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| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 89.8 pts. and median of 90 pts. in 90 notes) - hiding notes with no text | | | Tasted by ualbogeyman on 2/2/2021 & rated 90 points: Absolutely delicious (1615 views) | | | Tasted by Atwellian on 4/8/2018 & rated 90 points: Pale cherry red with very slight bricking. Cola and cherry nose, some funk. Full, rustic mouthfeel. Forward and pleasant raspberry fruit. Lively, tasty, nice finish. (2853 views) | | | Tasted by mparrish on 11/23/2017 & rated 91 points: Delicate fruit and silky smooth mouth feel. (2956 views) | | | Tasted by MemorialWineFan on 10/7/2017 & rated 92 points: This bottle was singing. The nose was just amazing on it and the wine from start to finish was really good. It was good tasting a ten year old Oregon next to newer ones. Once again rewarded by the cellaring time. (3021 views) | | | Tasted by cookiefiend on 8/19/2017: Lovely. Delicate fruit, delicious all the way. Lingering finish, superbly balanced. (3373 views) | | | Tasted by barrytaylor on 11/15/2016: very nice. deep color. ready (3028 views) | | | Tasted by wagonwine on 7/30/2016: 4.5 With 9 years under its belt, this Pinot noir sings. In this wine, the cool, wet vintage captures the imagination of those who value feminine Pinot. Aromatics decorously woo with dark fruits, baking spice, and hints of tertiary bramble. The medium-light weight pairs well with cool, confident acidity. Drink now through 2022. Excellent. (775 views) | | | Tasted by Mscruggs on 7/30/2016 flawed bottle: Not sure how to rate this wine as I believe it's flawed, but still drinkable. If I had to rate it would be in the low 80's. I noticed my last note about the last bottle I had mentioned it had a spritz and was not drinkable. I noticed other notes with similar comments. I just opened this bottle and it definitely has a spritz. There was a distinct "hiss" when my 2 pronged cork puller or "butlers thief" penetrated past the bottom of the cork (almost like a champagne). I'm watching small bubbles form on the rim of wine as it sits in the glass. It's actually drinkable, unlike the last bottle, but definitely had some secondary fermentation going. Cherry on the nose and palate but a very thin sort of watered down finish with a slight spritz. (2267 views) | | | Tasted by AllRed on 7/16/2016 & rated 91 points: Cherry and licorice with lovely spice undertones. Balanced, with good acid and fruit. (2320 views) | | | Tasted by Mscruggs on 4/3/2016 flawed bottle: Opened wine and could tell it had a bit of a spritz or secondary fermentation. We waited about an hour and it seemed to blow off but the wine never really performed like the last bottle we had. (2350 views) | | | Tasted by DrC100 on 3/28/2016 & rated 82 points: I bought a case of this wine on futures. It has a spritz to it as if it's gone through secondary fermentation in bottle. (2555 views) | | | Tasted by knorthrip on 11/20/2014 & rated 93 points: Deep red in color with brick at the rim. Evolves over time with cherry, strawberry, herb, smoke, spice, and floral notes predominating. Elegant, complex, and well balanced. Bright and balanced despite 13.8% alcohol. (3313 views) | | | Tasted by gmat5497 on 4/14/2014 & rated 92 points: Full of fruit. Bold for an Oregon pinot (3813 views) | | | Tasted by KAP on 4/4/2014 & rated 89 points: Nothing special. Tight. (3682 views) | | | Tasted by gmat5497 on 2/24/2014 & rated 92 points: Very elegant. Excellant (3636 views) | | | Tasted by JLPwine on 2/2/2014 & rated 95 points: Beautiful pinot showing a lot of character (3561 views) | | | Tasted by jviz on 12/14/2013 & rated 91 points: Enjoyed this wine with my handsome brother. Lots of pepper red fruit on the front. A bit carbonated at first, softened after half an hour. Wouldn't decant more than that though. Agree that it's drinking well now. Nice wine if you can find at a price point <35 (2668 views) | | | Tasted by JLPwine on 10/1/2013 & rated 91 points: It's been a year since we had the last bottle. This is drinking well now. Earthy tones, long finish, much character. (2172 views) | | | Tasted by Schiffy on 3/25/2013 & rated 92 points: Another two years of going has made this wine better. The earth notes of this Pinot Noir integrate more smoothly with the strawberry fruit creating a smooth finish and calm tannins. Drinks incredibly well...wish I had more. (3028 views) | | | Tasted by gmat5497 on 3/11/2013 & rated 91 points: Nice. (2708 views) | | | Tasted by jhieb on 3/3/2013 & rated 91 points: If I had another bottle, I'd hold for another 2-3 years. This has matured considerably since I tasted it at the winery. Much bigger, and bolder now, with an intense nose of cola, rhubarb, and earth. The taste is also intense, with spices, red berries, and a little olive. (2638 views) | | | Tasted by Tonythefish on 2/9/2013 & rated 90 points: Can sit another year but very good Oregon Pinot (2589 views) | | | Tasted by njAndrew on 1/19/2013 & rated 92 points: This wine has improved with some time in the cellar. Needed 30-1hr to really show and drank beautifully. Cherry cola, strawberry, spice, and a nice touch of earthiness on the palate. Nice finish and acidity (2836 views) | | | Tasted by Tonythefish on 1/10/2013 & rated 91 points: Very nice Pinot - has gotten better with a little age (2228 views) | | | Tasted by JLPwine on 1/2/2013 & rated 91 points: Beautiful now, but could be good in a few more (2141 views) | | | Only displaying the 25 most recent notes - click to see all notes for this wine... |
| By Jancis Robinson, MW
JancisRobinson.com (9/20/2010)
(Beaux Frères Pinot Noir Willamette Valley Red) Subscribe to see review text. | By Josh Raynolds
Vinous, May/June 2009, IWC Issue #144
(Beaux Freres Vineyard & Winery Pinot Noir Willamette Valley) Subscribe to see review text. |  By Gary Vaynerchuk
Wine Library TV, Head to Head Pinot Noir Tasting - Blind, Episode #783 (12/10/2009)
(Beaux Freres Pinot Noir Willamette Valley) #2; VaynerPAZZZ; COLOR-cloudy and unfiltered look; NOSE-quite tight; a little cranberry component; hint of rosemary; a hint of shrub/plant action; PALATE-really nice firm tannins, but extremely BLAH; just textbook Pinot Noir with nice fruit, but very uninspiring; I'm quite bored by it; tastes like a $16-$18 run of the mill, a forgettable Pinot; I am not feeling this at all; WS-90; GV-81 81 points |
NOTE: Scores and reviews are the property of JancisRobinson.com and Vinous and Wine Library TV. (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.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.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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