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|Community Tasting History|
Community Tasting Notes (average 30 notes) - and median of 92 pts. in hiding notes with no text
| ||Tasted by Vinnut on 12/19/2015 & rated 93 points: Dark, deep violet in color. Full, forward & attractive nose of ripe fruit aromas of dark cherries, blueberries & raspberries with floral notes of violets, spice notes of allspice, nutmeg & cloves, earthy/dusty, sandalwood, herbs, minerals, dark cocoa, mocha & a hint of vanilla. Medium-full bodied with a very good concentration of balanced, silky smooth textured, plush, lush & rich, ripe fruit flavors of sweet dark cherries, jammy blackberries & plums with spices, herbs, earthy, cocoa, some cherry cola notes, minerals & a hint of vanilla. Lingering smooth finish. Drinks quite well at present and has the ripe fruit & firm structure to continue development with additional (& needed) aging. (184 views)|
| ||Tasted by cubswinws on 3/5/2015 & rated 93 points: Dark color and big nose and fruit. Long finish with spice on the finish. Not sure I would have pegged this as a pinot blind. (842 views)|
| ||Tasted by V8 BUGS on 12/21/2014 & rated 90 points: Big wine, not characteristic of a Pinot, except on the nose. Lovely fruit & berrys. Dark in colour, and big taste. Decanted for 2 or more hours based on previous feedback, but think this will keep longer. Lovely. (788 views)|
| ||Tasted by pablopilot on 11/7/2014 & rated 93 points: Has to be about at its flavor peak. (979 views)|
| ||Tasted by t_moderne on 4/20/2014 & rated 86 points: Pop and pour and served with food. Followed over two hours. Will re-cork and check in again. Initial impressions:|
Dark color. Nose is of black fruits with an almost gamy quality, like proscuitto. Rich fruit profile; a bit like an amarone. Some dried fruit character.
Tasted the following day with food (some roast lamb and pizza rustica, an egg, cheese and cured pork dish).
This is a big wine that still shows some dried fruit. The gamy notes are not as present. The ripe, sweet dark fruits show through but leave the wine a little flat. (1663 views)
| ||Tasted by kr522 on 11/30/2013 & rated 91 points: I agree fully with the previous reviewer who identified this as a surprisingly big wine that needs decanting....and this is not my ideal for pinot noir |
Stylistically i prefer their Block 31 most in this vintage (1949 views)
| ||Tasted by Weston3220 on 7/17/2013: 4th Annual Pinot Extravaganza with Salmon Dinner (Eugene, Oregon): This was a interesting wine, was put in a decanter, now I know why they did that, was so massive, it really did scream out for a steak, dark, savory, sturctured. |
Conc: was a good wine, but wasnt my style (2133 views)
| ||Tasted by peterk on 4/21/2013 & rated 93 points: Consistent with last tasting - rich and opulent, yet earthy; beautifully integrated. I tried this alongside a 2006 Meyer-Nakel Spatburgunder Gros Gewachs. Oregon wins. (2036 views)|
| ||Tasted by StephenDavis on 2/10/2013 & rated 94 points: Lovely wine. Let it open for a couple of hours. Had it with ribs. Tannins integrated. Rich, meaty with fruit (but not overwhelming). Beautiful. (2105 views)|
| ||Tasted by peterk on 11/17/2012 & rated 92 points: Rich, opulent, big, fruity, spicy Pinot Noir - tannins completely integrated. this is so good. My first Willlamette Valley Pinot - a great start. (1969 views)|
| ||Tasted by xtian on 2/14/2011 & rated 91 points: Big willamette meaty, fruity pinot. (3192 views)|
| ||Tasted by cubswinws on 11/26/2010 & rated 93 points: This is a great wine. Big and fruity. awesome pinot. (3083 views)|
| ||Tasted by sethmlong on 9/20/2010: Deep red blue ruby. Clean, laser-point nose with tight black and red berry fruit, allspice, pepper, clove and an earthy spice. Palate is quiet; rich, balanced, moderate + intensity and long finish. Flavors of black cherry, sandalwood,|
