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All tasting notes
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| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 91.8 pts. and median of 92 pts. in 16 notes) - hiding notes with no text | | | Tasted by Bakerbd on 2/5/2023 & rated 93 points: Wild strawberry, wet forest floor, med body and acid, silky tannin, in a beautiful spot (800 views) | | | Tasted by 5laton on 4/2/2021: Decanted ~2 hours. This was delicious as always, but it's still mostly primary with only a hint of developing character. I'd really like to experience its development and so will hold off on opening further bottles until at least its 10th birthday, maybe longer. (448 views) | | | Tasted by SeaSea on 12/15/2020: Drank over two days. Classic Maresh mountain strawberry, with elegance, full of life and translucent beauty. Delicious, and light on the tongue, feels as if it just starting to gain weight and sophistication. Sediment in last ounce.
With KF I think of Michael Broadbent’s notes on DRC bottles in the 1960’s. In the early years the wines are lacking color, undeveloped, though fairly sweet, with lovely potential, and at thirty years become medium weight, fuller bodied, rich, powerful, tangy, with silky tannins.
Interested to see where it goes with the ages. Not to imply that these wines are going to become Burgundy, just that they have the quality and craftsmanship to make their own Oregon path. (1567 views) | | | Tasted by Gary on 11/26/2020 & rated 91 points: Spectacular! A bit cloudy, fruit well balanced and integrated, an earthy smoky note to it. (1520 views) | | | Tasted by Tony Molester on 6/19/2020: Stelvin closure, no damage
Excellent fill level
No sediment
Pretty and bright floral nose
Translucent colour, very light.
Delicious palate, very balanced and full of luscious fruit.
Delicious now but will age these as i am curious to follow this wine over another decade if i can resist.
Drink or hold to 2030.
13% abv (1923 views) | | | Tasted by Robert Pavlovich on 4/21/2020: Somewhat of a pale color for Pinot Noir, definitely a signal of restraint here. The fruit does seem ripe however, with good medium to plus acidic freshness. Has that new world cola and bramble flavor, too strong after opening but much more calm and integrated by day two, where it shows nice florals with an alpine strawberry character to the fruit that’s very pretty, and the wine is altogether one of elegance. Another 3-5 years in the cellar should do this well. (2013 views) | | | Tasted by Tony Molester on 4/11/2019: No note, but decanting is recommended at this stage. The wine is much more in balance after 120min. The steminess is lifted and the wine takes on a 3rd dimension.
Drink or hold, not sure this will make old bones.
13.5% abv (2398 views) | | | Tasted by theronware on 3/11/2019 & rated 89 points: This bottle was fairly simple, without the intrigue and interest of my last few bottles. Quite a sweet, glycerol feel without much nuance or depth. Is this a closed phase? (2246 views) | | | Tasted by lbarnard on 12/24/2018 & rated 91 points: After a 3 hour decant. High toned strawberry, with a bit of cherry and cranberry support. Nice sappiness and a bit of a tannic bite. Missing any real depth or complexity however. (2044 views) | | | Tasted by 5laton on 12/8/2018: Utterly insane, the best bottle yet. Pale, ghostly appearance. Incredible spice and amarena cherry aromatics. Airy, weightless palate with sweet fruit and flavors that follow the nose. How did she do it in such a challenging vintage? Best bottle of red wine I've had in a long time. (372 views) | | | Tasted by Louvin on 2/13/2018: Normally I would have decanted this however, all this bottle got was an hour open, not much air. However, the initial tastes were very typical of previous bottles and very nice indeed. The evolution however became one of a young wine which very much closed down and showed a lot tannin. Not a good end to the bottle and making this a wine to let sit I think. (2640 views) | | | Tasted by TC16 on 9/22/2017 & rated 93 points: A year later this bottle is even better. Sappy strawberry, cranberry, a little whole clustery thing going on, and maybe a hint of forest floor. Perfect acidity in balance. Cloudy cranberry color. Medium tannin. Feels like the tiniest bit of effervescence. (2503 views) | | | Tasted by 5laton on 8/11/2017: Utterly delicious. Very pale, almost like a rosé in appearance. Beautiful lightly poached ripe alpine strawberries, spice. Love this and happy to have more. Am curious how it will age/develop as the acidity is certainly not high and there's no other tannins/structure apparent. (374 views) | | | Tasted by lolo66 on 3/13/2017: North West Wines (Left Bank Restaurant): good. But tough to judge at this early stage. Wine is disjointed and needs o integrate. (3028 views) | | | Tasted by 5laton on 11/18/2016: Ghostly pale in color, precocious and surprisingly complex from the go. Strawberry, orange citrus, florals. Slender, delicate palate impression. Really pretty, can't wait to see how this develops with time. Would prefer a touch more acid.
