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| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 91.4 pts. and median of 92 pts. in 43 notes) - hiding notes with no text | | | Tasted by Tsierra on 4/24/2020: It was very good. Had it with a ragu pasta and it paired well. Worried we opened too late, no regrets (989 views) | | | Tasted by dlowrey99 on 6/21/2019 & rated 90 points: Decanted and then immediately poured into glass; got better after about 45 minutes. Nose bouquet of bright tart fruits, cherry, plum. Med body, med plus acidity. Nice balance of sweet plum, blackberry, cherry cola. Finish, short, dry, with short cliff. Not too complex: fruit on front, down on finish, and out. Easy to drink, but rather straightforward. (1095 views) | | | Tasted by markcic on 8/21/2018 & rated 88 points: From a 375. Better than the last bottle I tried. Red berries on the nose, the palate was dark cherry and some spice. Not as flat as last bottle more of a finish this time. (1538 views) | | | Tasted by markcic on 5/15/2018 & rated 85 points: From a 375 -beautiful dark cherry on the nose but that is where it stopped. The palate was dark cherry but the finish was flat. Did not bring out any other flavors or spices. (1601 views) | | | Tasted by scottkeyc on 12/26/2017 & rated 93 points: At peak - drink now! (1644 views) | | | Tasted by jfagan on 9/17/2017 & rated 93 points: Coravin'd for 2 hours. Light to medium color with a wide clear rim. Concentrated and well held nose of high toned savory and sweet spices, iron, and dark fruit. Focused but generous on entry, the flavors are savory and "Old World" but with the concentration and ripe fruit of the New World. Long and serious, this is an Oregon classic. Drink 2020-2028. (1413 views) | | | Tasted by BoulderWine on 8/9/2017 & rated 90 points: Darker fruit and some ripe flavors. Not generally what you expect from an Oregon Pinot. But it held its own with rack of lamb. (1111 views) | | | Tasted by Bakerbd on 7/11/2017 & rated 92 points: Cherries, marionberries, damp earth. Silky palate - drinking well (978 views) | | | Tasted by Rick 4 Wine on 4/16/2017 & rated 91 points: Last bottle and it was about time. Fading from my last note - predictably developing, perhaps should be my euphemism. Still a nice wine. (963 views) | | | Tasted by TC16 on 2/14/2017 & rated 89 points: Fairly muted red fruits with a spine of tannin and spice. Not overly complex. (969 views) | | | Tasted by Ridgerunner on 1/28/2017 & rated 93 points: Great American Pinot! Fruit and minerality wrapped to gather in a generous package (729 views) | | | Tasted by Ridgerunner on 12/29/2016 & rated 92 points: Really nice Oregon Pinot... but consumed within a tasting situation where it was really ultimately filler (743 views) | | | Tasted by bear on 7/3/2016 & rated 92 points: Harvey Steiman of Wine Spectator hit it on the head with this one! (1081 views) | | | Tasted by Dale M on 6/26/2016 & rated 93 points: As always, a good Cristom Pinot with a few years under its belt is both delicious and fun to drink. Ripe, pressed strawberry juice pairs with the usual exotic hodgepodge of clove, ginger, and maybe some sasparila. Yet, this did have a slightly sharper acidic structure than the Cristom norm, making the wine even fresher and cleaner on the palate. IF you have a few of these, certainly in the zone, but no hurry. Sadly, my last bottle. (1047 views) | | | Tasted by bigredPA on 11/29/2015 & rated 91 points: A very pleasant Pinot. Ruby red; slight bricking. Notes of mulled cherry, forest floor, mushroom – the aroma comes to life with some air. A nice mix of fruit & earth and what I desire from an Oregon Pinot. Come on, Eileen. (1319 views) | | | Tasted by montepulciano man on 7/26/2015: Strong funk on the noise, smelled like a barnyard. this wine is unfiltered which I appreciate. drank nicely, was the slightest bit tight at first so while drinking well now, my guess is its still got some life in the bottle if desired (1396 views) | | | Tasted by rednick@internode.on.net on 4/30/2015: Quite Wonderful, nose of sap, cherries and mushroom - fine slightly angular tannins, cherry like fruit still has power but is entering into secondary stages, incredible oak with fading acid around the ages - at its peak but should still drink well for another 2-3 years at least, 4 fingers (1453 views) | | | Tasted by bobadopolis on 3/5/2015 & rated 92 points: Corkscrews wine tasting. Great wine. Most guessed young California pinot instead or OR. Tasted young. Suspect this will improve over the next 2-5 years. (1297 views) | | | Tasted by omakasekt on 1/24/2015 & rated 93 points: medium ruby red, lighter around the edges. aromas of red perfume, freshly cut grass after a while, an underlying hint of oranges and an earthy tone.
smooth on the palate, light but has rounded substance, fine tannins, with a spicy kick in the end. elegant and beautiful. i think it will be better still but it's very nice now. (1703 views) | | | Tasted by Rick 4 Wine on 1/5/2015 & rated 94 points: Wine is drinking nearly perfectly now. Red and purple fruit is forward but I get good Minerality and some herbaceous hues in the late body and nose. I Think this wine what age well, so there's no rush to drink it. The tannins are very smooth. Unlike many cold climate Pinots where the terroir is more emphasized, this wine is not muddled across the tasting profile. Definitely no cherry cola going on. (1184 views) | | | Tasted by Billigan on 8/3/2014 & rated 91 points: Lovely young Pinot with a warm, inviting nose of blue fruits and whole cluster spice. Rich and a little hot on the palate but with that nice greenish, stemmy note to keep it herbaceous and fresh. Altogether, a small step down from the Jessie or Marjorie but a really delicious and food friendly pinot that was a big crowd pleaser. The magnum disappeared in a hurry at the BBQ. (1549 views) | | | Tasted by Christoffer78 on 5/25/2012 & rated 91 points: Better and more complex compared to the 2008 Louise, this effort has more minerals, is much more subtle and also shows a slightly young greenish tone. I find a lot of lavender, thyme and mint. Nice tannins and profound acidity. (3953 views) | | | Tasted by Ben Christiansen on 2/8/2012: Shows '08, its great wine. Or will be. Needs some time. (3704 views) | | | Tasted by il_diavolo on 1/29/2012 & rated 90 points: Medium ruby colour. Nose of earth, smoke and raspberry. The palate is unevolved and needs time but there is a nice core of tart raspberry fruit with a touch of Pinot funk. Nice though tough to evaluate now. Would not rush to buy. (3638 views) | | | Tasted by shiel on 1/2/2012 & rated 95 points: This wine just shiines with bright cherry and blackberry intensity (3658 views) | | | Only displaying the 25 most recent notes - click to see all notes for this wine... |
| By Josh Raynolds
Vinous, July/August 2011, IWC Issue #157
(Cristom Vineyards Pinot Noir Eileen Vineyard Eola-Amity Hills) Subscribe to see review text. |
NOTE: Scores and reviews are the property of Vinous. (manage subscription channels) |
| Cristom 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
Eola - Amity Hills Eola - Amity Hills (Oregon Wine Board) |
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