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| Community Tasting Notes (average 90.5 pts. and median of 91 pts. in 55 notes) - hiding notes with no text | | | Tasted by kvls08@gmail.com on 5/10/2023 & rated 91 points: Slight brown color to the edges on the ruby color, expected for a pinot of this age. It has heldup remarkably well with spicenotes on the nose, but lacking any bright fruit. Pleasant mouth feel with cherry mid palate and a black cherry finish. Very drinkable, but was probably better 4 years ago. Drink them up if you have them! (862 views) | | | Tasted by DougLee on 8/3/2021 & rated 92 points: Popped and poured. Translucent ruby color. Nose of acrid red raspberry, cherry pits, violets, damp cellar. Layers of deeply pitched black raspberry and Bing cherry fruit on the palate cut with cinnamon, iodine, and anise. Fresh acidity and serious tannin. Ample structure with feathered, velvety edges. Longer finish of earthy black cherry fruit and dark, earthy grip. (1339 views) | | | Tasted by rocknroller on 2/4/2021 flawed bottle: Virtual Pinots with a Little More (Home): Dark red color. Stewed dark fruits, very vegetal, sweet. Suspect heat damaged. (1838 views) | | | Tasted by galewskj on 2/4/2021 flawed bottle: Virtual Oregon Pinot thanks to Jason (Zoom): There was some conversation about whether this wine was oxidized and heat damaged. I'll assume heat damage. (1697 views) | | | Tasted by chitowncdpguy on 10/31/2020: Delightful. Enchanting nose that is mostly red berry fruit, earth, and coffee. On the palate, a variety of red and blue fruits, light bodied, with more earth and spice, (my wife thinks there is some anise here also), with fruit that becomes quite concentrated on the finish. (1654 views) | | | Tasted by dave kammerer on 6/12/2020 & rated 89 points: great balance, not much nose but very good flavor. had to use a vise grip to get the glass stopper out. (1592 views) | | | Tasted by JaimeGrapes on 6/11/2020: Good. Still holding with bright aged cherry flavors and nice finish (1233 views) | | | Tasted by chifred on 11/29/2019 & rated 89 points: Fading a bit I think, no formal notes. (1066 views) | | | Tasted by chifred on 4/28/2019 & rated 92 points: medium red, beautiful nose with cherry, spice, wood, hint of earth. Nicely constructed medium weight with good acid and fruit mostly cherry. Mature with persistent signs of youth, peak for me. Note: moderate sediment. (1193 views) | | | Tasted by Mark3548 on 5/5/2018 & rated 93 points: Still rich red in color. Evolves with air to smell like a young Pinot with cherry and baking spices on both nose and palate. Vibrant and delicious, it has a lot of life left, but at the same time why wait? Tasted with the 2007, which was very good but suffered in comparison and showed its age much more. (1467 views) | | | Tasted by chitowncdpguy on 3/18/2018: Nice. Had it by itself. It took about a half hour to open up but then it was pretty. Fairly "full" cherry and dark fruit flavor, christmas spice, nicely balanced with a lengthy finish. (1492 views) | | | Tasted by Ewhite30 on 5/29/2017: Consistent with last Fall, still drinking great without any sign of slowing down. Fruit, spice, silky - really enjoyable. Smokier on night two but still very solid. (1830 views) | | | Tasted by wine maestro on 12/18/2016 & rated 89 points: This wine shows pretty Damson plum, red raspberry and grilled herbs and gripping tannins. Could be in lull territory.
Sineann Pinot Noir Resonance Vertical (666 views) | | | Tasted by Ewhite30 on 10/30/2016 & rated 92 points: Great balance between fruit, earth and spice. Nose offers notes of blackcap raspberry, tart cherry, pomegranate, violet and spicebox. Fruit remains bright on the palate, but the wine feels soft and silky. Little earthy through the finish. Light acid, but that might be due to taking notes on night two.
