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| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 91 pts. and median of 91 pts. in 33 notes) - hiding notes with no text | | | Tasted by SeattlePaul on 11/24/2021 & rated 92 points: From magnum. Really nice complexity and balance right from opening. Continued to improve as it opened. Second half of the bottle spent a night under gas and woke up even richer and more expressive. Must have hit the peak for this and not sad at all. (235 views) | | | Tasted by socaljsb on 5/30/2020 & rated 93 points: Velvety mouthfeel, drinking nicely after all this time. Delicious with some sautéed mixed mushrooms and Saint Angel triple creme brie. (408 views) | | | Tasted by Colorado Native 3G on 1/18/2020 & rated 92 points: This is an terrific pinot that is well structured and elegant. Mind bending accompanied with pate. YUM! (470 views) | | | Tasted by hawkeye54 on 12/26/2019 & rated 93 points: Drank over three days. Day one was ok. Very tannic and a little acidity. Day two was a bit disjointed and fruity. Day three was lush and a very nice drink with enough structure to make it all work. Probably not worth cellaring for eight years, but it was one of the first 20-30 bottles I added to my cellar so it was fun to finally open up. (649 views) | | | Tasted by Gackass on 12/21/2019: 100% new oak. Good to drink anytime (465 views) | | | Tasted by Motz on 11/5/2018 & rated 91 points: A Ten Year Tasting: Wines of 2008 (Primarily Oregon Pinot Noir & Ringers) - Graciously hosted by Grinner:
Flight Four of Five - Wine 5:
Along with fruit, notes of salinity and spent coffee grounds. Also showing a carbonic element, common in Cru Beaujolais. (971 views) | | | Tasted by Grinner on 11/3/2018 & rated 90 points: The Lyon 10 Year Tasting: 2008 Oregon Pinot Noir (Lyon Den): Nice mix of fruit and savory notes. This wine had a soft texture on day 1, with more obvious backbone on day 2, but even more enjoyable! 91 on a day 2. (684 views) | | | Tasted by liberlibri on 7/19/2018 & rated 91 points: Brought to monthly wine dinner. See previous month's tasting note. No bottle variance. (573 views) | | | Tasted by liberlibri on 6/30/2018 & rated 91 points: Really nice. Perhaps a touch past peak. Black tea, bay leaf, damp soil, rose potpourri, blackberry, and dried cherry nose. Medium-bodied and silky on the palate following through with black tea, rose, bay and blackberry but complicating with dried cranberry and a minerally finish. Only problem is that the finish is a bit dried out leaving the tannins a bit exposed at the end. (591 views) | | | Tasted by SeattlePaul on 3/15/2016 & rated 89 points: Maybe a little bottle variation here. Started off with a fair amount of bright fruit notes but the got a little muddier and less defined. Still retained a lot of complex flavors and a good finish length, but seemed to be missing some acid and maybe even structure to carry everything like I'd usually find. Will have to open another bottle to see what's up. (1204 views) | | | Tasted by M.Batard on 11/30/2014 & rated 90 points: Pulled for Thanksgiving, alongside Hamilton-Russell and Domaine Maillard from same vintage. No clear preference among the three, although this was packing more fruit than the other two.. (1188 views) | | | Tasted by ruffsurf on 8/10/2014 & rated 91 points: Shy but lovely berry bouquet followed by a balanced palate of baking spices and red fruit. No fruit bomb here. (1318 views) | | | Tasted by joefel on 1/8/2014 & rated 90 points: Finally! Decanted, poured and I now can taste why people like this wine. Maybe it just needs 5 years before it is opened. Balanced, good mouthfeel, no heat at all, with a medium-length finish. Really different from my other two bottles. Now I wish I had more of this. (1548 views) | | | Tasted by joefel on 9/2/2012 & rated 88 points: Much better than my first bottle with none of the problems that was evident in 2011. But I still am not tasting what everyone else seems to be. I hope my last bootle is better. (2105 views) | | | Tasted by ldorf on 6/2/2012 & rated 93 points: As good a Willamette as I have drunk. Balanced, full and complex. Great mouth feel and long finish. Delicious. (1884 views) | | | Tasted by markellen.foodies@gmail.com on 9/24/2011 & rated 91 points: Dinner Party with Lourdes & Charles Humble, Jeannie & Gus Vidauretta; 9/23/2011-9/24/2011 (Icon Brickell, 465 Brickell Avenue, #3303, Miami, FL 33131): - Ruby color with medium forming legs and aromas of raspberry and violet. It's in total harmony and has flavours of raspberry and mushroom with a medium/full body. Juicy texture with a medium finish - Decanted for 1+hrs in am. Ellen wanted a red with the Tuna appetizer, so I chose this. I will wait on my other bottle. (2883 views) | | | Tasted by Trevkid on 7/23/2011 & rated 92 points: Too much too repeat, a classic. Drank head to head with a failla 2007. Will try again in 2012. Currently it's a little more complex. (1902 views) | | | Tasted by joefel on 6/12/2011 flawed bottle: Very disappointed - I'm hoping this is just a bad bottle. Will reserve rating for the next bottle I open. Tons of sulfur that did not dissipate even after four hours of being opened and decanted. Unbalanced, rough, and hot on the finish. This came highly recommended - I hope my other bottles are better than this. (1712 views) | | | Tasted by 1Bacchus! on 2/27/2011 & rated 89 points: The nose is a very nice combination of cherry and brambles. The color is deep garnet. On the pallet, this is very fruit forward with the above mentioned fruits, plus a hint of vanilla. It is very well balanced, but next to no finish. (2082 views) | | | Tasted by subtlet on 12/11/2010 & rated 91 points: Lovely cherry scents leap out of the glass here. They're full and balanced, showing bright fruit, and really enticing you to dive into it. The cherries are absolutely lovely on the palate showing just a hint of sour cherry coupled with cool and bright acid. The acidity keeps everything wonderfully clean and soft tannins linger gently on the palate. Wow, the fruit is super good here! (1603 views) | | | Tasted by craig1colo on 11/26/2010 & rated 89 points: Good cherry/garnet color. Nose is cherry. Good cherry fruit, not a lot of complexity at this time. (1798 views) | | | Only displaying the 25 most recent notes - click to see all notes for this wine... |
| Trisaetum 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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