose, but plums come out as well as the cherry, along with spice on the very nicely balanced palate. Precise and medium-long finish. Yum. Paired well with with ground lamb and braised egg concoction. (2365 views) | | | Tasted by Serge Birbrair on 12/20/2012 & rated 94 points: buy (2775 views) | | | Tasted by lolo66 on 10/28/2012 & rated 91 points: This one is interesting. It has some medicinal cherry aperitif type thing going on along with some Hungarian digestif notes of a drink I can't remember the name of but is unique. The acidity keeps it all in tact. Wish I had words to describe better, but I don't. It is very good though. (2496 views) | | | Tasted by rickspicks on 3/12/2012 & rated 91 points: Lovely, typically Oregonian pinot. Dark fruits, spice and earth on the nose and palate. Medium bodied, well balanced and with nothing under- or over-done. It has plenty of fruit, an elegant texture, good grip and a nice finish. Another 2007 that is outperforming the vintage forecast. 91+ (2574 views) | | | Tasted by vine20 on 11/25/2011 & rated 92 points: Notes consistent with 10/10/2011. (1957 views) | | | Tasted by SanFranSoxFan04 on 11/3/2011 & rated 90 points: Perfume nose, slightly animal aromas, also something chemical in the nose.
Taste, cedar pencil, wet stone, wet dirt, cherry. (2014 views) | | | Tasted by vine20 on 10/20/2011 & rated 90 points: Rich black cherry. Needs some time -- 45 minutes -- to open fully. (1569 views) | | | Tasted by vine20 on 10/10/2011 & rated 92 points: Notes similar to 12/25/2010, but this was a bigger, better-resolved and fuller wine. Black cherry with cola, some earth. Lovely balance. (1499 views) | | | Tasted by jeanluc07 on 7/18/2011 & rated 90 points: smokey, plum, chery but no earth. medium finish. drank it over 2 days (1675 views) | | | Tasted by vine20 on 12/25/2010 & rated 90 points: Deep ruby color with a mixed red fruit nose. Decanted, then covered 3 hours. Cherry, plum, a bit of graphite and some earth. Nicely balanced and more reserved in its fruit than either the '06 or '08. Medium finish. (1760 views) | | | Tasted by W.Simons on 10/18/2010: Smokey and soft. Medium full flavors of cherry and plum. Good persistence. Enjoyable, but somewhat flat, lacking real lift or clarity. (2076 views) | | | Tasted by AMM3RD on 6/25/2010 & rated 91 points: 91+? Points. This was enjoyable. Nose was slightly muted and a little musty (not in a bad way), will develop in time (i think). The fruit is very pure leading to a nice long finish...AMM (2260 views) | | | Tasted by W.Simons on 5/10/2010: Spice elements in the nose -- still slightly obvious in style. No real notes taken, just impressions a few days after the fact. Enjoyable, if not terribly memorable. (2173 views) | | | Tasted by patrialexser on 3/3/2010 & rated 92 points: nice and earthy. really lingers on palette (2452 views) | | | Tasted by smphelps on 2/2/2010 & rated 89 points: Bright with taut somewhat acidic edges. Medium red. Not to the level of some of the recent McCrone's( 2005 & 2004 in particular) but not bad. Bing cherry with lime and an odd touch of menthol. Nice weight in the mouth (as usual), but a bit tight on the finish. (2406 views) | | | Tasted by W.Simons on 7/26/2009: Very rich cherry red in the glass. Big nose. Smoky and brambly. A touch of underbrush with plum and chocolate. Cherry liqueur. Slightly heavy/lumbering despite seemingly sufficient acidity. Perhaps just a little four-square now, but who's to say down the road thanks to the synthetic cork. 13.5% (2540 views) | | | Tasted by pbaek on 6/6/2009: Here is another oversized, heavy bottle. This wine would should be served warm and poured over your dessert - sweet cherry sauce. Too sweet, too much chocholate, too much alcohol. No. (2681 views) | | | Tasted by AMM3RD on 6/1/2009 & rated 91 points: This is really nice juice! Nose is a little muted at first. Becoming dark and briary. Nice mouth feel, medium/dark color. Nice acidity, could have been more focused. Great match with food, very spicy which I really enjoyed. I'm most interested to see how this developes secondary charachteristics. Tastes like a good Vosne to me. Drink over the next 5 years easy......AMM (2661 views) | | | Tasted by GA_Seattle on 5/18/2009 & rated 91 points: Tasted at Vinotopia w/Tony. Bright fruit with a tropical note on the mid-palate. Nice texture and finish that lasts for 20+ seconds. A very good Pinot which would pair well with food. (1878 views) | | | Tasted by Ben Christiansen on 3/11/2009: Spicey cardomom aromatics, Rich texture. Structured, young. Well done. (2879 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.McCrone VineyardMcCrone Vineyard is located in the Yamhill-Carlton District and is a densely planted vineyard (1 meter x 2 meters). The sedimentary soil, know as Wellsdale, is extremely well drained and promotes early ripening. Elevation is 400' with a south-southwest inclination. Slopes are 5 to 15 degrees. Half of the vineyard was planted in 1992 to the Dijon 115 clone grafted on 3309. The second half was originally planted to Dijon Chardonnay clones but was grafted in 2000 to the Dijon 777 clone of Pinot noir. The wine from this site is powerful, dense and deeply colored focusing mainly on black fruits. Approximately 700 cases are produced. Don and Carole McCrone are the vineyard owners. Mark Gould is the vineyard manager.
The 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.
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
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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