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| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 90.9 pts. and median of 91 pts. in 17 notes) - hiding notes with no text | | | Tasted by Jay A on 4/10/2024 & rated 91 points: This is a high quality Pinot Noir. Excellent perfume of fresh cut flowers and ripe berries. This is a refined Pinot, It is in a really good place now. Red ripe cherry fruit. Secondary nuance is lacking, but the fruit and refinement carries this wine. Mouthfeel is luxurious, refined and smooth. Very pleasurable.
Super good with chicken pot pie. (139 views) | | | Tasted by markcic on 12/27/2014 & rated 88 points: We PNP'd at dinner. At first the wine was hot but as the evening progressed it softened and brought out nice flavors of red fruit and chocolate. The finish was of medium length. (781 views) | | | Tasted by julius111 on 11/20/2014 & rated 86 points: Heavy on the alcohol side. Way pasts its peak now. (1006 views) | | | Tasted by Macky4710 on 12/24/2013 & rated 90 points: Good Value. (1359 views) | | | Tasted by julius111 on 7/7/2013 & rated 88 points: Vanilla and some fruit turning into a rather short finish. (1148 views) | | | Tasted by lassus on 12/2/2012 & rated 93 points: Beautiful cherry fruit on the nose. Quite alcoholic, but not heavy at all; delicious fruit and long finish. (1406 views) | | | Tasted by Stirling on 6/29/2012 & rated 94 points: Very tight at first but after 30 minutes opened into a terrific, silky, complex Pinot. Medium body, strawberry, cherries, clove and pepper, touch of earth. As good a Pinot as I have had in a long time. Much ageing potential as well. (1150 views) | | | Tasted by sgamiz on 4/25/2012 & rated 93 points: What a terrific bottle of pinot - Normally i like california Pinot but this Pinot is good and complex as it gets.
Better (my opinion) then Sea Smoke. (1307 views) | | | Tasted by lassus on 10/14/2011 & rated 90 points: Very ripe, but still with some structure. Fragrant on the nose and luscious mouthfeel. Very nice, don't wait. (1163 views) | | | Tasted by Bardamu on 7/11/2011 & rated 92 points: A much more serious wine. I've been going through the line-up here, and I've liked what I've tasted so far, but this is the most complete of the wines and pretty decent value at that. (1247 views) | | | Tasted by WinePT on 5/1/2011 & rated 93 points: Great stuff! (953 views) |
| Amalie Robert Producer website
Amalie Robert Estate was founded by Dena Drews and Ernie Pink in 1999. Dena and Ernie left the corporate world behind and began a journey to pursue a vision. What they found was a beautiful cherry orchard, and the opportunity to follow their dreams.
Only Dena and Ernie could see their vineyard under that orchard. The cherries were harvested in the summer of 1999 and the transformation to vineyard began in earnest. With the help of some new friends, it was Earth Day 2000 when the last vine was planted, and the vineyard at Amalie Robert Estate was established.
The timing could not have been better. The local community college was in the infancy of developing a viticulture and wine making program. With three bachelors and a masters degree between them, they applied their skills to the task at hand. Between the course work, hands on experience in their vineyard and help from some of Oregon’s pioneers, the vineyard thrived.
The 2006 harvest marked another milestone for Amalie Robert Estate - our first estate crush. We began planning our estate winery in august of 2005, and we broke ground on February 9, 2006. The grapes and the winery were ready at the same time - just as if we had planned it that way! Harvest began on October 3rd with the Pinot Noir, followed by the Viognier, Chardonnay, Pinot Meunier and wrapping up with the Syrah on Halloween. When the buckets were washed and the bins put away, we had fermented 30 tons.
Amalie Robert Estate has come a long way. What started out as sketches and notes on cocktail napkins has become the achievement of two very unique people. From deciding on clones and rootstocks to planting vines and pounding posts, they have done it all. Add to that, designing and building a gravity flow estate winery, and the circle is complete. Dena and Ernie invite you to experience their desire for "wines true to the soil and true to the vintage®".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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