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| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 91.9 pts. and median of 92 pts. in 229 notes) - hiding notes with no text | | | Tasted by DH90 on 4/2/2024 & rated 90 points: Ruby red color with a slight brown edge. A bit tight initially but it gradually yielded blackberry, chocolate, and earthy aromas. Seems a bit tired now so I am glad that this was my last bottle. Enjoyable drinking although it was less exciting than a much younger Willamette Pinot noir that we had at the same time. (271 views) | | | Tasted by Motz on 11/13/2023 & rated 92 points: Loud and robust red and purple berries, bramble, cola, tobacco, coniferous forest sous-bois, umami, and black earth on the bouquet and palate. Ripe, generous, and delicious. A very well made crowd-pleaser. Near or at peak. (1149 views) | | | Tasted by kenv on 10/26/2023 & rated 92 points: WCC West Coast Pinot Noir (Fort Orange Club, Albany, NY): Big, red fruit nose. Rich and tasty. (761 views) | | | Tasted by cliffkol on 11/24/2022 & rated 92 points: Getting light bodied, with plums, slight jam flavors and aromas. Bramble on the palate. Time to drink up while still in good shape! (1486 views) | | | Tasted by Hairofthedog on 9/18/2022: Cherry and cedar aroma, bright cherry flavor and soft tannins make this quite drinkable (1381 views) | | | Tasted by jww on 5/28/2022: Nice nose bright and fruity
A very very slight fizz
Delicious wine vibrant and bright red fruit
Soft tannins just enough acidity (1729 views) | | | Tasted by drrobvino on 5/4/2022 & rated 87 points: Had this bottle tucked away since release in 2010. Was hoping for an awesome tasting experience, but this wine had a slight fizz on the backend. Not so overwhelming as to take away from the pretty structure and gorgeous red pinot fruit and soil notes, but distracting nonetheless.
Otherwise quite delicious, with softened tannins and lifted acidity to carry through, but the finish was muted as well, so maybe an off bottle. Disappointing. (1567 views) | | | Tasted by jww on 4/30/2022 & rated 93 points: classic BF bright color maybe some bricking around edges
lovely fruity nose
smooth flavors strawberry, cherry and subtle other things
really drinking well looking forward to my last two bottles (1467 views) | | | Tasted by Scamber on 2/6/2022 & rated 95 points: Excellent. Shows maturity as secondary elements of herbs and underbrush come through and palate’s edges are softened, but core of mid toned red fruit and prickly berries is vibrant and fresh. On third night I realized, Wow, this really conveys a sense of place.
Notable acidity, mid weight overall. Drinking really well now, over multiple nights, this was a treat. (1258 views) | | | Tasted by ephorn on 10/4/2021 & rated 93 points: Lifted nose. Classic ripe Pinot. Viscous mouthfeel, malo I’m guessing. Very Good acidity and length. Very Good mid palate energy also. Drinking great now but will hold for awhile I would imagine. Final Coravin: mar 2, 2022: spicy palate with a hint of mint and cloves, nice plush mouthfeel still. More acid than tannin (don’t notice any tannin now). Mid palate Energy is waning as would be expected, Coravin isn’t perfect but not bad for 5 months. Still 93. (1542 views) | | | Tasted by Jack on 8/11/2021: Beautiful. These are in a perfect spot and don’t have the spritz that some BFs have. (1272 views) | | | Tasted by millerarner on 5/16/2021 & rated 93 points: Better than bottles of this consumed 5 & 6 years ago. Expressive nose, good balance, and interesting. (1466 views) | | | Tasted by Jack on 5/15/2021 & rated 97 points: Wow. Best bottle so far. Doesn’t have near the spritz of other vintages but still needs a little time to blow off. Best on night 2. (1322 views) | | | Tasted by cliffkol on 5/15/2021 & rated 91 points: This bottle was within its drinking window, but on the other side of its peak. Slight browning on the edges, flavors slightly faded. Needed an hour to open up to earthy aromas and flavors, slight oak, bramble. Nice acidity and smooth tannins. Fully integrated and well structured. Overall, quite enjoyable and looking forward to our remaining bottle. (1250 views) | | | Tasted by SeaSea on 12/17/2020: Ribbon ridge nose, if that means anything. Slight CO2 that disappears quickly. Cherry and raspberry, smooth tannins, long finish, with elegance, gracefully aging. Sediment well-formed at the bottom. I have enjoyed the BF wines from 2005 -2008 after Mike Etzyl went biodynamic are lovely and restrained. YMMV. (1644 views) | | | Tasted by jreis on 12/12/2020: Popped and poured at cellar temp. Lovely nose of sour cherry, creosote and underbrush. Nice bracing acidity on the palate with sour cherry fruit and a spice filled finish. Still a youngster, with plenty of time left to develop. (1401 views) | | | Tasted by bobdobilina on 12/5/2020 & rated 94 points: World of Pinot Noir Tasting (13 Pinots from Burgundy, Germany, New Zealand, Oregon and California); 12/5/2020-12/6/2020 (Zoom): Pale and slightly cloudy sangria color.
