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 Vintage2014 Label 1 of 25 
TypeRed
ProducerAntica Terra (web)
VarietyPinot Noir
DesignationAntikythera
Vineyardn/a
CountryUSA
RegionOregon
SubRegionWillamette Valley
AppellationEola - Amity Hills

Drinking Windows and Values
Drinking window: Drink between 2020 and 2029 (based on 9 user opinions)
Wine Market Journal quarterly auction price: See Antica Terra Pinot Noir Antikythera on the Wine Market Journal.

Community Tasting History

Community Tasting Notes (average 93 pts. and median of 93 pts. in 58 notes) - hiding notes with no text

 Tasted by Hanibal on 7/22/2023 & rated 90 points: Closed and wood is too prominent
Forget it for a while (1599 views)
 Tasted by Mario17 on 7/22/2023 & rated 92 points: Fruits rouges et noirs, belle finesse et fraicheur, des tannins assez soyeux malgré qu’ils sont encore bien sentis, très bon.

Red and dark fruit, nice finesse and freshenss that goes with the silky but still slightly grippy tannins, real good. (983 views)
 Tasted by Smooth Jazz on 7/12/2023 & rated 92 points: Good wine but a touch boozier than the ABV on the bottle - riper, rounder and heavier than burgundy and matched like a champ with spicy Indian food (940 views)
 Tasted by jhieb on 6/25/2023 & rated 98 points: Wow. I haven’t had this in a while and I was blown away by just how good it is. (1194 views)
 Tasted by walkerjfw on 5/22/2023 & rated 92 points: Dinner at Union Square Cafe, brought this from my cellar. First time trying this vintage of the Antikytera. Decanted at the restaurant, the somm thought it might have been corked. There was a faint note of some TCA but it blew off after the decant. Decanted and drank over the course of the evening.

Light ruby/lavender color. Red fruits, baking spice and earth notes on the nose. Elegantly textured palate showing cherry, rhubarb, floral and licorice. Floral notes persisted through mid palate. Medium weight and finish

Wine improved significantly an hour plus in and continued to improve in the glass. It takes some coaxing and patience to get this to show - a 90 minute decant is advisable if venue allows.

PS...One trick worth sharing with Oregon Pinot. Leave it in the glass for a while if going on to another wine. in 30 minutes or so - pick it up but DO NOT swirl the glass. The nose will shows a beautiful caramel/ creme brulee characteristic. May happen with other wines but has been like clockwork with Oregon Pinot... (1198 views)
 Tasted by Winedog1 on 2/18/2023 & rated 95 points: Tart. Pâtes de fruits. Savory. Herbs. Dark chocolate. Smoke. Elegant. Opens up perfectly at the two hour mark. Smooth thereafter. (1026 views)
 Tasted by MAXIMUM SATISFACTION on 9/26/2022 & rated 93 points: Similar to my last experience a few years back. This is a nice balance of juicy fruit and herbs. Some salty mineral elements bring freshness. It’s really good but just didn’t excite me like the 13 Chardonnay from a few days prior. (1895 views)
 Tasted by BHP1994 on 8/21/2022 & rated 95 points: Lots of spot on reviews here already. Truly magical wine. JSHUFELT’s review especially matches my recollection. Maggie’s unique wine-making style clearly on display here. (1432 views)
 Tasted by Ben Christiansen on 4/8/2022: Ripe raspberry to the nose. Ripe on the palate. And more kinda clipped. (2094 views)
 Tasted by jshufelt on 12/28/2021 & rated 95 points: Decanted for 90 minutes before service. In the glass, pale-medium red/violet at the rim, shading gradually to medium-dark red/violet at the core. On the nose, a beguiling mix of cherries, nutmeg, cinnamon, and a very faint note of mint. On the palate, lush and mouth-filling, with deep reserves of fruit, yet somehow still light and spry - the liquid definition of a class act. A long finish reveals elements of minerality and an intimation of more exotic spice. Wonderful pinot. (2049 views)
 Tasted by danielbleier on 12/27/2021 & rated 94 points: consistent with notes of 06/17/2017 - Zahir in particular enjoyed this wine - drink in the next 2-3 years (1796 views)
 Tasted by KTelaak_Buffalo on 4/17/2021 & rated 91 points: My 2nd and last bottle. High quality. More structure than bright young fruits. Possibly secondary characteristics? Delicious regardless. Acidity should keep this excellent for a long time. (2895 views)
 Tasted by VoteferPedro on 2/15/2021 & rated 88 points: a bit mute on nose and palate
clearly a new world pinot but did not enhance a roast duck and was disappointed enough that I brought out half consumed cote de beaune (clos des mouches) which was like a bright light in comparison

I do not know if it was a bad bottle or too old or just in dumb phase but this was well below former bottles - alas the last (2872 views)
 Tasted by KTelaak_Buffalo on 11/30/2020 & rated 93 points: Bright, lively and complex. Everyone loved. Very good Pinot. (2695 views)
 Tasted by poppacork on 10/18/2020 & rated 93 points: Some initial reduction, but otherwise fruit forward and concentrated with prominent cherry and rhubarb accented with baking spice and hints of black licorice. Acidity and structure are enough to keep the fruit in check. The profile leans California. (2660 views)
 Tasted by Neras on 10/17/2020 & rated 95 points: Very powerful. Raspberry, rhubarb, mint. Surprisingly some alcohol, even though it is only 13.8%. On the palate very nice acidity, balanced, extremely long taste. A very powerful PN. (2451 views)
 Tasted by JLuch1 on 10/7/2020 & rated 93 points: Upon opening, was surprised to see a hint of brown in the decanter/glass. Still vibrant and floral on the nose. Strawberry/rhubarb, some cherry, spice, earthy notes. Very smooth and elegant finish. The wine seems complete and integrated at present.

