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| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 91.7 pts. and median of 92 pts. in 44 notes) - hiding notes with no text | | | Tasted by Quiet Lion on 8/18/2023 & rated 94 points: Pop and pour. My last bottle of this wonderful Ayoub cuvee and it's showing terrifically, fully mature and balanced with savory fruit, earth, and herbs. No reason to age longer, drink up. (414 views) | | | Tasted by cdp1276 on 10/7/2022 & rated 90 points: Not as impressive as had hoped and may require more time in cellar. Ripe raspberry and fruit forward but thinned out with some predominant acidity. Finish is short and tart. Planning to revisit in 2-4 years (302 views) | | | Tasted by Bandreas on 8/31/2022: This time it did not quite shine.
Maybe I drank it when it was too cool. (304 views) | | | Tasted by wmccone54 on 7/25/2021 & rated 91 points: PnP, based on expected maturity and past experience. Did not decant. Slightly reductive initially, but it eventually came around. Leads with tertiary notes: sour earthiness, red cola, muddled raspberry, day old crushed strawberry, and cherry compote. Low tannin, but still lots of acidity to prop up the fruits in the strong finish. Drink now or by 2024. Very good. (533 views) | | | Tasted by cdp1276 on 4/27/2021 & rated 93 points: Extremely food friendly, well balanced and on point. (593 views) | | | Tasted by Quiet Lion on 4/12/2021 & rated 94 points: Pop and pour. This is really singing now with cool menthol herbs on the nose, saucy balance of red fruit and acid on the palate with notes of cucumber, sage, slate, and marzipan. This cuvee was the first Ayoub I ever had and it's evolved so beautifully over its life. Drink over the next few years. (747 views) | | | Tasted by sstoloff on 4/3/2021 & rated 93 points: Wow, have not had the best experiences with Oregon pn, but this was terrific, hitting all the notes, brambly with something like gingerbread, darker in tone than a lot of pinots, savory finish. Right in the sweet spot. Highly recommended. (443 views) | | | Tasted by cdp1276 on 7/9/2020 & rated 90 points: Just not showing a lot right now. Seems in a weird spot being kind of flat plain Jane. Cellar for a few more years. (656 views) | | | Tasted by bear on 12/17/2019 & rated 94 points: A beautiful wine. Drinking perfectly right now. We drank with dinner, then over the next couple of hours after dinner. Lots of fruit on the nose and in the mouth, both cherries and raspberries. Some earthy undertones that, with the nice tannins, give the wine great balance. Medium finish, just on the big side of a medium wine. Marvelous, I wish I could drink this on a really regular basis. (918 views) | | | Tasted by ravbik on 11/5/2019 & rated 89 points: The wine looks ruby colored. The legs are medium. There is light sediment in the bottle. It smells like strawberry, raspberry, cinnamon and clove. It tastes like strawberry, sour cherry, black pepper and clove. The body is medium. The wine has smooth texture. The wine finishes medium. The wine has medium acidity, crisp and refreshing. lots of good Oregon wines in this price range though (775 views) | | | Tasted by fingers on 10/2/2019 & rated 88 points: Nice again on the first night, but it fell off dramatically on night two. A somewhat Cab-like Pinot, the bouquet and flavor strikes Pinot Noir notes but the structure of tannins, etc, remind me of a cool-climate Cabernet. The night two behavior leads me to think there’s no reason to hold. 4+11+16+6= 88 (1164 views) | | | Tasted by Quiet Lion on 1/25/2019 & rated 93 points: Pop and pour. Caramel and bread on the nose. On the palate, young biting tannins yield quickly to a thick, pureed palate of sour apple and caramel. Mo knows how to make good wine. Outstanding Oregon Pinot from the secret vineyards. Lots of life left. (1192 views) | | | Tasted by sjp1323 on 10/18/2018 & rated 92 points: Light to medium body. Drinking well right now. Held up well on night 2. (885 views) | | | Tasted by fingers on 6/18/2018 & rated 93 points: Didn’t do much for me on night one but on night two, whoa this was kicking. Complex and caressing the palate like silk. Fruit and earth mingling in harmony and a lovely finish that stretches out as it warms in the glass. 5+12+18+8= 93 (1323 views) | | | Tasted by rmgroves on 2/15/2018: Party (1045 views) | | | Tasted by RobbVino on 11/21/2017 & rated 90 points: Light, but fruity (1190 views) | | | Tasted by cdp1276 on 10/31/2017 & rated 90 points: Decanted with hour open time. Age should add to overall complexity and even out the predominant acids. Tart cherry and earthy metals. (1085 views) | | | Tasted by Racer117 on 5/21/2017 & rated 90 points: Fairly priced by the bottle at Capers in PDX.
