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| Drinking Windows and Values |
| Drinking window: Drink between 2018 and 2025 (based on 7 user opinions) |
| Community Tasting History |
| Community Tasting Notes (average 91.4 pts. and median of 92 pts. in 42 notes) - hiding notes with no text | | | Tasted by Russ P on 11/28/2023 & rated 90 points: An unusual onion like taste to begin but it blew off and became a lovely Adriane! Ready to drink up (254 views) | | | Tasted by Ralphie1 on 10/8/2022 & rated 92 points: Great wine. At it’s peak. I don’t think it will improve with more time, drink up. (708 views) | | | Tasted by Ralphie1 on 6/17/2022 & rated 92 points: Very nice Oregon Pinot. Great structure. Will continue to be great for a few more years (706 views) | | | Tasted by GasperTheWineGuy on 4/6/2022 & rated 91 points: Starting to show its age (this is a good thing), lush cherry with a bit of caramel wish I had more. (811 views) | | | Tasted by signotim on 1/22/2022 flawed bottle: Corked (846 views) | | | Tasted by jnewman77 on 9/12/2021 flawed bottle: Corked... (1131 views) | | | Tasted by kimraine on 9/5/2021 & rated 93 points: Drinking wonderful right now (911 views) | | | Tasted by ey1294 on 6/28/2021 & rated 92 points: - Ruby color with medium forming legs and aromas of tea, cherry and cedar. It's balanced and has flavours of vanilla and cherry with a light/medium body. Smooth texture with a medium finish. (876 views) | | | Tasted by brouigu1 on 4/3/2021 & rated 92 points: Vertical Tasting of Colene Clemens Adriane Pinot Noir (Boulder, Colorado): Popped and poured as part of a vertical tasting of 2014 to 2016 - A decently aged Pinot with red cherry and strawberry that is still primary but slightly more diminished allowing the earthy flavors start to emerge. Well balanced and ready to enjoy now, this vintage could go several more years and evolve into a Burundian style of Pinot noir. The savory notes toward the end teamed up with some light spice making the finish smooth and memorable. (1058 views) | | | Tasted by wicho on 10/29/2020 & rated 92 points: Outstanding ready to drink, medium to full bodied. (1026 views) | | | Tasted by andrewdl on 8/16/2020 & rated 95 points: Classic OR PN. (985 views) | | | Tasted by oldwines on 7/21/2020 & rated 92 points: Nice bottle of wine opened on a whim to have with a grilled steak. Was still at cellar temp when opened and tasted at first. Quite nice and complex, very meaty, earthy bouquet with layers of light red and dark red fruit ranging from raspberry and strawberry to black cherry and pomegranate. As the wine got air and warmed it has a couple issues which detracted in my mind relative to my previous note. There was a little heat despite only (?) showing 14.2% ABV. It also seemed to have a little VA on the nose.otherwise a very enjoyable wine. (1398 views) | | | Tasted by ey1294 on 4/8/2020 & rated 92 points: - Ruby color and aromas of cherry, raspberry, strawberry and black pepper. It's balanced and has flavours of raspberry and cherry with a medium body. Smooth texture with a long finish - Slight cola on the nose too. (1017 views) | | | Tasted by boston617 on 2/28/2020 & rated 93 points: Light with nutty, green apple, and spicy notes. (919 views) | | | Tasted by oldwines on 1/8/2020 & rated 94 points: Brought to a friend's house for an Oregon night. Light to medium ruby. Bright acidity, nose of minerals, cherry, red florals and some savory notes. Palate seems a bit closed at first, compared to the bottle I had at the winery 2+ years ago, but a bit better with some air. Flavors mostly sour cherry, game meat and savory herbs....probably shouldn't have had this for another 5 years. Will try to wait on the 3 remaining bottles I have. This definitely improved with a couple hours of air, it got a shade or two darker and was richer on the palate. Really a nice wine, but better with some more time in the cellar. (1251 views) | | | Tasted by Winegardengirl on 11/27/2019 & rated 89 points: Soft tannins, lovely. (872 views) | | | Tasted by danielbleier on 7/22/2019 & rated 92 points: Explosive aromas, full spice array as well as floral qualities. Flavors were slightly more basic when tasted, as red fruit backed by sweet spice dominate the palate. Still, an outstanding wine. (1097 views) | | | Tasted by Robwild on 3/2/2019 & rated 85 points: Was not a fan of this. Acerbic. Pencil and tar. funky finish (1160 views) | | | Tasted by brouigu1 on 12/11/2017 & rated 92 points: Solid Oregon Pinot.
PnP and let stand in the glass for 45 minutes. Light ruby red, tart yet bright cherry with an earthy spice on the nose.
Nicely balanced once it had enough air time. Red cherry, earthy moss, light alcohol aroma and oak spices.
Drinking nice now and should for the next several years. (1778 views) | | | Tasted by oldwines on 8/23/2017 & rated 94 points: Tasted at the winery. Aged 11 months in roughly a third new, a third 1-year old and a third 2-year old French oak, the wine is medium ruby crimson in color. The nose has sweet cherry, cedar and spice. The mouth feel is structured, vibrant and textured with medium+ acidity and tannin. On the palate I get rich black cherry fruit, cedar and spice and a nice splash of chocolate on the finish. This has great balance and depth and should be fairly long lived as well. (2069 views) | | | Only displaying the 25 most recent notes - click to see all notes for this wine... |
| By Josh Raynolds
Vinous, Oregon Pushes the Quality Needle for Pinot (Jan 2018) (1/18/2018)
(Colene Clemens Vineyards Pinot Noir Adriane Estate Oregon Red) Subscribe to see review text. |
NOTE: Scores and reviews are the property of Vinous. (manage subscription channels) |
| Colene Clemens 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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