This is drinking quite well now, for my palate anyway. (2226 views)
 Tasted by jvphoto on 8/26/2020 & rated 94 points: Florals, spice & everything nice. Delicious perfumed nose of cherry, Chinese 5 spice, violets, mint, rhubarb pie. Lacy and elegant palate - pomegranate, black cherry, blueberry with hints of soil and mushroom. (2167 views)
 Tasted by cadamson on 7/3/2020: Still extremely young and exuberant. Loads of fruit, though starting to get hints of flower and spice components. Should really be quite nice, albeit stylistically will be interesting to see how it evolves with significant time in cellar. In any case, quite satisfying now, and no harm in enjoying one in the present. All in all, nearly outstanding with a good bet on being excellent in a few years. (2044 views)
 Tasted by AGELVIS on 4/13/2020 & rated 93 points: Three hour decant. Deep ruby magenta color, with a hint of rim fade. Raspberry, pine, lemon meringue and limestone on the nose. Super smooth, somewhat tart palate, with powerful, throbbing acidity. Firm, but low intensity tannins on the very long finish.

This is beautifully crafted, but the nose and palate are almost excessively tart and citrusy. I used to love that, but my palate is apparently changing. The quality is certainly 95+ points. (2672 views)
 Tasted by IJC on 3/20/2020: Not your grandmother's Pinot Noir, nor for the faint of heart.

This wine is a monster. Huge, dark in color, brooding in character, intense in flavor. How appropriate the name, as if the wine itself transported from another time and place.

Six years young - I'm glad I now have a datum against which to measure future bottles. At present, all of the supporting elements are overwhelmed by the power of the fruit; hopefully, with age, the earth (wind, and fire) will play a more prominent role But, even now, drinking this is a special experience.

Rated +2 on a scale of -1 to +3.

PS The only comparable in my experience is Sean Thackrey's Orion. (2067 views)
 Tasted by WinoWynn on 11/21/2019 & rated 92 points: The Fragrance if full of Flower & berries.
Still kinda young after 2 hours of décante.
Give few more years. (2847 views)
 Tasted by nicefish on 10/31/2019 & rated 91 points: Underwhelmed based on these ebullient reviews. (2515 views)
 Tasted by VoteferPedro on 8/10/2019 & rated 93 points: very much same as my prior notes
lovely pinot!
served with king salmon! (2915 views)
 Tasted by SLab on 8/3/2019 & rated 91 points: PnP. Les premier verres sont serrés. Une petite pause en carafe et c'est mieux mais seulement les derniers verres nous dévoilent un magnifique vin. Tout en souplesse avec du beau fruit noir. On est présence évidente d'un vin américain mais c'est dans les plus près de la bourgogne que je connaisse. 91pts (2559 views)
 Only displaying the 25 most recent notes - click to see all notes for this wine...

Professional 'Channels'
By Samantha Cole-Johnson
JancisRobinson.com (12/4/2023)
(Antica Terra, Antikythera Pinot Noir Eola-Amity Hills Red) Subscribe to see review text.
By Julia Harding, MW
JancisRobinson.com (1/27/2018)
(Antica Terra, Antikythera Pinot Noir Eola-Amity Hills Red) Subscribe to see review text.
By Josh Raynolds
Vinous, Oregon Pushes the Quality Needle for Pinot (Jan 2018) (1/18/2018)
(Antica Terra Pinot Noir Antikythera Oregon Red) Subscribe to see review text.
By James Suckling
JamesSuckling.com (9/16/2017)
(Antica Terra Pinot Noir Eola-Amity Hills Antikythera, Red, United States) Subscribe to see review text.
By William Kelley
Decanter, Oregon Pinot Noir
(Antica Terra, Antikythera, Willamette Valley, Eola-Amity Hills, Oregon, USA, Red) Subscribe to see review text.
NOTE: Scores and reviews are the property of JancisRobinson.com and Vinous and JamesSuckling.com and Decanter. (manage subscription channels)

CellarTracker Wiki Articles (login to edit | view all articles)

Antica Terra

Producer website

Antica Terra is an 11 acre vineyard located on a rocky hillside in the Eola-Amity Hills of Oregon’s Willamette Valley. The first vines were planted here in 1989 in a clearing within the oak savannah. The geology of the site is extremely unusual. In most of the region, vineyards are planted in the relatively deep, geologically young soils left behind by either the Missoula floods or the volcanic events that formed the Cascade Range. In this place, the remains of a far older pre-historic seabed rise to the surface, leaving the vines to struggle, without topsoil, amongst a fractured mixture of sandstone sown with fossilized oyster shells.
Above ground, the place is just as intense. Its exposed boulders, steeply pitched grades and panoramic views of the surrounding land convey a feeling of dramatic scale. The west wind moves constantly through the vines. Clouds fissure over the vineyard and allow the sun to ray through, at an angle and with a clarity that makes the site feel bright, even on the bleakest day. But it’s what we can’t see and feel, those aspects of the site that the vines allude to as they strive to find balance, that make it a remarkable place.

Our oldest vines look like infants. Instead of the gnarled trunks and robust canes one expects from vines planted over two decades ago, ours are spindly and frail. The fruit is diminutive as well. The tiny clusters of thick-skinned berries are less than half the usual size and fit easily in the palm of the hand. The canopy, which struggles to reach the top catch-wire, is incredibly sensitive. The smallest changes in the environment can cause the leaves to turn yellow and fall.

These qualities cause us to worry. They demand that we offer our vines the most exacting attention and care. In return, they offer us a glimpse into what we can’t see: a wine that is unique and instantly identifiable.

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.

USA

American 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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