External search
Google (images)
Wine Advocate
Wine Spectator
Burghound
Wine-Searcher
Vintages
2022
2021
2019
2018
2017
2016
2015
2014
2013
2012
2011
2010
2009
2008
2007
2006
2005
2004
2003
2002
Show more
From this producer
Show all wines
All tasting notes
|
| Drinking Windows and Values |
| Drinking window: Drink between 2017 and 2025 (based on 5 user opinions) |
| Community Tasting History |
| Community Tasting Notes (average 92 pts. and median of 92 pts. in 30 notes) - hiding notes with no text | | | Tasted by SimonG on 10/14/2022 & rated 91 points: Mainly Oregon (Noizé): Light ruby to cherry. Fragrant and relatively delicate red fruited nose. Nice fruit, again raspberry with some persistence and a nicely fresh, minerally almost slightly herbal element on the finish that gives further complexity. Very attractive. **** (749 views) | | | Tasted by noirORnever on 9/8/2022 & rated 88 points: Paired with T-bone steak, the steak was the highlight. Decanted it for three hours, which helped but not as expressive as we would have hoped. Tannins have faded instead of smoothed out like we usually see with Les Dij creating a lean wine. Black cherry, subtle earthiness. Some seepage on the cork but not a corked bottle, still a little underwhelming. (529 views) | | | Tasted by DougLee on 7/16/2021 & rated 93 points: Translucent ruby. Subtle but persistent nose of gently acrid cherry pits, high pitched soaring violets, damp cellar, cinnamon. Layers of elegant but effortlessly lively red berry fruit cut with earth and the barest of iron notes on the extremely balanced palate. Quietly nervous acidity and fine grained tannin. Long, harmonious finish of anchored red fruit, fine earth, and ringing ferric grip. So light on its feet, but so much focus and concentration. Beautiful. (1070 views) | | | Tasted by wineguy1968 on 12/22/2020: Popped and pour. Cork wet almost to the edge. A little soft but still holding. Very tight on the nose, not revealing much...little spice and strawberry. On pallet subtle flavors of earth, spice... very light body, delicate. Again not revealing much. Not bad, just a little flat at this point. Finish has just a touch of fruit, acidic but not much more. Will give this a little time to open, but if it doesn’t I’d say I may have held this too long. (1151 views) | | | Tasted by JCGuthrie on 2/2/2020 & rated 93 points: Decanted about 45 minutes at home, then sat open at the restaurant for a 90 minutes or so. This initially struck me as rather lean next to an '12 Antica Terra Ceras, but without that context is was terrific. Very old world style, which I love. It opened up more with time in glass, and once the food arrived it stepped up to the next level, the best pairing of the course, I thought (with the Ceras and a '12 Rivers Marie Old Vines Summa). (1432 views) | | | Tasted by 3daywinereview.com on 1/30/2020 & rated 92 points: Mixed Offerings at Kenwood (Kenwood Restaurant, Minneapolis): This evolved in the glass. Up front a ton of cinnamon overload. 15 minutes later a much better wine that featured spice, mild funk, forest floor and sour cherries. Medium finish. Hold this for a few years. (1398 views) | | | Tasted by rocknroller on 1/30/2020 & rated 93 points: Bring a Good Bottle at The Kenwood (The Kenwood, Mpls, MN): Drank this as part of a nice trio including a '12 Rivers Marie Old Vines Summa and a '12 Antica Terra Ceras. This was my favorite of what was a very good and competitive flight. My second favorite, just behind the Ceras was this. I love the Burgundian style, very nuanced, aromatic nose. The nose shows roses, orange peel, wild strawberry, rose water, spices. The palate is medium bodied, a little leaner with with a touch of firmness to the tannins, tart cherry, floral, blood orange. This should be even better in a couple years. 