On day two a dry, savory minerality takes center stage. Acidity is still shy but this is just so attractive nonetheless. (380 views) | | | Tasted by theronware on 10/19/2016 & rated 94 points: Delicious strawberry scent wafts upward from glass as soon as it is poured (screwcap). There is a faint hint of reduction playing around the edges though that largely dissipates as the wine opens up. It's an attractive dark pink color -- like the color of the blooms on one of your grandmother's heirloom roses. A finely chiseled palate delivers sweet strawberry and ripe cherry along with a subtle, spicy whole cluster element. Long, seamless finish with the sappy, strawberry fruit echoing again along with a nice cranberry lift. Such a puzzling wine, with the delicate color seemingly at odds with the palate's intensity and concentration. Intriguing, delicious, completely accessible and open. It isn't like burgundy, but it's so delicious that it makes chasing after burgundy seem strangely irrelevant. My partner wants to know why we don't drink this every night. It's an excellent question. (2841 views) |
| By Josh Raynolds
Vinous, Oregon Pinot Noir: The Exceptional 2014s and Often Surprising 2013s (Dec 2016) (12/1/2016)
(Kelley Fox Wines Pinot Noir Maresh Vineyard Oregon) Subscribe to see review text. | By Jancis Robinson, MW
JancisRobinson.com (10/27/2015)
(Kelley Fox, Maresh Vineyard Pinot Noir Dundee Hills Red) Subscribe to see review text. |
NOTE: Scores and reviews are the property of Vinous and JancisRobinson.com. (manage subscription channels) |
| Kelley Fox Wines 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.Maresh VineyardArterberry Maresh Pinots are seamless and silky - the 2008 is bursting with succulent, mouthwatering, layered cherries, wild strawberries, with orange oil, cedar spice, brown sugar, black tea and huckleberry appearing on the finish. Tremendous Pinot sweetness gushes towards the end, ideally balanced by the 2008 dream-vintage acidity. A veil of super-fine tannins helps the finish resound.
9 barrels were made (224 cases), mostly twice-filled barrels, aged for 16 months. Harvested October 26-30, the incredibly low yields - less than 1 ton/acre - ripened to perfection during cold, sunny days. The oldest blocks of Maresh Vineyard - the fifth oldest in the Willamette Valley - are in this wine. Vine age ranges from 1970 to 1991.
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By Jim Maresh for wineberserkers.com, 12/27/09:
Juliard is located in the Dundee Hills on Worden Hills road about 100 yards past cameron winery on the left.. I'm sourcing everything off Worden Hill road.. Juliard, Winderlea, Maresh in that order as you roll up the hill.
Juliard is the lowest in elevation at about 400 ft, old 80s pommard vines.. straight south facing site, warm dundee hills site. Juliard is completely different animal than Maresh.. I don't want my SVDs to taste the same and Maresh and Juliard are night and day. Even though both vineyards are from the same Jory soil same road, same sloping hill, they contrast well. Maresh is really pretty, high toned red fruits sweet spices, silky and seamless with tension. Juliard is black fruits, anise, meat, dark chocolate, dust.. lower toned than Maresh and firmer.
I was tasting some Juliard barrels and I was reminded of clos electrique. Then I realized how close they are.. I thought about Weber vineyard being a stones throw from Juliard and it helped understand the site better.. Weber, clos electrique and Juliard very interesting darker more savory flavors come from lower part of Worden Hill road. Up the hill Maresh, Abbey Ridge, Murto tones get higher, floral, pretty, redder.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
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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