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| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 90.3 pts. and median of 91 pts. in 64 notes) - hiding notes with no text | | | Tasted by James Kim on 4/7/2024 & rated 92 points: Stood up for 2 weeks. Decanted off fine sediment, which want much. Now 2 h after decant. Aromas of red and black cherries, bark, baking spices, and some sous bois. Medium body with excellent acids. Faint tannins. Nice finish of fresh and dried cherries, bark, sous bois and a hint forest floor. Complex and taking on ages characteristics. In a great spot now. This is lovely. (212 views) | | | Tasted by HandmadeHomemade on 6/19/2023: Almost tawny in the glass, aromas of Chinese 5 spice, salted plum, rose, dried red fruits and amaro, really complex and expressive, jumps out of the glass. Mouth follows, medium body, med+ acid, medium- tannins, well resolved. Finishes with a sweet, zippy mineral streak of acid. Really compelling stuff. Eyrie has a way with making these wines that just lay like a sheet of linen on your tongue, approachable now, or in 15+ years- no sharp angles, not heavy, not too light, alcohol in balance. Just what the doc ordered. (681 views) | | | Tasted by alereid on 5/13/2023 & rated 94 points: Delightful (674 views) | | | Tasted by alereid on 4/7/2023 & rated 92 points: The earthy quality of this wine is pairing well with the beef and lentils stew we are having tonight. (769 views) | | | Tasted by alereid on 4/1/2023 & rated 95 points: Earthy, mineral forward with hints from the fruit. Very good. I purchased a couple extra to enjoy this year. (742 views) | | | Tasted by jenhawk on 2/22/2023 & rated 91 points: Enjoyed for Eyrie Day 2023! (785 views) | | | Tasted by Thellie on 3/31/2022 & rated 92 points: Beautiful perfumed aroma, elegant balanced flavor, long savory finish, low alcohol. Fine and delicious, a beautiful representation of Dundee AVA Pinot in a cool vintage. It’s ready to drink now….I wish I had 12 more bottles. (731 views) | | | Tasted by JohnSh on 9/4/2021 & rated 93 points: Had this last night. It was a beautiful, elegant, classy wine firing on all cylinders almost from the beginning. Translucent ruby in colour, it has a glorious nose of sandalwood, cherries, mushrooms, cinnamon and earthy notes. The medium bodied yet intensely flavoured wine showed similar notes on the palate and had a lovely, velvety texture with just the right amount of light tannins at the end to give it structure; it was beautifully balanced as well, and I liked the balance between the fruit and savory notes. It seemed to be in its secondary phase, I think this will improve over the short to medium term, but it was sure was spot on last night (A). (880 views) | | | Tasted by jnewman77 on 6/2/2020: Last bottle from several purchased around 2012; the nose here is explosive and ripe with black cherry, black raspberry, hints of cola, loads of baking spice, and just a hint of some leaf litter. The palate is ripe, but very well balanced, super silky with good acidity and a lovely finish. This really still seemed fairly primary to me and in proper storage this can easily go another decade. (1248 views) | | | Tasted by zetto on 5/6/2020 & rated 91 points: Much better than previous bottles... I had given up hope on these, I guess I just needed to wait a little longer. Darker color than the 2011 I opened the night before, but still translucent. Darker berries, but no over-ripe flavors. Sourness of the acid in previous bottles has disappeared. More funk and earthy flavors have emerged, which were in great balance with the fruit. However, this did fall apart on night 2 - fruit faded replaced by a bit of a metallic taste. Delicious, but time to drink up. (1297 views) | | | Tasted by Fugu Me on 10/1/2019: PnP, consumed over two nights. Light bodied without being thin on the palate. Nice fruit still showing, but not at all "fruity." Held up just fine overnight, so no reason to think this won't continue to drink well for another 3-5 years, if not longer. (1695 views) | | | Tasted by arthrovine on 8/31/2018: from 375.
