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| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 91.5 pts. and median of 92 pts. in 33 notes) - hiding notes with no text | | | Tasted by rnellans on 2/27/2019 & rated 92 points: Similar to previous mote. Not getting better. Lovely now. Sweet fruit and soft tannins. (762 views) | | | Tasted by hiker_guy on 6/8/2016: Bold, new world style stood out in a blind burgundy tasting. Rich nose, rich fruit. Long finish. Nice. Agree it will cellar for much longer easily. (1600 views) | | | Tasted by JMFWC on 6/6/2016 & rated 92 points: Bold fruit on the nose. Palate has deep red fruit but still tight tannins. Finish is great but still young. Would benefit from five more years. (1526 views) | | | Tasted by rnellans on 5/4/2016 & rated 92 points: Dark fruits. Well balanced with soft tannins. Still fruit. Holding well. (1735 views) | | | Tasted by Sundesertcactus on 5/4/2014 & rated 91 points: Another beautiful Shea wine, although I am glad we opened this now. I don't think this would have aged a lot more. Didn't take detailed notes. (2578 views) | | | Tasted by PASimon on 3/26/2014 & rated 92 points: This is in a great window now. Popped and poured and it was ready to go. Actually, if I had anything critical to say at all it would be that it seemed to oxidize after about an hour. As for the tasting notes, can't add to whats already been said. Cigar, Cedar, etc....very good! (2194 views) | | | Tasted by slywka7 on 1/17/2014 & rated 89 points: Aromas of dried cherry, raspberry, brown sugar and a touch of earth. Big mouthful of Pinot of this with more mature notes coming through since the last time I had it. Dried cherry, raspberry, earth and mineral on the palate. Seems a little out of balance to me with a touch of heat and a little too much acidity. Gotta admit that I enjoyed this more in it's youth. Seems to me that the Shea wines are very vintage specific. 2006 was more like California but 2008 seemed more like Burgundy. Will make a note going forward to drink the fruit forward vintages sooner and hold on the ones that trend more towards Burgundy. (1457 views) | | | Tasted by Sundesertcactus on 6/29/2013 & rated 92 points: Beautiful floral perfume nose, medium mouth feel lots of fruit left , well integrated, finish is a bit short. (1761 views) | | | Tasted by Domer99 on 4/13/2013 & rated 93 points: Wow. Wonderful. Lots of fruit for sure, but I expected that from 2006. It also had some of the great underlying nuances that I love about Oregon (and perhaps a bit of bottle age). Shea really shows well. Great wine. (1812 views) | | | Tasted by Jadiii on 12/26/2012 & rated 91 points: Drinking very nicely, lot of black fruit, nice balanced structure. opened up quicker than the last bottle we drank. (1201 views) | | | Tasted by curtispomeroy on 8/19/2012 & rated 92 points: Drinking beautifully now. (1378 views) | | | Tasted by ScubaSommelier on 7/15/2012 & rated 94 points: I drank this wine 3 years ago and scored in high 80s, but I think it is drinking much better now. Stacked this against Dobbes Patricia Cuvée 2008, Colene Clemens Estate 2009, Penner Ash Pas de Nom 2009, and for me it was the best of the lot. Dark cherries, loamy earth, mushroom flavors. I wouldn't wait any longer, amazing. (1449 views) | | | Tasted by tkoby11 on 2/12/2012 & rated 92 points: Beautiful color, a perfectly shimmering Burgundy color.
Nose: Burgundian if you asked me blind, notes of black tea, pomegranate, cherry, and earthy spice.
Palate: Lots of structure here, tannins are quite firm for a Pinot. A little finer and this would have been a 95. Flavors are persistent and the finish is long, if a little dry. (1199 views) | | | Tasted by Sundesertcactus on 12/3/2011 & rated 91 points: Bright cherry notes, very nice pinot. Had this with the 06 Estate and this was brighter, lighter more feminine. (1290 views) | | | Tasted by mos on 11/5/2011 & rated 93 points: Deep red color. Nose of cherries, tobacco, loam, and a hint of stone and smoke that I love so much on Oregon Pinot.
Cherry nose comes through on the attack with nuances of mushroom, cedar, and spice. Incredibly silky smooth mouth feel. Beautifully integrated. Delicious!
Easily has more cellar time in it, but nearing the starting edge of prime range now. (1504 views) | | | Tasted by cookie7 on 3/4/2011 & rated 92 points: Pop and pour at a restaurant served out of pour stemware. Cherry and tobacco on the nose. Concentrated dry red fruits (cherry and pomegranates). Shows a lot of character. Will probably continue to improve fir a few more years. (1559 views) | | | Tasted by rickspicks on 1/3/2011 & rated 92 points: Really nice nose of red fruits and tobacco. Rich, ripe cherry, dark fruit and spice flavors with a rich, juicy texture - stylistically much more like a Cali pinot than an Oregon pinot to my palate - probably a reflection of the vintage. Good grip and structure, nice fruity finish. Overall a very enjoyable wine - drinking great right now, with upside. (1656 views) | | | Tasted by kleinahoe on 11/23/2010 & rated 92 points: Great structure; a little smoky. (1792 views) | | | Tasted by tkoby11 on 10/24/2010 & rated 91 points: Quite Burgundian in character, tastes of stems, almost like it was whole cluster fermented.
