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| Drinking Windows and Values |
| Drinking window: Drink between 2016 and 2024 (based on 6 user opinions) |
| Community Tasting History |
| Community Tasting Notes (average 89.1 pts. and median of 90 pts. in 17 notes) - hiding notes with no text | | | Tasted by jcasey555 on 1/8/2021 & rated 93 points: Unbelievable value. Better than many much more expensive wines after waiting 10 years. Love the very low alcohol!! (696 views) | | | Tasted by Louvin on 11/1/2020 & rated 92 points: nearly a year has done wonders to this wine for me, maybe its just bottle variation but with a couple hours open then a short decant this wine goes from a very light and thin wine to one of nice substance and more complex flavors, some sous bois and generally deeper mouthfeel. Liking a lot now. (687 views) | | | Tasted by JohnSh on 10/14/2020 flawed bottle: I was really looking forward to this, but something was off, and it wasn't clear what was wrong. I brought it from the winery, so it wasn't cooked at any time, so perhaps it was slightly corked. Acidic with a nasty, bacterial-ish finish. Tried it over two days and it was worse the second day and became oxidized very quickly. (630 views) | | | Tasted by Louvin on 1/17/2020 & rated 87 points: 1 hr plus decant, this showed more blue fruits than red, little depth and short finish. Certainiy no complexity or showing an aged character or the beginning of one. Got a few more, can only hope age can bring this around. (818 views) | | | Tasted by Ron Felthoven on 8/28/2018 & rated 91 points: Showing really nicely now. Go ahead and pop one or wait a few years. (1454 views) | | | Tasted by dpihlain on 2/20/2018 & rated 89 points: Lovely, if a touch simple. (1071 views) | | | Tasted by OregonLoafer on 6/19/2017: No notes and no rating because I drank this last week and didn't have the chance to finish the bottle. My impression was that the flavors are coming along nicely but that there was a surprising tartness that I found a bit unpleasant. Perhaps I didn't drink this with the right food (grilled salmon on a salad with a balsamic dressing - I tried to tailor it to the wine).
All in all, this has the medium-light body, crunchy leaves, and savory, earthy characteristics that I find so appealing about the 2011 Willamette Valley Pinots. And maybe it was just the vagaries of how you perceive flavors night-to-night, or maybe there is some bottle variation here, but to me this wasn't fully put together. There's a good chance this tartness will settle with time, but I was surprised at how in-your-face this was.
All in all, I was a bit disappointed. This is the second 2011 I've opened recently that struck me as too tart (the other being a Matello Souris). I'm a big fan of acid-driven wines, and it's usually a *lack* of refreshing acidity that turns me off from a bottle. I know most 2011s have a very long life ahead of them, but I was hoping this would still be drinking well now.
So again, maybe it's just me, but I would recommend sitting on this. Perhaps your bottle is drinking better than mine did, but even if that's the case, this wine should continue to improve for a long time yet. (1332 views) | | | Tasted by oropeza on 12/13/2015 & rated 88 points: Red fruit, floral, some earthiness... shy, wants to come out to play but still closed off... better the next day next to a gamey lamb dish... I think some of these OP 11s are going to be really great in a few more years (2479 views) | | | Tasted by Buckwheet on 10/26/2015 & rated 75 points: Bought at Santa Fe wine shop on recommendation of manager. Had high expectations but was badly disappointed. Fruit was present on first taste but faded immediately. Acidic and somewhat flavorless on mid-palate and finish. Wasn't corked just terribly mediocre. Hopefully, this was a "bad" bottle. Otherwise, I cannot figure out how others rated this wine so high. My wife and I could not get past first glass. Tried the next day without noticeable improvement so I poured it out. Total waste of $35. (2665 views) | | | Tasted by quistz on 10/6/2015 & rated 92 points: Lovely and on the richer more opulent side for a 2011 (it was a cold year!). Spicy, loamy and red berries. Vines are not irrigated. Love this producer - astounding value to price. (First had a 2000 Estate Reserve from a magnum in 2014 - wow this producer ages well!) (1939 views) | | | Tasted by cstatile on 9/6/2015 & rated 92 points: Nose takes you right to Willamette with forest floor, truffles and dirt. My face was in my glass as long as the wine was. Will order more. One of the better bottles at this price point. Fruit was bright on the palate with moderate acidity and a medium finish. After I swallow my face was back in the glass! (1701 views) | | | Tasted by gbanks on 4/7/2015: Quite a lot of detail here, but the cranberry juice acidity, which on the one hand let it pair lovely with rich seafood preparations, seems almost overwhelming when taken by itself. The nose, however, is quite gorgeous, and merits the price of admission. Unquestionably Dundee. (1913 views) | | | Tasted by coremill on 4/6/2015 & rated 88 points: The ripe, slightly new worldish berrry fruit is nicely complemented by a hint of spice, and there's a nice earthy edge to the juicy, slender structure. This is a lighter vintage of Murto that I don't see lasting a long time. (1373 views) | | | Tasted by TC16 on 12/19/2014 & rated 91 points: Very pretty wine. Dundee hills red-fruitedness. Raspberry, cherry, with hints of spice. Lots of loam and earth. Some acidity, and low alcohol. Very pretty wine. Wish I could score it higher, but it doesn't have quite the wow factor for me. (1175 views) | | | Tasted by peternelson on 12/11/2014 & rated 91 points: Lovely pot-pouri or rather dried rose petal, cinnamon, raspberry, strawberry notes but not sweet or over ripe; a little mullberry presents, but bery subtle; nice dried spices, slight x-mas spice, good light underbrush and fern in a low Alc. package of 12.3%. Med. body, medium - dry fine tannins. Really sophisticated, especially at this price. (1118 views) |
| Belle Pente 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.Murto Vineyard On weinlagen-infoUSAAmerican 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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