My first bottle of this, the first ever Three Barrel, in nearly a decade. Nice aromas, expressing some chocolate, some herbal brush, briar, camphor, really nice mature seedy, soft black raspberries... there's still a tartness present with the fruit, but it does smell mature. Overall, the aromas are quite pretty and elegant, and to me comes across as wonderfully aged. There is still fruit on the nose, but it is getting more tertiary, and more earthy in its development. Soft round, puckering fruits on the palate, with flavors of licorice. The palate feels very well integrated. Sharp puckering acid on the finish; you're left with the feeling of chewing on anise seeds, green herbs, some soily earth tones. The wine feels very complete. Structurally it feels resolved; the acid is present nicely, but the tannins are mostly receded, though still lightly present, if rather diffuse despite still some drying sensation present. I think this is a beautifully aged Oregon Pinot Noir... just what I would seek at this age. No hesitation to drink these now, but I also will enjoy continuing to watch these evolve to their full tertiary phase.
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Not decanted. Deep garnet red with considerable fading at the rim. The nose was quite muted at first but eventually opened up to reveal some red fruit and earth but little complexity. The wine was pretty harsh and angular on the palate for the first 90 minutes or so and then softened. Tastes more of structure and acidity than anything else. Can the fruit really have already faded? Stored in my cellar since release.
Dark inky/opaque burgundy color with some browning at the edges. Nose dark fruited with some baking spice, hint of menthol. Palate surprisingly youthful, big yet with good acidity brightening the flavors, some red cherries. The color had worried me but the nose/palate are still shockingly primary, a powerful wine. 92 pts
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Just starting to enter it's drinking window IMO. Beautiful wine that barely shows signs of age, the structure is well balanced and starting to show polish. Ill check back in a few years.
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Well made wine with solid red fruits. Quite tight and tannic today even after pulling cork and waiting 4 hours. Others note age ability and Burgundy style which I concur with...but not sure it will calm down with time as the fruits seem too lean & acidic for long haul. Solid wine I would think at peak in 2015-6 before The Big Fade imho.
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Willamette Valley for Memorial day weekend and a peak at 2012; 5/25/2013-5/26/2013: Yikes, did this ever smell spectacular. Very very showy aromas that are floral, decedent and thickly fruited. Think a nice deseeded raspberry strawberry concoction. Despite the massive fruit notions, this smells imposingly structured too. Impressive aromatics that I don't come across very often in Oregon (or outside of Grand Cru Burgundies). If this followed through on the palate this could be 94 points. Palate entry is nice, gritty, and showing cutting minerality as its held. Very drying but impressive lean minerality. Definitely not showing near the fruit offered on the nose. The finish does offer some delicious fruit on smaller sips, but basically it's just huge, chewy tannins. This is tight as a rock at present on the palate and finish. I could smell this for days, but it's no where near ready to drink. This still needs a 10 year hold. As those aromas often indicate in Burgundy as well, though, there is an impressive wine lying in wait... 91+, but that's a huge plus with an even greater upside than I originally thought three years ago.
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Cristom, St. Innocent, Johan Vineyards (Eola-Amity/Willamette Valley, OR): Fairly light, tart nose. The palate shows vibrant fruit, and absolutely massive tannic grip builds rapidly on the palate. The nice thing is it doesn't ever get too big, as I could hold it on my tongue for 30 seconds, as the tannins hold without becoming bitter or overpowering the fruit. Nice tart fruits on the finish. Big structure and quite drying on the finish. This is drinking VERY young... I honestly wouldn't expect for this to be fully approachable until 10 years from now, but at that time it should be a gorgeous wine. There is nothing out of balance here, it's just really tight and closed. Really impressive. Wines aren't often made like this around here, but I'm appreciative for it.
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Memorial Day Weekend near Salem Oregon (Willamette Valley Oregon): Dark, luscious cherries, a hint of molasses, and some honey comb all show nicely on the nose. The wine delivers a lovely balance between soft tannins and bright acid. Dark cherry flavors rise above the tannins and linger long on the finish while some gentle vanilla flavors show late. A mineral note appears late with the fruit. Everything is lovely, ripe, and in balance with all components working well together.