We've slowly been going back through 08s, very happy we gave this one time - and that we have two more in the cellar. I'm not sure I buy the drinking window either, this feels like it still has a decent life in front of it. (1800 views) | | | Tasted by ledwards on 8/25/2015 & rated 92 points: Checking in and so far the wine is progressing fabulously. Developing classic notes of red and dark fruit with a robust midpalate that is not heavy but commanding. (2520 views) | | | Tasted by chitowncdpguy on 2/21/2015: Really awesome. Red berry fruit, smoke, hints of christmas spice, and a bit earthy. Crisp acidity, and a bit airy. Medium length finish.
But not a great pairing with pork shoulder with peach sauce - a little jarring at the same time. (2193 views) | | | Tasted by Cantina Hill's on 4/29/2014 & rated 90 points: on openning fruit, strawberry, hint of cherry, rasberry, earth, new wood on nose, opened up to get more earth and mineral and fruit becam,e more mellow, vanilla, baking spices, moist earth, slight forrest floor, ,
low intensity of color, garnet, bright,rim goes towards brick,
med acid, med minus tnniins, med body to med minue, (3224 views) | | | Tasted by Wine Nut on 4/12/2013 & rated 92 points: First of 6 bottles and I am very pleased with what I am tasting. Plum colored with a bouquet of sweet tobacco, rose petals and cherry before offering the taster a wine which is very silky with finely integrated tannins that give way to strawberries and licorice. The wine does fall a bit short in terms of its finish but I do believe this wine will provide at least another 5 years of drinking. (3705 views) | | | Tasted by djdaqm on 1/13/2013 & rated 91 points: Drinking well now. Sweet cherries and ripe strawberries on the nose. Silky mouth feel with almost sweet full-bodied texture. Easy to drink, although not the most complex or interesting flavors. In general I would like a little more acidity to balance the fruit. Also, while it's drinking well now, I don't see it being a wine that will improve tremendously with age due to the lower acidity, tannins and overall structure. (3692 views) | | | Tasted by wine maestro on 10/26/2012 & rated 89 points: Tightly wound, broad shouldered red that is brawny and multi-faceted. Expressing enticing flavors of perfumed Damson plum, ripe blueberries
and black cherry wrapped up in chunky, gripping tannins. Earthy in the middle with a dash of grated nutmeg. Solid as it rolls into the oak drenched, drying finish displaying cola and Columbian coffee beans. I'd prefer some more time in the bottle to let the pure fruit and the tannic structure integrate further. (2680 views) | | | Tasted by Gargamel on 8/29/2012 & rated 90 points: Very nice, but a bit simple. Smooth palate typical of Oregon style. The flavor profile was mainly concord grape. (3667 views) | | | Tasted by chitowncdpguy on 8/26/2012: Beautiful. Cherry tobacco, smoke, earthy, hints of spice. Very long finish where the smokiness becomes prominent, but still not overdone. Fairly restrained on the nose. (2862 views) | | | Tasted by GlenviewGSW on 7/12/2012 & rated 87 points: OK but not memorable. A somewhat short and lacking finish keeps this wine below average from a QPR perspective (2952 views) | | | Tasted by BHP1994 on 4/8/2012 & rated 90 points: Delicious, but lacking the WOW I normally associate with the Resonance bottling. Just fell a little short this time. (2373 views) | | | Tasted by Naso on 12/31/2011 & rated 92 points: Excellent but could let it sit for a few years to mellow out (2464 views) | | | Only displaying the 25 most recent notes - click to see all notes for this wine... |
| Sineann 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.Resonance Vineyard(From Avalon Wine website)
The Resonance Vineyard is located in Oregon's northern Willamette Valley on a south-facing hillside in Yamhill County, just west of Carlton. The vineyard is in the new Yamhill-Carlton District AVA. The Resonance Vineyard sits on a convex portion of a low, west-east oriented ridge emerging out of the Coast Range. The ridge is hook-shaped, wrapping around to the east. The much higher High Heaven Ridge protects the property from the south. Panther Creek flows through the valley created between High Heaven and Resonance. The Coast Range rises immediately to the west of the property, creating a formidable weather barrier. As a result, Resonance is protected from inclement weather and wind on all sides, making it a particularly warm, dry site.
