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| Drinking Windows and Values |
| Drinking window: Drink between 2012 and 2018 (based on 5 user opinions) |
| Community Tasting History |
| Community Tasting Notes (average 91.3 pts. and median of 91 pts. in 37 notes) - hiding notes with no text | | | Tasted by beef1020 on 11/10/2022: Small amount of fine sediment, cork came out cleanly and soaked 1/3 it's length. Small initial pour had reticent nose and dominant fruit profile. Poured back into the bottle, corked, and second glass poured an hour later. Nose is now singing, palate is beautifully balanced between acidity, fruit, and tannin. Wine is just in a wonderful place, but with plenty of acidity left that it's not in danger of falling off. Drink now allowing an hour to bloom, or hold longer. (443 views) | | | Tasted by acyso on 8/17/2019 & rated 90 points: Brick House survey (Chicago, IL): This is fairly similar to the 2008, with plenty of red fruit and beautiful acids, but I think what stuck out here was a spot of candied sweetness. It's still a very nice wine, but it doesn't have the same sort of balance and sensibility that the 2008 had. (1919 views) | | | Tasted by Nanda on 8/17/2019 & rated 91 points: Brick House Survey (1995-2015): Very similar aromatically to the '08 with a riper, denser palate profile. Good but just a tad heavy in the context of the line-up. (1391 views) | | | Tasted by KeithAkers on 8/17/2019 & rated 89 points: Brickhouse Study (chicago, IL): Nose: The nose is forward and favors the darker spectrum of red fruits with raspberries, dark red cherries, herbs, cranberries, licorice, violets, and some candied fruit tones. This is wide open but it lacks some depth and expression.
Taste: The feel is Medium/full bodied with medium acidity and medium tannins. The structure is fairly resolved with the lack of depth from the nose following through on the palate. The forwardness of the nose also carries through with dark red cherries, raspberries, cranberries, candy notes, licorice, and some herbs.
Overall: This is feels like it's at its peak. It's a little clunky and foursquare with a darker fruited take to it. (1115 views) | | | Tasted by Doctor Koulodare on 7/14/2019 & rated 93 points: Cran-raspberry and spice nose, intense red fruit and herb on the palate, elegant. (1175 views) | | | Tasted by MattMauldin on 12/4/2015 & rated 94 points: Clear, brick ruby color. A nice melange of primary fruit, with secondary and some tertiary depth, thoughout the bouquet and palate. Shows notes of fig, sandalwood, tea, clove, vanilla, mushroom, earth and minerality. Good fruit intensity on the palate, medium-bodied, full on the mid-palate, integrated acid and fine tannin. Medium to long finish. Outstanding- drink/hold. (2156 views) | | | Tasted by Wineson on 7/26/2015 & rated 91 points: A nice Pinot. A little sous bois on the nose. Very pale red. Some bitterness on the finish and an overall flowery impression in the mouth. (1471 views) | | | Tasted by Sycamore on 1/6/2015: Probably should have read my own drivel from a year ago before opening this one -- was about to write just about the exact same thing about this bottle. See you again next year at this time! :-) (1606 views) | | | Tasted by cartime on 9/15/2014 & rated 93 points: Complex, with ripe cherry, spicy florals, vanilla, earthy minerals, and fantastic acidity. Best now with food. (1588 views) | | | Tasted by Wineson on 6/22/2014 & rated 91 points: It was a little sharp, dry , and full of tannins without food. But, as soon as we added the meat (pork) it was perfect. (1878 views) | | | Tasted by Vinsant on 5/26/2014: Young and quite fruit forward but delish with CR Salmon. Raspberry and strawberry incense, sandalwood, cinnamon, POM, and earth. Heavier than the 07 consumed recently but not in an unpleasant way. Followed a Charmes-Chamb and came off more fruit forward but not sweet and over-ripe. If I had anymore, I'd save for a few more years. (1280 views) | | | Tasted by Sycamore on 1/8/2014: Very good now, and restrained for a 2009, but still too young -- strikes as one that will be measurably better 2+ years down the road, and should age well. (1222 views) | | | Tasted by cliffkol on 12/22/2013: It's a year since our last bottle and this wine is now singing. Beautiful soft nose of cherries and earth. Medium body with elegance and silkiness. Flavors of softening cherries, sweet spices, earth. Medium finish. (1187 views) | | | Tasted by Spl232 on 12/3/2013 & rated 92 points: Ready now, love how approachable the '09s are right now. Probably won't leave many in my cellar for the long haul, but with the way they are drinking now, that's probably not a bad thing. (986 views) | | | Tasted by cartime on 11/10/2013 & rated 93 points: Similar notes. Holding up well. Has at