Aging nicely. Red fruit turning cranberry with brassy overtones and rusty barn notes. Lithe, slightly watery (not detracting). Picked these up recently for nights when we want a glass each and am happy with it. In this format, should make me happy for at least another 3-5 years. (1874 views) | | | Tasted by Brandon21 on 6/12/2017: A light touch with tannins and acid dominating the fruit although not unpleasantly. Hopefully with more time fruit and acid will evolve and lead to a more balanced wine. (2825 views) | | | Tasted by scott w on 2/6/2016: Good cherry high toned black cherry, spice mushroom and forest floor. Fine but fairly strong tannic sturcture, in fact I don't think I have ever had a pinot with that much tannin? Good acid, will reserve a score for another few years. Really was great after a few hours open. IMO this thing needs time. (4224 views) | | | Tasted by Hammar on 1/29/2016 & rated 90 points: Last of 3 bottles, very nice but this bottle was not breaking any world records for flavor. Perhaps it closed up temporarily. (3648 views) | | | Tasted by JimVan on 1/21/2016 & rated 91 points: Quite nice but quite young. It took about 3 hours to come into balance and open up but a glass left out overnight was very good (even better) the next day. Black and red cherries, a touch of forest pine, and good acidity marked the wine. Great balance. Good now with some decanting, but will be better in a few years. (3576 views) | | | Tasted by chablis28 on 8/21/2015 & rated 89 points: Not rocked tonight but this would hold it owns with many a $25-$30 Bourgogne. Translucent red with good typicity, pretty red fruit, spice and some soil tones. A little less interesting than the 2011 but may turn out better with age, The 2011 is already fully mature plus but really interesting. Paid $31 which is good but $20 -$25 would really the right price for this. (2611 views) | | | Tasted by BillyRayValentine on 4/25/2015 & rated 80 points: Transparent light brick red color. Strong barnyard nose. Not much fruit, hint of sour cherry, cranberry and rhubarb immediately followed by savory flavors, mushroom, sage, celery, dirt and charred wood with a long bitter metallic finish. 80 for the bright acidity and complexity; otherwise the finish makes this barely drinkable. No improvement with food or air. (1177 views) | | | Tasted by Hammar on 4/5/2015 & rated 91 points: Getting better with time. (2893 views) | | | Tasted by jshearer on 4/3/2015 & rated 91 points: Such a great wine. Nose of red fruits, savory/exotic herbs, and mint. Beautiful balance in the mouth. Red fruit, minerality/damp earth, nice balance. Fine tannin really dries out the tongue. (2599 views) | | | Tasted by DrX on 3/30/2015 & rated 91 points: The run of the mill pinot from Eyrie. Makes a difficult bar to clear for everyone else. (1829 views) | | | Tasted by jnewman77 on 10/27/2014: Similar to my prior notes. Classy, elegant, and without a doubt my favorite US produced pinot. (1264 views) | | | Tasted by Pinablo on 10/15/2014: Robust (1201 views) | | | Tasted by Floyd77 on 9/12/2014 & rated 92 points: Downright tasty -- elegant, light color but so much depth here -- cherry, spice, terroir ... A ridiculously good value. (2880 views) | | | Tasted by jnewman77 on 8/18/2014: Consistent with prior notes. Very good, elegant pinot. (1267 views) | | | Only displaying the 25 most recent notes - click to see all notes for this wine... |
| By Josh Raynolds
Vinous, July/August 2012, IWC Issue #163
(The Eyrie Vineyards Pinot Noir Estate Dundee Hills) Subscribe to see review text. | By Richard Jennings
RJonWine.com (9/13/2012)
(The Eyrie Vineyards Pinot Noir Willamette Valley) Light-medium red color; earthy, tart cranberry nose; earthy, tart cranberry palate with medium acidity; medium-plus finish 90 points |
NOTE: Scores and reviews are the property of Vinous and RJonWine.com. (manage subscription channels) |
| The Eyrie 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.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
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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