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| Drinking Windows and Values |
| Drinking window: Drink between 2013 and 2018 (based on 5 user opinions) |
| Community Tasting History |
| Community Tasting Notes (average 85.9 pts. and median of 86 pts. in 49 notes) - hiding notes with no text | | | Tasted by sylviap on 3/14/2018: Still very drinkable, but not too complex. Very tart cherry and not too much else. However, it went well with chicken roasted with cara cara oranges, onion, garlic, rosemary and thyme. (2296 views) | | | Tasted by camdawg on 12/1/2016 & rated 79 points: When I first opened the bottle and tasted, all I got was tartness, like the most tart cherry I’d ever tasted. I didn’t really get anything else. After being open for a couple of days, the wine relaxed and opened up. I got a little bit of lighter cherry, with the tartness more with the tannins in the back of the mouth. A little touch of spice and citrus on the finish, along with raspberry and a tiny bit of olive juice, perhaps, at the end. It became pleasant at the end, but not outstanding. (1916 views) | | | Tasted by bajayngo on 10/28/2016: Pretty straight forward WV pinot with lots of tart red berry fruits a bit of forest floor, tart framing acids. Good food wine although better basic label values from WV. (2866 views) | | | Tasted by aChave on 12/4/2015 & rated 87 points: Light rose red. Attractive cherry and red fruit. Well balanced with a slight tart finish. Not overly complex, but a very nice example of classic Oregon pinot. Good value and attractive for the next couple years. Excellent choice for light food. (3595 views) | | | Tasted by binko21 on 5/20/2015 & rated 85 points: Not a whole lot going on. Unimpressive wine. (4212 views) | | | Tasted by RogerO on 11/27/2014 & rated 85 points: Not much fruit. (3919 views) | | | Tasted by jmcmchi on 9/25/2014 & rated 85 points: A disappointment. Side by side with a (cheaper) Californian, this lacked charm and balance
Fair acidity, cherries on palate, mid length. Reminiscent of straight Bourgogne from volume negociant
Overpriced (3345 views) | | | Tasted by whits on 9/4/2014 & rated 90 points: bottle description says the richness borders on sweet; no, I did not find that, and this is a good thing, bright red fruit aromas, racy palate, seems Burgundian actually, bright, energetic, structured, a brilliant wine with good acid, this is a great food-wine and will hold up in the cellar for 10+ years (2759 views) | | | Tasted by pifcho on 5/26/2014 & rated 88 points: From a half. Needed about 30 min to open up. Very juicy black cherry fruit. Earthy, spicy and balanced. Definitely feels like it needs time but enjoyable today. (2719 views) | | | Tasted by hcnate on 5/13/2014 & rated 86 points: Felt like a basic Pinot. I wanted a little more than just the cranberry notes. Maybe longer in the bottle? (2466 views) | | | Tasted by cuffthis on 5/9/2014 & rated 85 points: Bright red in color, this wine showed Asian spices, red fruits and defined steminess. The mouth feel brought tart cherry and raspberry. The finish was short with subtle sweetness combining with the spices.
Purchased for $57US/bottle at Harry's Seafood in Wilmington, DE, this bottle was varietally correct but lacked focus and clarity. It was not one I'd purchase again, as there are a lot more interesting and complex OR wines at this ($25 retail) price point. (1779 views) | | | Tasted by drunkstar on 4/18/2014 & rated 84 points: Meh. Uncomplicated Pinot. Not offensive just a bit simplistic (1913 views) | | | Tasted by ewisor on 4/15/2014 & rated 82 points: Light bodied, non-offensive and boring. Should be priced at $10 not $20. Disappointing. (1670 views) | | | Tasted by Omar Khayyam on 3/20/2014 & rated 87 points: judgement of sweden - wines from oregon and washington state (Operaterassen, Stockholm): very nice and charming nose, soft palate though. (2750 views) | | | Tasted by Tiderunner22 on 3/17/2014 & rated 75 points: Very disappointing wine at $21. Before drinking I wondered how someone could give a 75 rating for a wine from a well known vineyard ... I know now. Very sour cherry is the dominant flavor on a light short finish. Will not buy again. I believe A to Z would be a better choice for a very nice light Oregon Pinot Noir at $5 less. (1405 views) | | | Tasted by Birorganic on 2/27/2014 & rated 86 points: Hot, not a graceful WV Pinot. Tastes like it came from a hot vineyard in Calif Central Valley. Never opened up or showed any Pinot characteristics. Way too tannic for a pinot. Make in the lab, not the vineyard. Hate to be a hater, wanted to like this wine. A non starter. Alcohol content not listed on the label. (1510 views) | | | Tasted by edwilley3 on 1/12/2014 & rated 75 points: I'm giving this a 75 to indicate that it is *not* "good". In fact, there was almost no fruit on the palate; the acid and tannins completely dominated it. The nose was a little better than the palate with hints of plum, but that hardly makes a difference when the wine tastes more like watered down young red wine vinegar than anything else. Extremely disappointing wine. This was not obviously a flawed bottle - it just tasted like it was awful from the get go. I would guess that the fruit was seriously underipe, as the wine wasn't high in alcohol either. My mother told me it was the worst wine I had ever poured for her, beating out cheap Hungarian wine. Not kidding, folks. Are other bottles better? I really don't know. However, I have to advise others not to waste their money. If it had been a flawed bottle, I could have taken it back to the store. Sadly, I just got taken for $27. It's the only wine I've ever had in response to which I felt like writing the winery to chastise them for releasing a really terrible product under the guise of a good name. I'm still trying to understand how anyone could give this an 80+ rating. (2021 views) | | | Tasted by nzinkgraf on 1/9/2014: Edgy red cherry, bits of cinnamon. Sous bois. Matte. (1588 views) | | | Tasted by jhieb on 12/23/2013 & rated 84 points: Round and smooth, but not distinct as a pinot. (1648 views) | | | Tasted by Cmhaggar on 12/2/2013 & rated 86 points: - Purple color. (1655 views) | | | Tasted by cojunbali on 11/23/2013 & rated 85 points: light red with pale rim. cherry, earth, and floral aromas on the notes, nose. very thin on the palate with dusty tannins. cherry, citrus, earth flavors. a little hot on the medium short finish. not very good qpr a $28 (1641 views) | | | Tasted by Jubby on 10/26/2013 & rated 89 points: European lighter style pinot; sour cherry on the front, immediately followed by a delicious long savoury mid & finish. A good wine, but not sure it's worth almost $30..... (1668 views) | | | Tasted by nzinkgraf on 9/30/2013: Elegant and dried floral aromas. Light, may embed/- tannin, soft earth tones, depth of brown sugar. (1828 views) | | | Tasted by yofog on 9/22/2013 & rated 88 points: Great texture and length. The juicy fruit comes across in base tones, with a nice floral element on top. Very good. (1656 views) | | | Tasted by MoserJP on 8/19/2013 & rated 87 points: Rich red fruits on the nose, black cherry and pomegranate with toasty pie crust and baking spice. I'm also getting hints of burnt popcorn seeds and fountain cola in the background. It's mouthwatering on the palate with bright, focused acidity and a slightly sweet richness to round things out. Light, dusty tannins float around through the finish, gripping just slightly in the mid palate. It's quite enjoyable on its own but I feel this wine was built for food. 87+ (1709 views) | | | Only displaying the 25 most recent notes - click to see all notes for this wine... |
| Adelsheim 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
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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