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| Drinking Windows and Values |
| Drinking window: Drink between 2009 and 2010 (based on 3 user opinions) |
| Community Tasting History |
| Community Tasting Notes (average 86.9 pts. and median of 87 pts. in 98 notes) - hiding notes with no text | | | Tasted by JAKE1 on 8/13/2022 & rated 90 points: Forgot I had two bottles. Not an expensive wine but quite tasty I got a lot of stewed strawberry.Typical color of a 15-year-old Pinot Noir but surprising that it still has balance and is not flat at all.It had a quick decant. There was no sediment. The wine is your typical mid purple color and Medium to light viscosity. Had it 2 days later and was smoother. Drink now as do not know over the hill date. Drinks like a $50 bottle. Not very long in length though. (431 views) | | | Tasted by cspence1981 on 1/7/2014 & rated 91 points: Smooth, easy drinking OR pinot. A little acidic at first but opened up to a solid bouqet of berry and flower after about 45 minutes. Pretty surprised this wine has gone this long but shows no sign of age. (3680 views) | | | Tasted by Mark Larson on 9/19/2012 & rated 89 points: In the end. Not bad. Nice. Decent. (4488 views) | | | Tasted by Night Train on 12/12/2011 & rated 87 points: Treated this like a cheap wine - opened (unscrewed) and began drinking almost immediately. Big mistake, because after about 30 to 45 minutes, it began to open up. Thin at first, it became fairly plush and velvety. Smokey dark cherries. Very smooth (minimal tannins), with a decent finish. Great QPR (AKA bang-for-the-buck). (4586 views) | | | Tasted by careyd on 11/2/2011 & rated 89 points: (tasting note from a day later-sorry it's sparse on detail.) Color: Ruby Nose: Some florals. Strawberry. Not a very strong nose. On the palate: A lighter style, with minimal spice. It is pleasing and varietally correct. A simple and lighter expression of Pinot. Minimal soft tannins. A great weeknight quaff. (4739 views) | | | Tasted by Winecat on 4/1/2011 & rated 88 points: Good pinot for the price (4372 views) | | | Tasted by Mark Larson on 3/9/2011 & rated 90 points: Very good Oregon Pinot. Would have liked a little more verve, but that is not what this wine is about. At peak. (2599 views) | | | Tasted by pouncey on 3/6/2011 & rated 85 points: Not a bad Willamette Pinot. I drank this over two nights and it was definitely better the second time around. A bit flabby, but it does have that Willamette quality at a great entry price. (1892 views) | | | Tasted by Mark Larson on 12/3/2010 & rated 87 points: At fours years old this pinot is softening nicely, however the concentration is an issue. Also, to borrow from Gertrude Stein, there is no there there. Could be an off bottle. To be fair it was consumed without food. (2249 views) | | | Tasted by Xfactor on 11/9/2010 & rated 84 points: Very light cherry cola nose, body was VERY light (among the lightest of any pinot I've had), palate is very subtle red cherries with a hint of cola and vanilla. Finish is short, light. Not a trace of tannins or alcohol at any point furing consumption. Too light for my pinot tastes, but paired well with our middle eastern dinner. (2294 views) | | | Tasted by goodbertgrapes on 7/3/2010 & rated 92 points: very nice, light/med body with plenty of aromatics/earth/dimenson, but short/med finish (2666 views) | | | Tasted by westcoastwannabe on 4/24/2010 & rated 87 points: Lighter style pinot. Very nice flowery nose and a soft cherry taste. Short finish. (2529 views) | | | Tasted by ewisor on 4/5/2010 & rated 84 points: Drank it over two nights.
My initial notes. Decanted 1/2 the bottle for 30 minutes. The nose has improved nicely. Still a bit too much oak for my tastes, a greenness on the initial palette and there is a slight bitterness on the finish that distracts. Still a lot smoother than the experience a year ago. An additional year of age has helped this wine go from a 80 to an 84 for me.
The wine was worse on the 2nd night. The nose became less appealing and the green and bitter characteristics remained. (2692 views) | | | Tasted by Nugoose on 4/5/2010 & rated 90 points: Would definately buy again. Good for the price (2614 views) | | | Tasted by Sennma on 3/2/2010 & rated 84 points: Dry and dusty - fruit flavors a bit muted but good given the price. (2728 views) | | | Tasted by Mark Larson on 12/5/2009 & rated 90 points: I was disturbed by the last opportunity to drink this (it seemed to be losing verve). This was a great surprise. Good texture and pinot character, cola and mild spice notes. Isn't California Pinot nor Burgundy in style - definitely Oregon. For a 3 year old Pinot, more giving than Burgundy, but more restrained than California. Better alone than with cheeses or duck. Well done, a wine to savor. I'm suprised cellartracker users aren't liking it more. I think this wine is an excellent QPR, especially at 3-4 years old. (20 degrees F outside, drank from a Riedel Sommelier Bourdeaux glass. (2850 views) | | | Tasted by dukey88 on 10/1/2009 & rated 88 points: Very solid pinot. It was a bit lighter than prior bottles I've had from A to Z, but still had some distinctive complexity that sets it out from a standard cherry/berry pinot. Though it had good, solid berry and red cherry flavors at its root, it was complimented with earthiness and cinnamon spice after-notes more common in Oregon. It needed to breathe for a couple of hours though to fully develop all of the spiciness I've recalled in prior bottles. (3130 views) | | | Tasted by FieldingYost on 9/29/2009 & rated 86 points: Red cherry and berry fruits with a floral hint, as well as some flinty funk. This has very good acidity, and although it is not ripe, the fruit flavors are refreshing, if straight-forward. It finishes with clean acidity. (3090 views) | | | Tasted by Mark Larson on 9/16/2009 & rated 87 points: This bottle was much more evolved than the preceeding case. A fairly average thin wine with a bit of pinot character. Is it fading fast? Sure hope the remaining 12 bottles have more staying power. (3098 views) | | | Tasted by Mark Larson on 7/31/2009 & rated 87 points: Out of the gate it seemed thin and the acid dominated. After one hour it was drinking better and was a nice quaffing pinot. I had higher hopes for this in terms of ageing but will remain optimistic. 13 bottles remaining. For now, it was much more enjoyable at two years of age. (3199 views) | | | Tasted by rbfleming on 7/26/2009 & rated 87 points: Light color, cherry aroma. Well-balanced with fruit and a pleasant finish. Very agreeable Oregon Pinot. (3160 views) | | | Tasted by ewisor on 4/10/2009 & rated 80 points: Drank this over 3 days. Not as impressed with this wine as the rest. It seemed muddled and somewhat flabby to me. No distinctive Oregon style pinot noir smell. The finish seems harsh also. I saw no improvement on the 2nd or 3rd day so I doubt it will improve much. Maybe I got a bad bottle but there were no typical flaws associated with a bad bottle - just a sub-par wine. 2 more to try... (3538 views) | | | Tasted by jeri on 1/10/2009 & rated 88 points: nice pinot. strong cherries, fruit pie filling. seems a little dear at $33can. (3924 views) | | | Tasted by peblin on 12/26/2008 & rated 86 points: Green, stalky, good fruit. Bitter finish, young. Good pinot spice. (3885 views) | | | Tasted by Billyray on 12/25/2008 & rated 85 points: Cherry in the nose. High acid as expected but not harsh. Very light finish. Nice compliment to the Christmas Ham. (4002 views) | | | Only displaying the 25 most recent notes - click to see all notes for this wine... |
| 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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