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| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 91.9 pts. and median of 92 pts. in 66 notes) - hiding notes with no text | | | Tasted by PhN on 7/12/2023 & rated 92 points: Delicious wine went well with pot luck and charcuterie. more time left on this one. (333 views) | | | Tasted by sdf on 6/30/2023: Absolutely perfect. What a lovely bottle (301 views) | | | Tasted by Vinnut on 6/21/2023 & rated 92 points: Medium-dark reddish garnet in color with an ever-so-slight clearing at edges. Full, forward & aromatic nose of ripe red fruit aromas of dark cherries, blueberries & strawberries with overtones of floral notes of violets & spice notes, earthy, some cola, minerals & a hint of oak/vanilla in the background. Medium bodied with a very good concentration of well balanced & smooth textured, ripe fruit flavors of dark cherries, blackberries & plums with spices, earthy, minerals & a touch of oak/vanilla. Drinks quite well at present but at 11 years of age, it is close to or at its peak of development. I doubt any further development would occur with additional aging. (415 views) | | | Tasted by Jshire on 9/2/2022 & rated 92 points: This seems to be getting better each time we open a bottle. Now at 10 years it is wonderful. (748 views) | | | Tasted by VlgJeff on 6/17/2022 & rated 92 points: Decanted for 30 minutes but was better after an hour. The color was a medium violet. Lots of spice on the medium bodied palate along with red and black fruits, some earth notes, and nicely balancing acidity. An Oregon Pinot with a darker profile. Should hold for several years. (797 views) | | | Tasted by Jshire on 6/4/2022 & rated 92 points: Took about 20+ min to open up. Great Burgundian pinot. (721 views) | | | Tasted by wine4lux on 5/30/2022 & rated 93 points: Needed at least 30 minutes to open up, but after that, the PA Shea rose to the occasion. Much better at this stage than a 2012 PA Hyland that we had a few days earlier. The Shea now has a medium to light ruby color with some fading at the edges. The fruit has moved into the darker side of the spectrum. Loads of spice and earthy notes. Smooth finish of medium length. Very food friendly at this stage. Will look to drink remaining bottles over the next year or two. (733 views) | | | Tasted by PhN on 2/10/2021 & rated 92 points: Delicious full bodied PN. Has aged well and should continue to improve for a bit. It opened quickly and held well. (1277 views) | | | Tasted by Ace5glassesinthesky on 11/9/2020 & rated 92 points: Leans towards the warmer, pusher style of pinot. Still some classic character though. Drinking well and enjoyed. (1210 views) | | | Tasted by kmadamskkz on 7/9/2020 & rated 94 points: Ruby color, with the slightest bit of copper at the edge. This wine is in the late stage of the peak, exhibiting dried fruit character. Aromas of dry cedar with white pepper, and dry brush. Flavors of dried cherry, cola and blackberry, touches of espresso on the long finish. Delicious wine, in a great place, but don't wait any longer. DRINK NOW!! (1246 views) | | | Tasted by EvanRose on 2/25/2020 & rated 92 points: Delicious with good body and structure, floral notes including strawberry. Very crisp with good acid, cherry and red raspberry and a nice finish. (1399 views) | | | Tasted by kmadamskkz on 6/22/2019 & rated 93 points: Medium-light ruby in color, maybe just the slightest tinge of bricking at the edge. Modest aromas of dark berry and wet cedar forest. Medium bodied with nicely balanced flavors of raspberry, and dark cherry, with a little cola, with tannins that are nicely soft and integrated, and fine acidity that piques the fruit flavor just perfectly. Very nice! (1660 views) | | | Tasted by Jshire on 6/5/2019 & rated 93 points: Wonderful! Deep red, Burgundian with mineral and fruit (cherry & berry), well balanced.
