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| Drinking Windows and Values |
| Drinking window: Drink between 2013 and 2018 (based on 36 user opinions) |
| Community Tasting History |
| Community Tasting Notes (average 89.4 pts. and median of 90 pts. in 7 notes) - hiding notes with no text | | | Tasted by MattMauldin on 4/30/2013 & rated 93 points: Wine Spectator Grand Tasting- SF April 24; 4/29/2013-5/1/2013: Really nice clear ruby color. Expressive aromatically with notes of earth, clove, tobacco, fig and floral. Richly and elegantly layered balance between the fruit and savory notes. Really pretty black tea-like accents. Vibrant on the palate with elegant tannins. Finishes full. Excellent. (5465 views) | | | Tasted by gripNsip on 1/4/2013 & rated 90 points: Nice nose, cherry/strawberry, bubble gum, and a bit of potpourri. The palate shows medium-light weight and good texture, bright cherry fruit early on that leads into heavily-steeped red tea which integrates well with some stemmy notes on the tail end of the mid-palate. Balanced acids with somewhat gritty tannins in the finish, but again, some nice integration between the structure and the earthy flavors. I like this quite a bit. It's light-bodied, delicious Oregon Pinot that has some great character, and is good on it's own or with food. (Chanterelle mushroom and cheese pizza in this case!) Cheers. (4316 views) | | | Tasted by jmcmchi on 12/12/2012 & rated 87 points: Gentle strawberry nose, different effects on front and back palate - tart cherries on end, long finish (4204 views) | | | Tasted by rjonwine@gmail.com on 9/13/2012 & rated 89 points: Willamette Valley Producers visit San Francisco (Golden Gate Club in The Presidio, San Francisco, California): Light red color with pale meniscus; light sous bois nose; light sous bois, tart cranberry palate; medium-plus finish (3122 views) | | | Tasted by David Paris (dbp) on 4/19/2012 & rated 87 points: Mountains to Metro (Heritage Ballroom in the Governor Hotel): Very soft aromas, light, but also elegant. Feels shy, but like something beautiful is hiding. Certainly show's intrigue and makes me want to dive in. The palate is unfortunately more obvious, with soft tart fruit and not much depth. The red undertones are nice, with some juicy near bubble gum flavors, but it's all on a nice light frame. Pretty nice acidity on the finish, but really lacking depth that'd be worth getting excited about. (5203 views) |
| By Josh Raynolds
Vinous, July/August 2012, IWC Issue #163
(Lachini Vineyards Pinot Noir S Chahalem Mountains) Subscribe to see review text. | By Richard Jennings
RJonWine.com (9/13/2012)
(Lachini Pinot Noir "S" Lachini Vineyard) Light red color with pale meniscus; light sous bois nose; light sous bois, tart cranberry palate; medium-plus finish 89 points |
NOTE: Scores and reviews are the property of Vinous and RJonWine.com. (manage subscription channels) |
| Lachini 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
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