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 Vintage2006 Label 1 of 13 
ProducerSineann (web)
VarietyPinot Noir
VineyardResonance Vineyard
SubRegionWillamette Valley
AppellationWillamette Valley

Drinking Windows and Values
Drinking window: Drink between 2009 and 2015 (based on 6 user opinions)

Community Tasting History

Community Tasting Notes (average 90.7 pts. and median of 91 pts. in 29 notes) - hiding notes with no text

 Tasted by Loren Sonkin on 6/15/2015 & rated 93 points: Some wines from Sineann and a couple others with friends (Paul and Michelle's): I have had a few of these and this one is finally coming around. Still on the youthful side but nearing maturity. Young, these seem like fruit bombs lacking some nuance. But they do develop. Plenty of cherry fruit left here, but its not as exuberant. Instead, there are nuances of fresh and dried cherries, with spice and layers of complexity. Great texture. Worked really well with stuffed eggplant off the grill. Long finish. Another example of how if you don't like Sineann's up front style, just wait because they do evolve and they do hold up. (223 views)
 Tasted by Bryan&Auđur on 6/11/2014 & rated 88 points: 3 years ago this was absolutely stunning. Tonight it had the same profile as that experience taken down about 3 notches. It was ok. Typical Sineann dark fruit, underlying acid with slight tannin. Everything was just a bit muted and I don't think it would have opened up with time. Like the Quinta do Crasto drank the same night, I'm glad to have finished both cases while it was still in the window. (866 views)
 Tasted by iamandyc on 5/19/2013 & rated 92 points: Dark fruited and colored, earthy pinot. Silky texture but edging toward syrah in character. Pleasant sipping alone as well as with food. Interesting array of tastes from entry through the finish. Not always the style I'm looking for but very nice tonight. (1446 views)
 Tasted by Loren Sonkin on 1/9/2012 & rated 92 points: To decant or not? 2006 Pinot Noir and a few more: This was my favorite of all the Pinot's. This was decanted. The nose is big but not over done. Lots of black cherries with some earthiness. On the palate, this has a lot going on. Lots of fruit, but not a bomb. Some layering. Held up easily until the bottle was emptied. (2860 views)
 Tasted by Loren Sonkin on 1/9/2012 & rated 90 points: To decant or not? 2006 Pinot Noir and a few more: Not decanted. I clearly preferred the decanted version of this. About 6 hours after we started, this was still getting better as I drained the bottle. Initially, this has a similar nose if less of everything. On the palate, the fruit was just not showing as much and in its place I found some tarragon notes. While it had a nice structure, the lack of fruit made it come across as thin. Now, that might be good for some, but for me, I had this around 88 points on opening and about 90 points when we unveiled. It was probably higher than that later in the evening but for purposes of this tasting, this wine, IMO, needs air or time. (2895 views)
 Tasted by Loren Sonkin on 12/6/2011 & rated 92 points: 2006 Oregon Pinot Noir Retrospective (Lou's): My WOTN. I was pretty sure this was Sineann semi-blind. Funny that this and the Thomas were my two favorites as they were at polar opposites of styles at the tasting. IMO, they were the two best wines. This one is still young and improving. On the nose, it took time to open. Cherries, cherry powdered drink mix and some earthiness. Great texture. Lots of cherries and dark cherries. Firm tannins. Complex and evolving. Drink or hold. (2799 views)
 Tasted by manonthemoon on 4/2/2011 & rated 90 points: Notes from day 2.
Dark red to purple in color.
Nose of blackberry, licorice, a little smoke, mocha.
Palate of blackberry, black cherry, vanilla, coffee, pepper.
The finish was average in length and the heat spiked when it warmed to room temps.
Overall the wine was good, but wouldn't really peg it for pinot, more in line with syrah IMO.
Drink. 50+5+12+17+6 (1542 views)
 Tasted by gengler on 1/15/2011: Hot, but very good (1445 views)
 Tasted by Clarkmeister on 9/3/2010 & rated 94 points: Wow. Luscious and yummy. Prob a bit too big for a pinot purist, but this reminded me very much of the Sine Qua Non omega in that it was full bodied, had a great finish. While "pinot" doesn't immediately come to mind, it's pretty clearly not anything else once you kind of go through what it could be. Anyways, this is good good stuff. (1761 views)
 Tasted by suburbanfrog on 4/4/2010 & rated 92 points: When first opened it had a beautiful fruity nose and typical of really good Willamette Valley pinot. Flavors of vanilla and ripe cherry with with a hint of toasty oak. The finish died off rather suddenly, however after being open for 6 hours wine opened up, softened and the finish became more lengthy. Resonance never disappoints! (1873 views)
 Tasted by manonthemoon on 3/1/2010 & rated 85 points: Not a lot of notes, cherry nose with oak. Forward palate with major cherry and pepper going on with major alcohol showing. The hottest bottle at the tasting. This was the disappointment of the night for me as it was my second highest rated pinot on CT and had liked it when I tasted over a few days a couple of years ago. (85) (1864 views)
 Tasted by tooch on 2/28/2010: Pinot Noir Blind Tasting @ Planet Wine (Planet Wine - Alexandria, VA): Characterized by sour cherry and wood smoke, this was a big pinot. I felt the alcohol a bit too much on this bottle and ended up not giving it a score. (2312 views)
 Tasted by Black Mikan on 2/28/2010 & rated 90 points: Sour and black cherries dominate, some plum as well. I think the smoke others are mentining comes across as a weak coffee to me. DOn't get spice as others. Vanillin finish with the coffee lingering. A wee hot but not unusual for Peter. Drinking very well right now...maybe close to peak. 90 if you like Peter's style. (1940 views)
 Tasted by Frank Murray III on 10/3/2009: The OC Bagged Crew--October 2009 (Sun Dried Tomato Cafe, San Juan Capistrano, CA): Coffe and pepper on nose. Very dark color, smoke and game, roasted blueberry. All of these things looked and tasted like a syrah but it was pinot. I guessed the former and was stumped that this was not syrah, which equated for some disappointment, as the wine as tasted did not speak pinot or for me what pinot shows. (2654 views)
 Tasted by mdenigris3 on 11/8/2008 & rated 94 points: Just Wow. Fruit forward, complex nose. Blackberry palette with a long refined finish. Excellent. (2501 views)
 Tasted by manonthemoon on 7/31/2008 & rated 93 points: Big pinot. This is going to be a good one in a few years, this is from the second day of being open.

