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| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 91.3 pts. and median of 91 pts. in 72 notes) - hiding notes with no text | | | Tasted by pigdaddy on 4/11/2021 & rated 90 points: decanted for a little bit of sediment; clear ruby; densely-fruited nose of deep red plum & dark cherry, a bit of that sarsaparilla thing; med+ weight; dark red stone fruit & mulberry, slightly compostey, good red acids.
at its best now.
pork loin chop 'au poivre", savoy spinach w/garlic, sherry vinegar, pinenuts (1223 views) | | | Tasted by JCGuthrie on 3/9/2021 & rated 93 points: Cherries on the nose and palate, with a hint of garrigue and underbrush. Very fresh. Gains addition complexity with air. Slight sour note on the finish. Beautiful wine, wish I had more. (1190 views) | | | Tasted by The Bugle on 2/23/2019 & rated 89 points: Observed the exact same flavor profile as ROCKNROLLER. And, yes this seems late in its life. Was a bit more tart than I hoped and then didn’t last all that long in the glass before most of the fruit was gone. that said, very lovely medium-light body; and well balanced. should have drunk it a year or two ago. (1741 views) | | | Tasted by rocknroller on 1/18/2019 & rated 91 points: Medium maroon color, showing some age. PNP, drank a couple glasses over 2 hours. Cranberry, cardamom, briar, dried earth, tart berry nose. The palate is nicely tart, earth, cranberry, tart raspberry, cherry vanillin, medium body, medium grained tannins. Very good. Not sure this is a long ager, I'd drink over the next few years. 91+pts. (2125 views) | | | Tasted by renapen on 7/16/2018 & rated 95 points: dark ruby in color. classic tasting burgundy. decant for a half hour.
rich taste of cherry, blackberry and tobacco (2023 views) | | | Tasted by Comte de Rousset on 7/9/2018 & rated 93 points: Superbe et encore très jeune! (1219 views) | | | Tasted by overhill on 7/2/2018 & rated 91 points: Just starting to open after an awkward youth. The red fruits are rounding nicely and there's adequate structure and acidity propel this for at least five years. (1409 views) | | | Tasted by Haroldz7 on 6/29/2018 & rated 91 points: Opened this bottle with great expectations of the vintage, amd like so often the case with Beaux Feres, it did not disappoint. Right from the bottle the wine was a beautiful, crystal clear, medium red. In the glass it had aromas of wild strawberry, raspberry, and Asian spices. Still fresh ten years later and focusedmedium red. Lively aromas of wild strawberry, raspberry, Asian spices and rose. It's finish was medium long with flavors of berries and well integrated tannins. (786 views) | | | Tasted by Racer117 on 3/9/2018 & rated 92 points: A full bodied Burgundian Pinot (aka Willamette Valley style). I really enjoyed this. Impressively complex with mixed cherry fruit and loads of brown and Asian spice notes. Has a long finish and a great mouthfeel as well. (981 views) | | | Tasted by BGK810 on 2/18/2018 & rated 90 points: Burgundian. Good acidity, raspberry, other red berries. (769 views) | | | Tasted by golfhawk on 7/18/2017: Really taste the terrior in this. Musky red fruit with some very smooth tannins. Should have with food unless you like the taste of dirt. (1182 views) | | | Tasted by DoubleD1969 on 6/4/2017 & rated 94 points: From mag that was double decanted earlier in the day. Dark marroon color with no fading at the edges. Beautiful, sweet aromas of fruit cake, potpouri, and raspberries. On the palate, it was richer, denser than your typical Oregon pinot, but doesn't have the hot, extracted flavors that you get from Russian River/CA. Finish was lengthy. Delicious on its own or with some Peking Duck. (1294 views) | | | Tasted by golfhawk on 4/27/2017 & rated 92 points: This wine is in a great place right now. It needed a few minutes in the glass to open up but when it did it was a great example of an Oregon PN in a Burgundian fashion. The terrior was very evident and the mix of fruits were appreciated. (1217 views) | | | Tasted by drrobvino on 2/22/2017 & rated 93 points: This Pinot is really tasty. Spice cake, crunchy red cherry, and blue fruit notes. Nice tannins and ample acidity to make this wine nicely balanced.
