External search
Google (images)
Wine Advocate
Wine Spectator
Burghound
Wine-Searcher
Vintages
2021
2020
2019
2018
2017
2016
2015
2014
2013
2012
2011
2010
2009
2008
2007
2006
2005
2004
2003
2002
Show more
From this producer
Show all wines
All tasting notes
|
| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 89.1 pts. and median of 89 pts. in 96 notes) - hiding notes with no text | | | Tasted by Wino Laurie on 9/28/2020 & rated 87 points: Waited too long to open and had cork issues. That said, silk retained a silky texture but flavor profile was somewhat obscured. (1614 views) | | | Tasted by BeginTheBourgogne on 3/13/2020 & rated 86 points: Very thin, but a nice elegant nose for the top third of the bottle, that then completely disappeared. Very muted barely-Pinot taste. 2007 was a light vintage but was expecting more from this highly-regarded vineyard. On the points scale maybe an 88 for the top third of the bottle and below-80s for the rest. (1701 views) | | | Tasted by SeattlePaul on 1/3/2020 & rated 89 points: Still decent, but not remarkable. (1802 views) | | | Tasted by norsktorsk on 8/29/2018 & rated 90 points: Fruit muted. nice finish. drink em up. (2439 views) | | | Tasted by Chefofthewoods on 4/14/2018 & rated 89 points: Nose of mineral and lightly herbal, flavor is cranberries. Delicate, and a bit thin due to its age. Enjoyable. (2644 views) | | | Tasted by nick&nora on 12/5/2017: This is still in good shape, not showing signs of being over the hill at all. (1803 views) | | | Tasted by vanpe003 on 2/9/2017 & rated 91 points: Maybe I just got a good bottle, but there's plenty of life in this one. Solid fruit in an elegant package. Impressions of faint tannins on the finish. Very "Shea" in style. While it hasn't past over the hill, there's no reason to hold. Update: fell apart the second day. (2956 views) | | | Tasted by jbposell on 9/11/2016 & rated 88 points: In decline, brickish in color, aged Pinot characteristics but the fruit is mostly gone. Drink 'em if you got 'em. (3403 views) | | | Tasted by pugblanc on 10/24/2015 & rated 88 points: Lavender and soapy fresh minerals on the nose. Blueberry raspberry and lavender. An elegantly light Pinot, still medium intensity and flavorful. Pencil lead tanins. Soft acids and very balanced. (3570 views) | | | Tasted by BigTarheel on 4/4/2015 & rated 91 points: Exceptional well- balanced. Light and fresh, refined texture. Peaking (3846 views) | | | Tasted by pugblanc on 2/7/2015 & rated 92 points: Floral rose pedal and blueberry leather. Classic Oregon pinot noise. Vanilla cherry cola. Mineral and Rhubarb. Balanced and drinking well. Yum (3609 views) | | | Tasted by johnh1001 on 4/27/2014 & rated 87 points: Visit to Willamette Vally (Oregon): Red fruit, earth and a savory meat note on the nose and palate. Some green notes. Interesting. (4100 views) | | | Tasted by davidspieker on 4/23/2014 & rated 87 points: Consistent aroma and flavors however, less fruit and a bit thin. (3043 views) | | | Tasted by davidspieker on 3/27/2014 & rated 89 points: Rhubarb and strawberry aromas. Ruby color. Consistent flavors with tart cherry and earth. Good acidity and great with food. (2451 views) | | | Tasted by dmcella on 3/9/2014 & rated 88 points: Nice nose (cherry, raspberry, cedar, old oak); could be more complex on the palate (bit thin and acid-driven); cold-climate elements; slightly hot; well-integrated tannins. (2179 views) | | | Tasted by Wine_in_HD on 3/4/2014 & rated 82 points: Turrible. No redeeming quality. Thin, tasteless. I don't know if I just got a bad bottle or it is just a bad wine. It really did't taste corked or brett. Decanting did not help. Decided not to punish myself and poured most of it out. (2178 views) | | | Tasted by gtonn on 10/7/2013 & rated 88 points: Not much fruit on the nose. Disappointing, expecting more at this point in its life cycle.
