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| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 90.2 pts. and median of 90 pts. in 50 notes) - hiding notes with no text | | | Tasted by rosenst1 on 5/1/2023 & rated 91 points: Light red. Fragrant nose of strawberry and cherry. Lovely mouthfeel - light on its feet. Clean finish with no tannins remaining but reasonable finish given its age. Great QPR and shows how well the Cristom wines age. (246 views) | | | Tasted by Monsieur Grenache on 1/8/2022 & rated 94 points: Complex and ethereal, capturing well the essence of Pinot.
Fresh strawberry, cassis bud, cherry coke, vanilla, forest leaves. Not too dissimilar to Burgundy Pinots except for the slightly heavier use of oak.
The palate is ample, very aromatic, fairly youthful with some tertiary flavor, oak has blended nicely but could soften a bit further. All the aromas come together nicely, the finish is long.
It’s in a very nice place but can definitely age 5-10 more years depending on your tastes. (394 views) | | | Tasted by swyang on 9/7/2020: Well, yet again a magical moment happened. It was heavily raining all day, my wife and I had a long, tough day, and as we sat we were in the mood for a wine to soothe our souls and give us positive inspiration. Upon seeing this bottle stacked up in my cellar I felt like trying a Cristom for the 1st time.
Upon opening and pouring a sublime color of red brick (phasing slight at the rim) and aroma of gorgeous red fruits, flowers(mostly roses), pepper, smokey, very tiny hint of vanilla and the secondary elements of terroir were hitting my olfactive senses, going straight into my soul.
In the glass this had a gorgeous hued/red/ruby colors and on the palate it was simply magical. Fragile, yet Intense, poetic yet with long lines of stories to tell. It is one of those uplifting moments that you cherish as this had the power to lift both of us to have exciting and positive conversation for our post Covid projects. Very beautiful, and in transiting period to become a sensual wine soon to be. However don't wait too long as this is just now entering its maturity. Lucky if you have some bottles left in your cellar. Cheers, (605 views) | | | Tasted by Newbie Vino on 8/14/2019 & rated 95 points: Great with steak (919 views) | | | Tasted by jlhkiss on 11/5/2018 & rated 93 points: Consistent with previous notes but more accessible. Well-balanced, tart, lighter-style, with cherries, tea, mint, and raspberries. Drink now - 2022. Technical score: 91. Enjoyment score: 93. (1078 views) | | | Tasted by rfras on 9/2/2018 & rated 89 points: Light Pinot Noir that has ample raspberry and red fruit flavors, but lacks a little on the finish. (1019 views) | | | Tasted by Rjlamb on 8/19/2018 & rated 90 points: Nice pleasant aroma
Probably another year or so to drink (1015 views) | | | Tasted by rosenst1 on 10/24/2017 & rated 89 points: Found this lurking in the cellar. PnP. Light red, clearing at the rim. A bit of stink on the nose. Nice roundness on the palate with red fruits dominating; some restraint on the finish gives this some interest. Not sure this will improve further, but nice wine and very good QPR. (1260 views) | | | Tasted by jlhkiss on 6/27/2017 & rated 91 points: Consistent with previous note from a year ago. Nicely balanced. (1271 views) | | | Tasted by jlhkiss on 6/26/2016 & rated 91 points: Opened and decanted about an hour before dinner of grilled king salmon and asparagus, potato salad, and mixed salad. Cloudy, dark ruby with a dominant violet hue. The nose brings candied raspberries, wild herbs, bitter cherries, and rhubarb pie. The palate is medium, tight, and tart, bringing waves of fresh strawberry notes plus hints of lavender, rhubarb, cloves, cola, and raspberry preserves into a finish that brings nice closure. The acidic frame gives this wine a pronounced bite while the tannins are relatively refined. It's probably showing as complex as it will ever get, but this should soften up over the next five years through 2021-2022. Was better with food (salmon). BTW, excellent QPR. (1588 views) | | | Tasted by mkmast on 2/22/2015 & rated 91 points: Very nice wine. I really enjoyed the balance of this wine. On the tart side with the acid level, the fruit still held it's own. Strong value for $30 (2561 views) | | | Tasted by jshearer on 10/17/2014 & rated 89 points: Smells like red fruit, cinnamon, and Big League Chew. In a good way. Nicely textured and well-balanced in the mouth. Red fruit and some spice. Pleasing and structurally quite nice, but I wish the flavors were more complex. (2911 views) | | | Tasted by oropeza on 4/13/2014 & rated 91 points: Garnet in the glass. Red fruit / floral nose. Cherries, rich mouthfeel, earthiness / minerality, slight graham cracker finish. Great balance. (3463 views) | | | Tasted by ekenneth on 3/9/2014 & rated 89 points: Purchased at the winery. I think my score would be higher if I had waited a couple of years. It was almost closed down when I opened it and it was very sharp. And I give them credit. It certainly seems like this was made without manipulation. On day 2 and 3, it was an elegant, medium bodied pinot. (3345 views) | | | Tasted by chatters on 3/2/2014: Pinot Lunch at Franks place (Frank's place in Matraville): cream, red berries, earth, toast, biscuit. In the mouth red berries, peppery, spicy and earth notes, long and very nice if not, perhaps a touch light in the body. (3165 views) | | | Tasted by Engy on 10/20/2013 & rated 90 points: Deep color, hint of blackberry in the nose....very nice experience (2972 views) | | | Tasted by ttuominen on 9/29/2013 & rated 91 points: Decanted for 2 hours.
