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| Drinking Windows and Values |
| Drinking window: Drink between 2006 and 2014 (based on 5 user opinions) |
| Community Tasting History |
| Community Tasting Notes (average 89 pts. and median of 91 pts. in 5 notes) - hiding notes with no text | | | Tasted by Vinomark on 2/20/2017 & rated 92 points: Classic Eyrie Reserve PN that benefits immensely from long aging and improves over decades. Stunning last night with Fresh salmon, Oregon black truffle pasta & root veggies lightly grilled. Piercing notes of strawberries & red fruit berries, funky mushroom forest floor, and that nice red Dundee soil terroir. Elegant and layered with long follow through. Upright at room temp from morning till cork pull two hours prior to dinner and placed in fridge with cork for ~10 minutes before serving (60-ish degrees) and enjoying for 2 hours over dinner. Eyrie wines make you think as enjoyed! (999 views) | | | Tasted by Kirk Grant on 5/2/2010 & rated 91 points: Is Kirk leaving? (With Photos) (Sips Restaurant in Southwest Harbor, ME): Color: Ruby red at the core with a peach tone at the rim of the glass.
Smell: Lilacs, cement, earth, delicate notes of roses and wild strawberries.
Taste: A melange of red fruits linger nicely in a delicate and subtle fashion.
Overall: A stellar bottle that reminds me of a Côte Chalonnaise in it's style and grace. I think this is the sort of wine that many might not enjoy if they are looking for an "American" styled Pinot Noir...but for us with our food it was a wonderful pairing. (3622 views) | | | Tasted by fredb on 3/9/2009: Smoky brick red color. Loamy earth aroma with sweet red berry fruit and a hint of spice. On the palate, this shows a roasted fruit character with a big hit of stewed plums or prunes toward the end of the palate. The red fruit and loam that do show through this are round and soft. This one shows on the flabby side right now. Is steady throughout a few hours in the glass and will likely hold here for some time, but I have a hard time finding the commonality with great older Eyrie Reserves in this particular bottle. Drink? (2713 views) | | | Tasted by conform on 4/16/2007: Nice nose of dusty blackberries, but the palate was a little disjointed. On opening, there were reasonable pieces to it -- some slightly syrupy blackberry, some acidity, but it didn't quite come together. Faded rather quickly. (3066 views) | | | Tasted by Chuck Miller on 1/22/2006 & rated 84 points: Green, boring. (3556 views) |
| The Eyrie Vineyards 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.Reserve The Wine News | Wine Country This Week | Wine Lover's PageUSAAmerican 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
Dundee Hills Dundee Hills Winegrowers Association website
Located just 28 miles southwest of Portland, and 40 miles inland from the Pacific Ocean, the Dundee Hills appellation is situated within an irregular circle of about 6,490 acres in total, of which more than 1,264 acres of vineyards are planted. This region is unique for its higher elevation, warmer nighttime temperatures, less low-elevation fog and frost, and lava-based Jory soil series of reddish silt, clay and loam soils.
Single Vineyards at weinlagen-info
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