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| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 91.7 pts. and median of 92 pts. in 24 notes) - hiding notes with no text | | | Tasted by Burgundy Al on 8/8/2022 & rated 88 points: Charming baking spice with fully mature red cherry and berry. This was a recent auction purchase, so I know nothing about provenance, but this bottle was several years well beyond its peak drinking window. (1690 views) | | | Tasted by xyc on 3/20/2022 & rated 92 points: Color of Dorothy's Ruby Red Slippers showing age many years after... Nose is strawberry preserve perfume. Entry is sweet essence of high-altitude just picked wild strawberry. Overtones / undertones: harmonic fruit acid, fino sherry, slash of grapevine not unpleasant. The apparent sweetness on the palate matched with delicate fruit make this bottle unique and outstanding. (688 views) | | | Tasted by xyc on 8/29/2021 & rated 92 points: Strawberry perfume with herb and alcohol notes impresses the olfactory sense. Entry is so soft sensory essence of strawberry with dry fruit tea finish perfectly balanced by natural acid. In the bottle 10 years - the first impression is emphatic fruit aromatics and sweet fruit on the tongue.
Aged Pinot [Any wine] is not to all tastes. At a certain age, fruit becomes essence of fruit, dried memories of ripe grapes, a hint or more of maderization can please or offend.
It would be instructive to taste this 2010 with a 10 year old Pommard or Volnay (curious about price comparison), I would bet place my bet on the Beaux Freres Upper Terrace. (982 views) | | | Tasted by Edclr on 1/6/2021 & rated 87 points: Very disappointing. Has not aged as well as the regular BF. Very light color, short finish. (1358 views) | | | Tasted by mhudes on 9/3/2019 & rated 93 points: Celebrating my birthday with family at The Girl and the Fig in Sonoma. Excellent pinot. Dark red in color. Floral and cigar box nose. In the mouth, dark cherry, mushroom and some cola-like nuances. Herbs lurk in the background. Drinking well now, but still young. (1710 views) | | | Tasted by madalyn on 8/18/2019 & rated 90 points: Nice wine but too pricey (1338 views) | | | Tasted by BobMillerWine on 9/18/2018: Great, but should hold till 2021 (1640 views) | | | Tasted by DrBad on 8/25/2018 & rated 89 points: Strawberry and desert sage aromas. Strawberry flavor. Light, dry body. (1409 views) | | | Tasted by JEP007 on 1/21/2017 & rated 95 points: Decanted two hours. Not ready yet. Wait five years. Earthy and pretty, but still wound up. (2078 views) |
| Beaux Frères Producer Website
Since our first vintage in 1991, the Beaux Frères philosophy remains the same; to produce a world-class Pinot Noir from small, well-balanced yields and ripe, healthy fruit that represents the essence of our vineyard. In pursuit of these goals, the Beaux Frères Vineyard is planted with tightly spaced vines, and yields are kept to some of the lowest in our industry. The grapes are harvested when physiologically (rather than analytically) ripe.
Our winemaking philosophy is one of minimal intervention with clean fermentations utilizing indigenous yeast. The wines are stored in French oak for 10 to 12 months adjusting the percentage of new oak to compliment the wine the vintage has given us. Beaux Frères is never racked until it is removed from barrel for bottling, which occurs without fining or filtration. These non-manipulative, uncompromising methods guarantee a wine that is the most natural and authentic vineyard expression possible. Previous vintages demonstrate that these methods also allow our Beaux Frères to develop significant perfume, weight, and texture in the bottle.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
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