Color: Classic burgundy core and ruby red at the rim
Nose: Whiffs of cherry, sweet dried tobacco, earth
Palate: The aromas lead to a palate that adds minerality, subtle spice, also tastes like whole cluster, tannins a bit much, wait another 1-1.5 years for the tannins to mellow. (1761 views) | | | Tasted by curtispomeroy on 7/30/2010 & rated 91 points: Back label has the one pegged right: red fruits on the nose, black fruits on the palate. Very nice OR pinot. (1871 views) | | | Tasted by dmattson on 5/28/2010 & rated 92 points: early but very good. (2103 views) | | | Tasted by Jadiii on 1/26/2010 & rated 90 points: drinking well, should decant for an hour. definitely an oregon pinot. (2085 views) | | | Tasted by dhammer53 on 11/27/2009 & rated 92 points: Drank on Thanksgiving with a traditional turkey dinner. On opening, this had a teriffic nose. Oh man! Taste of cherries. The Shea was rich and silky. It was wine of the night (WOTN) vs the 07 Carlisle Zin SC and 08 Cliff Lede Sauv Blanc. Probably not a fair comparison. Wines like the Shea make collecting/drinking worthwhile. This was delicious. Still has some cellar life. (2730 views) | | | Tasted by kleinahoe on 10/24/2009 & rated 91 points: Nice and silky (2225 views) | | | Tasted by ScubaSommelier on 9/26/2009 & rated 89 points: Very solid bottle. We served head to head against several others from this area and it was in the middle of the pack. A Very Good wine. Probably could handle aging for another two years. (2271 views) | | | Only displaying the 25 most recent notes - click to see all notes for this wine... |
| By Gregory Walter
PinotReport, Issue #53 (9/1/2008)
(Shea Wine Cellars Pinot Noir Shea Vineyard Pommard Clone Willamette Valley) Login and sign up and see review text. |
NOTE: Scores and reviews are the property of PinotReport. (manage subscription channels) |
| Shea Wine Cellars Producer websitePinot 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.Shea VineyardShea Vineyard was first planted to wine grapes in the late 1980s. Today Shea Vineyard is a 200-acre property with 140 planted acres. 135 of these acres are planted to Pinot noir vines and the balance is planted to Chardonnay.
http://www.sheawinecellars.com/vineyard/
The Shea vineyard is in the Yamhill-Carlton District just west of the Chehalem Valley. The fruit is sourced from three small blocks, one of which is planted to the Pommard clone, one to the Dijon 114 clone and the last to Dijon 777 clone. Soils are primarily of the Goodin and Melbourne type which are sedimentary in origin. The three blocks range in elevation from 450 to 600 feet and were planted in 1989. The wine from this vineyard has a complex array of aromas and flavors including black and red fruits, particularly blueberry, spice and earth. Approximately 725 cases are produced. The vineyard is owned by Dick and Deirdre Shea and managed by Javier Marin.
Shea Vineyard is a 200 acre vineyard in Yamhill County, Oregon, owned by Dick and Deidre Shea. It is, by almost universal account, the most highly regarded vineyard in Oregon.
Shea sells grapes to some of Oregon's best wineries, and the vineyard has a reputation for producing some of the best Pinot noirs in the world, from such winemakers as Ken Wright and Mike Etzel of Beaux Freres. Shea planted the original 100-acre vineyard in 1988 and 1989 on its own roots, but has been systematically replanting with grafted vines over the past few years in response to phylloxera.
Read more:http://www.northwest-wine.com/Shea-Wine-Cellars-Block-5-Pinot-noir.html#ixzz16KKRMLJHUSAAmerican 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
Willamette Valley Willamette Valley Wineries Association | Willamette Valley AVA Wikipedia article
#2012 vintage:
"Broadly speaking, the Willamette Valley's 2012 pinots are fleshy and fruit-dominated, with round tannins and forward personalities. The fruit tends to the darker side of the pinot spectrum--think cherry and blackberry rather than strawberry and raspberry, much less cranberry and redcurrant--and this gives the wines massive crowd appeal. The best wines also have the depth to age, so don't be fooled by their accessible nature in the early going." - Josh Raynolds
#2013 vintage:
"The key to a successful foray into the ‘13s is first to understand that in most instances the wines lean to the red fruit side of Pinot Noir; they tend to be tangy and tightly wound but often lack concentration. While some wines may put on weight and gain sweetness with bottle age, that’s a gamble I’ll personally leave to others. The 2013s also tend to lack the tannic structure for more than mid-term aging although they will likely endure on their acidity, which I suspect will usually outlast the fruit in this vintage" - Josh Raynolds
#2014 vintage:
"The 2014 vintage in Oregon may be remembered as the vintage of a lifetime [for growers] . . . these wines as they will be similar to the 2009 vintage . . . lovely, ripe, rich, deeply concentrated and aromatic" - winebusiness.com
"The conditions made it relatively easy to make good wines, with no worries about achieving ripeness, and the lack of frost risk allowed us to keep grapes on the vine as long as we wished." - Casey McClellan |
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