Light to med. body with exotic aromas of spices, red fruit, and floral notes; berry, cherry, earth/charcoal flavors.
Nice but if I'm being picky, I'll take his estate bottling over this. (1168 views) | | | Tasted by wmccone54 on 5/4/2017 & rated 92 points: Aromatic, and fruit forward, yet highly complex and structured. Based on comments from others, I decanted for approximately 30 minutes to allow it to settle and open prior to enjoying with herb encrusted, pan seared sockeyed salmon. Lighter side of medium bodied, yet very focused. Displays a bright ruby color. Leads with aromas and flavors of spicy raspberry, tart strawberry, and cherry cola underscored with dried herbs, crunchy red pebbles, and some slightly charred earth. Solid acidly and oak tannin support a very long finish. Gets better and better throughout the evening. Can be enjoyed now but ought to cellar for another 5-8 years. Well done! (1055 views) | | | Tasted by GasperTheWineGuy on 2/24/2017 & rated 89 points: Inviting nose, light black cherry, allspice, and cranberry. High acidity, low tannin. Not as complex as other Ayoub wine but nice. (937 views) | | | Tasted by jeffmudd on 11/18/2016 & rated 91 points: Agree with others, another year or so will be excellent. (1055 views) | | | Tasted by Motz on 10/25/2016 & rated 93 points: The highly appealing bouquet conveys the essences of pure satin sexy...other words escape me. Another Ayoub offering that features the seductive texture that makes Pinot Noir the Grail, along with great acid and balance. Gorgeous now and certainly better in time. 93-94. (1190 views) | | | Tasted by beezer6 on 3/20/2016 & rated 91 points: Pretty nose. Flowers, spice. Great acidity. Drinking well now. (907 views) | | | Tasted by cadamson on 3/13/2016 & rated 92 points: This has a very good future ahead of it. Good on day 1, much better in day 2. Lots of structure, good fruit but also a bunch of earthy elements. Would be good to let any others rest 3+ years. (1389 views) | | | Tasted by ksteiner on 10/25/2015 & rated 92 points: Yummy. This wine has some great characteristics. Earthy but also has some cherry notes. (1326 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)
(Ayoub Wines Pinot Noir ??? Vineyards Oregon) Subscribe to see review text. |
NOTE: Scores and reviews are the property of Vinous. (manage subscription channels) |
| Ayoub Producer website
After a long and careful search to find the best site possible to plant Pinot Noir, Mohamad “Mo” Ayoub found the land he dreamt about nestled in the Dundee Hills. Untouched to vines – Mo saw the perfect potential to plant Pinot Noir and create a sustainable, healthy and top producing vineyard. The volcanic jory soils, south-facing slopes and fertile land made it an easy decision to plant four prized acres of vines in 2001.
The Dundee Hills appellation is highly respected and known for its bright and elegant wines. In 2004, Mo was able to unveil the potential of his land by producing a wine from the vines he meticulously planted and cared for. The results proved to be flourishing, providing bright fruit and unique complexity, creating an elegant Pinot Noir. Ayoub is committed to producing a limited amount of Pinot Noir of the highest quality.
Dundee Hills has earned an internationally recognized reputation for producing high quality New World Pinot Noir. Winters are mild and wet, while summers are warm and dry, each being influenced by the marine air from the Pacific Ocean. The Coast Range mountains protect the valley from the ocean and act as a rain shadow to minimize the rainfall as it moves from the water to inland. The climatic influences provide the perfect opportunity for the fruit to develop with full character and flavor profiles.
The Ayoub Vineyard is located in the heart of the red hills of Dundee. It is farmed by hand with great respect and care for the land, vines and natural surroundings. The steep sloped southeast-facing four acres site, with its red clay volcanic soil, is ideal for producing high quality Pinot Noir. It is densely planted resulting in low-yielding vines to increase the flavor of the fruit. Pinot 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
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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