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 Vintage2008 Label 1 of 5 
TypeRed
ProducerAngela (web)
VarietyPinot Noir
Designationn/a
VineyardClawson Creek Vineyard
CountryUSA
RegionOregon
SubRegionWillamette Valley
AppellationWillamette Valley
UPC Code(s)641919000189

Drinking Windows and Values
Drinking window: Drink between 2012 and 2018 (based on 14 user opinions)

Community Tasting History

Community Tasting Notes (average 88.5 pts. and median of 89 pts. in 15 notes) - hiding notes with no text

 Tasted by madalyn on 12/3/2020: I waited too long to drink (662 views)
 Tasted by Pfleonard on 10/24/2018 & rated 92 points: Wow. What a lovely wine. Aging beautifully. Medium+ body, fruits moving to stew but a ways to go. Substance and concentration in spades! (991 views)
 Tasted by davo22 on 3/28/2017 & rated 90 points: Lots of complexity and a very nice Oregon pinot. Still has lots of life - could easily see this hanging on into the 20s. Lots of cherry, spice, earthiness here. My one nit is the stupid overweight bottle (similar to Argentina and Chile where this ridiculous trend persists). (1704 views)
 Tasted by fudp on 12/10/2012 & rated 87 points: One dimensional upon opening with a muted nose nose of Cherry and some herbs Much better on Day2 as more flavors emerged but not memorable. 08 Domaine Serene Evenstad showed better with same meal (3973 views)
 Tasted by Oskiwawa on 5/22/2011 & rated 84 points: Popped and poured. Ugh !!!! one dimensional New World fruity Pinot. Cherry and rasberry dominate. Soft smooth tannins. After one glass put the cork on top and hoped it would improve the next day. It didn't. Quick taste and then down the drain. Not recommended for anyone who prefers nuance and depth in their Pinots. (4965 views)
 Tasted by hackey37 on 2/4/2011 & rated 91 points: Light hints of purple to ruby to the meniscus, and from overhead the color was translucent and darkened only at the very center. Floral smells, rose and raspberries on the nose. The tannins seem very smooth and there is an acidic zing. The wine tastes like raspberries tea, rose, with some stoney minerality. This needs some time to open up and maybe more time in the cellar. (4839 views)
 Tasted by mmurry on 1/23/2011 & rated 90 points: Double Blind Tasting - 1/23/2011 (Farpointe Cellar): Dark red in the glass. A nice mix of mushroom and raspberry on the nose, With a little spice and cherry thrown in. Soft and smooth on the palate, the raspberry and cherry fruit was more upfront, with the earth and spice in the background, especially on the finish. (4717 views)
 Tasted by Aclarke on 1/15/2011 & rated 86 points: Great bottle of wine! With a great name ;) (3949 views)
 Tasted by mmurry on 7/31/2010 & rated 89 points: Pinot Noir vs. Pinot Noir (Oregan and California) (Farpointe Cellar): The nose had cherry and floral notes, raspberry and toasted herbs, a just a touch of spice. The palate was soft and had cherry and raspberry, toast and floral notes, and a spicy finish. (2767 views)
 Tasted by wineismylife on 7/31/2010 & rated 89 points: Saturdays at One - Volume 31: Tasted non blind. Garnet to dark garnet color in the glass, fairly clear hue. Nose of roasted meat, leather, berries and cherries. Flavors tart berries, cherries and raspberries. Medium acidity, tannins and body. Drink or hold. 89-90. (2924 views)

Professional 'Channels'
By David Lawrason
WineAlign (9/14/2011)
(Clawson Creek Angela Pinot Noir, Oregon red) Subscribe to see review text.
By John Szabo, MS
WineAlign (9/8/2011)
(Clawson Creek Angela Pinot Noir, Oregon red) Subscribe to see review text.
NOTE: Scores and reviews are the property of WineAlign. (manage subscription channels)

CellarTracker Wiki Articles (login to edit | view all articles)

Angela

Producer website

Pinot 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.

USA

American 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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