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| Drinking Windows and Values |
| Drinking window: Drink between 2009 and 2012 (based on 22 user opinions) |
| Community Tasting History |
| Community Tasting Notes (average 87.6 pts. and median of 87 pts. in 16 notes) - hiding notes with no text | | | Tasted by nzinkgraf on 8/27/2010: today that citrus aroma comes back here with strawberry. palate more suave with a solid mouthfeel. a positively umami evokation on the palate. (2069 views) | | | Tasted by nzinkgraf on 8/25/2010: barrel selection meant for youthful(3-5yr) drinking window. very nice cranberry fruit expression. soft cherry and an woodsy earthy nuance on the nose. nice acidity and a suave fruit expression. this has settled down very nicely. all this talk about the 07 and 08 willamette vintages. the anne amie 07 pinots are drinking really well right now. (2135 views) | | | Tasted by jtoskey on 5/29/2010 & rated 86 points: much softer as it opened up but a little harsh right out of the bottle. Doesn't have the depth of a great OR pinot, but as an entry level wine from a great winery, its not bad. Would choose others for the price. (2333 views) | | | Tasted by Ben Christiansen on 4/20/2010: This anit that bad either. (2357 views) | | | Tasted by Ben Christiansen on 12/12/2009: Much better than it has been in the past. Nails the price at $24. (2456 views) | | | Tasted by smphelps on 11/19/2009 & rated 88 points: Light clear cranberry color. Pleasant strawberry cranberry nose with a hint of pepper and spice. Light body in the mouth finishing with a nice acidity and tang. Worth the price tag. (1495 views) | | | Tasted by Ben Christiansen on 10/28/2009: Light in color. With spice and strawberry on the nose, fatter in the middle but tenser on the back of the palate. (1625 views) | | | Tasted by Ben Christiansen on 10/7/2009: For the price this works out. (1612 views) | | | Tasted by Macki on 9/6/2009: Pale ruby color; raspberry, cola on nose. Palate = cinnamon, spice, rasperries - med body, ethereal, alc well balanced. Very enjoyable at $24 - very nice intro to Oregon Pinot.
This is the first vintage by a new team of winemakers at Anne Amie. (1903 views) | | | Tasted by al-Zabba on 8/20/2009: Light and bright nose. Black cherry on the palate, soft and deep.
Notes: Would be a great general crowd pleaser. Some estate and some sourced fruit. First vintage that reflects new winemaking team. Topography like Burgundy. (2087 views) | | | Tasted by Ben Christiansen on 8/17/2009: Nice raspberry nose with tart, tangy finish. Tight. (1646 views) | | | Tasted by nzinkgraf on 8/17/2009: Oregon Pinot Tasting II (Waterford Wines Milwaukee): bright and dark, yet pink grapfruit and light smokey notes in the nose. very nice balance with refreshing acidity. (1988 views) | | | Tasted by Ben Christiansen on 8/11/2009: Classical, fresh fruit, vibrant and focused. Really quite well done at $24. Youthful now, best to hold in bottle at least 6 more months. (1658 views) | | | Tasted by gripNsip on 6/6/2009 & rated 87 points: A light nose of red berry fruit and distinct Oregon funk, simple yet inviting. The palate gives the red berries early on with some sour stem components in the mid-palate. Medium acidity and little to no tannins. This wine showcases its fruit early on and that's really all it has. Would be a great sub-20$ Pinot, not good enough in my opinion for the 25$ they are asking at the tasting room. (1708 views) |
| Anne Amie 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.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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