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| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 88.5 pts. and median of 89 pts. in 86 notes) - hiding notes with no text | | | Tasted by evjoh on 8/4/2022: Still plenty of life left here. I slow ox'd the bottle for an hour or so and it still took some time for the VA to blow off. I found it added some charm to the wine, but my friends didn't agree. I will remember to give my future bottles more air before pouring.
Underneath all that acid there's a wonderful dried raspberry, black tea, and undergrowth mixture that's intoxicating to drink. This is my second aged Mt Jefferson bottle and both have held up so well. I'm inspired to seek out more aged Oregon Pinot. (810 views) | | | Tasted by rocknroller on 8/28/2021 & rated 88 points: Annual Wine Group Summer Event - BBQ Brisket at Siggy's (Siggy & Jenny's Place, Mpls, MN): Small taste. Brief note; Had this on release and now again tonight from Magnum. Not much has changed, red cherry, cola, spiced, somewhat harsh and bitter on the still tannic finish. (1792 views) | | | Tasted by Alex Brogan on 3/3/2021 & rated 89 points: Really intense raspberry nose. Nice acidity and a lengthy length. It was lovely with some reblochon (1549 views) | | | Tasted by jaypowell on 4/3/2020 & rated 85 points: Past prime. (1788 views) | | | Tasted by moods on 11/22/2016 & rated 89 points: Light and thin in color, but not in aroma or on the palate. Earth, spice, sous-bois notes. Plenty of bright red fruit flavors, maybe cherryade. Pretty significant acidity. Nice wine. (4137 views) | | | Tasted by JMFWC on 9/15/2016 & rated 90 points: Enjoyed with Mushroom pasta. The acid from the cooler 2011 vintage is still showing through but in a very pleasant way. Starting to show hints of pine and a little tobacco the fruit is coming into balance now. Finish was really complementing to the food. (3920 views) | | | Tasted by Bladams13 on 8/9/2016 & rated 89 points: Dark red to garnet but with enough transparency to appear thin. Earth and spice, with little fruit. Well balanced acidity and soft lingering tannins do well to offset the modest fruit.
This was entirely different than my last bottle 9 months ago. Whixh was very acidic and overly tart. I was pleasantly surprised with this bottle, I wasn't expecting much but it was quite good. (3880 views) | | | Tasted by Arensberg on 12/29/2015 & rated 90 points: Not as fruity as some Oregon Pinot's can be. But great balance, not disappointed at all! Great wine! (4723 views) | | | Tasted by Basicallyjones on 11/1/2015 & rated 91 points: Really coming into its own. Beautiful nose of cherry, cola, general dark fruit with a solid frame. Nice, feminine Oregon frame with good berry, forest and herb flavor. Peaking for the next year with another 4 or so. But best had soon. (4713 views) | | | Tasted by Lilja on 8/15/2015 & rated 90 points: Clear, pale garnet colour.
Clean, youthful nose with medium+ aromas of ctrusfruit, soap (Swe. gulsåpa), nutmeg, sous bois, slender red fruit, raspberries, strawberries, cranberries, some aromatic spiciness and a touch of roasted oak.
Dry on the palate with medium+ acidity, medium alcohol, medium(-) body, medium+ tannins and a slight bitterness to the finish. Medium+ intense flavours of slightly sweeter red fruit, strawberries, spices, pepper, a bit of raw wood and wet earth.
Wine of very good quality. Can drink now, but has potential for aging. And I would love to try this in 5-7 years. As it is now I think the oak is a bit rough and edgy, especially in the mouth. But the fruit is definitely there. I had this down for a Burgundy. (3319 views) | | | Tasted by karl.1480 on 8/15/2015 & rated 90 points: The wine has a pale intensity, garnet color.
On the nose the wine is developing with a medium(+) intensity. Aromas of dried strawberry, dried cherry, crane berry, oriental spice, nutmeg, forest floor, wet soil, decaying rose petal, oak and cold coffee. Looots of Pinosity.
On the palate the wine is dry with a medium acidity, body and grippy tannins. The intensity is medium(+) with flavors of strawberry, dried cherry, oriental spice, nutmeg, forest floor, rose petal, oak and coffee. The finish is medium(+).