least 6 or 8 years left. (1116 views) | | | Tasted by lirvingham on 6/30/2013 & rated 90 points: Solid pinot. Needed a several of hours and a decant to open fully. (844 views) | | | Tasted by RobertDwyer on 1/22/2013 & rated 84 points: On the nose I get hints of an old woman's perfume. On the palate I sense occasional twangy notes. Once those subside I'm left with an enjoyable but otherwise non-memorable wine I was a bit disappointed with. Wouldn't buy again. (1533 views) | | | Tasted by Nutty08 on 1/2/2013 & rated 93 points: This is back to form after a year from my last bottle. A terrific bottle. Nose of licorice, cherry pit, orange peel and spice. Palate is lively and energetic, with an herbal edge to the red fruit. Lengthy earth and orange peel finish. Drinking well but should continue to improve as well. Great Pinot in a subtle, light style. (1962 views) | | | Tasted by Wineson on 12/25/2012 & rated 92 points: Poured thru aerator into decanter. Held in decanter for 3 hours. This wine was very closed at the beginning of our meal and only opened up towards the end of the meal. At that time, the nose was described as "wet straw", and the taste of cherries was there. (1642 views) | | | Tasted by cartime on 11/4/2012 & rated 93 points: Very complex nose of tart cherry, cranberry, orange peel, violets, and floral spices on the nose. Raspberry, pomegranate, red currant palate with earthy minerals and very subtle oak spice. Very good acidity and delicate tannins. Terrific balance. A big triumph in a ripe vintage. (1604 views) | | | Tasted by cliffkol on 9/13/2012 & rated 90 points: Light nose, ripe cherries, forest floor,dark berries. Still tannic. Drank alongside 2004 Merry Edwards Pinot Noir RRV. Unfortunately did not hold up well to the more mature Pinot Noir. Another year and the Brick House will be fine. Salmon dinner with Schnells. (1653 views) | | | Tasted by xcblazer10 on 6/9/2012 & rated 90 points: Very light color. Cherry, chili powder, and nice acidity. Really enjoyable. (1776 views) | | | Tasted by cliffkol on 4/19/2012 & rated 92 points: Willamette Valley - Tasted at winery: Light nose of delicious red fruits, slight oak undertones. On the palate fresh cherries, floral, oak, spices. From Dijon clones. Excellent but will benefit from another one to two years in cellar. (Doris 90) (2426 views) | | | Tasted by christophee on 2/4/2012 & rated 90 points: Ruby with medium viscosity in the glass. Cherry, forest floor, raspberry and vanilla on the nose. Secondary flowers and green pepper. Med-lite body with the nose redux on the palate. Some green on the back. Good structure. Medium finish. Mineral driven and earthy with a little complexity. (1396 views) | | | Tasted by Nutty08 on 12/21/2011 & rated 92 points: Bdx and others (Bin 555): Decanted an hour. Light in the glass, almost a pale pink color. Expressive elegant nose with cherry, licorice, rose petals, forest floor and spice. Palate is sharply defined, quite acidic, with cherry and orange blossom. Medium finish, a little short, but crisp and mineral filled. Plenty of energy and life. Complexity is rather subtle and elusive, as an elegance is revealed only over several sips. Still, it seemed more disjonted and simple than my tasting at the winery 3mos ago. Travel shock? Likely just needs some more time. 3-5yrs. (2136 views) | | | Only displaying the 25 most recent notes - click to see all notes for this wine... |
| Brick House Producer Website
In 1994 we began assembling plant material for one of the most exciting slopes on our forty-acre farm: the swale and ridge right outside the front windows of our old brick home. Rolling gently from our north boundary fence to the foot of tall Douglas fir in our woods, it is a south facing ridge with exposure on both the east and west sides of the central spine.
For such a site, we sought the finest plants available: the new “Dijon clones” of Pinot Noir were just beginning to find their way to West Coast nurseries. We ordered Dijon clones 113 and 115 from King Estate’s plant propagation program and grafted clone 114 from the nursery and Domaine Drouhin Oregon and planted them over nearly nine acres of ground one stormy February day in 1995.
Four years later the first wine from the Dijon block -- the 1998 “Les Dijonnais”-- was awarded 94 points by the Wine Spectator. Ten years after that vintage a Spectator retrospective placed the “Les Dijonnais” at the top of the chart of Oregon’s 1998 Pinot Noirs. Robert Parker’s Wine Advocate honored the 2002 “Les Dijonnais” with 94 points. The 2005, 2006 and 2007 “D.J.’s” garnered more acclaim as the vines matured and the winemaker grew more confident in how best to handle their wonderful fruit. 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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