External search
Google (images)
Wine Advocate
Wine Spectator
Burghound
Wine-Searcher
Vintages
2020
2018
2015
2014
2013
2007
From this producer
Show all wines
All tasting notes
|
| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 91.2 pts. and median of 91 pts. in 75 notes) - hiding notes with no text | | | Tasted by devraj on 3/12/2024 & rated 92 points: A much better showing for this split compared to the previous one opened a year ago. Clear ruby/magenta in color. On the nose, perfumed five spice, candied red cherries & raspberries, dried florals that over time turns more savory/earthy. Medium bodied palate shows sweet-sour crushed red berries, hint of savory brown stock, dark tea leaves, good acidity and a long perfumed finish. (367 views) | | | Tasted by devraj on 11/6/2023 & rated 89 points: From split. Medium ruby-magenta in color. Initially fragrant aromas of crushed red fruits and spice fades away to a more muted nose that shows a hint of savory, earthy aromas. Palate shows a mix of red currants, sour cherries, savory brown spices, good acidity and a clipped earthy finish. Meh.., this bottle. (405 views) | | | Tasted by pkoster6000 on 10/5/2023 & rated 91 points: Very fragrant nose of dark cherry and wild raspberries, and red currants. Very fresh and electric on the palate which is a nice surprise at 9 years of age. Cherries, raspberry, a touch of cough syrup. Tannins completely gone with juice juice left over. Delicate finish of rose water. (473 views) | | | Tasted by gmbdds on 7/30/2023 & rated 91 points: Cherry fruit with earth, floral and iron notes. Good acidic spine and fresh finish. This seems plenty young but interestingly did not change over three hours. (535 views) | | | Tasted by Volleyball on 6/17/2023 & rated 90 points: Good quality mid weight Pinot. Nice mix of strawberry fruit and earthy, forest floor flavors. (512 views) | | | Tasted by devraj on 3/25/2023 & rated 90 points: From a split. Garnet ruby red in color. Lifted red berries, hint of allspice, florals, cola and earthy hummus scents. The palate from this split was ho-hum and not showing the sappy berries it did two years ago, but is framed with good acidity and an earthy medium finish. (524 views) | | | Tasted by MattMauldin on 7/3/2022 & rated 92 points: Medium garnet color, clearing at the edges. Rich red fruits on the nose - fig, cherry, pomegranate, with integrated saddle leather, mushroom, sandalwood, tea leaves and five spice powder. Similar red fruits on the palate, expressive and richly layered with clove & cedar, anise, lavender and damp forest notes. Dense and firm through the palate, with smooth elegant structure and well-integrated flavors. Bright and succulent acidity, with fine tannins, closing with moderately long length of rich fruit and spices. Early secondary-still with a little baby fat, but shows very well. (935 views) | | | Tasted by Dr. Wine MD PhD ;) on 1/3/2022 & rated 91 points: Easy drinking with a beautiful aroma. I agree with the prior review that you could feel the rose petals in addition to earth, spice, red fruits, and lots of acidities to make you salivate with soft silky tannins. My prior experiences have felt often as too much hype for Cristom and I don't enjoy pinot noir as much as I used to and gravitate to cabernet or other full-bodied wines but this is just an easy smooth drinking wine to forget your worries. Agree this is how a Pinot Noir should be. Alas, my only bottle it seems. (1161 views) | | | Tasted by devraj on 9/26/2021 & rated 92 points: From a split. Gentle and perfumed aromas of florals, bright red berries, mix of baking spices and menthol/camphor. Medium bodied palate shows sweet and tart crushed red raspberries with allspice, good acidity, hint of oak and a long perfumed finish. This is so easy to polish off and the balance belies the power of the wine. (1291 views) | | | Tasted by Duderino on 7/25/2021 & rated 96 points: Maybe it was my mood, but this is everything an Oregon Pinot should be. The Eola Hills fruit of Cristom is some of the best fruit of Willamette Valley, in my opinion, and Steve sure knows how to get the best out of it. Fantastic! (1349 views) | | | Tasted by BigBoy_Sonoma on 6/6/2021 & rated 92 points: Red fruit, herbal notes, cola, tobacco, acidity, finishes with Smokey oak. Good complexity and depth. A- (1434 views) | | | Tasted by BigBoy_Sonoma on 3/14/2021 & rated 92 points: Red fruit, blue fruit, spice, herbal notes hints of cola, finishes with some leather and tobacco. A-/A (1533 views) | | | Tasted by sastewart on 2/26/2021 & rated 91 points: Tasted alongside a 2013 Beau Freres. Red and some black cherry along with just a touch of spice on the nose. A touch firm to start (PNP) but opened in the glass. Medium bodied with great acidity, pretty red cherry and forest floor. Nice finish. Drinking well but has plenty of time and maybe some upside. Solid 91 points. (1195 views) | | | Tasted by aperper on 9/28/2020 & rated 93 points: My favorite pinot and it went so well with a Wagyu rib eye. Bursting with stone fruit flavors, some tannins, and a strong finish. (1642 views) | | | Tasted by EvanRose on 9/4/2020 & rated 90 points: Dark nd full bodied, probably could have been aged a bit more. Strawberry jam, earthy with a long acidic finish (1560 views) | | | Tasted by Bmathews on 4/24/2020: Drinking very nicely right now. (1894 views) | | | Tasted by PaulusLoZebra on 4/11/2020 & rated 93 points: The 2014 Cristom Pinot Noir Estate at age six is still an infant, and will be best 2022-2030. It didn’t open up until about four hours after decanting. It has classic Willamette color and transparency, a light+ body, great structure and sappy acidity. After those four hours of air it was redolent of flowers, spice and red fruits, and it got much heftier and sweeter. It has gentle, silky tannins and a very long, sappy, bittersweet finish. This is an elegant and very satisfying wine, with lots more to give. (1715 views) | | | Tasted by peeno on 3/4/2020 & rated 89 points: May have peaked. Some acidity on presentation. Not as much fruit as others experienced. Needs to breathe some. (1762 views) | | | Tasted by ducster72 on 1/16/2020 & rated 94 points: Really pleasant surprise. Approachable, refreshing red-fruited pinot noir. (1635 views) | | | Tasted by EvanRose on 1/13/2020 & rated 90 points: Light and crisp with very subtle red cherry, strawberry and good acid. Medium finish. (1465 views) | | | Tasted by krhaugh on 1/5/2020 & rated 92 points: Light and floral with bright red fruit. Very nice. (1101 views) | | | Tasted by John15:5 on 11/28/2019 & rated 90 points: Meh. (1085 views) | | | Tasted by r4Cali on 10/27/2019 & rated 92 points: Excellent Pinot (1861 views) | | | Tasted by Halfeel on 7/29/2019 & rated 92 points: Perfect weight and balance for a Willamette Pinot and drinking very well at this time. (2287 views) | | | Tasted by xwine on 7/20/2019: Lovely pinot, laden with spice and pure red fruit. The acidity nicely frames this elegant pinot. Very good. (2111 views) | | | Only displaying the 25 most recent notes - click to see all notes for this wine... |
| Cristom 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 |
|
