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| Drinking Windows and Values |
| Drinking window: Drink between 2015 and 2021 (based on 37 user opinions) |
| Community Tasting History |
| Community Tasting Notes (average 91.2 pts. and median of 92 pts. in 21 notes) - hiding notes with no text | | | Tasted by Ewhite30 on 5/31/2021: Dark cherry and caramelized strawberry on the nose. Earthy, the age shows. Forest floor, mushroom, orange peel. Subtle red berry fruit runs across the palate but the earthy qualities are now on the forefront. Lovely to drink, holding up well but I would consider drinking in the coming one two years. (384 views) | | | Tasted by Ewhite30 on 9/8/2018: We gave this several hours in the decanter before diving in. Nose leads with cocoa and ground coffee, with notes of plums and buttered toast and a faint scent of tangerine lingering in the background. The fruit is jammy at entry, blue to red berries, though it grows slightly tart - cranberry and pomegranate. There's a nice caramel note and lots of herbal funk.
By night two the nose turn almost entirely to fruit - brambly raspberry, jammy blackberry, with added citrus notes. Similar fruit profile. Light acidity, generally pretty soft on the edges. Nice finish.
It's holding up well, I think it's at is peak, but no rush to down these either. (847 views) | | | Tasted by KevinTucker on 3/4/2017 & rated 92 points: Seems about the perfect time for this lovely Pinot. I drank it over three nights. The second night was the most on point.
It is medium bodied and shows hints of tart berries and smoke initially, but the smoke died down the second and third day and it tasted more of leather.
The finish is abbreviated, but not unpleasant.
Purchased at the winery, instructions were to drink between 2014-2020, but I'm going to drink the rest sooner than later. I don't think that age will do much to improve this one. (1566 views) | | | Tasted by jpgarnold on 11/22/2015 & rated 92 points: We opened the De Ponte and drank about a third of the bottle then re-corked it. About three days later finished the bottle. During this time, it had a chance to breath for a good couple hours. Wow , what a difference. The De Ponte became very smooth and easy to drink, picked up body and mouth feel. I was picking up boysenberry and spice, decently long finish. Going to hold onto the remaining bottles till next Thanksgiving. (1716 views) | | | Tasted by Baw419 on 11/10/2015 & rated 87 points: This is second of 3 bottles. Much less flAvorful than I recalled. Perhaps past its prime. (1843 views) | | | Tasted by jpgarnold on 8/1/2015 & rated 90 points: second of 12 bottles consumed on July 30 2015 with the Fickinger neighbors. Had this with, guess what, pesto chicken again. Didn't plan that. Also opened a bottle of 2010 Hellidoro Pinot from Russian River valley. The Hellidoro was noticeably heartier with more character. Huge edge to the Hellidoro at $27 vs $47 for the De Ponte. Both are recommended. (1721 views) | | | Tasted by brianofthevine on 6/25/2015 & rated 90 points: Red cherry and cinnamon spice. Nice finish. (1350 views) | | | Tasted by ScubaSommelier on 1/10/2015 & rated 93 points: Really enjoying this wine right now. Maroon and ruby in the glass. Decanted for around 30 min. Flavors of peat, mushroom, bing cherries, and vanilla spice. Consistently great wines from this producer. (1318 views) | | | Tasted by jpgarnold on 9/18/2014 & rated 90 points: This one comes with a story. I opened our first of 12 bottles while my wife was cooking pesto stuffed chicken breast. Her own creation - yes I am a lucky guy. When dinner was ready, I came around the corner and my wife hugged me for the third time in half an hour and said "I just can't stop hugging you today". As I looked at the half bottle of De Ponte Pinot Noir on the counter, I said "do you think that's why you can't stop hugging me". I had not yet poured a glass for myself. For that I'll give it a 90. Beautiful garnet color. Fresh, light, and soft to the nose. Fresh floral, rose notes with a little fresh fruit burn on the finish. Good finish with some tannin structure that should get better with age. Another year and more of cellaring and I would expect much improvement. (867 views) | | | Tasted by mattyboy_ on 4/26/2014 & rated 88 points: ripe cranberry, ripe cherry, smoke, dusty. a bit over extracted on the palate. richer style of OR pinot. not as fresh considering the vintage. (1073 views) | | | Tasted by gripNsip on 1/23/2014 & rated 92 points: Smells very fruity, ripe and delicious fruit show in the nose. This screams "Oregon Pinot Noir" on the nose, you don't have to be experienced to have a good guess as to where this is from. The palate is very fruit-driven but with great purity and power. Bright acids rise up as more sips are consumed, and the tannins have a absolutely wonderful gentle grip on the gums and cheeks. The tannins are killer on this. A bit juicy, I can see how some people would want more earthy flavors, but what this wine does, it does very well. Really enjoyable. (1279 views) | | | Tasted by Burgundy Al on 7/26/2013: IPNC Walk-Around tasting; 7/26/2013-7/27/2013 (McMinnville OR): Tasting. Ripe and lush black cherry and boysenberry start with good floral and spice support. Good length and power, I just wish this were less fruit driven and leaner, hoping the good acidity helps provide better balance starting next year or after. Still, 90 point potential. (1957 views) | | | Tasted by gripNsip on 4/20/2013 & rated 93 points: This was a really good showing for this wine today. Youthful cherry and young strawberry with some floral notes and a bit of pie crust. Smells damn good. Wonderful feel on the palate combined with the acidity creates an effect of juiciness on the palate that instantly make the mouth water. As the red fruits relax there is some chalky mineral and red earth dust left over. Fantastic length, again this just makes the mouth water and want more as soon as you're finished. (1197 views) | | | Tasted by gripNsip on 1/26/2013 & rated 92 points: This wine has exactly what I love so much about the 2010 vintage, a dense core of dark fruit and earth combined with a weightless mouthfeel brought on by lower alcohol and well balanced acidity. Balanced structurally with bright acids, the flavors here show great intensity, sitting in the middle of the tongue as they take their time leaving the palate, providing a long finish. This is great stuff, I can't wait to try the Reserve based on how this is doing. (1083 views) |
| De Ponte Cellars 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.EstateIn the United States, "Wines with “estate bottled” designations must: a) also designate an appellation of origin or an AVA, and both the vineyards and the winery must be located there; b) the grapes must come from vineyards owned or controlled by the winery; and c) the wine must have been produced, from crush to bottle, in a continuous process without leaving the winery’s premises."
- WINE LABEL FAQS: A QUICK SUMMARY OF LABEL DESIGNATION RULES" by David E. StollUSAAmerican 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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