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| Community Tasting Notes (average 89.6 pts. and median of 90 pts. in 20 notes) - hiding notes with no text | | | Tasted by ChrisinCowiche on 1/2/2022 & rated 88 points: Rather ordinary. It was tart on release but has yet to develop much interest. Not sure if it will. Some cherry and herb, but really kind of closed off still. Not changed over two days. (429 views) | | | Tasted by midtownmac on 7/25/2019: Bought from winery during a visit in 2013. Stored in Eurocave since. I too was a bit worried but this was drinking beautifully. Rhubarb, spice, biting (in a good way) tannin. Drank over two nights. Great bottle. (704 views) | | | Tasted by Ron Felthoven on 1/10/2019: Excellent and not anywhere near “past its peak” as a recent TN suggested, which prompted me to open this. One of the best 2011s I’ve had from OR. Drinking beautifully! Cool climate beauty. (830 views) | | | Tasted by pdxpinotfan on 1/5/2019 & rated 89 points: Drank half first night, finished second night. Consistent both nights, with just-starting-to-fade red fruits dominating that we both love. Well balanced - My guess is it’s a year or two past prime? Have one more bottle that I’ll hold onto for another year just to see if other flavors emerge. (696 views) | | | Tasted by Nutty08 on 10/10/2018 & rated 91 points: Came across slight better than prior bottles. Bright And acidic, quite fresh on the palate. Red cherry notes with hints of forest. Quite nice but lacks a bit of complexity on the palate and finish. (943 views) | | | Tasted by Nutty08 on 9/11/2018 & rated 92 points: Better than last bottle. Shows a bright red fruit profile and quite fresh. Aromatic nose, cherry pit and some spice. Finishes chalky and a bit simple, but quite pleasing. (834 views) | | | Tasted by Nutty08 on 4/16/2016 & rated 91 points: Not quite as good as I remember. Great nose though, with spice box and red fruits mixed in. Palate adds a alight element of citrus, red and black fruit and decent depth. Moderate finish. Can hold for some added complexity. (1333 views) | | | Tasted by Swaggering Beaunie on 8/14/2015: This wine was reductive and even just a bit bretty upon opening, but these aromas disappeared quickly with air, to reveal faint scents of black cherry and raspberry. The palate was more interesting than the nose; it exhibited delicate (not to say subdued) mixed black and red fruits, firm tannins, and some baritone notes from toasted oak. The finish was long and distinctly floral, and the floral flavors intensified as we worked our way through the bottle. All in all, it was a very nice bottle, one of the better Oregon Pinots I've tasted, and a good effort for the difficult 2011 vintage. It was decidedly better than the previous Ayres Pinot we tried. (1472 views) | | | Tasted by wolfonthehill on 2/7/2015 & rated 90 points: Ripe fruit, ready to drink now. Very easy alone or with a meal. (1613 views) | | | Tasted by wine247365 on 7/18/2014: I drank my first bottle last summer and this past year has been kind to it. Decanted 2 hrs before tasting and got better into the 3rd. (1939 views) | | | Tasted by bmurph10 on 6/20/2014 & rated 91 points: - Crimsom color with medium forming legs and has flavours of blackberry with a long finish - Wow.. Very nice Oregon Pinot. Probably the best I've had from this vintage and look forward to consuming more of this in the future.. (2027 views) | | | Tasted by leadpencil on 10/3/2013 & rated 89 points: Medium bodied. Slightly sour cherry, smoke, ginger. (1729 views) | | | Tasted by Nutty08 on 8/31/2013 & rated 93 points: Pinot Weekend - Second Willamette Valley Trip; 8/30/2013-9/2/2013 (Dundee, OR): The most complex of the wines tasted. Saline, sandalwood, and hint of meat on the nose. Palate was quite vibrant, but less angular and more polished than the other bottlings, showing more berries (boysenberry/blackberry). A touch of sweetness to the fruit carries this through the finish which is quite long and complex. Hold for sure. 92-93+ (2179 views) |
| Ayres Vineyard 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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