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| Drinking Windows and Values |
| Drinking window: Drink between 2011 and 2014 (based on 78 user opinions) |
| Community Tasting History |
| Community Tasting Notes (average 84.3 pts. and median of 86 pts. in 15 notes) - hiding notes with no text | | | Tasted by rbfoote on 10/10/2011 & rated 86 points: Slightly disappointing compared to prior vintages that I've had. A surprisingly strong berry taste right up front but a very light finish. I had prior vintages with light foods (like a sipping wine). The strong berry flavours of this vintage combined with the tannins were too overwhelming. However, it's still a nice pinot and does well after breathing for a bit of time. (2265 views) | | | Tasted by pdornian on 9/30/2011 & rated 75 points: This was a disappointment - muddy tasting. Not good value for the price. (2331 views) | | | Tasted by Sleuth Booth on 5/18/2011 & rated 73 points: Gave it away as I could not enjoynit. (2483 views) | | | Tasted by Simon Øien on 4/30/2011 & rated 84 points: Dark red, looks over extracted. Quite restrained on the nose, some earthy notes and typical Okanagan terroir scents. But yes - over extracted and over oaked for my liking - difficult for that pinot noir elegance and strawberry/raspberry flavours to shine through. Yummy sour cherries and good acidity though. Slightly bitter oak tannins, seems like they tried too hard - must have been dull grapes when they had to cover them up so much..? Quite quaffable wine nevertheless and decent with pork from the bbq, but even at this price, outclassed by several other Okanagan pinot noirs. (2535 views) | | | Tasted by David Paris (dbp) on 4/2/2011 & rated 74 points: Pinot Noirs from Around The World (BLIND!): Lots of spicy wood aromas. Smells like the wood was overdone. The palate is really soft, with not much going on... highly generic; another "anywhere" wine. Pretty nasty and hot on the finish, with grippy tannins and no much else. No redeeming qualities about this wine, which is hard to drink. It makes my stomach churn. Another dumper. Probably the northerly most wine in the tasting, yet the label says 14.0% alcohol. Seems they tried too hard with this one. (2055 views) | | | Tasted by subtlet on 4/2/2011 & rated 86 points: Blind Pinot Noir from Around The World (dbp's crib - Portland, OR): Stems show on the nose along with blackberries and tart cranberries while some campfire ash scents linger underneath the fruit. Good rich raspberry flavors coupled with the cranberries from the nose show themselves right out of the gate. There's a note of dusty earth as the fruit flavors fade into big structure that grips up pretty heavily. The fruit is yummy, but the structure isn't integrated yet, and feels a bit awkward later. This will certainly improve some more over time, but its general potential is hard for me to guess at. (3325 views) | | | Tasted by Gmurray on 10/23/2010: Glen- Cassis tangy slight salt I like (1564 views) | | | Tasted by godx on 8/17/2010 & rated 85 points: Tasted at the winery – bright red in colour. Oregon-styled pinot nose of ripe raspberries, cranberries with hints of latex/rubber. Flavours are ripe and almost berry juice-like. A little boozier than the Steward Family Reserve pinot with a riper profile. A tasty wine. Good. (1458 views) | | | Tasted by FieldingYost on 5/26/2010 & rated 86 points: [thirty minutes after opening]
Funky slate notes on the nose, which dissipates a bit but remains, also some briary red berry notes (passable for NSG, on the nose anyway). This is light-bodied, with fresh pomegranate, sour cherry, sour raspberry. It comes up maybe a little short on the finish, as the flavors do not have strong concentration or persistence. I do like the sense of place, however, as there is a consistent mineral note here, and the transparency. Again, young vines? I would say almost assuredly so. There is promise here, however.
[an hour and a half after opening]
Somewhat of a curve ball. This picks up volume with air, and becomes sterner and more persistent. I have accordingly adjusted the score upward, and even this score may prove conservative if this fleshes out more with time. (This doesn't become riper, however, and is still on the "high pitched" end of the spectrum, a designation I don't see this moving from.) (1557 views) |
| By Sara d'Amato
WineAlign (6/25/2011)
(Quails' Gate Pinot Noir, VQA Okanagan Valley red) Subscribe to see review text. | By David Lawrason
WineAlign (6/22/2011)
(Quails' Gate Pinot Noir, VQA Okanagan Valley red) Subscribe to see review text. | By John Szabo, MS
WineAlign (6/15/2011)
(Quails' Gate Pinot Noir, VQA Okanagan Valley red) Subscribe to see review text. |
NOTE: Scores and reviews are the property of WineAlign. (manage subscription channels) |
| Quails' Gate Estate Winery Producer Website
Producer Location (Google Maps)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.Canadahttps://www.winegrowerscanada.ca/
https://en.wikipedia.org/wiki/Canadian_wineBritish Columbia Wines of British Columbia (British Columbia Wine Institute)Okanagan Valley Okanagan Valley (British Columbia Wine Institute)Okanagan Valley VQA Okanagan Valley (British Columbia Wine Institute)
VQA Defined Webpage (British Columbia Wine Institute) |
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