Drank over 90 minutes with grilled halibut, it just got better! (1307 views) | | | Tasted by kmadamskkz on 5/18/2019 & rated 93 points: Medium ruby color, mild aromas of cedar and dry brush, with white pepper. Nice flavor intensity of black cherry with a touch of cola, and mocha on the finish. Delicious, well balanced wine, with nice balanced acidity and soft tannins. This one is in it's prime, probably got a good 3-5 year drinking window from here before any serious decline. (1199 views) | | | Tasted by kmadamskkz on 4/20/2019 & rated 93 points: Medium Ruby in color with aromas of mild cherry and cedar with floral notes. Flavors of sour black cherry and raspberry and a touch of cola and candied orange peel. Medium plus bodied with a nice acidity and soft tannin to balance the pronounced and delicious fruit. Very delicious wine, ready to drink now, but can go for 3-5 more years. (1130 views) | | | Tasted by AGELVIS on 5/26/2018 & rated 95 points: 30 min decant. Deep rusty rose color. Dandelion, dried bacon, red currant, tissue paper, ballpoint pen ink and some subtle caramel on the complex nose. Very smooth, greasy palate with lingering acidity. Firm, full tannins on the long finish. This is a dark, savory and delicious Pinot. (1781 views) | | | Tasted by RGCM Gananda on 1/15/2018 & rated 92 points: Prior bottle was almost a year ago and it remains in a very good spot. Red cherry with a touch of raspberry along with vanilla and earth notes on the nose. Medium bodied and opened about 90 minutes ahead of time and then drunk over an additional three hours. Issues with it being tight or overly acidic are a thing of the past as it has integrated quite well. Retains the soft red cherry notes upfront that broaden through the middle, adding hints of raspberry and plum. Acidity comes in towards the backside along with tart red cherry. Finishes with balanced acidity, integrated spices and complementary vanilla notes. Overall, the wine is much more harmonious today than it was a year ago as the various components are all working together exceptional well. Can probably still improve slightly over the next year with another 2-3 beyond that. All that said, I would drink this over the next 18-24 months as that feels like the prime window. (1390 views) | | | Tasted by Redteeth on 11/26/2017: This was really good. It is a big Pinot Noir with intense flavors and structure. (1564 views) | | | Tasted by whits on 10/13/2017 & rated 92 points: After being opened for 3 hours, this opened up with scents of forest floor, black cherry and spice, lush and structured, showing off exotic spices, raspberry, cola and green tea flavors, elegant and balanced, finished with nice a nice mineral quality, nice match with beef bourguignon (1594 views) | | | Tasted by jhieb on 8/16/2017 & rated 93 points: This bottle is much better than the last. Luxurious and full in the mouth, with strawberry, cherry, black berry, spice, vanilla, and a wonderful minerality. (1763 views) | | | Tasted by RGCM Gananda on 1/27/2017 & rated 92 points: Prior bottle was to the day 14 months ago and has evolved fairly close to the track I had hoped. Red cherry, vanilla and earth on the nose. Medium bodied and remains tight and acidity dominant at first; still taking about three hours before it comes into balance. Flavor profile is the same with red cherry upfront (brighter and deeper now), backed with plum and raspberry behind with a currant and richer redfruit note towards the finish. Once given enough time, the wine really broadens through the middle as the fruit, acidity and tannins all come into balance, leading smoothly into the mineral, vanilla, acidity and tannins on the finish. Balance, depth and integration have all improved while retaining the flavor profile. Seems to be still on the upswing and I'll save my last bottle for Spring 2018. (1797 views) | | | Tasted by shaferguy91 on 12/28/2016 & rated 92 points: No decant. (1705 views) | | | Tasted by jkvedar on 8/16/2016 & rated 90 points: cherry cola and earth on the nose. complex on the palate, but not well balanced. missing the acidity i normally associate with pinot noir. better as a drinking wine than a food wine (1961 views) | | | Tasted by shaferguy91 on 8/3/2016 & rated 91 points: No decant. (1931 views) | | | Tasted by For the Love of Wine on 6/18/2016 & rated 94 points: This is drinking great right now....one of my favorites of the night (all 2012 Oregon Pinots). It has a a nice silky texture with long legs and great color. On the nose, it is filled with cherry blossom, petunia, red fruit, minerals and a hint of cedar....on the palate, classic Oregon red cherry and other red fruit, turning a little cabernet on the finish with a dose of earthiness, plum and currents. The finish was long and smooth. The wine shows excellent balance between fruit and acidity. It may gain additional complexity with time, but tastes great and shows well right now. I have 2 more bottles, will likely open one within the next year (it tastes so good now, why wait?), and hold one for a few years (maybe a 2020 tasting!) (1985 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
(Penner-Ash Wine Cellars Pinot Noir Shea Vineyard Yamhill-Carlton District) Subscribe to see review text. |
NOTE: Scores and reviews are the property of Vinous. (manage subscription channels) |
| Penner-Ash Producer Website
Addt'l Info avail from this Jackson Family URL 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.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
Yamhill-CarltonThe vineyards of the Yamhill-Carlton District were planted mostly in the late 1980’s and early 1990’s. The primary soil of this area is called Willakenzie, named after the Willamette and McKenzie rivers. It is a sedimentary soil with a sandstone base rock. The sand content is quite high and the soil therefore very well drained. The sites are generally on the lower slopes of a volcanic ridge. Wines of the area possess aromas of red and black fruits, with added elements of cocoa, leather and fresh-turned earth. Acidity levels are generally lower than other regions, prompting these wines to be lush and agreeable in their youth.
The single vineyards on weinlagen-info |
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