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 Vintage2006 Label 1 of 8 
ProducerAntica Terra (web)
VarietyPinot Noir
SubRegionWillamette Valley
AppellationWillamette Valley

Drinking Windows and Values
Drinking window: Drink between 2009 and 2016 (based on 5 user opinions)

Community Tasting History

Community Tasting Notes (average 90.8 pts. and median of 91 pts. in 11 notes) - hiding notes with no text

 Tasted by cadamson on 7/22/2013 & rated 90 points: A bit hot when served too warm, but when cooled down and given some time to breath, nice pinot notes emerged. yes, lots of blue fruits, but some spice and even mushroom type notes made it interesting. (1092 views)
 Tasted by Pinot luva on 4/9/2013 & rated 85 points: Discovered this wine only now on our wine rack after at least 1 year sitting there in suspect storage conditions.
Initially there was sone barnyard funk/gamey aromas that were integrated into the wine but blew off after a while. The most obvious "aroma" was the excessive alcohol heat blowing off.
Once that dissipated slightly I could make out intense dark chocolate, raspberries, violets/floral aromas and hints of lemongrass amongst a plonky background.
The palate revealed the same flavours as the nose but intensified ten-fold.
There was no mistaking the ultra ripeness of the fruit given the 14.6% alcohol, although it wasn't jammy it was certainly heading in that direction. It was full bodied, harsh edged with still relatively high acidity but long length. I just have to wonder if this is what the wine was meant to taste like or if the suspect storage conditions contributed somewhat.
Either way, it definitely didn't taste like a Pinot - more like southern Rhone Grenache from a hot vintage.
Tasted the wine the next day and it was somewhat different but definitely still un-Pinot like. The ultra ripe raspberry, dark choc was still there but the palate was more rounded and the acidity and alcohol had blown off. Also, it was taking on more of a Portugese vintage port-like flavour.
Given the tasting notes above I think the storage conditions have influenced the wine somewhat, but I still think the extreme alcohol level is certainly playing its part. (1151 views)
 Tasted by SMZ on 8/26/2012 & rated 93 points: My last bottle! This was phenomenal. Still very flavorful and rich. Even better than the previous bottle we drank. (1470 views)
 Tasted by jlgnml on 6/29/2012 & rated 90 points: Nice fruit and spice, I would call some of the flavor mute, while I would call this enjoyable it doesn't seem to hold up. Is it because it 's a ok vintage or ? (1604 views)
 Tasted by Sundesertcactus on 1/28/2012 & rated 93 points: I agree with others tasting notes, this is a big bold dark fruited Oregon Pinot. It has a small amount of Oregon funk, barnyard that blew off over time. Nice long finish. Will buy again. (1580 views)
 Tasted by SMZ on 1/1/2012 & rated 91 points: Still plenty of staying power... Lush and vibrant....what a great wine. (987 views)
 Tasted by garambler on 12/25/2009 & rated 90 points: I had this with leftover ham on Christmas night, 12/25/09. It was very atypical pinot noir (too big and bold). It had a great bouquet of black raspberry, black cherry, wood smoke, toast and baking spice aromas. The palate was lush, edgy and very unbalanced with raspberry, black cherry, burnt toast and spice flavors. There was also some obvious heat, which, exacerbated the other problems. I scored it 85 points

I retasted it 7 hours later and found my earlier objections resolved. It was much better...less fruit and aromatics, but balanced, less edgy and the heat was no longer offensive. It also had a long (50 second) lip smacking finish. My score changed to 90 points (1100 views)
 Tasted by mtolerico on 5/25/2009: Wife drank but did not give me notes, only that she said it was yummy... (785 views)
 Tasted by swp3 on 4/27/2008: Unpinot, pinot. In the style of Sinnean Resonance. Huge, juicy, mouth-coating, multi-layered, dark fruit, chocolate, coffee. We were smoking chickens outside when we opened and drank this, so sniffer a little overwhelmed with cherry smoke, etc. Did manage to hold back a little in the decanter for a few hours, but too lazy and seduced by its tastiness to make formal notes. All in all, remarkable beverage that many will find irritatingly ripe and over-the-top and too syrah-like. I love it. Would probably score mid-90s. (1644 views)

Professional 'Channels'
By Allen Meadows
Burghound, 4th Quarter, 2008, Issue #32
(Antica Terra Pinot Noir Botanica Red) Subscribe to see review text.
By Josh Raynolds
Vinous, May/June 2008, IWC Issue #138
(Antica Terra Pinot Noir Botanica Willamette Valley) Subscribe to see review text.
NOTE: Scores and reviews are the property of Burghound and Vinous. (manage subscription channels)

CellarTracker Wiki Articles (login to edit | view all articles)

Antica Terra

Producer website

Antica Terra is an 11 acre vineyard located on a rocky hillside in the Eola-Amity Hills of Oregonís Willamette Valley. The first vines were planted here in 1989 in a clearing within the oak savannah. The geology of the site is extremely unusual. In most of the region, vineyards are planted in the relatively deep, geologically young soils left behind by either the Missoula floods or the volcanic events that formed the Cascade Range. In this place, the remains of a far older pre-historic seabed rise to the surface, leaving the vines to struggle, without topsoil, amongst a fractured mixture of sandstone sown with fossilized oyster shells.
Above ground, the place is just as intense. Its exposed boulders, steeply pitched grades and panoramic views of the surrounding land convey a feeling of dramatic scale. The west wind moves constantly through the vines. Clouds fissure over the vineyard and allow the sun to ray through, at an angle and with a clarity that makes the site feel bright, even on the bleakest day. But itís what we canít see and feel, those aspects of the site that the vines allude to as they strive to find balance, that make it a remarkable place.

Our oldest vines look like infants. Instead of the gnarled trunks and robust canes one expects from vines planted over two decades ago, ours are spindly and frail. The fruit is diminutive as well. The tiny clusters of thick-skinned berries are less than half the usual size and fit easily in the palm of the hand. The canopy, which struggles to reach the top catch-wire, is incredibly sensitive. The smallest changes in the environment can cause the leaves to turn yellow and fall.

These qualities cause us to worry. They demand that we offer our vines the most exacting attention and care. In return, they offer us a glimpse into what we canít see: a wine that is unique and instantly identifiable.

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, Germany, the U.S., Canada, Australia, New Zealand, Croatia, Serbia, Italy, Austria, and so forth, with varying degrees of success.


WineAmerica (National Association of American Wineries) | Free the Grapes!


Oregon Wine, Oregon Wineries (Oregon Wine Board)

Willamette Valley

Willamette Valley Wineries Association | Willamette Valley (Oregon Wine Board)

Willamette Valley

Willamette Valley Wineries Association | Willamette Valley AVA Wikipedia article

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