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| Drinking Windows and Values |
| Drinking window: Drink between 2015 and 2020 (based on 42 user opinions) |
| Community Tasting History |
| Community Tasting Notes (average 89.8 pts. and median of 90 pts. in 31 notes) - hiding notes with no text | | | Tasted by VinCA on 8/9/2023: Drinking exceptionally well. Nice fruit, good acid, and very well balanced. These were under a glass enclosure - leave it to Don to be at the forefront of technology. (180 views) | | | Tasted by VinCA on 10/9/2022: Loads of sour cherry in the mouth. First sip had a decidedly metallic finish, but it's not as noticable as I continue to drink it. Well balanced, beautiful acid, medium-long finish. Raising a glass to Don for his meticulous wine making which produced an Oregon Pinot Noir that drinks this fresh after 10 years. (464 views) | | | Tasted by jayw on 8/14/2020: Better than the last bottle, but nothing special. The nose is the best part of this wine. Tastes a bit disjointed. It has a nice cherry lift on the finish and not as candied as the last two bottles. Best upon opening; six hours later it is very acidic without much fruit, though the nose is still quite fragrant. Hate the glass stopper. Drink up! (796 views) | | | Tasted by jayw on 10/25/2019: This wine is a bitter mess, contrary to other bottles which had too much candied fruit. A lot of bottle variation, possibly due to glass stopper. (899 views) | | | Tasted by ptaylor2112 on 10/4/2018 & rated 88 points: This bottle was fine. I gave it plenty of air, and also put each glass in the fridge for 10 mins. I certainly got cherry, but would not go as far as anything candied. The cooler temp helped keep the higher than normal ABV at bay. Reviewing other notes, there must be more bottle variation than normal. (1090 views) | | | Tasted by Gfletch on 7/3/2018 & rated 91 points: Very big for a Pinot noir. I like it nice smooth finish and earthy. If you like a big Pinot this is the one. (1297 views) | | | Tasted by xinco on 5/23/2018: Not rating these bottles at this point. It tastes to me like I'm chewing on a piece of sweet candied cherry flavored chunk of asphalt. I just plain't don't like it, but my step daughter loves it. Go figure. She gets the rest of this one, and my final remaining bottle. (1190 views) | | | Tasted by xinco on 5/7/2018 & rated 84 points: Significant bottle variation from the same shipment. This one is drinkable. Somewhat strong alcohol taste, unusual in my experience for a Pinot Noir. Candied fruit taste that is not to my liking. A very bit of an orange coloring on the edges. Drink this now, probably past its prime. (898 views) | | | Tasted by xinco on 5/2/2018 flawed bottle: Distinct unpleasant bitterness on pop and pour. This subsided some as it was open for awhile, but hasn't totally gone away. I don't think I like this one.
The Vidon wines that I have aged in my cellar just haven't matched the promise of their youth. Is it the glass stopper in place of cork causing the issue? I notice newer vintages have a screwtop.
The lone exception is the 2010 Barrel Select, which has been fantastic.
Changing this to a flawed bottle. Don't know what happened. Not corked, didn't taste that way and had a glass stopper anyway. Hopefully this is a one off. (811 views) | | | Tasted by jayw on 4/10/2018: Fragrant aromas on the nose promise something good, but the candied red fruit flavors are a bit much. (728 views) | | | Tasted by travelin.mikeyt on 10/16/2017 & rated 92 points: So so so good right now! (822 views) | | | Tasted by shorty01 on 8/26/2017 & rated 85 points: Day one provided moderate enjoyment. Not so much on day two. Unpleasant bitter taste in back of the throat. (782 views) | | | Tasted by cuffthis on 4/10/2017 & rated 89 points: Consistent with previous bottles.
Glass cork.
Medium ruby in color, this wine reveals dark red fruits, anise and clove on the nose. The mouth feel is medium bodied with candied cherry and smoke elements. The finish is noticeably hot with the 15.0% abv evident.
Purchased for $20US, this is so different from the 2011 vintage which has defined musky elements and much lower alcohol. I prefer the 2011 at this point. (961 views) | | | Tasted by mjgkng on 2/28/2017 & rated 90 points: A nice bite to this easy to drink pinot noir. (895 views) | | | Tasted by mjgkng on 2/26/2017 & rated 90 points: A little spunk to this lovely wine. Goes well with light food. (846 views) | | | Tasted by cuffthis on 1/1/2017 & rated 89 points: Consistent with previous bottles.
Glass cork.
Medium ruby in color, this wine reveals dark red fruits, anise and clove on the nose. The mouth feel is medium bodied with candied cherry and smoke elements. The finish is noticeably hot with the 15.0% abv evident.
Purchased for $20US, this is so different from the 2011 vintage which has defined musky elements and much lower alcohol. I prefer the 2011 at this point. (1027 views) | | | Tasted by cuffthis on 12/17/2016 & rated 89 points: Consistent with previous bottle.
Glass cork.
Medium ruby in color, this wine reveals dark red fruits, anise and clove on the nose. The mouth feel is medium bodied with candied cherry and smoke elements. The finish is noticeably hot with the 15.0% abv evident.
Purchased for $20US, this is so different from the 2011 vintage which has defined musky elements and much lower alcohol. I prefer the 2011 at this point. (917 views) | | | Tasted by cuffthis on 12/3/2016 & rated 89 points: Glass cork.
Medium ruby in color, this wine reveals dark red fruits, anise and clove on the nose. The mouth feel is medium bodied with candied cherry and smoke elements. The finish is noticeably hot with the 15.0% abv evident.
Purchased for $20US, this is so different from the 2011 vintage which has defined musky elements and much lower alcohol. I prefer the 2011 at this point. (814 views) | | | Only displaying the 25 most recent notes - click to see all notes for this wine... |
| By Josh Raynolds
Vinous, Oregon Pinot Noir: The 2013s & 2012 Late Releases (Oct 2015) (10/1/2015)
(Vidon Vineyard Pinot Noir 3 Clones Oregon) Subscribe to see review text. |
NOTE: Scores and reviews are the property of Vinous. (manage subscription channels) |
| Vidon 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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