I agree to 100 percent with the other tasters that this is very Burgundian. Showing a bit riper fruit than a Pinot from Côte de Nuits would do so I called this Pommard from a warm year, 2009. I haven't tasted many Pinots from Oregon but clearly there is some really good ones out there. Would love to see how this will age because there's definitely some good potential right here. (2882 views) | | | Tasted by Timbalimba on 7/31/2015 & rated 92 points: Very Burgundian in character, and therefore, to me, much more interesting than the slightly heavy-handed specimens we sometimes see from Oregon. Pure wild raspberry fruit backed up by sous-bois, very well expressed Pinot personality. Drinks now. (2760 views) | | | Tasted by Debreese on 5/24/2015 & rated 88 points: When I opened this I was, at first, disappointed. Immediately out of the bottle this is not, at first, a good wine. However after an hour it opened up and was very enjoyable. This tasting note reflects what I thought of the wine after it opened up. Clear, pale ruby intensity. ON the nose, med intensity with notes of ripe strawberry, cranberry, sweet spice, toast. A hint of petulance. Developing. Dry, Med+ acidity, Med- body, low fine grain tannins, Med+ alcohol, Med intensity, More raspberry on the palate with cranberry and spice. hint of toast. Med finish. A good, well balanced wine. I do not think there is much more room for improvement though I do think it will continue to drink well for a few more years. (2453 views) | | | Tasted by bin905 on 5/12/2015 & rated 89 points: Potent incense, herb and floral scent. Snappy cherry, raspberry, tea and mineral flavor with fine tannins. Fun and light on its feet. (2133 views) | | | Tasted by UpfromtheCellar on 4/12/2015 & rated 87 points: A nice, easy drinking wine that, unfortunately, doesn't live up to its reputation (or price....). Everything about it was medium, medium and medium, from nose to palate to finish. Well balanced, very correctly made, it just lacked intensity and passion. (1983 views) | | | Tasted by The years of the grape on 3/16/2015 & rated 97 points: This wine is outstanding: at first it had a bit of sulfur and was clearly reducted, but aerating it resolved the problem. Tasting it straight away, I was satisfied, some red fruit, spice, an elegant texture, but I could not understand all the fuss about this producer. To me it seemed just a good but a bit overpriced Pinot Noir.
Then the night passed and the day after, drinking it again, I had my epiphany: the wine, far from being tired from oxidation, had got more precise aromas, the generic red fruit had become raspberry, strawberry, red cherry, the spice was now clover, a captivating rose scent was rising to my nose now bright and clear and a light elegant minerality just completed the paint.
In the mouth there was no trace of the unpleasant bitterness of a wine opened the day before, the texture was absolutely fantastic, with soft but still elegant tannins, a delicate, graceful, but firm acidity and a perfect balanced body, crowned by a delicate flowery aftertaste.
How much can it age? How much complexity can it further gain with age? This wine is fantastic.
I am not used to give high ratings, in three years I gave a 95 maybe twice, but this one deserves more. Outstanding and probably the best I have ever had. (2221 views) | | | Tasted by riversedge on 2/20/2015 & rated 86 points: This one has mellowed and is really soft on the palate. It shows blackberry, clove, and a little bit of smoke. Medium mouthfeel. (2239 views) | | | Tasted by daghaug on 2/12/2015: Brent preg som etterhvert blåser av. Et visst malingpreg over duft som ellers er preget av kjølig frukt. Også noe syrlig. Fin fylde i munnen, frisk og med ok lengde på ettersmaken, som har noe bitterhet. Godt kjøp til ca. tredve dollar i Ann Arbour. (2078 views) | | | Tasted by jdpearse on 12/22/2014 & rated 85 points: Not good. The fruit was missing and there was way too much wood and spice. Last three bottles (all different) of under $30 pinot were very disappointing. It's easy to find a $60 that tastes fantastic. I need a $40 go-to house pinot. Still looking. (2560 views) | | | Tasted by ashegedyn on 12/11/2014: Ok so this is not Burgundy. The nose has a medium intensity "sassafras" or "root beer" note or notes. No confusing Burgundy here. I almost think it is Brett but no - it is just a more herbal or pine driven nose. I get cedar pine needles, incense, mixed with red berries. There is complexity here, but with forest notes, cedar, incense, and red fruits. Others have mentioned smoke - I seem to get more incense. Taste is more intense than Burgundy. Good red fruit, slight tartness but really not a huge amount of acidity. Perhaps a little sweetness. Fine tannins on the front of the palate with a light body similar to Burgundy. A nice long finish. The sassafras component comes back on the finish to give a slight cola finish - in a nice way.