C: Bright red
N: Earthy, forest floor, cranberry, violets. Lovely descrete nose, no signs of oak.
P: Smooth, red fruits, cranberry, easy tannins smoothly throughout the wine, balanced. Good grip on the end, still young, not over the top at all.
O: Great Pinot Noir without being hugely complex. Great acidic backbone and structure with lovely flavours. Smooth.
After 24 hours open in bottle: Even smoother, resolved tannins. Fantastic. 91-92pts (2723 views) | | | Tasted by davestenton on 9/25/2013: The Dirty Dozen Tasting 2013 (Il Botaccio, London): Cherry fruit but there's a more earthy (beetroot) note in there too. Sweet, ripe and silky initially then more savoury to finish. Good. 17/20. (2312 views) | | | Tasted by Nutty08 on 9/7/2013 & rated 90 points: Moderate weight win that is acidic upon opening but really softened with a couple hours air. Cherry, meat, and a hint of sandalwood round this out. Seemed to be more of an earlier drinking bottle. (2221 views) | | | Tasted by Christoffer78 on 9/2/2013 & rated 92 points: For the Pinot connoisseur, this must be pure joy. The nose expresses pure red fruit including sour cherry and red currant. The palate is elegant and medium-bodied with a very forward and nice acidity as well as rather good balance. Tannins are integrated but still noticeable. I am quite surprised by this style as I would never have guessed this was a US wine if tasted blind. Still a very nice interpretation of this varietal. (2435 views) | | | Tasted by rocknroller on 8/3/2013 & rated 91 points: Willamette Valley Oregon Trip 4 & 1/2 Days; 7/29/2013-8/4/2013 (Willamette Valley, Oregon): Had this bottle at the Wayfarer in Cannon Beach. Pretty nice selection on the wine list. This was drinking well, no formal notes. (3192 views) | | | Tasted by affordableCollector on 7/24/2013 & rated 87 points: maroon in color. spice, earth, cherry, smoke, on the nose. blackberry, toast, vanilla, earth, smoke, white pepper, on the palate. medium acid on the finish. (1141 views) | | | Tasted by riversedge on 6/25/2013 & rated 88 points: Nice ruby color. Spice and cedar.
(1843 views) | | | Tasted by ewsds on 6/23/2013 & rated 89 points: Light translucent color and lightly red-fruit nose. On the palate, very light-bodied and lacking complexity, but also very tasty and easy to drink. Very nice. (1817 views) | | | Tasted by yossarian.livez on 6/13/2013 & rated 86 points: Ok. Red fruits, bright. Just the slightest hint of something savory. Plenty of acidity and structure. Though tannins fairly polished. Length a bit modest. Never really opened up over a few days. (1689 views) | | | Only displaying the 25 most recent notes - click to see all notes for this wine... |
| By Jancis Robinson, MW
JancisRobinson.com (9/25/2013)
(Cristom, Mt Jefferson Cuvée Pinot Noir Willamette Valley Red) Subscribe to see review text. | By Josh Raynolds
Vinous, July/August 2012, IWC Issue #163
(Cristom Vineyards Pinot Noir Mount Jefferson Cuvee Willamette Valley) Subscribe to see review text. | By Richard Jennings
RJonWine.com (10/17/2012)
(Cristom Pinot Noir Mt. Jefferson Cuvée) Medium cherry red color; roses, sous bois nose; tight, roses, sous bois, tart cranberry, mineral palate; needs 3 years; medium-plus finish 92 points |
NOTE: Scores and reviews are the property of JancisRobinson.com and Vinous and RJonWine.com. (manage subscription channels) |
| Cristom 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
Eola - Amity Hills Eola - Amity Hills (Oregon Wine Board) |
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