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| Drinking Windows and Values |
| Drinking window: Drink between 2018 and 2026 (based on 29 user opinions) |
| Community Tasting History |
| Community Tasting Notes (average 91.4 pts. and median of 92 pts. in 20 notes) - hiding notes with no text | | | Tasted by CMN on 9/11/2021 & rated 91 points: Nose of black cherries and spice. On the palate concentrated flavors of ripe black cherries, cranberries and rhubarb with some bitterness and a bit of green herbs on the finish. Plenty of acidity with well integrated tannins. Drinking well now, consume at any time over the next 5 years. (408 views) | | | Tasted by dsgris on 6/11/2020 & rated 93 points: Medium dark ruby, nose of ripe fruit with some earthy notes, balsam and sorrel. Soft fruit with a streak of acid to give balance and zing. While I generally prefer PN with more of an edge and a reserved austere nature, this is very enjoyable as drink alone wine more in the fuller bodied Cal style. Getting a bit of rhubarb tartness tonight, Very refreshing. My last bottle, so I can not see where this goes from here, a good journey so far. Reminds me a bit of the Bethel Heights Pn that got me on that aged PN kick many years ago. (578 views) | | | Tasted by dsgris on 3/30/2020 & rated 92 points: Age has been kind to this bottle, well balanced fruit, not bold, not too restrained, tannins are smooth and well integrated, very savory. Could not ask for a better bottle. (583 views) | | | Tasted by TC16 on 3/16/2020 & rated 92 points: Showing really nicely. Fleshy red fruit. Medium low acidity. (585 views) | | | Tasted by thalver on 2/5/2020: Another very good showing for this wine. This time it suffered a bit in comparison to a 2002 Gevrey-Chambertin premier cru which showed more depth. Drinks well, and should go longer (678 views) | | | Tasted by thalver on 11/8/2019 & rated 93 points: Wow. Just Wow. Sometimes one opens the right bottle at the right ime. Opened about 20 minutes prior to pouring, the nose lept out of the glass. This is one of those wines one could sniff all night long. It may have subsided somewhat after a couple hours of being open. Perfect balance with fruit and some spice. Nice cut. I have liked Vincent pinots, though sometimes they have shown awfully shy and tight. None has had this much age. This is by no means a big wine, but had big flavor. 93isb (491 views) | | | Tasted by BURGHen Boy on 7/14/2019 & rated 91 points: Dusty cherry fruit. Round, soft, elegant with an occasional hint of spice. A pleasurable drinker (556 views) | | | Tasted by dsgris on 7/23/2018 & rated 92 points: Medium garnet with nose of violets. Ripe fruit with some stony mineral, soft acid, medium fruit with well integrated tannins. Medium fruit and body with soft, well rounded mouth feel. Ripe strawberries, raspberries, some sorrel, balsam and a bit of earth and leather. (769 views) | | | Tasted by TC16 on 8/18/2016 & rated 94 points: Second bottle definitely better than the first. Soft cherries, spice, and an umani is really working. This is the type of Oregon Pinot Noir that shines - light on its feet with balanced acidity and enough rounded-ness to not be one-dimensional. Secondary layers of spice and bit of an earthiness that brings everything together. (1106 views) | | | Tasted by klezman on 6/15/2016: This was delicious. Even more rounded than previous bottle, and almost finished it by myself! (2204 views) | | | Tasted by mkmast on 3/5/2016 & rated 91 points: Disappeared quickly. Not shy in the aroma department. Spices, earth notes and even a hint of leather compliment the red and dark red fruits. Quite good. (1132 views) | | | Tasted by klezman on 1/22/2016: Nice, earthy, light, and delicious Pinot. The bottle didn't last long with only four of us. (2358 views) | | | Tasted by Mtpisgah on 1/1/2016: PnP. Light garnet in color. Bright fruit on the nose. Palate of earthy tones, a light cherry. I love the earthiness of this wine, and yet it is still light and not overpowering. (1117 views) | | | Tasted by CMN on 8/25/2015 & rated 90 points: Pours a medium garnet with an expressive aroma of spice and dark cherry.
The spice is immediately apparent when it hits the tongue, followed by rich flavors of dark cherry, plum, earth and forrest floor. There's a nice umami quality to the wine and the spice seems to reappear on the finish. Nicely balanced with good acidity. Probably best to hold a bit longer, will open my next bottle in 18-24 months. (1141 views) | | | Tasted by Chrisinroch on 8/8/2015: No formal notes, but it was a delicious young pinot. In a group of lots of OR and CA pinots, this was the one that the group polished off first. (1013 views) | | | Tasted by TC16 on 6/5/2015: Seems like some TCA issues, distinct wet cardboard nose and flavor. Otherwise, you can tell there's great fruit and structure underneath. Earthy, mushroomy things going on. Medium to dark red fruits. No rating because of the TCA. (1329 views) | | | Tasted by wineshlub on 5/2/2015 & rated 93 points: Opened one hour in advance. Rich, robust aromas of mint and dark spice. Clean, pleasant flavors of cherry up front, earthy and herbal flavors explode on the back end. An interesting mix of cola and earth in the finish.
This brings you in with a light charm and simplicity, and holds you with a dark and delicious complexity. Outstanding wine and outstanding value. (1119 views) | | | Tasted by theRealPepe on 3/14/2015: Nice perfume and a body that I associate with Ribbon Ridge Pinot. Nice forest floor, dark cherry and earth on the palate. Perhaps a touch muddled, but still Excellent. (1156 views) |
| Vincent 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.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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