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2013
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| Drinking Windows and Values |
| Drinking window: Drink between 2016 and 2022 (based on 6 user opinions) |
| Community Tasting History |
| Community Tasting Notes (average 99.7 pts. and median of 100 pts. in 40 notes) - hiding notes with no text | | | Tasted by Fugu Me on 11/29/2022 & rated 100 points: PnP. This has really matured nicely. Nothing to add. (1590 views) | | | Tasted by Peter Kleban on 5/1/2022 & rated 100 points: ***
PnP, took about 20 minutes to fully open, then: What a glorious wine! Light, bright and cheery, with excellent length and beautiful balance; just the right acidity. Its flavor fills the mouth, but doesn't overwhelm in the least. I was not annoyed, but on the contrary gratified that the long cellaring paid off. RIP Bob, wish you were here.
Left on the counter under N2. Next day it was a touch thicker and calmer, but still as compelling. (1624 views) | | | Tasted by S1 on 7/24/2021 & rated 100 points: Fantastic place right now.
Dried cranberry, tart cherry, baking spices, forest mushroom, hint of vanilla.
It also shows a beautiful powdery lilac quality. Tannins are soft and integrated with nice acid balance and no noticeable alcohol.
My most recent bottle was starting to fade but this one is in high gear.
Anyone who disagrees can get off my lawn. (2210 views) | | | Tasted by rnellans on 6/3/2019 & rated 92 points: Initially I didn’t like the wine. It had a funny ester chemical aroma. Palate was Good from the get go. The second day the wine blossomed. Deep dark cherry nose with some spice. Full and ric. Balanced! Very nice. Lahould last several more years (3946 views) | | | Tasted by Todd French on 5/6/2019: What a transformation! Upon opening, this smelled faintly of communion wine, and a bit hot. First sample on the palate reflected similar disappointment - just hot, barely any discernible fruit at all. I figured it must be a flawed bottle. 15 minutes later I went back as I wouldn't want to waste this wine, a homage to the late Bob Wood, as that's how he would have wanted it...needless to say it was merely sleeping and has awoken in a big way. Pine needles, fresh soil, and red berries dominate the nose - a fresh and vibrant presentation. The palate simply explodes with fruit of perfect sweetness - sweet upon initial attack, but immediately converting to a more spicy, controlled dark berry component, so as not to be at all jammy or syrupy in the fruit profile. Acidic backbone drives that fruit bite, and that blast of sweetness that so quickly fades is really an attractive quality to this wine, as it seems to introduce greater complexity, much like a nose that loads you with so many individual components you hasten to taste the wine. This wine is not as complex on the nose (at least not yet) but super complex on the palate, and a great wine. (3467 views) | | | Tasted by S1 on 11/20/2017 & rated 100 points: Compared to previous bottles, the red fruit has become a bit darker and deeper, but still quite tart (cranberry and cherry dominant). There is also a green, summer briar bush component which, combined with the acidity, helps the wine taste young and fresh. Some earthy notes and hints of Indian spices have begun to emerge but this baby could still use time. (4941 views) | | | Tasted by J @ y H @ c k on 11/19/2017: From magnum. Wonder if we get $10 instead of $5 on the charity challenge because it was a magnum. With the cooking crew at the Kol Ami Thanksgiving Banquet for the family homeless shelter. Opening a Curmudgeon Cuvee just seemed appropriate in light of my personal reputation among the leadership and administration when they get in my way.
It was 10:30 am, which means it was noon in the Maritime provinces, so it was time to pop and pour. The color seemed a bit more advanced than I would have expected from a 5 year old magnum. Light in color with perhaps a very light browning tint, but it might have been the lighting. Palate is nice and balanced, with a hint of red fruit. Acidity seems a bit light compared to the Patricia Green and the Hospices Volnay we opened later in the morning, but not flabby. It was crisp but not tart, which is a good thing. Considering that it was a pinot, it was pretty good. Nice way to kick off the morning. (3773 views) | | | Tasted by dsgris on 5/17/2017: Medium dark ruby with a red berry nose. Dry, tart red fruit, red currants and rhubarb with some sour tannins. Lively and fresh with the acid dominant. Not too impressed on the first two night, but night three started to get really good in a restrained fashion. Some cola along with forest notes of balsam and pine. I know we are all supposed to give 100 pts in deference to Bob's memory, but he was a tell it like it is guy, so 91-92 if you like a little bitter cane tannins. (4439 views) | | | Tasted by David_T on 11/11/2016 & rated 100 points: The shitty red fruit (mostly red cherry, a hint of red currant) is starting to fade a bit allowing the even shittier earthy/herbal/tertiary notes to show through. Restrained, balanced (The Bob would maybe give it 80 points), light-medium tannins, medium acid. In a good spot but looking forward to seeing how it continues to age. 90 (5090 views) | | | Tasted by dsgris on 10/14/2016: Medium to dark garnet with rhubarb nose. Lightly tart fruit, restrained fruit and medium body