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| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 93.6 pts. and median of 94 pts. in 50 notes) - hiding notes with no text | | | Tasted by tak4 on 5/5/2024 & rated 92 points: Just getting over a little illness so this may not be totally right. WSET Level 3 style tasting note.
Medium ruby
Medium+ aromatic intensity; red cherries, black cherries, strawberry, prune (3), cedar (2), plum, baking spice (2), rose, fig (3), forest floor (3). Developing.
Dry, high acid, medium tannin, high alcohol (14%), medium+ body.
Flavor intensity medium+
Palate - flavors above plus emphasis on cedar, lemon
Finish medium+
Drink now, suitable for further aging
BLIC - Outstanding
AND - I really like this wine! Super elegant and drinking well now. (290 views) | | | Tasted by Beezc on 3/2/2024 & rated 94 points: The Botanica is consistently good. Sappy red fruit with a long finish. (412 views) | | | Tasted by jshufelt on 1/16/2024 & rated 93 points: Consistent with previous tasting note. (599 views) | | | Tasted by RGCM Gananda on 11/19/2023 & rated 94 points: Prior bottle was 16 months ago and this continues to show impressively. Black and red cherry as well as light mineral notes on the nose. Slightly over medium bodied with rounded and expressive black cherry upfront with some red cherry highlights. Mid-body adds darker black cherry as well as deeper plum and brighter blackberry. The mid-body shows both elegance and definition. Fruit notes blend seamlessly into the acidity, tart black and red cherry, fine grained tannins and mineral qualities. As with my prior bottle, one of the wine's main strength's is its overall balance; stellar. This should show well for a number of additional years, but is really hitting it's stride. Next bottle for me will be June/July 2024. (643 views) | | | Tasted by ozziewine on 3/23/2023 & rated 92 points: Needs air min 1-2 hrs, velvety mouthfeel, dark fruit, a tad non- descript, but it was surprisingly good and satisfying.
Sort of a cross between California and Burgundy. Comes across as a high quality well done wine but maybe lacks some character.
After a few days on nitrogen, the last glass showed more complexity and a greater depth of flavor with nice cranberry notes. Upped the score from the original 91. (1276 views) | | | Tasted by bobvictor on 1/7/2023 & rated 91 points: Drank over two days. Good, but not remarkable. Light body, texture, concentration. A little too sweet. I prefer the Ceres to the Botanica, a personal preference (1353 views) | | | Tasted by Gordonium on 11/4/2022: Luxardo cherries and beef pho broth. Excellent. (1385 views) | | | Tasted by Nontaco on 8/29/2022 & rated 94 points: At Joel Palmer House. Really nice but preferred the 2009 Beaux Freres Ribbin Ridge this evening. (1547 views) | | | Tasted by RGCM Gananda on 7/14/2022 & rated 94 points: Prior bottle was 18 months ago and the wine is showing beautifully. Black and red cherry along with earth and mineral notes on the nose. Between medium and full bodied with both red and black cherry upfront, adding some darker plum and some brighter blackberry through the middle. The mid-body is spectacular with the red/black cherry combining with the plum/blackberry and supported by the acidity, tannins and tart notes on the back to create a wine of harmony, depth and elegance. The mid-body feels silky, yet deep and able to express a lot of nuance while being tied almost seamlessly to the structural notes and finishing qualities behind. Balance has clearly improved from some of my early bottles! I'll plan to open my next bottle in June/July 2023. (1409 views) | | | Tasted by Sourdough on 4/23/2022 & rated 94 points: This is spectacular. Really together. Very nice, complex nose. Beautiful mouth feel. Rich, creamy feel. Subdued fruitiness. Nice earthy complexity. Probably a couple of years to peaking. Still young and primary. Not sure it will transform to a long term hold. Drink next bottle about 2025. (1521 views) | | | Tasted by Lazerlar on 12/26/2021 & rated 95 points: Gave this a 5 hr. decant from past experience as this does not show its best without a serious airing. One of the best bottles we have enjoyed this year. The combination of fruit and its silky mouthfeel along with a touch of spice made this a most enjoyable medium + body wine. (1605 views) | | | Tasted by Winedog1 on 11/24/2021 & rated 94 points: Very similar to my subsequent SQN note, simply the Pinot Noir varietal instead. But this actually makes sense because the winemaker, Maggie Harrison, previously worked with Manfred Krankl. Is this the Pinot Noir version of SQN? I do not think that a blanket statement is appropriate, but this particular bottle reminds me of the link. (1629 views) | | | Tasted by jshufelt on 7/22/2021 & rated 94 points: Pop and pour. In the glass, violet-tinged ruby red at the rim, cloudy red at the core. On the nose, strawberries, cherries, nutmeg, and a faint sweet note somewhere between almond and vanilla. On the palate, a lush mouth-filling soft texture, with cherries, raspberries, and equal parts secondary notes of baking spice and slate, with a long, lingering finish. I think every vintage of Botanica I've had comes across along these lines, and I've loved all of them. (1817 views) | | | Tasted by RGCM Gananda on 1/3/2021 & rated 94 points: Prior bottle was a bit over 20 months ago and this wine continues to show quite well. Black raspberry, black cherry and spice notes on the nose. Between medium and full bodied with black cherry upfront, adding black raspberry through the middle. Plum and blackberry come in towards the back along with tart black cherry, spices and tannins. Mid-body has very good density and is trending along the lines of the 2015 in terms of expressiveness and elegance. Showed its best after almost five hours open and warmed from cellar temperature to room temperature. The tightness noted in my initial bottle from October 2018 is gone and with another year, the integration between the mid-body and backside should show additional improvement. Developing quite nicely, but I think it's worth waiting a bit longer (if you can) and I'll open my next bottle in Fall 2021, possibly November. (2405 views) | | | Tasted by MAXIMUM SATISFACTION on 10/26/2020 & rated 94 points: Opened in bottle all day taking 2-3 hours to mellow. Savory and salty notes dominate yet still plenty of juicy ripeness. Drink now or in the next 5 years. (2516 views) | | | Tasted by ravbik on 8/6/2020 & rated 96 points: Gorgeous full bodied well balanced Pinot
Black cherries, silky, vanilla, all spice , cinnamon, mild bramble. Will definitely buy again
Almost a little over ripe (2164 views) | | | Tasted by Winedog1 on 4/11/2020 & rated 94 points: Flowers. Strawberry jelly. Rich and powerful, but not lush. (2582 views) | | | Tasted by tomoem on 2/14/2020 & rated 93 points: Valentines dinner with friends.