brandied blackberry, mocha, sasparilla cola and fresh earth. Way too young, hold for 12-18 months... (3930 views)
| ||Tasted by Rubz1 on 2/23/2010 & rated 95 points: drunk with Michael and Amy and brined pork chops (3511 views)|
| ||Tasted by ekirby on 11/27/2009 & rated 90 points: seemed much too young, a lot of pent-up energy, i.e intense but tight fruit. Had a green seed flavor which I hope will resolve itself with time. Will wait at least 18 months before trying again. (3204 views)|
| ||Tasted by dbp on 5/23/2009 & rated 92 points: Memorial Day weekend tasting, 2008 Oregon Pinot Noir barrel samples (Northern Willamette Valley): Barrel sample, to be bottled in a few months. Cinnamon, clove, pretty raspberry, and fruit reduction on the nose. Less destinctive on the palate than the nose would have suggested, and quite drying. This is a big wine on the finish... fantastic size with grace and showing a beautiful finish. This has a big potential upside. (91-94 points) (4013 views)|
| ||Tasted by RPerro on 5/23/2009 & rated 86 points: Memorial Weekend Wine Tasting (Chehalem Mountains & Carlton, OR): Lots of structure with this one. Spices, some cherry fruit, but everything is really hiding behind the tannins. Hard to drink, it is so drying, and I finally gave up and dumped it. Could be a blockbuster 5-6 years down the road, but currently way to tiring to consume. (3934 views)|
| ||Only displaying the 25 most recent notes - click to see all notes for this wine...|
Shea Wine Cellars Producer website
2008 Shea Wine Cellars Pinot Noir Homer Shea VineyardPer Shea:
2008 HOMER Willamette Valley Pinot Noir
Pinot Noir Clones: 57% Wädenswil; 29% Pommard; 14% Dijon 777
Harvest Dates: October 1, 12, 14, 17, 2008
Quantity Produced: 688 six packs
Date Bottled: August 17, 2009
Fermentation Notes: 45% wood tank, 55% stainless
Elevage (Aging): 93% New French Oak, 9 different coopers
Vineyard Source: Shea Vineyard
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, Germany, the U.S., Canada, Australia, New Zealand, Croatia, Serbia, Italy, Austria, and so forth, with varying degrees of success.
Shea VineyardShea Vineyard was first planted to wine grapes in the late 1980s. Today Shea Vineyard is a 200-acre property with 140 planted acres. 135 of these acres are planted to Pinot noir vines and the balance is planted to Chardonnay.
The Shea vineyard is in the Yamhill-Carlton District just west of the Chehalem Valley. The fruit is sourced from three small blocks, one of which is planted to the Pommard clone, one to the Dijon 114 clone and the last to Dijon 777 clone. Soils are primarily of the Goodin and Melbourne type which are sedimentary in origin. The three blocks range in elevation from 450 to 600 feet and were planted in 1989. The wine from this vineyard has a complex array of aromas and flavors including black and red fruits, particularly blueberry, spice and earth. Approximately 725 cases are produced. The vineyard is owned by Dick and Deirdre Shea and managed by Javier Marin.
Shea Vineyard is a 200 acre vineyard in Yamhill County, Oregon, owned by Dick and Deidre Shea. It is, by almost universal account, the most highly regarded vineyard in Oregon.
Shea sells grapes to some of Oregon's best wineries, and the vineyard has a reputation for producing some of the best Pinot noirs in the world, from such winemakers as Ken Wright and Mike Etzel of Beaux Freres. Shea planted the original 100-acre vineyard in 1988 and 1989 on its own roots, but has been systematically replanting with grafted vines over the past few years in response to phylloxera.
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Willamette Valley Willamette Valley Wineries Association | Willamette Valley AVA Wikipedia article