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| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 87.7 pts. and median of 88 pts. in 59 notes) - hiding notes with no text | | | Tasted by SeattlePaul on 1/13/2020: Strange excessively caramel nose which continued on the palate. This wine was probably better at one point, but that point is not in the recent past. (794 views) | | | Tasted by dfitzg2 on 8/5/2016 & rated 90 points: This wine has held remarkably well. A favorite with skewered chicken. (2668 views) | | | Tasted by Mark Larson on 6/7/2016 & rated 90 points: And 90 pre Parker.
Well worth seeking out and aged well. (2889 views) | | | Tasted by winepaw on 3/13/2016 & rated 87 points: Earthy character and oak overshadow the subdued dark, spicy fruit. Paired decently with roasted salmon, but not my favorite style of Pinot. Not sure it will benefit from further ageing. Probably reflects the relatively weak 2007 vintage in Oregon. (2991 views) | | | Tasted by stevemarti on 5/12/2015 & rated 90 points: still fresh, substantial. i worried i had waited too long but it was excellent. (3413 views) | | | Tasted by aChave on 1/21/2015 & rated 86 points: Dark ruby. Good dark cherry aromatics and fruit, but a rather sharp bramble finish. Elk Cove is usually better; likely the character of the vintage. (3082 views) | | | Tasted by austinbeeman- austinbeeman.com on 2/2/2013 & rated 88 points: NEEDS TIME TO IMPROVE.
Keep this in your cellar if you can. I believe time with put this wine in 90 point territory. Nose is buttery raisins with some cherry. Palate is red fruits and then some earthy mushroom notes. It finishes nicely, if a bit heavy. This is not mature and even decanting this didn't really help.
$29.99 OH retail
www.austinbeeman.com (4161 views) | | | Tasted by TheBigD52 on 12/18/2012: Nice. (4420 views) | | | Tasted by gripNsip on 12/8/2012 & rated 89 points: Some of the brightness and high-toned fruit I liked about this wine are still there today, but there is an underlying earthy/mushroom component now that is quite good. Some darker fruit flavors are also present, but this isn't showing as much age as I expected. More weighted than I remember, this has gained some muscle. Balanced, late-acting tannin and firm acid remain. Quite good, I liked this before and am happy to say it is still drinking quite good today. (4097 views) | | | Tasted by MidLifeVices on 4/15/2012: Similar experience as Winiac. Wished I spent a few bucks more. (4434 views) | | | Tasted by Winiac on 4/1/2012 & rated 86 points: Pleasant bouquet but tad off balance with unripe fruit and flabby flavors. The length is short as well. (4264 views) | | | Tasted by garvens on 2/13/2012 & rated 89 points: Had with lamb roast. Very good pinot. (2176 views) | | | Tasted by nrickman on 2/12/2012 & rated 84 points: Decent bottle. (1837 views) | | | Tasted by vegasoenophile on 2/8/2012 & rated 85 points: Nice strawberry notes on the nose along with slight hints of white pepper and baking spice. Darker fruit tones on the palate, with light cola flavor along with strawberry, raspberry and huckleberry as well as some nice spice. Bits of sassafrass on the finish and some slightly bitter minerals. Almost a copper tone. Good acid. Should continue to evolve and improve for a few years yet. (2088 views) | | | Tasted by Mark Larson on 4/17/2011 & rated 88 points: Tight and unyielding, this needs a couple more years. (3247 views) | | | Tasted by marshalc on 10/30/2010 & rated 85 points: Restrained aromas and taste. Flat rather than vibrant with slight underlying woodiness, though not unpleasant. Nice earthy qualities present but muted. Expected more. (3984 views) | | | Tasted by RobertDwyer on 8/19/2010 & rated 84 points: Nice enough if not spectacular Oregon Pinot Noir. Faint stemmy aromas distract from what would otherwise be a clean enjoyable wine. (5222 views) | | | Tasted by RobertDwyer on 8/15/2010 flawed bottle: Ketchup and raisins on the nose. Actually tastes better when you just guzzle it without smelling first and that's a sad statement. A stunningly disappointing wine from a producer I'm very fond of. Raises concerns about the reliability of OR Pinot Noir for me. I realize 2007 is an off vintage but this wine is awful. Not recommended.
(Update: Opened a 2nd bottle and it was much better. This bottle was flawed- oxidized I now believe.) (5054 views) | | | Tasted by cbkamp on 8/7/2010 & rated 84 points: Very light in color. The nose was earth and red fruit but eventually became quite vegetal and off-putting. On the palate, the fruit seemed almost diluted with the earthy flavors carrying over. Very short finish. We tasted this blind versus four 2007 Cali Pinots and one 2007 Burgundy. As suspected, this clearly was outmatched. Fairly mediocre wine from a poor vintage. (4658 views) | | | Tasted by thptrek on 6/13/2010 & rated 87 points: Nice cherry colour, berries and smoky nose. Nice fruit but not complex flavors for a higher score (4551 views) | | | Tasted by winebratsf on 5/21/2010: This blend was an interesting beast, because when I first tasted it there were overwhelming notes of earth, musty leaves, mushrooms, bark, smoke, and dark raspberry. I wasn’t that impressed, but enjoyed the hidden pomegranate and nutmeg flavors. I found it a bit too nutty for me however, until i put it down for 30 minutes to enjoy letter G (you’ll have to wait to see that one). After opening up in the glass, the overwhelming bark had blown off to reveal rich cherry and raspberry flavors, with a touch of dark cocoa. Considering the ~$20 price tag, this is a very affordable example of Oregon Pinot Noir. I definitely recommend that you BUY it, and would encourage you to decant it for maximum enjoyment (1696 views) | | | Tasted by KeithAkers on 5/3/2010 & rated 87 points: 3rd Annual Expedition Wines American Homegrown tasting (Webster's Wine Bar, Chicago IL): nose: fragrant and subtle nose of earth tones, herbs, and dark red fruits
taste: medium bodied with medium+ acidity and understated tones of dark red fruits, dark berries, and some bits of earthen tones
overall: this was a very good base pinot and ready to drink right now. Certainly not a fruit forward pinot, it shows a slight herbal streak but it is far from overpowering (2967 views) | | | Tasted by RedLoverJim on 4/17/2010 & rated 89 points: Mild on the nose, a little cherry cobbler funk. Earthy, baked cherry flavors. Not robust, but good! (4354 views) | | | Tasted by David Paris (dbp) on 4/10/2010 & rated 81 points: North Willamette Vintner's Wine Trail Weekend; 4/10/2010-4/11/2010: Very green nose, light fire, and cauliflower. Kind of sugary sweet palate, some green acid... and just uninteresting. Green, asparagus finish, with tart tannins. Nope, can't get into this one. (5564 views) | | | Tasted by schnittle on 3/15/2010: Really nice. yummy, light and feminine. A great example of Willamette Valley PN. (4226 views) | | | Only displaying the 25 most recent notes - click to see all notes for this wine... |
| Elk Cove Vineyards 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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