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| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 90 pts. and median of 90 pts. in 22 notes) - hiding notes with no text | | | Tasted by ADiamond on 7/13/2016 & rated 91 points: Elegant fruit forward, perfect drinking window (3819 views) | | | Tasted by ADiamond on 4/7/2016 & rated 93 points: This was a delicious wine, black cherry, and low acidity. I was afraid it was past it's drinking window, but actually it was perfect (3811 views) | | | Tasted by 1999 on 10/28/2014 & rated 90 points: Just opened a bottle and had with salmon. But, I kept half for the next day and it was much better, richer the second day. Nice Dundee Hills funk in the background. (4993 views) | | | Tasted by Omar Khayyam on 3/31/2013 & rated 95 points: Surprisingly (I mean, great winemaker and vintage, but as I understand it this is made of grapes Maresh buys from around and basically the entry level pinot he makes), this was one of the best oregon pinot noirs I have tasted. Singing in all the right places.
Medium bodied, great structure, lean, silky but very fresh (more like many of the 2010s in that regard). Sea salt, cranberry, licorice, forest berries, smoke, matsutake mushrooms, forest floor, just a hint of vanilla in that elusive fragrance dimension when you open a cupboard ful of spices which soon evaporates into the kitchen air. Deep and philosophical, but still so very approachable. I wish I had a dozen more! (6442 views) | | | Tasted by Floyd77 on 2/28/2013 & rated 92 points: Terrific wine ... light color, bright acidity, spice, black cherry and a finish that goes on and on and on. (5906 views) | | | Tasted by StephenDavis on 1/16/2013 & rated 90 points: Nice. Better with food. (4613 views) | | | Tasted by dougsmith on 10/20/2012 & rated 89 points: Deep ruby color. Fragrant nose of red berries and a touch of spice. Medium bodied on the palate, dry with good presence and some floral notes. (4562 views) | | | Tasted by wrrntl on 11/7/2011 & rated 89 points: Sure smells like Dundee. Jim Maresh is putting himself on the map with this one. This wine is what I look for in New World Pinot Noir, it perfectly matches its ripe fruit with dirty, almost muddy aromas. This is not to be confused with muddled which this wine is not. Big structure and drank too young with alcohol showing on the finish. Can't wait to see this develop. (5026 views) | | | Tasted by Jack Cranley on 2/3/2011 & rated 87 points: Sweet nose with a touch of rubber. A little rough and tumble on the palate. Very spicy throughout. Rubber comes through on the flavor profile as well. Tannins are brash. Not bad for the price point, but nothing to get excited about. (4461 views) | | | Tasted by ersmith on 11/29/2010 & rated 90 points: Appearance: Clear redish/strawberry color
Nose: Strawberry and Orange Peel
Flavor: Strawberry, Red Currant, and Cut Green Grass.
Body: Light/Medium.
Finish: Long
This is a nice everyday sipping Pinot Noir. Light, crisp and refreshing. (4800 views) | | | Tasted by B Paul on 11/18/2010 & rated 90 points: Showed better than previous bottles. Creamy strawberry and cinnamon on the nose. On the palate bright, tart red fruit. Good acidity/structure. May have to try to track some more of these down. (4586 views) | | | Tasted by oldgrowth45 on 7/30/2010 & rated 89 points: Dark ruby color. Medium thick legs. A very clean, well-balanced nose emphasizing strawberries and cream. The palate is fleshy, but has nice structure in the middle. There's the faintest hint of green-ness on the finish that's a little distracting, and the finish is a little one dimensional, but it's still a great bottle. (4711 views) | | | Tasted by B Paul on 7/19/2010 & rated 89 points: Notes same. Drinking these in an effort to keep my hands off of the SVD's. (4652 views) | | | Tasted by sleepyhaus on 7/16/2010: Not ready at all. Upon opening this was a wall of sulphur, brett, some wood. After a little while there were some really beguiling scents emerging. Over a few hours and passed through the aerator it became apparent that really nice material was hiding in there. I would let this rest or else decant and aerate and just basically get this as much air as possible. Should be lovely and a really nice value that should drink well in a year or two and continue to do so probably for years and years into the future. (4644 views) | | | Tasted by B Paul on 5/29/2010 & rated 89 points: Pop and pour. Nose of earth, vanilla, strawberry and briary fruit. Palate similar to the nose with creamy red fruit and tart cherry. Improved with air. Forward and approachable, but also with the balance to support short to mid-term aging. Good value with potential upside. 89+ (4728 views) |
| Arterberry Maresh 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
Dundee Hills Dundee Hills Winegrowers Association website
Located just 28 miles southwest of Portland, and 40 miles inland from the Pacific Ocean, the Dundee Hills appellation is situated within an irregular circle of about 6,490 acres in total, of which more than 1,264 acres of vineyards are planted. This region is unique for its higher elevation, warmer nighttime temperatures, less low-elevation fog and frost, and lava-based Jory soil series of reddish silt, clay and loam soils.
Single Vineyards at weinlagen-info
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