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| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 89.5 pts. and median of 90 pts. in 21 notes) - hiding notes with no text | | | Tasted by Stu Sandor on 10/29/2023: Pretty good (158 views) | | | Tasted by KeithSorem on 1/10/2021 & rated 89 points: nice aroma, great legs, dark cherry coloor and aroma, long nfini9sh. n (421 views) | | | Tasted by sortiarius on 7/7/2020 & rated 91 points: 3rd tasting of this entry level Oregon PN
Performs consistently well across all tastings.
Fruity but well balanced with a concise acidity and pleasant tannins. Some oak but it does not take over the overall"fresh" impression.
Very good value for money.
Can recommend.
Would like to try this winemakers more expensive wines. (518 views) | | | Tasted by sortiarius on 1/16/2020 & rated 91 points: Oregon entry level PN vintage 2013
Beatiful color and aroma of cherry, mushrooms and forrest floor.
On palate a pleasant but high-intensive acidity dominates, the exposure to MLF must be miniscule. Ok balance with some fruit sweetness and a discreet hint of oak. Low alcohohol, med- body. Lacking complexity (mostly red berries) but then again this is entry-level stuff.
Had with roasted chicken with potatoes and salad. Perfect match.
I'm quite inexperienced in Oregon PN but this reminds me of NZ Otago. (591 views) | | | Tasted by Earthinator on 6/9/2017 & rated 91 points: Nose: cherry, vanilla and sweet oak. Taste: rhubarb, strawberry, and Bing cherry with caramel hints at the peak. Perfect light body for a refined pinot noir. The balance of this wine is noteworthy as the red fruit never presents as tart but perfect in ripe harmony. Great for the summer heat and light dinners such as white fish. (1035 views) | | | Tasted by ecola on 2/17/2017: Very muted flavors. A little oxidized. Bottle is off. (1025 views) | | | Tasted by jwilliams6 on 7/20/2016 & rated 90 points: Powerful fruit, cherry, raspberry, some spice at the finish. Very smooth and mild. Lovely with lighter fair. (811 views) | | | Tasted by jwilliams6 on 7/18/2016 & rated 91 points: Wonderful notes of berries and red fruit. Spice on the nose and the end. Light, semi-dry finish. Very good with lighter fare. Good by itself as well. (735 views) | | | Tasted by ecola on 5/4/2016 & rated 90 points: Very smooth and easy to drink. Soft flavors of red raspberry, rhubarb, and fresh strawberry. Medium body with solid intensity of flavor. Moderate length finish. (803 views) | | | Tasted by scarletfire65 on 4/28/2016 & rated 90 points: Translucent ruby pour. The aroma reveals spicy cinnamon, bing cherry, overripe pineapple, cotton candy. Light to medium bodied. Deep mature fruit flavors, cherry, cranberry. A bright tartness on the finish. Very well rounded tannins. Soft and mellow. The far finish brings out a bit of earthy spiciness. (394 views) | | | Tasted by Blcmdpa@gmail.com on 1/4/2016 & rated 89 points: Light and pleasing Pinot Noir from Oregon. Slight aromas of fruit, cherry flavored with some deeper tones like cranberry, no particular tannins medium light finish. A good warm weather Pinot Noir, perfect for a cold day in Florida. (499 views) | | | Tasted by isaacjamesbaker on 11/22/2015 & rated 88 points: Sighted Willamette Valley: Juicy cherry colored. Airy, bright aromas, ripe yet tangy red cherries along with rose perfume and sweet cola notes. Medium bodied, medium acid, some slight grip to the tannins but a smooth, refreshing and vibrant approach on the palate. Notes of red currant and wild strawberries play off of richer summer plums, roasted nuts, cedar and rose petals. Nice now but some near-term aging wouldn’t hurt. (693 views) | | | Tasted by Christine Havens on 8/22/2015 & rated 89 points: A deluge of rain just prior to harvest made for a challenging vintage in 2013, a "winemaker's vintage" in the Willamette Valley, but there are bright spots, wines with nuance and freshness. Willamette Valley Vineyards is one such wine that is worthy of consideration, with classic raspberry and Rainier cherry notes, trail dust, and mahogany wood. On the palate, tart cranberries and pomander ball lead into a finish of moderate length, inlaid with minerality and tinged with spice. 13.4% ABV Sample (626 views) |
| By Sara d'Amato
WineAlign (1/17/2016)
(Willamette Valley Vineyards Estate Pinot Noir, Willamette Valley red) Subscribe to see review text. | By David Lawrason
WineAlign (1/16/2016)
(Willamette Valley Vineyards Estate Pinot Noir, Willamette Valley red) Subscribe to see review text. | By John Szabo, MS
WineAlign (1/14/2016)
(Willamette Valley Vineyards Estate Pinot Noir, Willamette Valley red) Subscribe to see review text. | By Allen Meadows
Burghound, Jan-16, Issue #61
(Willamette Valley Vineyards Pinot Noir - Estate Red) Subscribe to see review text. | By Josh Raynolds
Vinous, Oregon Pinot Noir: The 2013s & 2012 Late Releases (Oct 2015) (10/1/2015)
(Willamette Valley Vineyards Pinot Noir Estate Oregon) Subscribe to see review text. |
NOTE: Scores and reviews are the property of WineAlign and Burghound and Vinous. (manage subscription channels) |
| Willamette Valley Vineyards 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.EstateIn the United States, "Wines with “estate bottled” designations must: a) also designate an appellation of origin or an AVA, and both the vineyards and the winery must be located there; b) the grapes must come from vineyards owned or controlled by the winery; and c) the wine must have been produced, from crush to bottle, in a continuous process without leaving the winery’s premises."
- WINE LABEL FAQS: A QUICK SUMMARY OF LABEL DESIGNATION RULES" by David E. StollUSAAmerican 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
Willamette Valley Willamette Valley Wineries Association | Willamette Valley AVA Wikipedia article
#2012 vintage:
"Broadly speaking, the Willamette Valley's 2012 pinots are fleshy and fruit-dominated, with round tannins and forward personalities. The fruit tends to the darker side of the pinot spectrum--think cherry and blackberry rather than strawberry and raspberry, much less cranberry and redcurrant--and this gives the wines massive crowd appeal. The best wines also have the depth to age, so don't be fooled by their accessible nature in the early going." - Josh Raynolds
#2013 vintage:
"The key to a successful foray into the ‘13s is first to understand that in most instances the wines lean to the red fruit side of Pinot Noir; they tend to be tangy and tightly wound but often lack concentration. While some wines may put on weight and gain sweetness with bottle age, that’s a gamble I’ll personally leave to others. The 2013s also tend to lack the tannic structure for more than mid-term aging although they will likely endure on their acidity, which I suspect will usually outlast the fruit in this vintage" - Josh Raynolds
#2014 vintage:
"The 2014 vintage in Oregon may be remembered as the vintage of a lifetime [for growers] . . . these wines as they will be similar to the 2009 vintage . . . lovely, ripe, rich, deeply concentrated and aromatic" - winebusiness.com
"The conditions made it relatively easy to make good wines, with no worries about achieving ripeness, and the lack of frost risk allowed us to keep grapes on the vine as long as we wished." - Casey McClellan |
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