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| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 90.1 pts. and median of 90 pts. in 58 notes) - hiding notes with no text | | | Tasted by ekgPDX on 10/7/2018 & rated 91 points: Strong blackberry jam initial note, slight earthy note, then mild menthol on the finish. Surprisingly lush, velvet mouthfeel. Pretty solid overall. (2409 views) | | | Tasted by chatters on 9/5/2018: Coravin - Readiness to drink (Kennards, Waterloo): From Coravin. It's a bit cherry jam soup on the nose underpinned by biscuity toast, cream and a little earthiness. On the palate that toasted note is more to the fore with some juicy, jubey but not overtly ripe fruit. Travels long with some mouth coating burr and a slight herbaceous, medicinal note. Hmm. Pleasant enough, don't think it's going anywhere... (2484 views) | | | Tasted by bglamps on 8/6/2018 & rated 92 points: Perfect with a summer evening dinner outside. (2454 views) | | | Tasted by WAWINEFAN on 2/9/2017 & rated 91 points: Very nice - yummy! (3536 views) | | | Tasted by Tweety97212 on 11/5/2016: Great easy wine (3411 views) | | | Tasted by Backus on 5/17/2016 & rated 97 points: Mineral and acid pop at the front, wonderfully complex development. (3175 views) | | | Tasted by Bellalisa99 on 10/6/2015 & rated 93 points: At Jory (3213 views) | | | Tasted by Ben Christiansen on 10/2/2015: A late long year, pretty aged smell on the nose. Spiced black pepper and herbs on the nose. And full and round and harmonious on the nose. Lovely mid palate with still some tightness in the back. Its nearly right in the pocket. With structure and acidity. (2744 views) | | | Tasted by JuliannaD on 7/7/2015 & rated 92 points: This is very big for an Oregon Pinot and it turns out there's nothing wrong with that. "Pepper Ranier cherry cola". Full with a dry finish and excellent. (2670 views) | | | Tasted by Ken G on 5/3/2015 & rated 85 points: OK wine. Needs to decant for about an hour before it starts getting good. For $30.00, I would rather have a Willakense. I think it is worth about $25. (2527 views) | | | Tasted by Omar Khayyam on 3/15/2015: Go West tasting march 13 2015 (sheraton, stockholm, sweden): very fine wine, more elegant than the 2013 and the 2012 reserve but still forward and sweet, good nose, lacks a bit in structure but still very good (3131 views) | | | Tasted by Ben Christiansen on 1/19/2015: Lots of spice and toasty wood. A big Oregon wine here. Not really in tannins but still, in some sort of structure. Dense and black fruited too. Doesn't loose its Willamette-ness but it is big. (2220 views) | | | Tasted by wolfonthehill on 8/22/2014 & rated 87 points: Big fan of Oregon Pinot, and this one is perfectly fine, and ready to drink now. Good earthiness with a touch of brown sugar for balance. A bit light, particularly on the finish.
No need to hold longer. Enjoy now. (2559 views) | | | Tasted by Skully on 8/20/2014 & rated 91 points: Excellent pinot. As people at a tasting stated that it's a classic Oregon style pinot. A big pinot with lots of earthiness, fruit depth and structure. (2240 views) | | | Tasted by Burgundy Al on 4/26/2014: Chicago Pinot Days (Navy Pier - Chicago IL): Tasting, brief note. Some earth along with black cherry, boysenberry, hints of new oak. Good fruit, wish there was a bit more structure. Drink young. (3193 views) | | | Tasted by Penguino212 on 3/30/2014 & rated 89 points: A great representation of the earthy side of Oregon. Wonderful mushroomy nose with a hint of cherry. Rusty color. Spice, forest and dark cherry palate. Only wish for a bit more stuffing in the mid palate and more memorable finish. (2092 views) | | | Tasted by Spincoffs on 3/21/2014 & rated 87 points: Very drinkable now. Overall very nice but not special. Weak finish. (1867 views) | | | Tasted by MC2 Wines on 1/18/2014: Pinot Days (City Winery in NYC): Nice and elegant, this comes across as more old world than the other wines we've had today. Less fruit flavor - more earth and dirt. Harder to pull out the nuances after the other bigger wines. (2170 views) | | | Tasted by isaacjamesbaker on 12/25/2013 & rated 89 points: Clear, medium intensity ruby colored. On the nose, cranberries and sour cherries, a note of red hot candies and rhubarb. Medium+ acid, fine-grained tannins, lots of strawberries and cranberries on the palate. I love the white pepper and resin notes, the well-integrated creamy oak. Tasty, tangy, a good one to drink now or hold for several years. (1632 views) | | | Tasted by Russ P on 5/10/2013 & rated 89 points: Excellent drinking now on 1st day but did not hold on for 2nd or 3rd day. (1713 views) | | | Only displaying the 25 most recent notes - click to see all notes for this wine... |
| Stoller 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.Reserve The Wine News | Wine Country This Week | Wine Lover's PageUSAAmerican 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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