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| Drinking Windows and Values |
| Drinking window: Drink between 2017 and 2024 (based on 7 user opinions) |
| Community Tasting History |
| Community Tasting Notes (average 91.3 pts. and median of 92 pts. in 19 notes) - hiding notes with no text | | | Tasted by Brian Glas on 8/6/2022 & rated 92 points: Tasted after 2 hours of air. Crunchy raspberry fruit. Nice balance. Violets. Nice lift. Long finish. Very nice. (798 views) | | | Tasted by HandmadeHomemade on 4/25/2022: Cellared upon release, dark in color, potent, sharp aroma of fresh and cooked raspberry, black plum, reductive, sour green herbs, some oak. Seems tightly wound/dumb phase. Slow ox for 2.5 hrs sipping occasionally. In the mouth, the wine is med-full body, med tannin, ++ acid. Some funk on the palate, sharp on the tongue, fruit acid feels searing. Either this is a flawed bottle (dunno what the flaw would even be?) or this is still such a baby/in a dumb phase. There's a slight tug on the cheeks from the tannin, flavors are dark and brooding, black fruits, earth, that sour green herb (sorrel-esque), moderate oak. Revisited the next day, still more of the same- monolithic in structure. Maybe this bottle is in a bad spot as I have never met a St. Innocent wine I've disliked- shame as I don't have another bottle to experiment with. (957 views) | | | Tasted by gudetama on 3/17/2022 flawed bottle: Slighty corked. After at least a hundred bottles over 10 years, this is is the first corked wine I've ever had from St. Innocent. (916 views) | | | Tasted by walkerjfw on 10/4/2020 & rated 92 points: First bottle of this designate, batch bought at release. PnP, drank over 2 evenings.
Medium ruby, translucent. Nose of bright red fruits, raspberry, pastille. Palate shows cooked strawberry, cranberry, blackcurrant, baking spice. Persistent through the mid palate. Medium/full body by OR Pinot standards, medium finish.
Showing really well right now, first tasting since buying at the winery...it has settled in and should drink at this level for at least a few more years. (1361 views) | | | Tasted by UpfromtheCellar on 5/20/2020 & rated 89 points: Short finish. That's its problem. On the nose its all fruits and spice. On the palate its all fruits and spice. On the finish its all .......... ???
Easy drinking at 6 years and it should be entering its prime. But what's with the non-existent finish? Maybe its bottle variation (other reviewers rave about the finish)? Lovely nose, delightful initial attack, fades into the mid-palate and totally disappears into the finish.
Crying here for what I've missed. I'm as big a Mark fan as the next guy but this is not 94 or 93 territory as many of his earlier reviewers score this. It was just an above average O-noir for a below average O-noir price tag. (1613 views) | | | Tasted by Brian Glas on 3/21/2020 & rated 93 points: Popped and poured. Crunchy herbal red berry fruit. Plenty of lift on the mid-palate. Very persistent. Excellent balance between fruit and acid. Very interesting spicy notes. Medium plus finish. (814 views) | | | Tasted by Brian Glas on 12/1/2019 & rated 94 points: I tried this after giving it an hour of air upon opening. Wow very expressive sour cranberries. Plenty of body to balance the acidity. Some fine grained tannins. Good grip. Finish just doesn't quit. Wow an excellent effort by Mark and team. (915 views) | | | Tasted by ajbergren on 4/7/2019 & rated 93 points: Dark brownish ruby with high optical density and medium plus reflectivity. Aromas are medium intensity and classic PN, with cherry, aromatic rose pedal, and some savoury, herbals spices and earth underneath. On the palate it is medium in body with a very open and spreading nature. Medium plus acidity is fresh and vibrant, and tannins are present but soft and mostly fine-grained. Texture is very even and delicate, for a fantastic balanced and graceful mouthfeel- clean and even. Flavours are medium plus in intensity, with cherry, light raspberry, and mixed berry fruit on the attack (which all hold throughout). The midpalate shows a delicacy and adds some interest (not a hollow, but more complexity coming through without a powerful, over-extracted intensity coming on). Here, we find some balsamic and earthy spices under the fruit, along with some gravel and brush. Really excellent at this point with very interesting and nuanced character. The final transition shows some light smoked meat house and cherry, to finish with medium length and nice intensity. Very well balanced overall, with an elegant and refined presence. Flavours are melded together a good bit, and there are a lot of things going on that is hard to describe, because there isn't quite a specific flavour-describer, but interesting new flavours are lurking here!
This is just really fantastic wine. Very much varietally correct, and even showing old world and nuanced character. Very nice style that I certainly appreciate. Not an over-the-top powerhouse, this is more serious and thoughtful. Brings depth with interesting things happening if you look for it. Wow.... just really great wine! I think this is drinking very very well indeed at the moment! (1176 views) | | | Tasted by RJ&JJ on 1/14/2019 & rated 93 points: Beautiful expression of Mark V and Temperance Hill (895 views) | | | Tasted by Brian Glas on 11/12/2018 & rated 93 points: Tasted along side a 2014 Evesham Wood Temperance and a 2014 Longplay Lia's Jory Bench Reserve. My favorite of the 3. Mark Vlossak is a master. His wines are excellent QPRs. Nice rasperries and cranberries fruit on the palate. Some cedar notes on the nose. Very long finish. (920 views) | | | Tasted by Grinner on 4/28/2018 & rated 88 points: After decades of tasting wines from various producers from this vineyard, I can tell you... this is NOT the place for me. It's never as ripe or round or deep as ANY other decent vineyard in OR. This is a FINE, red fruited wine with some earth. But if I could wave a magic wand with all the wine clubs I belong to... No more TH! (1359 views) | | | Tasted by rustyRudy on 6/14/2017 & rated 90 points: Wine store St. Innocent tasting, small pour.
The single vineyards are a step up in complexity compared to the Village Cuvée. Nice concentration of fruit, cherry and raspberries, subtle vanilla, sufficient tartness and nicely done finish. (1700 views) | | | Tasted by rocknroller on 3/1/2017 & rated 90 points: St. Innocent Wine Dinner with Mark Vlossak (Luci Ancora, St. Paul, MN): Medium red color. Some slow-O time; drank 1 glass next to the '13 Zenith. Kind of sappy ripe dark berry, cereal, green edge, spicy, sharp edges, good length. Better with some food. Still very good, this was not as good as typical - may be youth, may be vintage. (1880 views) |
| St. Innocent 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
Eola - Amity Hills Eola - Amity Hills (Oregon Wine Board) |
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