Problem with this wine is what to eat with it. Unlike Burgundy it does not really go well with light dishes. I had chicken in a white wine sauce and it clashed. I tend toward a lamb dish with this wine. Not as versatile as Burgundy. I can sip it on it's own, bread, crackers, clashes with cheese though. I like it but I also question the price point. At 25 dollars I can find lots of burgundies that do better. On the other hand it is a nice change of pace with good complexity and interest.
My Oregon tasting goes on. (2408 views) | | | Tasted by ReverendRiesling on 11/27/2014 & rated 91 points: I tasted this wine over four days. The first glass I aired out. It wasn't necessary, which is very rare- red or white. I was initially pleased at the truly fine balance of alcohol, acid, fruit, RS (3g/L?)and tannin. I continued to be ever more impressed. The texture is concurrently generous and ethereal. The classic Pinot fruit plays a striking but subtle role. The earthiness is like an artful shadow, the delicate tannins patiently wait their turn at the end of each amazingly flavorful taste. I've got 2 ml to go and I'm feeling a little sad. Beautiful wine, beautiful price. (2373 views) | | | Tasted by mike l. on 11/16/2014 & rated 87 points: in a lineup of 20+ wines at wolvesmouth (2374 views) | | | Tasted by anonymoose12345 on 11/7/2014 & rated 90 points: Beverage pairing at Minibar in DC. (2214 views) | | | Tasted by wtianseter on 10/19/2014 & rated 93 points: A strawberry nose with a touch of cherry and earth. The flavor is a tart cherry layered with strawberry and then red raspberry. The finish is dry and elegant fruit and then tannin and a bit of smoke and finally just a kiss of oak that is nowhere in the Nose. We had two bottles with a variety of Beef, pork and fish entrées and it went well with all. All six of us rated this wine highly. (2046 views) | | | Tasted by MoserJP on 9/28/2014 & rated 90 points: Open on the counter about 8 hours: Kind of a pale, cloudy ruby color in the glass. Smoke accented aromas on the nose of cherries, stems, earth, mushroom, and baking spices. Dense mineral and juicy red fruit flavors coat the palate with pleasing acidity and gentle tannin. The wine is balanced and finishes smooth. Earthy and complex yet easy going, this is textbook for what I enjoy in Oregon Pinot. (2181 views) | | | Only displaying the 25 most recent notes - click to see all notes for this wine... |
| By Richard Hemming, MW
JancisRobinson.com (3/25/2015)
(Cristom, Mt Jefferson Cuvée Pinot Noir Eola-Amity Hills Red) Subscribe to see review text. | By Josh Raynolds
Vinous, July/August 2013, IWC Issue #169
(Cristom Vineyards Pinot Noir Mount Jefferson Cuvee Willamette Valley) Subscribe to see review text. | Decanter
(Cristom Vineyards, Mt. Jefferson Cuvée Pinot Noir, Willamette Valley, Oregon, USA, Red) Subscribe to see review text. | By Laure Patry
Decanter
(Cristom Vineyards, Mt. Jefferson Cuvée, Pinot Noir, Willamette Valley, Oregon, USA, Red) Subscribe to see review text. | By Richard Jennings
RJonWine.com (10/9/2013)
(Cristom Pinot Noir Mt. Jefferson Cuvée) Dark cherry red color; reductive, forest floor, clove, black cherry nose; sappy, tart cherry, tart cranberry, clove palate with meidum-plus acidity; medium-plus finish 89 points |
NOTE: Scores and reviews are the property of JancisRobinson.com and Vinous and Decanter 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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