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| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 91.2 pts. and median of 91 pts. in 132 notes) - hiding notes with no text | | | Tasted by Motz on 11/13/2023 & rated 93 points: Red berries, with purple berry accents, meadow flowers, herbs, sous-bois, and black earth on the bouquet and palate. Taut, delightfully so, and still showing youthful elements. I preferred this over the 2008 vintage. This bottle had five to seven years, perhaps ten, of life. Improvement seems possible. 93-94. (1477 views) | | | Tasted by Michael Hung on 12/14/2022 & rated 90 points: Herbal lift, candied red fruit nose. Tasted extracted, but smoothed out by its age. Red and dark fruit, still fairly bright and holding acid, not too shabby and definitely not flabby. 90 (1275 views) | | | Tasted by derrington on 3/20/2021 & rated 94 points: Decanted an hour before. Very fruit forward! Leads with blueberry, with a bit of cherry and maybe blackberry in the background. Acidity very much in balance. Color thinning on the edges. It won't get better, but it is not in any danger of slipping over the edge. I would say it has a couple of years ahead of it. Sadly, it is my last bottle. Hats off to Mike Etzel, he did very well with this one which is no surprise. (3048 views) | | | Tasted by Scamber on 10/17/2020 & rated 93 points: Delicious. Shows maturity not through aged funk but rather a softening of the primary palate. Cherry, blueberry, faint prickly blackberry, some citrus lightening things up. Soft and integrated, still fresh. (3162 views) | | | Tasted by pierre3 on 9/17/2020 & rated 100 points: A multi hour revelation, opening up into an evolving display of various fruit (dark red cherry, plum, even blueberry), also cocoa, coffee, mushroom, among others. (1968 views) | | | Tasted by dkentaustin on 1/21/2020 & rated 89 points: Old world. A little thin and lost fruit HOWEVER like coolaide w Barbq (3450 views) | | | Tasted by renapen on 9/21/2019 & rated 94 points: Luscious, full frontal,
The legs are medium. There is light sediment in the bottle. Aromatic: cherry, blackberry. (3166 views) | | | Tasted by jww on 7/2/2019 & rated 92 points: Slight brown color around the edges
Great BF nose light fruits cherries and strawberries
Soft on the tongue good fruit
Slight bitterness in the aftertaste
Should drink up seems past it’s prime (2663 views) | | | Tasted by jww on 6/29/2019 & rated 92 points: Slight brown color around the edges
Great BF nose light fruits cherries and strawberries
Soft on the tongue good fruit
Slight bitterness in the aftertaste (1978 views) | | | Tasted by xyc on 5/11/2019 & rated 88 points: I have tasted every Beaux Freres since 1993 and upon opening every bottle I ask: how is this Pinot Noir? Okay, this bottle is 12 years old, has fruit, slight spritz on uncorking, balance, depth, married well with food. Preferable to any other Oregon or Cali Pinot which to my taste should be in the cola aisle. I've had Gambal Volnay and Pommard and recently, Pinot color, nose, acid, Pinot all the way.
Opened 2003 and 2006 Upper Terrace this week. 2003 drinkable with some fruit remaining. 2006 was burnt rubber long gone.
1992 to 2019 and I can't place Beaux Freres in any grape category. (2024 views) | | | Tasted by "H" on 6/18/2018: - Garnet color. It's balanced with a light/medium body. Smooth texture - My last bottle. Drank it on Fathers Day while boating with Kasey, Gunnar and Emily. Fabulous to the last drop. (3220 views) | | | Tasted by bemeyer on 6/8/2018: Light to medium body. Good stucture, but I question the qpr. Not sure age will improve my last bottle (2645 views) | | | Tasted by "H" on 5/17/2018: - Garnet color. It's balanced with a medium body. Polished texture with a medium finish - Drank at Tuccis celebrating my 56th birthday. Gunnar, Emily and Kasey joined me. (2792 views) | | | Tasted by Motz on 1/30/2018 & rated 93 points: Tasted over two days. It actually showed beautifully upon opening and for several hours thereafter, with elegant fruit backed by highly appealing terroir elements. Toward the end of the evening a slightly bitter twang came forward, similar to galvanized metal. Also noticed what came off as slightly unbalanced acidity. Had it at 94 points before this. Red fruited and open knit on the second day, quite appealing, though the angular acidity was more pronounced. It might be in a phase, but I have scored it 93 points three times over two+ years. Recommend drinking by 2025. (3736 views) | | | Tasted by MC2 Wines on 8/12/2017: Picked off the list by the somm at Alinea. I didn't take detailed notes on this. It's in a good spot to drink although having had some older vintages of this, there's really no rush. I like the woodsy characteristic to it. (4394 views) | | | Tasted by djinc01 on 5/21/2017 & rated 96 points: Perfect spot delight now (3202 views) | | | Tasted by pdxwinefan on 5/10/2017: This bottle just never opened up. Opened and PnP.
Lots of earth with mild funk on opening that dissipated. But even after four hours the fruit stayed buried in acidity. No rating as this was starkly different than previous bottles and much less enjoyable. (3163 views) | | | Tasted by bravo.solares on 4/15/2017 & rated 92 points: Medium red color. PNP, drank over 80 mins. In a good drinking window, but this may still improve over the next 3 yrs. Great nose - lots of spices, earthy, and cherries. Medium bodied palate. Cherries, cinnaon, spices. Elegant and balanced. Well integrated tanninsmand oak. red berry, lifted, pretty wood spice notes, and a long finish. May be even better in two or three yrs.
