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| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 87.3 pts. and median of 87 pts. in 17 notes) - hiding notes with no text | | | Tasted by Winecat on 4/2/2011 & rated 88 points: Decanted, needed time to open. (2930 views) | | | Tasted by winejnky on 5/1/2009 & rated 88 points: Cherry-berry, tar, tart. Crisp and refreshing, better with food to balance out the acidity. A bit flat on its own. (2696 views) | | | Tasted by JM67 on 2/28/2007: Reticent nose of red fruit, with pinot characteristics. Thin tasting with short finish. Maybe this wasn't a good bottle - there was a hint of effervescence - so no score given. (2955 views) | | | Tasted by Slipknot on 2/23/2007 & rated 86 points: nice ruby color, a bit tart but clean, earthy with red fruits and rhubarb with a nice finish. I find it a pleasent drink but there are better for the same dollars. (3132 views) | | | Tasted by ndevries on 2/3/2007 & rated 91 points: Starts velvety and earthy, Fruit and spice follow. Really enjoyed this Pinot (3304 views) | | | Tasted by drf1977 on 11/20/2006 & rated 87 points: Drank this with a bit of a cold unfortunately, but the first pour after a few minutes of decanting had the aromas of cherry and possibly raspberry. Ruby colored and medium bodied, light tannins. The flavors are similar to the nose with lots of fruit. Mostly cherry and raspberry, maybe a hint of strawberry and a bit of spice but not much. The finish was mid length, 30 seconds or so. After an hour of decanting it still tastes pretty much the same, maybe a little stronger cherry flavor. Good, solid wine but there's better stuff out there for the price. (1758 views) | | | Tasted by nemloc on 9/5/2006 & rated 87 points: Popped opened a 375, surprisingly tasty! Young and not very complex but definite cherry fruit on the palate with a light body and a medium finish. (2335 views) | | | Tasted by Baltimark on 7/10/2006 & rated 87 points: My neighbor left an open bottle for me on my porch with a note one day because she was leaving town.
Starts out with some of that "earthiness" I associate more with French burgundy. During handwritten notes, I indicated "the essence of fruit!!!" This wine really impressed me. Paired with some salty, somewhat spicy food. earthy fruitiness. A real gem. (2154 views) | | | Tasted by Omar Khayyam on 4/19/2006 & rated 85 points: Oregon wine excursion April 2006; 4/17/2006-4/21/2006 (Willamette Valley, various wineries): Not very good notes here, but it clearly did not compare as well to the Elizabeth's reserve 04 tasted at the same time and would have benefited from taking ten dollars off the price. (2313 views) | | | Tasted by bacchus on 4/1/2006 & rated 86 points: drank this wine since i wanted to determine whether to go back and buy more. pleasant enough with typical pinot character but not very complex. i expected more from this producer and especially at this price point. the wine has potential to age for a few years but doesn't seem likely to evolve into anything more complex than it is now. (2544 views) | | | Tasted by manpod on 12/15/2005 & rated 89 points: Medium Bodied, light to medium ruby color. Cherry upfront -loaded with fruit. Very enjoyable (2059 views) |
| 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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