with some well integrated tannins. A good balance with tart tannins over shadowing the fruit for a nicely restrained wine which will go well with food. If scoring, 91-92. (4219 views) | | | Tasted by dsgris on 4/17/2016: Medium garnet with lightly floral ripe strawberry with lilac nose. Tart light red berry, fairly light body and fruit with nicely balanced acid, some flinty mineral and smoothly integrated tannins. Strawberries, red currants and pie cherries cover the fruit spectrum. Drinking beautifully now with a night on the counter. If scoring, I would put this in the 92-93 range with an AFWE proviso. I like this a lot. (5067 views) | | | Tasted by dsgris on 2/19/2016: Dark garnet with strawberry, cherry & lilac nose. Dry mineral, light fruit with earthy tannins. Lightly fruity on night one, morphing into restrained tart fruit with light chewy tannins with some bitter stone fruit on night two. The fresh fruit was more appealing last night over the restrained nature tonight which is not usually the case for me. Let's see where this ends up. Just OK on it's own and would be better with food. In deference to Bob, I will not rate, but if I did I would say a 89 to be charitable, last night I had it in the 91 range and was looking for improvement which did not materialize. Drink it for the fruit on night one. Skip night two and go directly to night three. Nicely restrained acid focus, strawberry and raspberry and just a hint of bitter well integrated tannins. Let's say a 92 tonight. (5153 views) | | | Tasted by Frabjous on 11/27/2015: Very nice with grilled tuna day after thanksgiving and by very nice I mean SHITTY. (5118 views) | | | Tasted by scott w on 11/10/2015 & rated 100 points: Nice purity of fruit, cherry raspberry and maybe some baking spice, balanced acidity. Really a nice tribute. (4651 views) | | | Tasted by dsgris on 11/7/2015: Light garnet with nice acid balance and restrained fruit (4196 views) | | | Tasted by RichardP on 7/10/2015 & rated 100 points: Strawberry and rose petal on the nose. On the palate, cherry and raspberry with light savory spices that are hard to identify, and smooth, slightly drying tannins on the finish with some cherry-cola sweetness and moderate acidity; the sweet red fruit lingers on the tongue for several long seconds. This is a soft, elegant Pinot that goes down very easily. It was advertised as a shitty wine, and I have to give it 100 points for that, in memory of a unique character - a curmudgeon indeed - who left us too soon. Rest in peace, Mr. Wood, and enjoy the Pinot in heaven, where fine Pinot surely must be. (5290 views) | | | Tasted by *Vine* on 6/20/2015 & rated 100 points: Popped and poured, medium-plus purple/ruby, youthful. A bit refrained at first, the nose opens with air to show subtle complexities of under-ripened raspberry, black cherry, root vegetables, mint, cedar shavings, ginger-spice and an impression of minerals...really expands at the 2 hour mark. Medium to medium-plus body. Flavors in mouth showcase the darker spectrum of Pinot Noir fruit and are nuanced by interesting herbaceous notes and hints of spice. Plush, seamless and well-balanced with velvet tannins.
While this seems slightly muted right now it should be excellent after another 1-2 years of cellaring and will drink well for many more.
Quick comment: Cheers to Bob, will always miss you on the forums. (4409 views) | | | Tasted by AZ Cat on 1/13/2015 & rated 100 points: Truly a shitty wine in every sense of the word. So shitty I could easily have mistaken it for a 2007. Bob would have loved it. (6701 views) | | | Tasted by dsgris on 12/26/2014: Light ruby with lilac, rose nose. Open several hours. Dry with young tart fruit, ripe strawberries with some lightly bitter tannins which lose the bitter over time. A little early in the drinking window, but shows good potential for the years to come. I am finally starting to recognize the Ribbon Ridge fruit, especially the nose. Fairly austere at this time and am going to love it in a few more years. Very drinkable now in the 91-92 pt range. (4822 views) | | | Tasted by J @ y H @ c k on 12/24/2014: Popped and poured at East of Eighth with friends and family before the "Very Jewish Christmas" comedy show at the Gotham Comedy Club on Christmas Eve. This is getting better with just a bit of age, so no way to tell where it peaks. The mag I have will be astounding if I can keep my hands off it for long enough.
Very light in color. Aroma of red fruit. Palate is red fruit with some spice and a very smooth mouth feel that is well integrated and not disjointed at all. Only a very tiny bit of cola pinot funk, which is so light that it actually adds a positive to the overall flavor profile instead of the negative I often find when that flavor is too strong. A wonderful effort. I am not a fan of shitty Oregon pinot, and I do not drink a lot of it, so my opinion may not be worth very much, but this is far and away the best Oregon pinot I have ever had. (4773 views) | | | Tasted by sachsen on 11/15/2014 & rated 100 points: Initially somewhat subdued, but the distinct clarity of shitty-ness showed through well after about 90 minutes of air. (5095 views) | | | Tasted by Loren Sonkin on 11/9/2014 & rated 100 points: An evening with friends and a lot of wine (Chris and Renee's Home): My first time trying this wine that was bottled as a memorial to our passed friend Bob Wood. It was shitty.