Only complaint? Price/value. (3035 views) | | | Tasted by rocknroller on 1/28/2017 & rated 93 points: Medium red color. PNP, split bottle over 75 minutes. The best bottle to date and probably right at peak now - though this can go on for a number of years. The nose is a beautiful array of complex spices, red cherry, and earth. The palate is medium bodied, elegant with spiced sour cherry, red berry, lifted, pretty wood spice notes, and a long finish. The balance shines with perfect integration of wood, fruit and tannins. Love it. 93+pts. (2932 views) | | | Tasted by hackey37 on 12/3/2016 & rated 92 points: Nice clarity and beautiful light ruby color and translucent. Aromas are floral, peppery spice, cinnamon, cranberry, and earthy notes. The tastes are cranberry, cherry, cinnamon, mushrooms, and tart hard candy. The acids are racy and the finish is long. (2354 views) | | | Tasted by Klickitat on 11/25/2016 & rated 87 points: A big fan of Beaux Freres but I let this one sit way to long. Not good. (2450 views) | | | Tasted by walkerjfw on 10/20/2016 & rated 92 points: Wine Spectator, NY Wine Experience Grand Tasting...more wines than time...shorter notes (NY City): Glad they brought one with some age on it, this one from a mixed vintage...
Bright red color. Red fruit nose, cherry and dried herbs/spices. Plate was tart and ripe red fruits. Baking spices and floral notes. Medium weight, secondary notes showing. Wine is in a good spot now, should hold at this level and perhaps settle a bit. (3383 views) | | | Tasted by jjjordan on 10/9/2016: Was prepared to decant this a bit but felt it was ready straight away and we let it open over the course of the evening. Medium color for a Pinot. Red fruit, mushrooms, and cocoa on the nose and full, bright red fruit on the palate. Drinking very well right now and we enjoyed it. Starting to get the feeling that while '07 clearly isn't as good as '08, it's not nearly as bad as everyone initially made it out to be. (2733 views) | | | Tasted by scorrea on 8/6/2016 & rated 91 points: At 9 years old this wine is in a good place. Got to give it a good shake to let the S02 out. No bricking yet, but some secondary flavors emerging. Red berries with some earthiness. Silky well rounded wine. (2627 views) | | | Tasted by jww on 6/19/2016 & rated 92 points: Light fruity nose
Deep flavor raspberry cherry excellent when opened and the next eve
Smooth finish (2611 views) | | | Only displaying the 25 most recent notes - click to see all notes for this wine... |
| By John Gilman
View From the Cellar, Sep/Oct 2015, Issue #59, Beaux Frères Voluptuous Oregon Pinot Noir Since 1990
(Beaux Frères Vineyard Pinot Noir- Beaux Frères (Ribbon Ridge)) Login and sign up and see review text. | By Josh Raynolds
Vinous, May/June 2009, IWC Issue #144
(Beaux Freres Vineyard & Winery Pinot Noir The Beaux Freres Vineyard Ribbon Ridge) Subscribe to see review text. | By Richard Jennings
RJonWine.com (9/13/2012)
(Beaux Frères Pinot Noir Beaux Frères Vineyard) Medium dark cherry red color; maturing, light mushroom nose; tasty, mushroom, tart cherry, mineral palate; medium-plus finish 91+ points 91 points |
NOTE: Scores and reviews are the property of View From the Cellar and Vinous and RJonWine.com. (manage subscription channels) |
| Beaux Frères Producer Website
Since our first vintage in 1991, the Beaux Frères philosophy remains the same; to produce a world-class Pinot Noir from small, well-balanced yields and ripe, healthy fruit that represents the essence of our vineyard. In pursuit of these goals, the Beaux Frères Vineyard is planted with tightly spaced vines, and yields are kept to some of the lowest in our industry. The grapes are harvested when physiologically (rather than analytically) ripe.
Our winemaking philosophy is one of minimal intervention with clean fermentations utilizing indigenous yeast. The wines are stored in French oak for 10 to 12 months adjusting the percentage of new oak to compliment the wine the vintage has given us. Beaux Frères is never racked until it is removed from barrel for bottling, which occurs without fining or filtration. These non-manipulative, uncompromising methods guarantee a wine that is the most natural and authentic vineyard expression possible. Previous vintages demonstrate that these methods also allow our Beaux Frères to develop significant perfume, weight, and texture in the bottle.2007 Beaux Frères Pinot Noir Beaux Frères VineyardNote from the Vineyard:
The wine represents one of the silkiest and most feminine styles we have made to date. There is no lack of concentration but the equilibrium of all the elements seems to be the chief hallmark of this very successful vintage. The balance which is always so critical is there. The tannins are unobtrusive and extremely silky. This is a real crowd pleaser, a very lush and beautifully supple Pinot Noir for the fan of instant gratification.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.Beaux Frères VineyardThe Beaux Frères Vineyard is located on an 86-acre farm atop Ribbon Ridge in the Chehalem Valley near Newberg (Yamhill County, Willamette Valley, Oregon, USA). Tall and stately Douglas fir trees cover nearly 50 acres of the farm, with homestead and winery buildings occupying another 6 acres. The vineyard is situated on 30 acres (24 of which are planted) of steep, contiguous southeast, south and southwest facing hillsides of Willakenzie soils at elevations of around 400 feet.
Planting began in 1988 with Pinot Noir vines planted tightly spaced at a density of about 2200 plants to the acre. Currently (2007) the vines range in age from 9 to 19 years and are predominately a mixture of own-rooted Pommard and Wädenswil clones inter-planted with several Dijon clones on phylloxera-resistant rootstocks. Walking through the vineyard one notices the consistency of the vineyard with each vine resembling the next. The vineyard is farmed with Organic and Biodynamic methods but is not certified in either. 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
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