92+ to 93pts. (1476 views) | | | Tasted by MattMauldin on 12/24/2019 & rated 94 points: Medium ruby color. Pleasing aromatics with lots of secondary subtlety - braised fig, allspice berry, hibiscus, mushroom and black tea. Beautifully integrated and expressive palate, with seamless fruit and secondary depth, adding a slight mineral-earth note that frames the fruit and spice. Silky and elegant in the middle, with bright corners leading into fine finishing tannins and breathy succulent length. Excellent, and in a great place. (784 views) | | | Tasted by Motz on 5/23/2018 & rated 94 points: Tasted alongside the 2015 vintage. This was the more rustic, earth and umami driven of the two, and more reticent. Seductive, yet not lacking for power. It might be difficult to pick this out of a blind flight of high quality 1er Cru Burgundy. It will evolve for a long while. 93-94. (1942 views) | | | Tasted by thedood on 8/19/2017 & rated 92 points: Excellent light balance with the weight of an older style of Volnay, say. Fruit is very fresh; red and black berries, a hint of menthol and pepper. (1494 views) | | | Tasted by Tonyboons33 on 5/15/2017 & rated 93 points: Absolutely loved this wine, bright and juicy. Great nose, well balanced and very fresh. Would buy again. (1552 views) | | | Tasted by rkbusse on 9/19/2016 & rated 94 points: Drank for Dad's birthday during Manzanita family weekend, September 2016. Blind tasting of 2012, 2013 and 2014 Les Dijonnaise. Everyone thought the 2014 was the 2012. 2014 was the winner for all except Kyle, who liked the 2013. Amazing night. This is why we collect wine. (1914 views) | | | Tasted by SimonG on 4/26/2016 & rated 92 points: Quite a full and deep ruby. Mmm, this is interesting; very fragrant and lifted on the nose with a floral, slightly spicy and very scented talc-like top note with a deeper red and almost blue-fruited bass line. Initially quite ripe and a little sweet and glossy on the attack, but with a very precise citrus acidity cutting through and giving it a sharp line. After a couple of hours the glossy sweetness lifts with the fresh citrus peel line persisting nicely. Lots here and scope for development. Lovely. **** (2025 views) | | | Tasted by lquam on 12/15/2015 & rated 90 points: Brick red with violet edge, unfiltered. Rose petals, pine, and wet earth on the nose. Solid core of red cherry, currant, with touch of clove. Medium tannins with silky, full mouth feel and moderate acidity. Elegant now, but could use a few years. (1574 views) | | | Only displaying the 25 most recent notes - click to see all notes for this wine... |
| By Josh Raynolds
Vinous, Oregon Pinot Noir: The Exceptional 2014s and Often Surprising 2013s (Dec 2016) (12/1/2016)
(Brick House Wine Company Pinot Noir Les Dijonnais Oregon) Subscribe to see review text. | By Julia Harding, MW
JancisRobinson.com (10/16/2015)
(Brick House, Les Dijonnais Pinot Noir Ribbon Ridge Red) Subscribe to see review text. |
NOTE: Scores and reviews are the property of Vinous and JancisRobinson.com. (manage subscription channels) |
| Brick House Producer Website
In 1994 we began assembling plant material for one of the most exciting slopes on our forty-acre farm: the swale and ridge right outside the front windows of our old brick home. Rolling gently from our north boundary fence to the foot of tall Douglas fir in our woods, it is a south facing ridge with exposure on both the east and west sides of the central spine.
For such a site, we sought the finest plants available: the new “Dijon clones” of Pinot Noir were just beginning to find their way to West Coast nurseries. We ordered Dijon clones 113 and 115 from King Estate’s plant propagation program and grafted clone 114 from the nursery and Domaine Drouhin Oregon and planted them over nearly nine acres of ground one stormy February day in 1995.
Four years later the first wine from the Dijon block -- the 1998 “Les Dijonnais”-- was awarded 94 points by the Wine Spectator. Ten years after that vintage a Spectator retrospective placed the “Les Dijonnais” at the top of the chart of Oregon’s 1998 Pinot Noirs. Robert Parker’s Wine Advocate honored the 2002 “Les Dijonnais” with 94 points. The 2005, 2006 and 2007 “D.J.’s” garnered more acclaim as the vines matured and the winemaker grew more confident in how best to handle their wonderful 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
|
|