Have a few bottles left, but my impression is that this producer's wines do not age well.Too many other Willamette Valley wines that fit the bill (1948 views) | | | Tasted by davidspieker on 10/3/2013 & rated 89 points: Consistent with previous bottles. (2031 views) | | | Tasted by norsktorsk on 9/3/2013 & rated 89 points: sour cherry (1924 views) | | | Tasted by Brunello123 on 7/28/2013 & rated 90 points: The wine is drinking great. It's a great example of Oregon wines with mineral taste to it, yet it has fruit. (1976 views) | | | Tasted by davidspieker on 4/22/2013 & rated 89 points: Medium ruby color and body. Flavors of strawberry and tart cherry with minimal spice. Good acidity for pairing with food. (2347 views) | | | Tasted by davidspieker on 1/8/2013 & rated 89 points: Lighter color and body than my last tasting almost a year ago. Flavors of strawberry and cola with minimal spice. Very pleasant if not a lot of character. (2330 views) | | | Tasted by BHP1994 on 12/23/2012 & rated 90 points: PNP for some late night arriving visitors. Like many 2007 OR Pinots from top producers, this difficult vintage is evolving nicely. Dark fruit. Ripe cherries and coca cola. Smooth tannins. Really opened up after 45 min in the glass. (2349 views) | | | Tasted by davidspieker on 2/23/2012 & rated 89 points: Dark ruby color. Aromas of dark berry/cherry and tea. Subtle dark fruit that's well integrated with tea and vanilla flavors. Opened nicely after a couple of hours with medium body and decent finish. Not much complexity but nice. (3627 views) | | | Tasted by BigGer on 1/31/2012 & rated 91 points: Medium weight Oregon Pinot. Bright strawberries, cola, a hint of blood orange. Held up well into the 3rd day. (3708 views) | | | Only displaying the 25 most recent notes - click to see all notes for this wine... |
| By David Lawrason
WineAlign (11/10/2010)
(Shea Wine Cellars Estate Pinot Noir, Willamette Valley red) Subscribe to see review text. | By John Szabo, MS
WineAlign (11/4/2010)
(Shea Wine Cellars Estate Pinot Noir, Willamette Valley red) Subscribe to see review text. | By Gregory Walter
PinotReport, Issue #60 (10/15/2009)
(Shea Wine Cellars Pinot Noir Shea Vineyard Estate Willamette Valley) Login and sign up and see review text. |  By Gary Vaynerchuk
Wine Library TV, Dick Shea of Shea Wine Cellars Visits Wine Library TV, Episode #739 (9/17/2009)
(Shea Wine Cellars Estate Pinot Noir) COLOR-dark; NOSE-very distinct; like pickles; very green, herbacous aspect; bell pepper, basil; also some red cranberries; PALATE-great tannins; a little dusty chalkiness; matches my palate very well; GV-No Score |
NOTE: Scores and reviews are the property of WineAlign and PinotReport and Wine Library TV. (manage subscription channels) |
| Shea Wine 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.EstateIn the United States, "Wines with “estate bottled” designations must: a) also designate an appellation of origin or an AVA, and both the vineyards and the winery must be located there; b) the grapes must come from vineyards owned or controlled by the winery; and c) the wine must have been produced, from crush to bottle, in a continuous process without leaving the winery’s premises."
- WINE LABEL FAQS: A QUICK SUMMARY OF LABEL DESIGNATION RULES" by David E. StollShea VineyardShea Vineyard was first planted to wine grapes in the late 1980s. Today Shea Vineyard is a 200-acre property with 140 planted acres. 135 of these acres are planted to Pinot noir vines and the balance is planted to Chardonnay.
http://www.sheawinecellars.com/vineyard/
The Shea vineyard is in the Yamhill-Carlton District just west of the Chehalem Valley. The fruit is sourced from three small blocks, one of which is planted to the Pommard clone, one to the Dijon 114 clone and the last to Dijon 777 clone. Soils are primarily of the Goodin and Melbourne type which are sedimentary in origin. The three blocks range in elevation from 450 to 600 feet and were planted in 1989. The wine from this vineyard has a complex array of aromas and flavors including black and red fruits, particularly blueberry, spice and earth. Approximately 725 cases are produced. The vineyard is owned by Dick and Deirdre Shea and managed by Javier Marin.
Shea Vineyard is a 200 acre vineyard in Yamhill County, Oregon, owned by Dick and Deidre Shea. It is, by almost universal account, the most highly regarded vineyard in Oregon.
Shea sells grapes to some of Oregon's best wineries, and the vineyard has a reputation for producing some of the best Pinot noirs in the world, from such winemakers as Ken Wright and Mike Etzel of Beaux Freres. Shea planted the original 100-acre vineyard in 1988 and 1989 on its own roots, but has been systematically replanting with grafted vines over the past few years in response to phylloxera.
Read more:http://www.northwest-wine.com/Shea-Wine-Cellars-Block-5-Pinot-noir.html#ixzz16KKRMLJHUSAAmerican 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 |
|