A wonderfully aromatic PN with literally a botanical aromatic cork if you smell it. I got bell pepper while my wife said cough medicine. Once on the palette fresh crushed grapes, underbrush, mushrooms, sulpher cherry finish. (2160 views) | | | Tasted by Decanting Queen on 1/20/2020 & rated 92 points: Oregon Pinot Noir Conversion; 1/17/2020-1/20/2020: Of the six wines I tasted in this ‘experiment,’ this was the only one that came close to being a ‘wow’ wine. Medium ruby in color with earthy and mineral aromas and decent intensity on the nose and palate. Smooth integrated tannins and acids. Very floral, fruity, black cherry, but also mineral and earth and mushrooms. Long finish. I will look out for more of this. And curious to try the Ceres from this producer. (3160 views) | | | Tasted by Deb293 on 1/18/2020 & rated 92 points: PnP...like silk in the glass. Tannins were softly integrated and the mouthfeel was viscous, almost buttery. Bright fruit exploding on the nose...menthol, bramble, cedar and dark berries on the nose, fruit compote (and heaven) on the palette. Oh my. (1958 views) | | | Tasted by AGELVIS on 1/3/2020 & rated 95 points: Four hour decant. Very deep pinkish ruby color. Raspberry, red currant, sugar plum, clove, linen, chalk board, marzipan and subtle tangerine and cinnamon on the beautifully complex nose. Smooth, creamy, tart, candied cranberry palate, with fine acidity. Full tannins on the longish finish. This has improved dramatically in a year. (2126 views) | | | Tasted by Winedog1 on 12/7/2019 & rated 94 points: Really rich with lots of depth. Strawberry jelly, but not too sweet. (1652 views) | | | Tasted by tomoem on 10/26/2019 & rated 93 points: Today the wine is a bit different from my last tasting. Still wonderfully aromatic PN with literally a botanical aromatic cork if you smell it. I got bell pepper while my wife said cough medicine.
In the glass much more restrained than on the cork. Fresh with aromatics of freshly crushed grapes. It is So balanced and big that in my view it is no longer a pedestrian PN. This rises to the level of nearly great. (1671 views) | | | Tasted by BobbaWA on 9/2/2019 & rated 98 points: Amazing balance and integrity. (1866 views) | | | Tasted by Burgundy Al on 7/16/2019 & rated 92 points: Pinot in the City (Chicago, IL): Walk-around tasting, brief note. Late summer flowers with ripe black and red cherry aromas. Bigger and more concentrated vs Ceras with a more complex and textured character. Structure and sheer density keep this wonderfully balanced and nearly elegant in spite of the wine's heft. Very good now with upside. (2769 views) | | | Only displaying the 25 most recent notes - click to see all notes for this wine... |
| By Josh Raynolds
Vinous, Oregon Pinot Noir: The Winning Streak Continues (Jul 2020) (8/1/2020)
(Antica Terra Pinot Noir Botanica Oregon Red) Subscribe to see review text. | By James Suckling
JamesSuckling.com (10/26/2018)
(Antica Terra Pinot Noir Willamette Valley Botanica, Red, United States) Subscribe to see review text. |
NOTE: Scores and reviews are the property of Vinous and JamesSuckling.com. (manage subscription channels) |
| Antica Terra Producer website
Antica Terra is an 11 acre vineyard located on a rocky hillside in the Eola-Amity Hills of Oregon’s Willamette Valley. The first vines were planted here in 1989 in a clearing within the oak savannah. The geology of the site is extremely unusual. In most of the region, vineyards are planted in the relatively deep, geologically young soils left behind by either the Missoula floods or the volcanic events that formed the Cascade Range. In this place, the remains of a far older pre-historic seabed rise to the surface, leaving the vines to struggle, without topsoil, amongst a fractured mixture of sandstone sown with fossilized oyster shells.
Above ground, the place is just as intense. Its exposed boulders, steeply pitched grades and panoramic views of the surrounding land convey a feeling of dramatic scale. The west wind moves constantly through the vines. Clouds fissure over the vineyard and allow the sun to ray through, at an angle and with a clarity that makes the site feel bright, even on the bleakest day. But it’s what we can’t see and feel, those aspects of the site that the vines allude to as they strive to find balance, that make it a remarkable place.
Our oldest vines look like infants. Instead of the gnarled trunks and robust canes one expects from vines planted over two decades ago, ours are spindly and frail. The fruit is diminutive as well. The tiny clusters of thick-skinned berries are less than half the usual size and fit easily in the palm of the hand. The canopy, which struggles to reach the top catch-wire, is incredibly sensitive. The smallest changes in the environment can cause the leaves to turn yellow and fall.
These qualities cause us to worry. They demand that we offer our vines the most exacting attention and care. In return, they offer us a glimpse into what we can’t see: a wine that is unique and instantly identifiable.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.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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