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| Drinking Windows and Values |
| Drinking window: Drink between 2009 and 2015 (based on 3 user opinions) |
| Community Tasting History |
| Community Tasting Notes (average 87 pts. and median of 87 pts. in 10 notes) - hiding notes with no text | | | Tasted by bear on 12/24/2016 & rated 88 points: This wine is still very good and could be very drinkable for several more years! Not too bad for a much-maligned vintage that was supposed to be drunk young. Oh, you fools who drank it way too young. It has generally improved over the last 5 or 6 years, with good structure, good albeit refined fruit flavors, and forest floor notes on the palate. a surprisingly long finish. (1170 views) | | | Tasted by bear on 1/3/2010 & rated 87 points: Not quite as good as previous bottles of this vintage. Still, a nice wine with flank steak. A little sharp and tannic, may just be going into a typical pinot noir closed-up period. We'll wait on the next several bottles to see if it opens back up in a year or two. (2603 views) | | | Tasted by bear on 8/20/2009 & rated 88 points: This is drinking extraordinarily well for a young wine. The advice to drink this vintage young rather than age it is on the mark. Everything is in synch with this wine - some structure behind the youth and fruit - lots of red fruit content to this wine. We had it for a dinner party with a delicious chicken cacciatore recipe. A great pairing. (2720 views) | | | Tasted by bear on 8/20/2009 & rated 88 points: See the other description for this wine drunk on this date (2713 views) | | | Tasted by winenewb068 on 8/7/2009 & rated 87 points: Pretty consistent with previous bottles. Glad I got a good deal on these - have gone through half a case already this year. (2926 views) | | | Tasted by winenewb068 on 8/2/2009 & rated 87 points: Hmm guess I didn't heed my own advice. Consistent notes. Good but not oustanding. Even with a few hours open the alcohol is quite prominent. (2069 views) | | | Tasted by winenewb068 on 7/18/2009 & rated 87 points: Opened the bottle and left it for a few hours before drinking. A bright nose of strawberry/cherry. Nice on the palate, but the alcohol comes to the fore. (1150 views) |
| Lachini 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
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