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| Drinking Windows and Values |
| Drinking window: Drink between 2007 and 2010 (based on 8 user opinions) |
| Community Tasting History |
| Community Tasting Notes (average 88.7 pts. and median of 90 pts. in 44 notes) - hiding notes with no text | | | Tasted by 20/20 on 3/31/2012 & rated 91 points: Really good. On the meatier end of pinots (4513 views) | | | Tasted by Winecat on 5/7/2011 & rated 89 points: Fruity nose with hints of earth. Took awhile to develop in the glass. Still in it's prime (3772 views) | | | Tasted by Atwellian on 10/6/2010 & rated 90 points: Raspberry jam and plums, a hint of turpentine. Dark ruby color. Good finish, good balance, could use a little more fruit. Fairly subtle compared to an 06. Drink now. (4109 views) | | | Tasted by Sundesertcactus on 6/17/2010 & rated 90 points: Smooth long finish, got better with time, subtle would buy agin. (4179 views) | | | Tasted by Brix on 4/27/2010: Popped and poured, consumed over two nights. Classic OR pinot nose, an earthy, funky blast of red fruits. Plummy, cherry palate with some leathery and woody notes adding complexity. A touch less acidity than I'd like, which leaves it feeling slightly flabby on the finish, but all in all, a nice middle-aged entry level pinot noir. (4281 views) | | | Tasted by Brix on 3/31/2009 & rated 87 points: Simple, pleasant nose of black cherry and eucalyptus. The oak is nicely restrained and balanced. A touch more heat than I'd expect from the 13.0% abv on the label. More interesting on the palate, with an earthy and Oregon-funky sense of place that's missing from the nose. Noticeable tannins and a persistent finish. We have a few more bottles, and I suspect they will evolve in a positive direction over the next 2-5 years. (2664 views) | | | Tasted by air guitar & pinot noir on 2/9/2009 & rated 88 points: Fairly deep, purplish in color. Red fruit and dark cherry on the nose. Cherries, raspberries, and blackberries on the palate with a hint of spice. Smooth-textured and elegant. Silky finish gained weight with aeration. (1607 views) | | | Tasted by dbarco on 2/3/2009 & rated 92 points: A cherry strudel with lots of accessory flavors from the forest, garden, etc. Plenty of fruit at the start. I'll watch and see how it evolves. (2577 views) | | | Tasted by prez on 9/19/2008 & rated 92 points: Ceder and cherry on trhe nose.Good finish with tremendous fruit on the palate. (2639 views) | | | Tasted by Nickel on 2/6/2008: Lovely aromatics from the start with cooked cherry compote, wood spice, autumnal leaves/soil. Palate is medium bodied but packs good flavor (dusty red fruit w/ more wood spice). Finish is quite good with a lingering dried cherry flavor. As the wine opens over an hour or so, the fruit starts to fade, exposing the wood/earth elements more. Tannic structure is resolved. I enjoyed drinking this wine. (National) (2967 views) | | | Tasted by JeffC on 1/2/2008 & rated 81 points: When I opened it the nose was mostly cherries, a little of that Oregon Pinot funk and some green, vegetal notes. On the palate there was red fruit and pleasant spice with decent acidity but it was very astringent. And while it was soft it was really lacking the silkiness of a great Pinot. I have enjoyed a lot of $8-12 wines that tasted exactly like this but the fact that I had spent $30 for this bottle was really, really disappointing. (3099 views) | | | Tasted by wineismylife on 11/17/2007 & rated 89 points: WIML89 (3366 views) | | | Tasted by winelover1 on 11/2/2007 & rated 91 points: I just loved this wine..Fabulous bouquet and a rich mouthfeel..Plenty of cherry and this PN really sings out that it is from Oregon.. (2040 views) | | | Tasted by drdebs on 10/21/2007 & rated 82 points: Aromas of funky earth, acetone, and stewed/dried cherries. Flavors of earth, pine, and sour cherry. Interesting and reasonably complex, but somewhat disjointed. Reticent fruit made the wine lack balance. Didn't feel the QPR was there, and possibly a volatile acidity problem? Unsure if this is flaw, or style of wine. (3470 views) | | | Tasted by fmshanno on 9/22/2007 & rated 89 points: Solid berry front, mild finish, minimal tannins. If you like your Pinot's fruity open r' up, if not - the fruit should taper some over the next year. Another good Pinot from Oregon. Pleasant bottle, average value. (3538 views) | | | Tasted by JuniorSamples on 9/21/2007 & rated 88 points: Light to medium body. Fruity nose, plums and rasberries. Very mild tannins, with vanilla and rasberries on the front palate. Short finish, but still pleasant. All in all, a pleasant pinot noir, but not a particularly good value in the $30s. (3597 views) | | | Tasted by paulyp on 9/1/2007 & rated 90 points: This was a wonderful brambly rich Pinot. black fruit, earth, and spice. very very nice. (3893 views) | | | Tasted by Ombibulous on 8/27/2007 & rated 87 points: Welcome to my wine blog. This half bottle cost about $15. Decanted but no time to breathe. The colour is translucent ruby red. The aroma is of a rich, almost buttery new world style. The taste, although slightly harsh at first, is fruity. There is also a slight harshness in the aftertaste too, at least at first. The finish is medium to long. I really like Oregon Pinot Noirs. Overall, very good, IMHO. (3816 views) | | | Tasted by LSKIII on 8/27/2007 & rated 90 points: A classic Oregon pinot - medium body, fresh acid and tannins. Perhaps even a little more fruit than I would expect from Oregon, but certainly far from the central-coast California style. Highly enjoyable, archetypal... (3725 views) | | | Tasted by rtweeddale on 8/13/2007 & rated 89 points: This is my first Pinot Noir tasting from Oregon. I found this smokey, woody,and full of aroma. (3925 views) | | | Tasted by twofthrs on 8/12/2007 & rated 90 points: nice (3663 views) | | | Tasted by Seanr7 on 8/8/2007 & rated 84 points: Nothing wrong with this wine, just thin and tart. No mid palate, no real finnish. Drank over two nights with the same impression both nights. (4493 views) | | | Tasted by jcbrand on 8/5/2007 & rated 82 points: Tastes way too hot for a wine w/ 13.0% alcohol; very little fruit. (3946 views) | | | Tasted by Dulcie and Aylwin on 7/15/2007: Quite popular with the CellarTrackers it seems. The group and I agreed on the ranking of this one, for what that's worth. Really dark purple red and a powerful barnyard nose. Sweet, concentrated black cherry fruit and a nice long finish. An excellent example of the Willamette Valley. Not in the top echelon but good nonetheless. (3916 views) | | | Tasted by ScubaSommelier on 6/18/2007 & rated 91 points: This was amazing. Cherries on the nose and palette. I will certainly buy again if i find it. (3994 views) | | | Only displaying the 25 most recent notes - click to see all notes for this wine... |
| Adelsheim 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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