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| Drinking Windows and Values |
| Drinking window: Drink between 2023 and 2029 (based on 4 user opinions) |
| Community Tasting History |
| Community Tasting Notes (average 91.9 pts. and median of 92 pts. in 19 notes) - hiding notes with no text | | | Tasted by redwhiteandrich on 2/15/2024 & rated 92 points: Just amazing values, these Goodfellow wines. Sappy, perfumed, elegant. (950 views) | | | Tasted by ex-sommelier on 3/3/2023: I grabbed one of these to stop myself from opening one of the single block wines. This needed a ton of air, and had a savory austerity to it until day two. Spiced black cherries, earth, violets, very tense and sappy. Air and food made this great, but likely will improve. (1185 views) | | | Tasted by sdahar on 12/26/2022 & rated 92 points: Based on other reports opened and decanted 1 hr before tasting. A classical pinot noir, light in color, muted cherry fruit and perfect pinot tannins. For me this was perfect with our Christmas duck. (1152 views) | | | Tasted by Guillaume-en-égypte on 12/9/2022 & rated 92 points: Lovely purity of crunchy red fruit with a touch of spice. High toned for sure, but there's a satisfying mouth feel / viscosity, and the acidity, while fresh ins't sharp, so the overall impression was elegant and charming - from the first pour, rather than tart or at all 'strict'. Made me think of a D'Angerville Volnay. The drinking window here 2022- 2030 seems correct - to my palate this is already lovely, but will improve. Also very fine value at £25 I/B 92 + (1318 views) | | | Tasted by grafstrb on 12/12/2021: -- popped and poured 20 min. before initial sniff on Day 1; revisited at the 25.5 hr. mark on Day 2; revisited on Day 3 at the 49 hr mark --
-- tasted blind all 3 days next to 1 other 2017 Goodfellow Pinot; this was marked as wine #2 --
NOSE: Day 1: moderately expressive, with warm red fruits and some "Vosne spice"; smells older than #1 ('17 Fir Crest Block Eleven); smells like a Santa Maria P.N.. Day 2: has tightened-up considerably. Day 3: tight, warm red fruits --- largely consistent with two previous days. Best on Day 1.
BODY: lighter color than #1; clear; ruby color with slight bricking throughout; color is of shallow depth. medium-light body.
TASTE: Day 1: high acidity; tight, warm, slightly bitter red fruits; hint of oak; very fine tannins on front palate; much more open than #1 today; like this, but today it's not convincing me to re-buy. Day 2: quite tight; pronounced tangy acidity. 13.7% alc.. Assuming this wine has "places to go," I have not a clue when that's going to happen or where it's going to go. strong HOLD recommendation. (1653 views) | | | Tasted by timothynbond on 10/20/2021 & rated 91 points: Decanted 30 minutes before serving. Translucent garnet. A bit closed on the nose but offering some strawberry starburst and eventually some barnyard funk. Medium-light body with light tannins and medium-to-medium-plus acid. Crisp tart fruit: cherries, cranapple juice; with a spicy texture offering some nice depth and good length on the finish. (1459 views) | | | Tasted by redwhiteandrich on 9/29/2021 & rated 90 points: Pours a beautiful light ruby, nose is a little shy. Initially very light but picks up some body with air. Rhubarb and cherries and a little black tea on the finish. Slightly chalky tannins with a bit of velvet and plenty of acids. Needs air. There is an elegance here and looking forward to opening my other bottle in a few more years. (1365 views) | | | Tasted by 87tellub on 7/20/2021 & rated 93 points: Bright, light to medium ruby. This has a really lovely nose that is floral with wild strawberry and some spice that finds a balance between sweet and savory.
Palate is just so full of life and energy, on a very light to medium-bodied backbone. Such nice pure red fruit on these Goodfellows. A baby but this is absolutely delicious. My CT entry tells me I paid ~$31 for these on release which is the steal of a century! (1414 views) | | | Tasted by ex-sommelier on 7/19/2021: Vibrant nose of blackberries and cherry fruit, quite dark but lifted, with amaro, incense (cedar?), and a cool tone herbal quality. Light body, but lots of energy; spicy and savory with a candied finish. While very young, it's not closed off and quite fun to drink. Long life ahead. (1349 views) | | | Tasted by MattMauldin on 6/20/2021 & rated 93 points: Willamette Valley June 17 - 19 Tastings: Clear, medium ruby color. Complex, shifting aromas of mushroom, exotic flowers, melted stone, sandalwood and pomegranate fruit. The palate is beautifully expressive with red fruit, floral high-tones and edgy mineral/earth notes. Exotic savory depth with refined density. Seamless, with round edges, vibrant acidity wrapped in a structure of fine tannins. Excellent length and depth. (1687 views) | | | Tasted by Lfholland on 4/4/2021: Quite good. Some ripe Oregon fruit, but plenty of structure and acidity to provide balance and againg potential. (1410 views) | | | Tasted by S-F on 3/17/2021 & rated 92 points: Initial notes of hoofs and strawberry very quickly give way to crimson fruit in decanter. Maybe some rhubarb? High strung, chalky and grippy, yet light and ethereal. Acid deftly interplayed. Earthy in as much as if you ever chewed on clovers when you were a kid and got that nice mix of tartness with herbal note, this has a bit of that going on. I know a lot of people say Goodfellows PN's are old world, but there's something else about these. This wine could not have been made in CA, or maybe anywhere else. I can't explain it, but it's not old world nor new world. Anyway, I could drink this all day. A wine for wine lovers. (1835 views) | | | Tasted by Nutty08 on 11/10/2020 & rated 92 points: Light, acidic Pinot. Quite fresh. Showing a bit of rhubarb and cherry notes. Lovey floral aromatics. Finishes suave and chalky. Well crafted, clearly needs some time (though somehow I keep drinking them) (1549 views) | | | Tasted by oropeza on 8/9/2020: Very high energy: All acidity, crunchy red fruit, slight reductive notes and tightness at pop. A few hours later it had let go a bit... still quite linear, red fruit (especially cherries) dominant like most 2017s, decent tannin, blood orange and that driving acidity... all high notes. Tasted next to the 2017 Pumphouse Block, we both preferred its partner's softer shoulders and more nuanced flavors. (1264 views) | | | Tasted by Nutty08 on 7/31/2020 & rated 92 points: Very light highly structured acidic Pinot. Hints at depth but is pretty closed at this point. Awesome potential though. Hold 3-5yrs. BM was impressed. (1410 views) | | | Tasted by Nutty08 on 11/12/2019 & rated 92 points: Light, almost translucent. More strawberry than cherry profile. Nice acidity, quite fresh with trace of bitterness on the palate. Nice length, adds a chalky mineral quality. (1812 views) |
| By Josh Raynolds
Vinous, Oregon Pinot Noir: The Winning Streak Continues (Jul 2020) (8/1/2020)
(Goodfellow Family Cellars Pinot Noir Temperance Hill Oregon Red) Subscribe to see review text. |
NOTE: Scores and reviews are the property of Vinous. (manage subscription channels) |
| Goodfellow Family Cellars 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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