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1/20/2023 - David Paris (dbp) wrote: 91 Points
My first bottle of this, the first ever Three Barrel, in nearly a decade. Nice aromas, expressing some chocolate, some herbal brush, briar, camphor, really nice mature seedy, soft black raspberries... there's still a tartness present with the fruit, but it does smell mature. Overall, the aromas are quite pretty and elegant, and to me comes across as wonderfully aged. There is still fruit on the nose, but it is getting more tertiary, and more earthy in its development. Soft round, puckering fruits on the palate, with flavors of licorice. The palate feels very well integrated. Sharp puckering acid on the finish; you're left with the feeling of chewing on anise seeds, green herbs, some soily earth tones. The wine feels very complete. Structurally it feels resolved; the acid is present nicely, but the tannins are mostly receded, though still lightly present, if rather diffuse despite still some drying sensation present. I think this is a beautifully aged Oregon Pinot Noir... just what I would seek at this age. No hesitation to drink these now, but I also will enjoy continuing to watch these evolve to their full tertiary phase.
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6/4/2022 - tomandlu wrote: 83 Points
Not decanted. Deep garnet red with considerable fading at the rim. The nose was quite muted at first but eventually opened up to reveal some red fruit and earth but little complexity. The wine was pretty harsh and angular on the palate for the first 90 minutes or so and then softened. Tastes more of structure and acidity than anything else. Can the fruit really have already faded? Stored in my cellar since release.
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2/2/2021 - arthrovine wrote: flawed
Corked. Dammit. Fruit and structure still felt primary
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3/31/2018 - fred o. Likes this wine:
Dark inky/opaque burgundy color with some browning at the edges. Nose dark fruited with some baking spice, hint of menthol. Palate surprisingly youthful, big yet with good acidity brightening the flavors, some red cherries. The color had worried me but the nose/palate are still shockingly primary, a powerful wine. 92 pts
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9/9/2017 - gripNsip Likes this wine:
Just starting to enter it's drinking window IMO. Beautiful wine that barely shows signs of age, the structure is well balanced and starting to show polish. Ill check back in a few years.
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2/2/2014 - Vinomark wrote: 89 Points
Well made wine with solid red fruits. Quite tight and tannic today even after pulling cork and waiting 4 hours. Others note age ability and Burgundy style which I concur with...but not sure it will calm down with time as the fruits seem too lean & acidic for long haul.
Solid wine I would think at peak in 2015-6 before The Big Fade imho.
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5/26/2013 - David Paris (dbp) wrote: 91 Points
Willamette Valley for Memorial day weekend and a peak at 2012; 5/25/2013-5/26/2013: Yikes, did this ever smell spectacular. Very very showy aromas that are floral, decedent and thickly fruited. Think a nice deseeded raspberry strawberry concoction. Despite the massive fruit notions, this smells imposingly structured too. Impressive aromatics that I don't come across very often in Oregon (or outside of Grand Cru Burgundies). If this followed through on the palate this could be 94 points. Palate entry is nice, gritty, and showing cutting minerality as its held. Very drying but impressive lean minerality. Definitely not showing near the fruit offered on the nose. The finish does offer some delicious fruit on smaller sips, but basically it's just huge, chewy tannins. This is tight as a rock at present on the palate and finish. I could smell this for days, but it's no where near ready to drink. This still needs a 10 year hold. As those aromas often indicate in Burgundy as well, though, there is an impressive wine lying in wait... 91+, but that's a huge plus with an even greater upside than I originally thought three years ago.
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10/9/2010 - David Paris (dbp) wrote: 91 Points
Cristom, St. Innocent, Johan Vineyards (Eola-Amity/Willamette Valley, OR): Fairly light, tart nose. The palate shows vibrant fruit, and absolutely massive tannic grip builds rapidly on the palate. The nice thing is it doesn't ever get too big, as I could hold it on my tongue for 30 seconds, as the tannins hold without becoming bitter or overpowering the fruit. Nice tart fruits on the finish. Big structure and quite drying on the finish. This is drinking VERY young... I honestly wouldn't expect for this to be fully approachable until 10 years from now, but at that time it should be a gorgeous wine. There is nothing out of balance here, it's just really tight and closed. Really impressive. Wines aren't often made like this around here, but I'm appreciative for it.
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5/30/2010 - subtlet Likes this wine: 92 Points
Memorial Day Weekend near Salem Oregon (Willamette Valley Oregon): Dark, luscious cherries, a hint of molasses, and some honey comb all show nicely on the nose. The wine delivers a lovely balance between soft tannins and bright acid. Dark cherry flavors rise above the tannins and linger long on the finish while some gentle vanilla flavors show late. A mineral note appears late with the fruit. Everything is lovely, ripe, and in balance with all components working well together.
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