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| Drinking Windows and Values |
| Drinking window: Drink between 2012 and 2017 (based on 33 user opinions) |
| Community Tasting History |
| Community Tasting Notes (average 87.4 pts. and median of 88 pts. in 24 notes) - hiding notes with no text | | | Tasted by onthenose on 12/18/2018 & rated 90 points: Overall, nice balance with nice cranberry flavors and dry mouthfeel. Long finish of oak and hint of cherry. (413 views) | | | Tasted by onthenose on 10/1/2018 & rated 90 points: This one tasted fine! (434 views) | | | Tasted by onthenose on 9/23/2018 & rated 85 points: This bottle has really faded, the fruit is almost gone and the alcohol is pronounced. (418 views) | | | Tasted by onthenose on 5/22/2018 & rated 90 points: This bottle is holding steady, very consistent as my last tasting. (656 views) | | | Tasted by onthenose on 3/3/2018 & rated 90 points: Tasting great. Nice full mouthfeel, good balance of cherry, strawberry and plum. The nose had a bit if honeysuckle that was quite nice. (653 views) | | | Tasted by Edouard84 on 11/6/2016 & rated 85 points: Very light, with not much fruit left. Past prime indeed.
That's a shame. (679 views) | | | Tasted by onthenose on 5/25/2015 & rated 85 points: This bottle was past it's prime. (1077 views) | | | Tasted by onthenose on 2/20/2015 & rated 88 points: This has lost it's luster for sure. The flavors have all merged and nothing has come very forward in a pronounced way. (1122 views) | | | Tasted by onthenose on 5/22/2014 & rated 90 points: Color is starting to dull slightly. Fruit is really integrating well as the brightness has mellowed. Cranberry has all but faded and more of a tart cherry remains to mix with the wet oak. I don't recall the oak showing as "wet" from prior tastings. (1350 views) | | | Tasted by alabunka on 11/26/2012 & rated 87 points: Complemented the turkey festivities rather ok - the hosts loved it; i kept quite (771 views) | | | Tasted by Ron Felthoven on 8/15/2012: Same impression as before. Simple but enjoyable and not overblown. Good aromatics. (2466 views) | | | Tasted by Furry Goat on 7/26/2012: Floral nose. Cherries, strawberries and tobacco on the palate. Great rose petal color with medium body and a surprisingly long finish. Great Willamette showing! (2073 views) | | | Tasted by Ron Felthoven on 5/11/2012 & rated 87 points: consistent with my most recent TN. Seems somehow weightier than I remember. Still loads of tobacco. (2033 views) | | | Tasted by bcc725 on 2/19/2012 & rated 90 points: For a warm vintage, this winemaker killed it. Lighter, pink rose colored, medium bodied, 12.5% alcohol (genius)...and with 20 minutes of air, candied cherry and candied strawberry and flrorals on the nose. Tastes of red fruits, with and ever so slight touch of pinot funk that fades away after the first few sips. Best QPR of 2011 at $14...and 2011 was the year I discovered 2 or 3 sub $15 gems.
Its not Burgundy (not so much on the minerality)...but its WORLDS away from California. (1942 views) | | | Tasted by Black Mikan on 1/30/2012 flawed bottle: Bad corking on this one. (819 views) | | | Tasted by kbrater on 11/19/2011 & rated 84 points: This one was tight coming out of the bottle and needed a good amount of time to mellow a bit before drinking. It definitely could use another year in the bottle before drinking. It's straightforward fruit with some earth tones, much more on the nose than pallette. While the price point was good at $13.99/bottle at Hollywood Fred Meyer(Kroger) store in Portland, Oregon, I'm not sure I'd buy it again. There are better Pinot Noirs within reach at a few more dollars. For example, there was a Panther Creek for $19.99/botlle well worth the $6 difference. It's just another echelon above in the world of Pinot Noirs. And while this McKinlay could be a weekday wine...I think there are better reds (local and non) that would fit the bill. McKinlay is worth a try but if you do, buy two bottles - one to try now and one to put down to try in a year. (2223 views) | | | Tasted by Ron Felthoven on 10/8/2011 & rated 87 points: cherry and tobacco, subtle dust and damp wood on the nose. Tangy red fruit along with a splash of cola and soy on the finish. Not a pretty, perfumed wine, but it is interesting and relatively bright and lively. (1501 views) | | | Tasted by Ron Felthoven on 9/12/2011 & rated 87 points: Really enjoyed this bottle. Picked up a lot more earth on the nose this time. Enjoyed the nose probably more than the taste. Really nice. Still quite light relative to most PN's, even OR PN. That being said, it was tart and clean and great with our meal. A really good value. (1522 views) | | | Tasted by onthenose on 9/1/2011 & rated 91 points: Excellent! (1118 views) | | | Tasted by Ron Felthoven on 8/31/2011 & rated 83 points: Simple but pure and bright. (1508 views) | | | Tasted by Ron Felthoven on 8/22/2011 & rated 83 points: About as non-interventionist as it gets. Just straightforward juice in the glass, with very pure, varietally correct flavors and a great core of acidity. Light in color and in flavor, but for $14 I don't think one could do much better. Taste like a young bourgogne. Picked up a slightly bitter note throughout the day after being opened, but not so much as to ruin its charm. (1509 views) |
| 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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