Drink now through 2019. Very nice. (1358 views) | | | Tasted by NY Wino on 11/1/2016 & rated 93 points: This wine has improved dramatically in the past year. Nice big nose of candied fruit, the wine has excellent acidity along with flavors of strawberry and blueberry. Smooth long finish. At peak now. (1533 views) | | | Tasted by pinothoarder on 9/25/2016 & rated 90 points: Can't tell if this is still coming out of a hibernation period or if this is good as its going to get. Some nice earthy complexity, I suppose, but you really have to bury your nose in the glass to get it. I probably wouldn't buy again at $50; drinks like a $30 bottle. So much better Oregon juice out there under $40. Hold for another year, maybe it will start to justify it's price-point. (1891 views) | | | Tasted by Phenol73 on 12/25/2015 & rated 92 points: Big, expressive nose, showing a lot of cherry, strawberry, and more subtle notes of coffee bean and damp earth. Still quite primary and perfumed, the palate is rich and well-rounded, offering a velvety and unctuous mouthfeel. This is not of Burgundian complexity or elegance. Rather more typical of a pronounced new world Pinot, offering lots of concentrated character but within a narrow-ish spectrum. Very enjoyable. (2087 views) | | | Tasted by NY Wino on 11/25/2015 & rated 90 points: Ruby color, nice floral bouquet, the wine needed some time to open up but ultimately had good raspberry and cherry fruit profile, solid acidity and a long pleasant finish. Drinking well now and likely to show some improvement over the next 1-3 years. (2093 views) | | | Tasted by rcmccall on 2/25/2015 & rated 90 points: 2008- Aromatics like this reinforce why I love pinot. Cherry, cola, earth, rose petal. Palate spot on and well balanced. Lovely stuff. (2435 views) | | | Tasted by Chainthroer on 2/3/2015 & rated 92 points: If this were a blind tasting, I do not believe I would have picked this pinot noir as being from Oregon. Aromas and flavors of cherry, strawberry, cola, hints of cigar box from the oak. The wine is unfiltered and unfined, but you cannot discern such from looking at it in the glass as it looks very clear. The tannins are resolved and fully integrated into the wine. An exceptional balance. A long and velvety finish. Paired very well with Atlantic salmon. Drinking at its apogee. (2264 views) | | | Tasted by Surfdoc on 12/6/2014 & rated 87 points: Thin body with simple black cherry flavor. Disappointing wine for this vintage. (2151 views) | | | Tasted by Djfermentation on 11/8/2014 & rated 92 points: Brought this bottle to date night dinner at Table 34. The waiter decanted it and served it blind to my wife who, as I, didn't notice much "Oregon" about it. Definitely a delightful wine that was rather muted on the nose for the first hour but paired beautifully with the roast duckling as well as the smoked trout. Not a light weight pinot but well balanced and great as a drinker or with delicious things on the table. (1776 views) | | | Tasted by N.Bonaparte on 9/1/2014 & rated 93 points: 30 min decant- good balance no heat good finish. Very good wine. In prime. Should hold up for another 2-3 years. Good value (2030 views) | | | Tasted by gmat5497 on 8/11/2014 & rated 90 points: Nice. (1639 views) | | | Tasted by gmat5497 on 7/25/2014 & rated 90 points: Very nice.
The body is medium. The wine has smooth texture. The wine finishes medium. The wine has low acidity. (1680 views) | | | Only displaying the 25 most recent notes - click to see all notes for this wine... |
| By Josh Raynolds
Vinous, July/August 2010, IWC Issue #151
(Beaux Freres Vineyard & Winery Pinot Noir Willamette Valley) Subscribe to see review text. |
NOTE: Scores and reviews are the property of Vinous. (manage subscription channels) |
| Beaux Frères Producer Website
Since our first vintage in 1991, the Beaux Frères philosophy remains the same; to produce a world-class Pinot Noir from small, well-balanced yields and ripe, healthy fruit that represents the essence of our vineyard. In pursuit of these goals, the Beaux Frères Vineyard is planted with tightly spaced vines, and yields are kept to some of the lowest in our industry. The grapes are harvested when physiologically (rather than analytically) ripe.
Our winemaking philosophy is one of minimal intervention with clean fermentations utilizing indigenous yeast. The wines are stored in French oak for 10 to 12 months adjusting the percentage of new oak to compliment the wine the vintage has given us. Beaux Frères is never racked until it is removed from barrel for bottling, which occurs without fining or filtration. These non-manipulative, uncompromising methods guarantee a wine that is the most natural and authentic vineyard expression possible. Previous vintages demonstrate that these methods also allow our Beaux Frères to develop significant perfume, weight, and texture in the bottle.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.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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