Nose really leaps out of the glass with macerated cherries, roses, baking spices.
Great palate intensity without being obtrusive. Lovely red fruits, fine acid, and appealing savoriness. This is in a lovely place. (1457 views) | | | Tasted by SeaSea on 9/27/2020: Lovely, drinking fantastically, consistent with other recent notes. Cherry, red berry, spice, and acid, all harmonious. No indication of fading. (1374 views) | | | Tasted by jkwoodward on 7/19/2020 & rated 95 points: Just wow. In a perfect spot. Cherry and raspberry on the nose with smooth tannins and a long finish. Threw a fair amount of sediment already. Just awesome. (1645 views) | | | Tasted by gudetama on 5/25/2020 & rated 92 points: Excellent bottle. Opened for about two hours before tasting and it was still great after about five hours. I have no reference to whether this is peaking as the other reviews stated as I only had this bottle, but we all enjoyed this immensely. Served with duck breast with multiple variations of rhubarb and turnip. (1276 views) | | | Tasted by The Wine Write on 2/22/2020: Really in a good spot. PNP at restaurant. Soicy red fruit aromatics. Lively and delicious strawberry and cherry fruit flavors. Nice acid backbone. Terrific stuff. (1832 views) | | | Tasted by Ralphie1 on 2/21/2020 & rated 92 points: If you have any left, drink up. At it’s peak. (1671 views) | | | Tasted by dthrash111 on 1/25/2020 & rated 94 points: Drinking really well. Fully integrated and likely will not improve. I would suggest you drink it up now. (1772 views) | | | Tasted by mhudes on 11/28/2019 & rated 96 points: With the family for Thanksgiving dinner in Bend Oregon. Opened 30 minutes before dinner, Excellent wine! Ruby in color. Roses and strawberries on the nose. Black cherry and raspberry on the palate. Some soft tannin. Appears to be just entering my sweet spot. Some allspice and other complexities on the finish. Sumptuous wine! (1852 views) | | | Tasted by jreis on 11/24/2019: Lovely nose of creosote, dark cherry and spruce. Beautifully textured, with lots of sweet black cherry fruit but balancing acidity and a lovely cranberry note on the finish. Time has been very good to this, but still plenty of running room and may pick up some more complexity with some more time in the cellar. (1786 views) | | | Only displaying the 25 most recent notes - click to see all notes for this wine... |
| Beaux Frères Producer Website
Since our first vintage in 1991, the Beaux Frères philosophy remains the same; to produce a world-class Pinot Noir from small, well-balanced yields and ripe, healthy fruit that represents the essence of our vineyard. In pursuit of these goals, the Beaux Frères Vineyard is planted with tightly spaced vines, and yields are kept to some of the lowest in our industry. The grapes are harvested when physiologically (rather than analytically) ripe.
Our winemaking philosophy is one of minimal intervention with clean fermentations utilizing indigenous yeast. The wines are stored in French oak for 10 to 12 months adjusting the percentage of new oak to compliment the wine the vintage has given us. Beaux Frères is never racked until it is removed from barrel for bottling, which occurs without fining or filtration. These non-manipulative, uncompromising methods guarantee a wine that is the most natural and authentic vineyard expression possible. Previous vintages demonstrate that these methods also allow our Beaux Frères to develop significant perfume, weight, and texture in the bottle.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.Beaux Frères VineyardThe Beaux Frères Vineyard is located on an 86-acre farm atop Ribbon Ridge in the Chehalem Valley near Newberg (Yamhill County, Willamette Valley, Oregon, USA). Tall and stately Douglas fir trees cover nearly 50 acres of the farm, with homestead and winery buildings occupying another 6 acres. The vineyard is situated on 30 acres (24 of which are planted) of steep, contiguous southeast, south and southwest facing hillsides of Willakenzie soils at elevations of around 400 feet.
Planting began in 1988 with Pinot Noir vines planted tightly spaced at a density of about 2200 plants to the acre. Currently (2007) the vines range in age from 9 to 19 years and are predominately a mixture of own-rooted Pommard and Wädenswil clones inter-planted with several Dijon clones on phylloxera-resistant rootstocks. Walking through the vineyard one notices the consistency of the vineyard with each vine resembling the next. The vineyard is farmed with Organic and Biodynamic methods but is not certified in either. 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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