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| Drinking Windows and Values |
| Drinking window: Drink between 2013 and 2016 (based on 4 user opinions) |
| Community Tasting History |
| Community Tasting Notes (average 88.5 pts. and median of 89 pts. in 103 notes) - hiding notes with no text | | | Tasted by ChrisBman on 2/18/2022 & rated 90 points: Amazed how well this 2009 has held up even drinking in 2022. Enjoyed every sip. Cork still solid unlike some of my other bottles from other wineries from 08/09 I’ve been working through. Needs some air but still so balanced and a classic WV Pinot. (874 views) | | | Tasted by Bert’s Stache on 5/16/2020 & rated 92 points: Although the wine surpassed the prime drinking window, it nevertheless delivered as a classic Pinot from the Willamette Valley. Decanted for 30 minutes (no problem with the cork), the wine was bursting with strawberry & rasberry flavors and had a smooth, silky finish. If properly cellared, the 2009 Pinot may have another 3-4 years left. (1281 views) | | | Tasted by Pvinbrock on 11/27/2015 & rated 89 points: Little thin but very drinkable (4131 views) | | | Tasted by bjecjohnson on 3/1/2015 & rated 88 points: APPEARANCE: Typical pinot color
AROMA: Heavy aroma of spinach. Interesting, but a little awkward
TASTE: Leather and spice with heavy doses of cranberries and sour cherries (4053 views) | | | Tasted by Ken332 on 12/21/2014 & rated 88 points: Served with sautéed duck breast. Relatively full mouthfeel for an Oregon Pinot Noir. Almost a floral nose with strawberries in the initial taste and mid-range, and a relatively short finish. this is a good Oregon Pinot, but not an exceptional one. (4212 views) | | | Tasted by aChave on 11/18/2014 & rated 89 points: Nice garnet with lighter orange edge; a bit of sediment. Lovely PN aroma, light cherry. Bright acidity with good, round balance. Very good now; drink within a year. (3920 views) | | | Tasted by Janstan on 10/3/2014 & rated 88 points: Clean fun easy sweet cherry raspberry. Starting to bronze on the outside, probably only three years left (3925 views) | | | Tasted by gmat5497 on 9/22/2014 & rated 87 points: Pretty ordinary. Strong alcohol taste. (2014 views) | | | Tasted by gmat5497 on 7/13/2014 & rated 89 points: Just okay. (1794 views) | | | Tasted by Life At Your Leisure 🍷 on 11/5/2013 & rated 91 points: Crimson color at the core turning transparent rust at the rim with an earthy, leathery nose with hints of cinnamon and bay leaf. The palate is light-bodied, a bit flimsy but silky in texture with proper aeration. Flavors of cherries, currants, suede leather, and tobacco form the core with hints of minerals and dried herbs. Drink now with 30-minutes decant until 2019. (2892 views) | | | Tasted by ian02054 on 5/20/2013 & rated 90 points: - Garnet color and aromas of cherry and blackberry and has flavours of cherry and blackberry. (3154 views) | | | Tasted by bbcc66 on 4/28/2013 & rated 87 points: Nice tastes of raspberry and light cherries, bordering on tart. (2756 views) | | | Tasted by gmat5497 on 4/10/2013 & rated 90 points: Well balanced (2849 views) | | | Tasted by Tgood on 4/5/2013 & rated 88 points: Med pig'd, red plums w/ a floral note, tart maybe more so than the meat of the wine can support fully as when drinking alone while preparing dinner it came across a little acrid though the acids were much appreciated once dinner was served (2657 views) | | | Tasted by wirelesswine on 1/17/2013 & rated 89 points: Somewhat light but vibrant color...cherry and strawberry flavors with a hint of florals, it's a lively wine with nice mouthfeel and would pair well with salmon. (3177 views) | | | Tasted by Ken332 on 9/21/2012 & rated 88 points: Served with grilled salmon, did not decant. Slightly restrained nose of cherries, nutmeg, and strawberries, moderate mouthfeel, somewhat short length. Still, a somewhat restrained Oregon Pinot that is lovely to drink and within a good price range. (3792 views) | | | Tasted by gmat5497 on 9/3/2012 & rated 90 points: Very nice (3075 views) | | | Tasted by lifeattable on 8/12/2012 & rated 90 points: Roses and red fruits dominate the nose, but there's also a touch of barnyard and toasty cinammon. Very juicy on the palate, with both floral and berry elements. Ample acidity on the finish. A delicious wine that I could drink all day! 90-92pts.
When I tasted this, I was not aware of the cost, and figured I would pick up some for myself, but the PA price of $35 is just a bit too steep; $20-25, sure. (3041 views) | | | Tasted by gmat5497 on 8/1/2012 & rated 90 points: Always good from this vintner. (3047 views) | | | Tasted by Ben Christiansen on 6/7/2012: Shows the vintage. (3436 views) | | | Tasted by JDV.DDSPHD on 6/1/2012 & rated 92 points: Nice nose. Fruit forward with a long lasting finish. I'd order a case if I find it. (1921 views) | | | Tasted by mmurry on 5/26/2012 & rated 88 points: Creamy raspberry on the nose, with a little spice and flowers. Rich and juicy on the palate, with some cherry and earth. (2777 views) | | | Tasted by RockinCabs on 4/22/2012 & rated 87 points: Nice Pinot purchased from a local wine list. Fruit is dense, but not sappy and shows cherry pie, raspberry and some earth notes. Great wine, but the balance needs to come together better. Bitter tannins hold it back. (3200 views) | | | Tasted by gmat5497 on 4/17/2012 & rated 90 points: Consistent (2933 views) | | | Tasted by Chiantihound on 3/26/2012 & rated 87 points: Light ruby color. Soft nose of some leather and some red fruit. Dark berries, spice and light mocha taste. Somewhat strong tannins, low acidity leading to medium finish. Not what I look for in a Pinot. Seemed to be aspiring to be a typical Cali cab or merlot. Was only half way there in no-man's land. (3098 views) | | | Only displaying the 25 most recent notes - click to see all notes for this wine... |
| Adelsheim 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
Willamette Valley Willamette Valley Wineries Association | Willamette Valley AVA Wikipedia article
#2012 vintage:
"Broadly speaking, the Willamette Valley's 2012 pinots are fleshy and fruit-dominated, with round tannins and forward personalities. The fruit tends to the darker side of the pinot spectrum--think cherry and blackberry rather than strawberry and raspberry, much less cranberry and redcurrant--and this gives the wines massive crowd appeal. The best wines also have the depth to age, so don't be fooled by their accessible nature in the early going." - Josh Raynolds
#2013 vintage:
"The key to a successful foray into the ‘13s is first to understand that in most instances the wines lean to the red fruit side of Pinot Noir; they tend to be tangy and tightly wound but often lack concentration. While some wines may put on weight and gain sweetness with bottle age, that’s a gamble I’ll personally leave to others. The 2013s also tend to lack the tannic structure for more than mid-term aging although they will likely endure on their acidity, which I suspect will usually outlast the fruit in this vintage" - Josh Raynolds
#2014 vintage:
"The 2014 vintage in Oregon may be remembered as the vintage of a lifetime [for growers] . . . these wines as they will be similar to the 2009 vintage . . . lovely, ripe, rich, deeply concentrated and aromatic" - winebusiness.com
"The conditions made it relatively easy to make good wines, with no worries about achieving ripeness, and the lack of frost risk allowed us to keep grapes on the vine as long as we wished." - Casey McClellan |
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