Soils are primarily Willakenzie and Yamhill, but there are areas with virtually no top soil that can only be labeled as shale rock land. The Willakenzie and exposed shale are both old sedimentary deposits that begin at the bottom of the slope. The Yamhill is an ancient, submarine basaltic soil (much older than the more common, basalt-derived Jory and Nekia soils in the Dundee Hills). The Yamhill soil is found near the top of the slope and much of the crown is exposed, broken basalt bedrock.
The wet winters coupled with soils of sufficient water-holding capacity allow dry farming of vines. And the warm summers provide more than adequate heat to fully ripen the fruit. The growing season is very long (over 210 days) and dry which keeps disease and insect pressures at a minimum.
The entire vineyard is on a vertical, upright, shoot-positioned trellis (commonly called a VSP). Spacing on the oldest vines is 8 feet between rows and 6 feet between vines, leaving 908 vines per acre. The most recent plantings are set at 7.5 feet between rows and 5 feet between plants or 1162 vines per acre and 7.5 feet by 4 feet or 1452 vines per acre. All vines are cane pruned with very low head heights of 18-24." The trellis is 6.5 feet high allowing the canopy to grow as high as 7.5 feet before being hedged (which occurs only once). This allows for a large leaf area to accommodate adequate ripening even in cool vintages.
The coarse-grained, ancient marine sediments native to the area are the oldest soils in the valley. These soils drain quickly establishing a natural deficit-irrigation effect. Thus, the vines stop vegetative growth earlier here than elsewhere, leading to more complete ripening, even in cooler growing seasons. This allows Pinot noir to develop deep ruby colors and broad, silky tannins. The mouth-filling wines exude powerful fruit aromas of raspberry, blackberry and black cherries complexed by minerality reminiscent of pipe tobacco, espresso, clove and dark chocolate and accented by scents of rose, violet, lavender and sweet wood smoke. These are alluring, complex, supple gems of Pinot noir to sip and savor.
The vineyard consists of 4 acres of Pommard Pinot noir, 2.5 acres of Pommard Pinot noir (grafted from Muller-Thurgau in 2000) and 1.5 acres of Gewurztraminer all originally planted in 1981, plus 3.5 acres of Wadensvil Pinot noir planted in 1987 and 2 acres of 777 Pinot noir (grafted from Pinot Gris) planted in 1995. An additional 6.5 acres of Pinot noir (evenly split between Wadensvil and Pommard clones) was planted in the spring of 2006.
Until June of 2003, Resonance was named Reed & Reynolds Vineyard. Reed is owner Kevin Chambers middle name, and has been the middle name of the first-born male of his family for several generations. Reynolds is Carla Chambers' maiden name. The Chambers felt the two names offered a pleasant and memorable alliteration, as well as designated their partnership and teamwork that created the vineyard. Nevertheless, after a protracted and expensive trademark battle with a California winery, the Chambers chose to change the name to Resonance.
Virtually all the vines are own-rooted. Of course, this leaves them at risk to phylloxera. But Biodynamic practices, a strong nutritional program and commitment to a diverse, healthy microbial community in the soil significantly mitigates the disease risk. The Chambers believe that plants should be grown on their own root systems rather than be grafted to other species' roots. They feel this leads to healthier plants, better drought tolerance and greater wine quality. A few grafted vines have been planted for experimental purposes, but the intent is to sustain an own-rooted vineyard. At 25 years of age in the oldest blocks, the vines are now yielding profoundly complex wines. It is the Chambers' intent to maintain this "old vine character" in the wines for as long as possible.
On weinlagen-infoUSAAmerican 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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