2006 Lumos Wine Company Pinot Noir Temperance Hill Vineyard

Community Tasting Notes (5) Median Score: 81 points

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  10/24/2012 - LelouchViBritannia wrote: 81 Points

  Did someone poured mollydooker in this bottle ? 15.3% alcohol from Oregon, Dafuq? Drinking this makes the Kosta Browne RRV Pinot seems like a Musigny.

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  11/22/2010 - dan_hess Does not like this wine: 75 Points

  I had to sit down and write this since I have both liked and disliked this wine a few times. Willamette Valley has produced some really interesting Pinot Noir and this is one of them. The 2006 Lumos Pinot Noir Temperance Hill isn’t what one would expect from the heartbreak grape. It is big and heavy with tannins. A pop and pour had the nose with some swamp and rotten fruit…which aired out within the hour. It is Ruby colored, almost brooding, compared to some of the softer CA wines. The nose is dust, a bit of strawberry (I was expecting much more) and a punch in the nose black pepper. The strawberry comes out more on the palate but the black pepper translates into an almost medicinal/ethanol on the front of the tongue and after an hour still had stiff tannins across the mid-palate. I would still call it medium body with a long finish despite its bigness. But the more interesting question is “Was it good?” For the $30 paid I would say put your money elsewhere…Stoller, Cristom, Domain Drouhin, and many others make wine in this region that are better for the dollar. It might be better behaved after some time in bottle or a day of breathing, but it is a burly contestant in a beauty contest.

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  5/11/2010 - Arinbraghe wrote: 72 Points

  Maybe I should just tattoo the words 'Booze Bag' on my forehead; at least then there would be a reason for me to taste wines like this one. 15.3% stated alcohol by volume for those of you keeping score at home, and believe me when I say that Pinot Noir cannot successfully hold 15+ degrees of alcohol. In contrast to the Brewer-Clifton wines I recently struggled through, this isn't even readily identifiable as Pinot Noir- its dark, forbidding color and opacity make me think of barrique-aged Syrah at least, and possibly even a Bordeaux variety. Spooky. The obvious bulk and extraction of this wine make it oddly easier to hold on the palate than the Brewer-Clifton, but only because there's more material for the alcohol to hide behind. Don't get me wrong, this is still a bloody hot mess, and the fruit is downright ugly: prunish, clunky, treacly, and black, the wine drinks more like a poorly reduced sauce than it does decent Pinot Noir. After swallowing (or in my case, spitting), the wine gets the last laugh as rising vapors of ethanol assault your sinuses, driving the sur-mature fruit flavors ahead like some grotesque forced march. This is yet another over-ripe, over-alcoholic, over-extracted, over-everything Pinot Noir of a style that has a strong following in some quarters. At least it must, because otherwise they'd stop making them, no? For god's sake tell me they'll stop making them!

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  2/7/2010 - JasonG Likes this wine: 92 Points

  Great QPR on an affordable Oregon pinot with plenty of earth. Not as lasting as others, but this could easily stand up against $50 pinots. Great stuff from a storied vineyard. Recommend decanting and waiting 60 minutes.

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  10/20/2009 - oropeza wrote: 93 Points

  Like most 2006 Oregon pinots, this is a big wine. Big time cherries. Also a floral thing, lilacs and roses. A loamy undertone keeps it from being a jam bomb. Definitely needs a little time to open up, and chilled below room temp.
  
  This wine is everything I want from an Oregon pinot: It reminds me of great Burgundy while remaining very Oregonian. It went wonderfully with pan-seared Steelhead, roasted asparagus and sauteed chanterelles. My mom, who usually politely sips the one glass of wine I pour her at family gatherings, eagerly asked for a second glass. "Great." I told her, "you have a taste for the expensive stuff."

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