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| Drinking Windows and Values |
| Drinking window: Drink between 2006 and 2008 (based on 177 user opinions) |
| Community Tasting History |
| Community Tasting Notes (average 86.5 pts. and median of 86 pts. in 19 notes) - hiding notes with no text | | | Tasted by RussK on 7/9/2009 & rated 89 points: RUSSK Very drinkable. An Oregon Pinot I would repeat, especially at a Rest't. Nice balance btwn tannin, sweetness, aromatics and tartness. This bottle was a bit beyond it's yrs, but only slightly showed it. Would buy again. (3309 views) | | | Tasted by EMichels on 2/6/2007 & rated 88 points: Builds to a good pepper finish. Not bad. (4165 views) | | | Tasted by toend on 1/28/2007 & rated 86 points: Very tight the first night....improved the next evening. Developed a nice cherry nose; short finish however. (4222 views) | | | Tasted by Guitar George on 1/28/2007 & rated 86 points: Nice inexpensive pinot. First night had nice plum and cherry flavors. Second night not as much, tended to become bitter in the finish. (4107 views) | | | Tasted by kvdb on 1/14/2007 & rated 87 points: Bohemian Garnet color. The nose is deceptive; light, 'cheap' fruit suggest this is a low end Californian pinot.
Fruit returns on the palate, cherry, plums, rhubarb ?, but now the layering is quite impressive. A little earthy towards the finish, some tannins there still. Not a superb pinot, but quite a good value at $ 13. (4301 views) | | | Tasted by GolferChris on 8/15/2006 & rated 87 points: As with the last bottle, good value pinot. Lots of cherry, plum with a hint of earth. Easy drinking. (3415 views) | | | Tasted by MichaelF on 8/13/2006 & rated 86 points: Nice, subtle Pinot. The fruit was a little muted for my taste, however. I did not drink with dinner, but I think it would have complimented a meal well. (3072 views) | | | Tasted by DancingDavidE on 7/16/2006 & rated 89 points: Great with some salmon on the George Foreman! (3066 views) | | | Tasted by cmr on 5/1/2006 & rated 88 points: Great qpr Oregon Pinot Noir. Nice fruit flavors with a touch of earthiness. (3769 views) | | | Tasted by GolferChris on 4/6/2006 & rated 87 points: Inexpensive Oregon pinot with lots of plum flavors and a hint of earthy characteristics. Nice finish. Good overall wine. (4143 views) | | | Tasted by Sunday Potluck on 3/12/2006 & rated 90 points: flavorful; very nice love to drink more (3760 views) | | | Tasted by leadpencil on 12/24/2005 & rated 84 points: Light ruby. Light to medium body. Well balanced. Cherries, cranberries, light earth. Pleasing, good for family meal. (3955 views) | | | Tasted by Coach on 11/25/2005 & rated 84 points: Twist top on the bottle does not denote inferior quality-- nice soft fruity quality, but I thought the color was light and it seemed a bit watery. Not sure I would purchase this one again. (4019 views) | | | Tasted by Dulcie and Aylwin on 8/11/2005: "Inexpensive" being 16.99 shows what the benchmark is for Pinot Noir in the Willamette. Fairly pale red with moderate dark fruit nose. Quite lean and a little closed in, generally dark fruit. Acceptable if not memorable. (2471 views) | | | Tasted by DFC on 6/18/2005 & rated 86 points: Affordable, Eclectic Pinots (John's House in Des Moines, WA): Color is medium to dark ruby. On the nose, red fruits and cherry. On the palate, tart crancherries. The mid-palate is a bit hollow, and with time in the glass, the tannins rear their head a bit. Finish is short at around 10 seconds. (5693 views) | | | Tasted by kleinahoe on 3/29/2005 & rated 85 points: Serviceable, unremarkable. I must say a screwtop bottle does diminish the experience a bit. (5049 views) |
| A to Z Wineworks 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)Oregon* |
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