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| Drinking Windows and Values |
| Drinking window: Drink between 2018 and 2023 (based on 5 user opinions) |
| Community Tasting History |
| Community Tasting Notes (average 89 pts. and median of 89 pts. in 46 notes) - hiding notes with no text | | | Tasted by wmccone54 on 6/25/2021 & rated 89 points: BTG purchase with lunch at CLT airport in Charlotte. As others have commented, this is primarily fruit drven with ripe cherry, juicy raspberry, creamy vanilla, and earthiness with some evolving complexity. I still get unresolved oak in the background. Acidity lingers, and provides structure. Very good, just lacking notable complexity. Drink over the next 1-2 years. (1419 views) | | | Tasted by Baron Slick on 9/17/2020 & rated 91 points: Starts out feral and earthy, with campfire embers and decaying leaves, all in a good Burgundian kind of way. But as the wine is given the opportunity to air out, it opens to a burst of dark red fruit and hibiscus flavors, supported by good structure, dimension, and fleet-footed complexity. Lovely and gets even better a few hours later. (1672 views) | | | Tasted by Redfish on 5/4/2020 & rated 88 points: Moderate color and body. Primary fruit is a bit muted, some cherry and blackberry. More darker brooding notes of leather, earth and cedar. Nice but would like some more high-toned notes to complement the deeper notes. (1729 views) | | | Tasted by Ken332 on 3/28/2020 & rated 89 points: This wine has developed well over the past 4 years and appears to be near its peak. Vinous and the Wine Spectator rated this wine 91, while the Wine Advocate gave it a 88. I have opened 3 bottles over the past 2 years and find my rating more in line with the Wine Advocate, although I keep increasing my evaluation. Fairly intense cherry fruit, good acidity, and moderate mid-range and finish. This is a very good (B+) Oregon Pinot to my taste and a well priced and very drinkable wine. It lacks a touch of complexity and better finish to score in the 90s. Still, a very enjoyable wine. (1648 views) | | | Tasted by brianakrin on 3/13/2020 & rated 89 points: A bit sharp but has enough fruit. D/H Considerholding a bitand it mightround out more. (1555 views) | | | Tasted by bin905 on 1/2/2020 & rated 88 points: Light body. (1148 views) | | | Tasted by Ken332 on 9/5/2019 & rated 88 points: Vinous and the Wine Spectator rated this wine 91, while the Wine Advocate gave it a 88. I have opened 3 bottles over the past 2 years and find my rating more in line with the Wine Advocate. Fairly intense cherry fruit, good acidity, and moderate mid-range and finish. This is a very good (B+) Oregon Pinot to my taste and a well priced and very drinkable wine. It lacks a touch of complexity and better finish to score in the 90s. Still, a very enjoyable wine. (1156 views) | | | Tasted by Ken332 on 8/19/2019 & rated 88 points: First tried this bottling and vintage of Adelsheim 2 years ago and the wine has improved considerably. Initial floral and savory nose of roses and spices. Light tannins and good mid-range and finish. Altogether a very good generic pinot noir from one of the older producers in Oregon. Should hold and continue to develop for 5-6 years. (962 views) | | | Tasted by WineGeek1989 on 1/27/2019 & rated 90 points: On the nose- Bright red fruits, bing cherries, raspberries, rose petals, black tea, cola, earth, baking spices, oak
On the palate- Bright red fruits, bing cherries and fresh raspberries, rose petals, dark black tea, cola, a bit of earth and baking spices, and a touch of oak, the finish is lush and smooth, everything works really well being pretty young, this wine is drinking well now but could age 3-5 more years if not longer with no problem (1462 views) | | | Tasted by diggydan on 7/14/2018 & rated 90 points: Nice pinot with ripe cherries and a strong frame. (2105 views) | | | Tasted by Chantals on 6/18/2018 & rated 87 points: Smooth (1305 views) | | | Tasted by rocknroller on 4/24/2018 & rated 88 points: Oregon Wine Geek Week Grand Tasting; 4/24/2018-4/26/2018 (University Club, St. Paul, MN): Tasting pour. Better than the '16, but there's a lot of vanilla right now, riper and more forward. (1652 views) | | | Tasted by WatkinsWine on 3/2/2018 & rated 89 points: Delightful pinot (1121 views) | | | Tasted by dlu on 1/26/2018 & rated 80 points: Nice Pinot fruit, a bit racy with a hint of black pepper. Gives a slight (but unfortunate) impression of sweetness. Overall tasty and good with food. (993 views) | | | Tasted by spicy1 on 1/25/2018 & rated 94 points: This wine, for me, shows the difficulty in wine rating. If I ordered a bottle at a restaurant (with little if any decanting) and the first pour finished the bottle I am thinking the reviews around the table would be in the 85-87 range. I tasted sweet cherry and some other unknown fruits but nothing special. Night two was a totally different wine--unbelievable mix of fruits, herbs and black olive. So complex that I couldn't identify everything I was tasting--I am guessing the crowd would have rated 92-95. Night three--held steady. So, looking at the ratings on this site, how many of them are from night one and how many from night two? I don't know if there is a solution but there is a hesitation to rely on ratings without knowing more about the tastings. (2073 views) | | | Tasted by mwneil on 1/23/2018 & rated 90 points: Interesting wine, medium bodied, dark color, tannic with good fruit, surprising structure and weight, atypical Oregon, i liked it but my wife did not, not an easy drinking wine, drank with steak on Maui, will try again as i am still assessing 2015 vintage in Willamette. (1460 views) | | | Tasted by Mr. Slate on 1/16/2018 & rated 88 points: A nice everyday Pinot. Red fruit, well-balanced, smooth, silky palate. Enjoyed with dinner. Good QPR. (1491 views) | | | Tasted by Golfpike3 on 12/11/2017 & rated 87 points: Light and easily drinkable. Very basic. Decent for the $$. (1922 views) | | | Tasted by pupaes on 11/30/2017 & rated 91 points: this needed three hours uncorked or at least an hour in a decanter to open. raspberry nose followed by dark fruit and a smooth finish with a little refreshing acidity. like to compare styles of pinot noir from different countries. california pinot(at least the mid priced ones i have had) tended to be light and very drinkable but not complex. good quality. france tends to have more "serious" wines capable of improving with age, and having greater complexity at maturity. but prices are very high. oregon wines have the same qualities but are less dry but at a lower price. but the number of wines available is limited. (1752 views) | | | Tasted by swade on 10/26/2017 flawed bottle: Flawed. VA. Acetone/rubber cement nose. Spirity. Raisins. Tasted like port. I love port, but this was terrible. Flawed. $32 wasted. (1725 views) | | | Tasted by ocwineo on 10/18/2017 & rated 88 points: Gobs of fruit still young but drinkable now excellent value (1371 views) | | | Tasted by jkleiner on 10/13/2017 & rated 89 points: Enjoyable, bright and well-balanced Pinot. One of our favorites. Raspberry and red fruit, moderately oaked and earthy character characteristic of Willamette. (1273 views) | | | Tasted by Justinneal654 on 9/17/2017 & rated 87 points: Smoky oak nose with a rush of raspberry and plum to the aroma.
Palate seems fruity but is so dominated by oak, it is hard to distinguish much. Perhaps ripe black plum and red cherry notes slip into view between the storming forest of oak trees.
Very smooth finish, no alcohol flavor and the acidity is controlled. Monochrome but perfectly adequate. Nothing more and nothing less. (914 views) | | | Tasted by mmcdds on 9/12/2017 & rated 89 points: Brief note- drinking well with , earthy, dark red fruit and reasonable depth for its price point. (1312 views) | | | Tasted by 87tellub on 7/15/2017 & rated 90 points: Enjoyable to drink. Integrated from start to finish. Some oak and perfctly ripe red fruits. Perfect balance between dry and not too dry to me. (1411 views) | | | Only displaying the 25 most recent notes - click to see all notes for this wine... |
| By Josh Raynolds
Vinous, Oregon Pushes the Quality Needle for Pinot (Jan 2018) (1/18/2018)
(Adelsheim Vineyards Pinot Noir Oregon Red) Subscribe to see review text. | By James Suckling
JamesSuckling.com (9/16/2017)
(Adelsheim Pinot Noir Willamette Valley, Red, United States) Subscribe to see review text. |
NOTE: Scores and reviews are the property of Vinous and JamesSuckling.com. (manage subscription channels) |
| 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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