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| Drinking Windows and Values |
| Drinking window: Drink between 2014 and 2017 (based on 4 user opinions) |
| Community Tasting History |
| Community Tasting Notes (average 89.9 pts. and median of 90 pts. in 24 notes) - hiding notes with no text | | | Tasted by Elpaninaro on 4/30/2021: lovely aged Pinot fruit, cherry and strawberry notes, light bramble and a good zesty finish, chalk notes with time and soft cola notes, a charmer.
***+, ready to drink and time in hand (514 views) | | | Tasted by Shapnyc on 11/26/2020 & rated 94 points: Bright cherry leather some mint. Perfect at Thanksgiving. (302 views) | | | Tasted by Big Juicy Red on 9/29/2018: Lovely dark brown / rust color. Lots of dried dark fruit notes — raisin, prune, leather. Bit of moss came out after an hour or so. Medium complexity, medium plus finish. Worked well with polenta & mushrooms. I would say it was very nice, but not fabulous (to my palette). (649 views) | | | Tasted by fingerlake on 9/15/2015: Not tasted yet (1535 views) | | | Tasted by Mtpisgah on 10/24/2014: Very light in the glass. Some red fruit, cherry maybe, on the nose. The palate was light and enjoyable. I liked it. Probably not a wine to age much longer. Went well with pizza. (1920 views) | | | Tasted by Portland Pinot Pigs on 9/1/2014 & rated 90 points: Another great wine from this winemaker. Medium bodied, with a peppery nose that draws you right in A fair amount of alcohol across the palate that smooths out into a nice spicy finish. I'm not getting any cloudiness in the glass nor sour notes on the palate that other reviewers have mentioned. I think this 2009 has a couple more years left in it, but it is drinking wonderfully now. (1854 views) | | | Tasted by CMN on 8/2/2014: Double Blind Pinot Tasting at T&T's (Tina's House): Impressions: Cloudy/light red. Sour cherry, strawberry, cranberry. High acid obscures the palate. Medium finish. Not terribly pleasurable on its own. 84
This was my second go round with this wine and, unlike the previous occasion, this time was blind. Similar score and impressions. (2429 views) | | | Tasted by rumguzzler on 4/5/2014 & rated 87 points: Light pinot, maybe floral? Well balanced, not anything crazy special. (1828 views) | | | Tasted by sayward on 2/4/2014 & rated 87 points: Was fine. I didn't get the chewiness that has been mentioned. In fact, I thought the fruit was a bit thin. Color of the wine was also not dark. I didn't get a lot of the things that I usually like in a good Pinot Noir. (1178 views) | | | Tasted by CMN on 1/24/2014 & rated 85 points: Pop and pours a medium red and a tad cloudy. The nose is of Vick's cough syrup.
Sour cherry, cranberry and a hint of cola -- flavors are obscured by an attack of acid. Chewy tannins and a short+ finish. A moderately big wine -- was not my style. (854 views) | | | Tasted by ewsds on 10/20/2013 & rated 91 points: Second note on this wine. See my first for more detail. An extra year in the bottle and a few hours of air make this wine ready to drink. Leans towards a dark fruit spectrum, and it's well balanced, with enough acidity and to keep things interesting. Looking forward to my last bottle sometime in the next year or so. (1123 views) | | | Tasted by Burgundy Al on 10/18/2013 & rated 87 points: Red cherry and strawberry aromas and flavors, nicely floral. Refined spice in support. Hints of sweetness and cherry cola that I didn't particularly enjoy, but there is good concentration and dry extract that make me think this will soften and mellow in another year or two. (1258 views) | | | Tasted by bergkamp10 on 10/4/2013 & rated 87 points: Ripe fruit, with acidity. This came across having the characteristics of a Russian River Pinot, with the cola, plum and candied finish. The weight and balance are ok, but the lack of complexity and Burgundian flavors are a disappointment. Fully mature, and unlikely to improve. (764 views) | | | Tasted by coremill on 4/8/2013 & rated 86 points: This is clearly big and ripe, but I didn't notice any alcohol here. Instead I got a lot of roasted, meaty, BBQ-sauce like flavors to go along with the spicy dark fruit. The balance is good and this is well made but the flavor profile is a bit overripe for my taste. Nowhere near as good as 08 was. (1172 views) | | | Tasted by ewsds on 10/3/2012 & rated 92 points: This is a very nice wine that needs time for its personality to shine. After a few hours open, it's starting to show its personality and depth. Bright red and translucent in color it's got a lot more depth than its color would indicate. It's got a almost liqueur-like nose of red fruits that's more reminiscent of a ripe California Pinot than a Burgundy one, but in a good way (maybe it's 14.4% ABV is a good indicator of this - high for an Oregon Pinot). Taste-wise, it's a bit hot right now, but has strong acidity and fine tannins that lead to very bright, but flavorful array of black cherry and other red fruits. With its solid acidity, it "jumps" off your palate with flavor. It's a bit wild and unrestrained at the moment, but my best guess is that it will tame itself down with more cellar time and a good decant when eventually opened. A very nice (exceptional?) wine with high potential. It's a keeper for the cellar; try again in '13 or '14. (1356 views) | | | Tasted by Votefordennis on 7/30/2012 & rated 91 points: Subtle, great with food, no complexity. (1186 views) |
| Belle Pente 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.Murto Vineyard On weinlagen-infoUSAAmerican 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
Dundee Hills Dundee Hills Winegrowers Association website
Located just 28 miles southwest of Portland, and 40 miles inland from the Pacific Ocean, the Dundee Hills appellation is situated within an irregular circle of about 6,490 acres in total, of which more than 1,264 acres of vineyards are planted. This region is unique for its higher elevation, warmer nighttime temperatures, less low-elevation fog and frost, and lava-based Jory soil series of reddish silt, clay and loam soils.
Single Vineyards at weinlagen-info
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