Light in color which I was surprised at for the vintage. Light ruby. The nose has nice cherries, slight candied cherries and is very clean. On the palate, this is very soft in texture. Plenty of cherry and sour cherry fruit. A hint of cough drops. Some complexity although this is very young. I would think Bob would have loved this wine. In another place, I might score it 89-91 points, but that's not really the point here is it. Glad to help out Bob's family and to be able to toast to Bob's memory. (6407 views) | | | Tasted by jasonh on 9/21/2014 & rated 100 points: Closing out the year by adding some notes I had in a notebook. There are many reasons to love this pinot, which makes it a wine I will always cherish. The wine is extremely young which tips it as a 2012 but much of the other qualities show it as coming from a cooler vintage. This is 2012 done right. At times I would describe it as feminine but then I would switch to calling it rustic. Great job and cheers to our friend Bob. (3636 views) | | | Tasted by cjsavino on 8/10/2014 & rated 100 points: This is the Grand Cru of all shitty wines. A bright cranberry color in the glass that masks how shitty it realy is. What is that outside, hey you kids Get Off My Lawn. Just delicious flavors on the palate, you Yaks will need to judge for yourself. (5621 views) | | | Tasted by gripNsip on 8/2/2014 & rated 100 points: Shitty shit mcshit shat a shaterson shitmonger shitbrick shitty shit shit my shit poop shit. 100+ because I am Bobby Parkerchuk. (5540 views) | | | Only displaying the 25 most recent notes - click to see all notes for this wine... |
| By Josh Raynolds
Vinous, July/August 2014, IWC Issue #175
(Seven of Hearts Pinot Noir Armstrong Vineyard Curmudgeon Cuvee Ribbon Ridge) Subscribe to see review text. |
NOTE: Scores and reviews are the property of Vinous. (manage subscription channels) |
| Seven of Hearts Producer website2012 Seven of Hearts Pinot Noir Curmudgeon Cuvée Armstrong Vineyard Read more about this special wine in honor of Bob Wood
Why does everyone refer to this as a "shitty" wine? - a tribute to Bob!
On Friday, March 8, 2013, Robert Wood’s daughter notified friends of Bob that he had suddenly passed. This news came as a shock to everyone in the Oregon wine industry. It seemed like just days ago Bob had visited all of us in our tasting rooms, vineyards, wineries and wine shops to taste, help pour, entertain customers and show his support. Bob Wood was best known for sharing his passion for wine, especially Oregon Pinot, mostly through the popular wine forum, Wine Berserkers, and his blog, The Duck Juice Chronicles. Many use the word curmudgeon to describe our dear friend and while completely accurate, we must also include that buried not too deep beneath his scowl, brutal honesty and surly demeanor beat a heart of gold. Grower of Armstrong Vineyard and good friend, Doug Ackerman, captured the essence of Bob Wood in three sentences: “He was fiercely loyal if he was your friend, and royal pain if not. I will miss his fanatical devotion to Oregon wine, his unbelievable support of our vineyard, his witty repartee, and his deep affection for my family. You will be missed.”
You will be missed.
In honor of Bob, owner/winemaker of Seven of Hearts / Luminous Hills, Byron Dooley and his wife, Dana, are providing a select barrel of 2012 Oregon Pinot Noir that Bob would have liked. This special barrel will be from Armstrong Vineyard in the Ribbon Ridge AVA and chosen by both Byron and Doug Ackerman, as it was Bob Wood who introduced the two men many years ago. Byron will offer the wine and his services with most of the proceeds going to the Wood family. Each bottle will cost $35 (no special pricing to maximize the benefit to the family), $20 of which will go to the family, allowing for roughly $5,000 in contributions.
*UPDATE: Due to the overwhelming response (a heartfelt thanks goes to everyone who purchased part of the first barrel) and the opportunity to increase the benefit to Bob’s family, we are adding a second barrel to this offering. It will be either from Luminous Hills Vineyard or Armstrong Vineyard and will be chosen to make the best possible blend (and one that we hope Bob would approve of). Winemaker Byron Dooley hopes to make an even better and more interesting wine, drawing upon the different characteristics of different clones, cooperage and whole cluster fermented lots. In other words, the final wine will be greater than the sum of its parts. Everyone who buys wine from this offering will receive the same blended wine.
The wine is currently in barrel and is scheduled for bottling in September or October of this year. Depending on the number of attendees (and the weather), a pickup party will be hosted at either the Seven of Hearts tasting room or the Armstrong Vineyard sometime in March 2014 to celebrate the release of the wine and remember the man who inspired it. Updates on the composition of the selected barrel, clone and cooperage, and the party to celebrate Bob will be posted on this page and the Wine Berserkers forum.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.USAAmerican 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
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