Nose I got mostly blackberry, black plum, and coffee.

Palate was overripe blackberry, black cherry, and a hint of blue fruit in there giving way to a definate coffee note in the mid to back that is really nice. This finishes nice with spice and lasts a long time, even on the second day. This is going to be a good one and the coffee note is a nice change of pace for oregon, but I still liked the 06 Schindler better. (2518 views)
 Tasted by fighton on 7/10/2008 & rated 94 points: opened too early obviously, but this will be wonderful in 8-10 years (2693 views)
 Tasted by KeithAkers on 11/9/2007 & rated 91 points: Binny's Pinot Tasting (Binny's Highland park): real nice light ruby color. Fully see-through

nose: very pretty nose. A good amount of plum, red fruit, and chalk. This is the kind of pinot that has one foot in the new world and one foot in the old world, and that really works well for me

taste: Real nice attack on the pallate with good polish. Mostly cherry and plum and with a nice earthy/chalky secondary flavor on the pallate

overall: nice firm tannins on this. Very much a baby and needs to be put down for a few years. This has a beautiful silky finish and this wine can really go places. This one can really be special in a few years (3544 views)
 Tasted by Anonymous on 10/26/2007: Not supppose to drink until 2010 - so we were e years too earlier and it was not good (2934 views)
 Tasted by GreenDrazi on 9/14/2007 & rated 93 points: Decanted 2 ˝ hr’s. Lightly extracted and pungent black cherry on the nose along with some allspice and a little game. Lush black cherry and black berry flavors with brush and sandlewood. Has good acidity, great mouthfeel, a nice PN bite and excellent depth that just builds towards the dark spice infused finish. (3133 views)
 Only displaying the 25 most recent notes - click to see all notes for this wine...

Professional 'Channels'
By Josh Raynolds
Vinous, May/June 2008, IWC Issue #138
(Sineann Pinot Noir Resonance Vineyard Willamette Valley) Subscribe to see review text.
NOTE: Scores and reviews are the property of Vinous. (manage subscription channels)

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Producer Website

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, Germany, the U.S., Canada, Australia, New Zealand, Croatia, Serbia, Italy, Austria, and so forth, with varying degrees of success.

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.


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Willamette Valley

Willamette Valley Wineries Association | Willamette Valley (Oregon Wine Board)

Willamette Valley

Willamette Valley Wineries Association | Willamette Valley AVA Wikipedia article

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