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| Drinking Windows and Values |
| Drinking window: Drink between 2021 and 2027 (based on 26 user opinions) |
| Community Tasting History |
| Community Tasting Notes (average 94.8 pts. and median of 95 pts. in 12 notes) - hiding notes with no text | | | Tasted by SeattlePaul on 3/19/2024 & rated 91 points: Honestly I usually age Peter's wines more, so this is a wake up call for what they're like young. Not in a bad way, but it is different. This still is quite bright with a solid acid structure, however it's soft, almost creamy on the mouth feel overall. A spicy nose and interesting "light blue" fruit profile on the palate (blue fruits, but not hitting you over the head like say a Mollydooker). Gorgeous inky brickish purple color in the glass, pretty deep for a Pinot, and yes I know I'm going out of order. The first 375 we opened had a hint of barnyard which is quite notable for being rare given the screw cap. It wasn't objectionable though. Maybe a bit of Brett from some random place.
Tasted from 375 as the TFL is typically bottled (owing to its restaurant lineage). (349 views) | | | Tasted by BernieMSY on 2/19/2024 & rated 95 points: Popped and poured (actually untwisted and poured).
There was a healthy dose of reductive rubbery nose at the start, but after 45 minutes or so it has blown off.
Deep magenta color; the nose is still closed after 45 minutes.
Juicy blue fruit dominates the front end, with a hint of dark cherry sneaking in. Nicely perfumed savory note in the mid-palate, with a lively finish undergirded by moderate tannins.
This bottling continues to be a benchmark for Oregon Pinot Noir, in my opinion. It is continuing to evolve, and I believe it has a decade or more of life ahead of it. I’ll touch base with you all with an update in a few years. (541 views) | | | Tasted by BernieMSY on 4/28/2023 & rated 94 points: Gave it 30 minutes of air before tasting.
Dark purple/magenta color; black fruit nose.
Lots of dark fruit, with plenty of umami: leather roast meat and forest floor. Long lingering finish. The wine has a nice freshness about it, and I think it has many years of life ahead of it. This one continues to impress. (830 views) | | | Tasted by BernieMSY on 4/6/2022 & rated 93 points: 60 minute decant.
Medium rare by color, brambly nose.
Nice balance of fruit, acidity and tannins. Peppery Pinot character. Well played. (921 views) | | | Tasted by BernieMSY on 1/15/2022 & rated 95 points: 60 minutes of air.
A touch of Brett-like flavors on opening, an hour later, most of that has blown off.
Great mouthfeel. Rich and broadly integrated. Gobs of dark fruit. Fruit is balanced by a bit of bright acidity. Plenty of tannins undergird the entire enterprise. This wine continues to impress and it should hit new peaks 8-12 years out. (897 views) | | | Tasted by BernieMSY on 8/20/2021 & rated 95 points: 30 minutes of air. Juicy, juicy fruit accompanied by refreshing acidity. The wine is fresh and vital, with a long finish. Delicious! (937 views) | | | Tasted by Yagil on 6/9/2021 & rated 95 points: Excellent by all means.
Intense aromas and flavors.
Complexed. Long finish. Rich. Unique.
Hedonistic. (1151 views) | | | Tasted by BernieMSY on 6/4/2021 & rated 97 points: Reddish purple color; cocoa and toasted bread nose. Fantastic palate. Red and black fruits abound. Nuanced and multi-layered. Delicious on so many levels. I love this wine. (924 views) | | | Tasted by BrendanMcS on 10/31/2020 & rated 95 points: Very delicious. Much more Burgundian in style than its brothers and sisters in PNW. Though young, it is extremely approachable. Needed a half hour or so to open up. Complex and rich, but with a restraint that makes it perfectly balanced. (955 views) | | | Tasted by BernieMSY on 10/23/2020 & rated 97 points: A touch tight upon opening, with earth and loam notes dominating. Half an hour later, those secondary notes have blown off, leaving gobs of juicy black and red fruit. Beautifully balanced with a perfect level of acidity.
This one is special. (959 views) | | | Tasted by Michael T. Zoppo on 10/16/2020: I have to agree with Ken's note here. This was a distinctly old-world, dark fruited pinot noir; it managed serious concentration without getting sweet or candied. A unique domestic pinot noir. Interested to see what some age does for this (noting it is under screw cap). (883 views) | | | Tasted by KPB on 10/7/2020 & rated 96 points: An exceptional Pinot Noir from one of Oregon’s acknowledged masters of the varietal. I have rarely had a better young Pinot Noir, from anywhere.
The 2019 Sineann TFL is a very dark colored wine, with a striking lifted nose that reveals dense, brambly black raspberry fruit, loam, elusive hints of spice, and just a suggestion of basmati rice. On the palate the wine is richly flavored and powerful, in a somewhat dark, almost feral style ending on a slightly bitter note that reminds me of Cotes des Nuits wines I’ve sampled when tasting at top estates near Beaume: this is very much an old world wine. I might have guessed Echezeaux had I been served this blind. Very promising and very likely will merit an even higher score as it matures. Call this 96-98? But today, I’ll go with 96 to be conservative. Can’t wait to try it at age 10 or 12. (1033 views) |
| Sineann 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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