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| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 89.1 pts. and median of 89 pts. in 33 notes) - hiding notes with no text | | | Tasted by rickspicks on 4/11/2020 & rated 88 points: I've had different vintages of Looney. but this was my first time to try this. PnP and very tart and tight at first. Needed 30+ minutes to open, but it never completely lost the grapefruit-like tartness. Mostly dark cherry fruit with some earthiness. I thought the texture was somewhat thin and slightly austere. Not one of Archery Summit's best efforts. (989 views) | | | Tasted by Ralphie1 on 3/1/2019 & rated 92 points: For an off vintage, this wine is drinking very well, and is in the sweet spot. I am going to drink my last bottle soon. (1109 views) | | | Tasted by Ralphie1 on 2/2/2019 & rated 91 points: Drinking very well right now. (965 views) | | | Tasted by Ralphie1 on 8/7/2018 & rated 90 points: Drinking very well right now 👍🏻 (1233 views) | | | Tasted by endymion on 7/6/2018 & rated 94 points: Surprisingly good, complex and integrated. Better than I remember. Great nose. A little sweet. Still with big fruit. Fabulous! (1256 views) | | | Tasted by royalscam on 1/17/2018 & rated 85 points: Unlike most Archery Summit this is a great disappointment. Just not giving much. Nothing special. For the cost of the bottle - you gotta produce - not flawed just plain old uninteresting. (824 views) | | | Tasted by pdxwinefan on 10/2/2017 & rated 88 points: Opened and let sit in the glass for over an hour before drinking. Then consumed slowly over 2+ hours. There is a lot of alcohol heat in this wine that finally dissipated about two hours after opening. What was left as a relatively softer wine that made for an enjoyable glass. Cherry, some plum. There weren't a lot of secondary flavors here. Medium finish. (764 views) | | | Tasted by Nick_Ambra on 10/9/2016 & rated 95 points: Cola, pepper, light on fruit; really (1484 views) | | | Tasted by 2glassesdown on 6/6/2016 & rated 85 points: opened to have with grilled salmon, classic pairing. hot, tart cherry on the nose, bright tart red fruit, high acid. the steel-head calmed it a bit, but not much. burratta cheese mellowed it considerably, but over all just a lot of acid. My son came in with roasted pork carnitas...bingo! the fat from that pork made the wine shine. Note to self, my last bottle will go with a big fatty pork roast and that acid cuts right through and balances out the wine. (1639 views) | | | Tasted by Wine Sparty on 9/22/2015 & rated 87 points: Popped and poured with penne & marinara sauce. Couldn't give over the acidity in this one. Has some red cherry taste, but just a lot of acidity on the palate at this point. I didn't get a ton of flavor beyond that which makes me wonder how this is going to evolve. (1969 views) | | | Tasted by RMWino012 on 4/29/2015 flawed bottle: Flat as a pancake. Nothing, Nada. There were some crystals on the cork, sign of oxidation? (1942 views) | | | Tasted by pdxwinefan on 4/17/2015 & rated 88 points: Much more enjoyable than the last bottle. Served a little cooler than normal--closer to cellar temperature. Upon opening the aroma was tannic, even dusty, but that eventually gave way to nice strawberry and floral tastes. Quite a bit of acidity and still pretty hot, but overall not bad. (1609 views) | | | Tasted by pdxwinefan on 1/18/2015 & rated 85 points: Not sure what to make of this. Maybe it needs more time. Dark fruit at front but finishes a bit hot and tannic. Unbalanced. Doesn't seem like it's coming together very well. (1424 views) | | | Tasted by Dulcie and Aylwin on 8/30/2014: Ruby red, distinctly sweeter and softer than the very green and stemmy '11s we had sampled at White Rose an hour previous. Surprising approachable. Dulcie likes. I am not sharing the somewhat negative vibes from other TNs. (1614 views) | | | Tasted by Oberhau on 5/17/2014 & rated 82 points: This wine is just okay. Not worth the price tag. Kind of austere. (1445 views) | | | Tasted by johnh1001 on 4/27/2014 & rated 87 points: Visit to Willamette Vally (Oregon): Usually my favorite in the lineup, but this was thin, angular and tannic. Nice fruit, but not a good package. (1840 views) | | | Tasted by rocknroller on 7/29/2013 & rated 90 points: Willamette Valley Oregon Trip 4 & 1/2 Days; 7/29/2013-8/4/2013 (Willamette Valley, Oregon): Very dark red color. Nice, earthy, deep and dark fruit, black cherry, blackberry, vanilla, perfumed, red currant, oak. This was showing young and at times had some heat and firm tannins. Like a lot of '11's this needs a little time, but is promising. (3025 views) | | | Tasted by Burgundy Al on 7/26/2013: IPNC Seminars (McMinnville OR): Tasting. black fruit aromas and flavors, but clearly in a leaner style than I typically expect from AS, showing some underripe vintage character. Background floral hints help a lot.Firm acidity and tannins add both charm and some contrast to the fruit, providing bit of a rustic edge. (2150 views) | | | Tasted by Wine Sparty on 5/5/2013 & rated 89 points: Popped and poured with pizza. Nice earthy and cherry aroma. Taste is pretty consistent with the aroma and is very enjoyable, yet seems to lack something that makes it even better. Pretty decent to high amount of acidity. This seems like it should last for awhile, but not sure what the fruit will be like in the long run. (1226 views) | | | Only displaying the 25 most recent notes - click to see all notes for this wine... |
| By Josh Raynolds
Vinous, July/August 2013, IWC Issue #169
(Archery Summit Winery Pinot Noir Looney Vineyard Ribbon Ridge) Subscribe to see review text. | By Sean Sullivan
Washington Wine Report (12/29/2013)
(Archery Summit Pinot Noir Looney Vineyard Ribbon Ridge) A moderately aromatic, stylistically unique wine with notes of wild strawberry, guava, red and black licorice, and mocha. The palate is tart and tightly wound with quite chewy, lip smacking tannins and bright, mouthwatering acidity. 100% Pinot Noir (Dijon 115, 777, 667). Aged 10 months in French oak (35% new). 13.5% alcohol. Sample provided by winery. *** 1/2 points |
NOTE: Scores and reviews are the property of Vinous and Washington Wine Report. (manage subscription channels) |
| Archery Summit 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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