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| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 91.1 pts. and median of 90 pts. in 8 notes) - hiding notes with no text | | | Tasted by johnwine on 1/3/2011 & rated 92 points: This wine gives Cote de Nuits Grand Cru Burgundy's a real challenge at a fraction of the price. (2181 views) | | | Tasted by treaganjr on 7/4/2009 & rated 90 points: Wonderful Pinot Noir in all respects. With some trepidation we opened the 2001 hoping that it was still drinking well. It was very good we all said with relief. The wine had retained a rich ruby color. On the nose was great berry fruit with hints of earth. Medium weight in the mouth and showing round mature pinot flavors. Served with grilled pork, chicken and shrimp skewers. Wow! (2371 views) | | | Tasted by jrf on 3/24/2008 & rated 91 points: Fantastic. One of my favorite Ken Wright vineyards. Red fruit on the nose and palate. Nicely balance tannis. (2453 views) | | | Tasted by johnwine on 10/4/2006 & rated 95 points: This is a blockbuster Pinot Noir. The color is deep garnet. The nose has roses and black cherries and casis. The taste is mouthfilling, earthy black cherries, oriental spice and casis with a hint of prune and mushroom. This is as big and complex as a DRC wine from Burgundy. (2229 views) | | | Tasted by rkorchid on 2/5/2006 & rated 92 points: Decanted 3 hours. Dark garnet in color, no bricking. Maybe a tad murky. Deep, dark nose of black cherry. Medium body. Big, bright taste mostly of black cherry and cola. But not sweet or cloying. This is a lean, elegant wine not fat. There is good acidity. Long finish with just a slight bitterness that I found attractive. It went beautifully with duck breast and red cabbage and sauteed parsnips (3109 views) | | | Tasted by Jason on 5/5/2004 & rated 90 points: Ken Wright Pinot Noir Nysa Vineyard [Willamette Valley, Oregon, USA] 86 pts. (5/5/2004)
The color is a touch earthier and lighter than many Ken Wrights. The nose is extremely primary. It shows bright red fruit, vanilla and a hint of leather. The palate is not as dense and lush as other KWs. It is of medium weight with a wall of red fruit. This wall does not does not offer much complexity. The finish is the only place any acid is evident. I have left a half bottle of this in my cellar for the last 5 days. I am more impressed with the wine now. The palate has picked up a lot of weight. It is very lush for a pinot. The nose is faint but shows leather, strawberries, and some baking spices. The palate shows sweet redfruit (strawberries and cranberries) with a firm acid backbone. I think I may have opened this wine too soon. Upgrading from 86 to 90. (2151 views) |
| By Stephen Tanzer
Vinous, March/April 2003, IWC Issue #107
(Ken Wright Cellars Pinot Noir Nysa Vineyard Willamette Valley) Subscribe to see review text. |
NOTE: Scores and reviews are the property of Vinous. (manage subscription channels) |
| 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.Nysa Vineyard//Nysa Vineyard// was planted in 1990 to own-rooted Pommard and Wadenswil. Located in the heart of the Dundee Hills between Domaine Drouhin and Archery Summit with a southeast to northeast inclination. Jory soil. The nose exhibits a mix of red and black fruits. The wines are forward, textural and elegant. Approximately 350 cases are produced. The vineyard is owned and managed by Michael Mega.
//Vineyards of the Dundee Hills//
Vineyards planted in the Dundee Hills of the northern Willamette Valley provided the start for the modern wine industry of Oregon. These initial plantings took place in the late 1960’s and early 1970’s. The most common soil type of the area is described as Jory. These soils are volcanic in origin with basalt as the mother rock. They are unusually deep for hillsides, often 6 to 8 feet to bedrock. There is also a high percentage of clay in the soil which, combined with the soil depth, tends to hold moisture later into the season than other soils we work with. The wine from this region typically displays aromas of red fruits, strawberry, cherry and raspberry. The mouth feel is often rich and emollient.
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
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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