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| Drinking Windows and Values |
| Drinking window: Drink between 2013 and 2020 (based on 16 user opinions) |
| Community Tasting History |
| Community Tasting Notes (average 91.3 pts. and median of 92 pts. in 12 notes) - hiding notes with no text | | | Tasted by gripNsip on 1/27/2023: This is in a really nice place currently, showing some age but also still showing some youth. Tannins are light and resolved, acidity still intact and balanced. It's very good. Not great, but very good. Some complexity of age showing through but it's still fruity and easy to drink. (309 views) | | | Tasted by tomandlu on 9/17/2022 flawed bottle: Tasted a bit oxidized though the cork was in good shape and the wine had been stored in my cellar since release. (193 views) | | | Tasted by tomandlu on 8/25/2019: No detailed notes. Recall its being mature and complex and beautifully balanced with a nose that was a chameleon for at least an hour. (477 views) | | | Tasted by Michigan Mostberg on 8/12/2019 & rated 93 points: Seemingly bigger and more dense version of bottle tasted in April. If properly stored, this wine will stay in this peak drinking plateau for 2-3 yrs, effortlessly. A very impressive effort! (446 views) | | | Tasted by Michigan Mostberg on 4/20/2019 & rated 92 points: A tasting room purchase, more focused dark nose and much fresher notes than the 2008 Biggio Hamina Deux Vert Vyd tasted alongside. Medium bodied cherry and blackberry, not much spice or savory notes. An impressively smooth (without being soft and mushy) and lasting finish. A testament to the perfect storage conditions of this direct purchase. (445 views) | | | Tasted by VashonWine on 4/7/2018 & rated 92 points: The wine looks garnet colored. There is light sediment in the bottle. It smells like cherry. It tastes like strawberry jam and apricot. The body is light. The wine finishes medium. The wine has medium acidity. (566 views) | | | Tasted by Portland Pinot Pigs on 1/9/2016 & rated 91 points: This is an excellent wine in a great drinking window. We are club members and while all of Et Fille's pinots are stellar, for some reason Deux Vert tends to be one of our least favorites when we get to sample but obviously these are wines that need time to mature to fully appreciate the complexity and nuance. I'm so sorry this is our one and only '08. Inviting nose, cola up front, lush blackberry on the mid-palate, and leather on the finish. All in all, everything we love in a fine pinot. Well done, Howard. (974 views) |
| Et Fille Producer Website
Et Fille Wines is a family-run Oregon winery established in 2003 specializing in pinot noir. Et Fille, which means "and daughter", honors the hand-in-hand, father and daughter team of Howard Mozeico and Jessica Mozeico that makes these wines.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.Deux Vert 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
Yamhill-CarltonThe vineyards of the Yamhill-Carlton District were planted mostly in the late 1980’s and early 1990’s. The primary soil of this area is called Willakenzie, named after the Willamette and McKenzie rivers. It is a sedimentary soil with a sandstone base rock. The sand content is quite high and the soil therefore very well drained. The sites are generally on the lower slopes of a volcanic ridge. Wines of the area possess aromas of red and black fruits, with added elements of cocoa, leather and fresh-turned earth. Acidity levels are generally lower than other regions, prompting these wines to be lush and agreeable in their youth.
The single vineyards on weinlagen-info |
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