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2016
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| Community Tasting Notes (average 92.1 pts. and median of 92 pts. in 11 notes) - hiding notes with no text | | | Tasted by SARED on 11/11/2023 & rated 91 points: After a lot of air: black cherry, savory strawberry, pine needle, elegant/crystalline, med acidity, bitter cherry pits, 91-92 (834 views) | | | Tasted by Iskama on 1/29/2022 & rated 93 points: A beautiful wine and one of the best Oregon Pinots I can remember having. Ripe red raspberry fruit in perfect balance with medium acidity and light-medium body with well integrated oak. I’m sure this could make older bones, but I actually think this will be at its best in 2-3 years when the fruit is still vibrant but develops more complexity and secondary flavors. Bravo Marcus. (1620 views) | | | Tasted by Wine G on 5/7/2021 & rated 92 points: Pop n pour after a couple hours this clear and Clean 2016 is crunchy fresh showing red berries and cherries , minty and forestry notes on the nose, this is really bright and nice and complex. strong aromatic flavors but clocking in at only 13.5%, this is still concentrated on the palate and really nicely balanced with fruit and earth. Lovely Pinot noir expression that drinking very well right now. (1887 views) | | | Tasted by mye on 6/14/2020: Blinded for folks and everyone called Burgundy. This is really classy pinot noir. Beautiful balance, expressive fruit, hint of earthiness, lingering finish. Really tasty stuff at crazy good pricing. (2010 views) | | | Tasted by SARED on 3/25/2020 & rated 92 points: Medium/light weighted
Savory, sweet, stoney black cherry, red alpine strawberry, red currant
Red cherry acidity (balanced/medium)
Clean sappy fruit
Smooth finish with a little spice
Quaffable, but not overly simple. A light touch, but slightly more touch and riper than the Kelley Fox wines I tried a months prior. Look forward to my next bottle in 5YRs? Can go longer... (2157 views) | | | Tasted by cct on 1/12/2020 & rated 95 points: Short notes from a tasting with Marcus Goodfellow:
Deep and perfumed on the nose. Wonderful fruit and florals, with another dimension to its character. Great mix of soil, fruit, and florals. It has sap and density without weight with the character of WR fruit, but it seems to have an extra gear with more intensity, nuance, and most importantly harmony. If the '17 Long Acre was a great 1er cru expression, this has grand cru gravitas. A serious, cohesive wine with bright future. One of the best domestic pinots I’ve had, maybe the best. (1863 views) | | | Tasted by Burgundy Al on 7/16/2019 & rated 90 points: Pinot in the City (Chicago, IL): Walk around tasting, brief note. While cluster spice and brightness comes through clearly. Lots of charm and balance, with good weight and enough structure to offset its ripeness. (2862 views) | | | Tasted by Seanwsmithm3 on 5/12/2019: 2016 Heritage No. 7, Whistling Ridge Vineyard Pinot Noir - Even amongst the overwhelming quality of the 2016 vintage, this wine is something truly special. Crunchy red fruits, the classic red currant of Whistling Ridge, perfumed lilac and alpine black strawberry. Thoughtful, quietly complex, black and aged green tea, darker wild forest fruit, warm polished olive wood, and the hint of thorn and bramble. Sourced from the Beloved Acre of Whistling Ridge, the first vines to catch the wind coming in from the North (1714 views) | | | Tasted by DrBad on 4/13/2019 & rated 91 points: Obviously still young but an interesting wine right now. Did a quadruple aeration to help open it up. Not giving up a lot of aromas, some mild raspberry and faint underbrush. Light body, pours almost pink but settles into a light cherry red in color and clear opacity. Tastes of sweet strawberry and cherry, mildly tart but not sour, giving a succulent juicy coating in the mouth. Nice tannins to follow with some decent acidity and spiciness on a medium-long finish. Will be interesting to see how this matures. (1354 views) | | | Tasted by Rieslingfan on 4/3/2019: First time with a Goodfellow wine, but thankfully it won’t be the last. Clarity, purity and elegance are the first things that come to mind. Then the tannins kick in, and it’s clear that this wine means business. It has balance, but in a serious way. I could just quaff it, as the entry is fruity and friendly, but it’s compelling enough that I just can’t do that. The ripe strawberry and cherry fruit persists through to the finish, so that friendliness stays present, and promises that, aligned with the fine structure, there is ample room for development over the next several years. This is convincing stuff. (1946 views) | | | Tasted by MikeATL on 2/19/2019 & rated 93 points: Exploring Goodfellow and Kelley Fox PN (Canoe, Atlanta, GA): Beautifully pure dark cherry with a little spice, it took a little time to open but it did so with great class. (1680 views) |
| 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
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