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| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 90 pts. and median of 91 pts. in 66 notes) - hiding notes with no text | | | Tasted by neilsforest on 10/23/2020 & rated 90 points: Has aged very impressively. A very smooth Pinot that has aged gracefully with good length (991 views) | | | Tasted by wiscgrad on 12/14/2016 & rated 90 points: Bright red fruit and tons of acidity. High toned and elegant. The fruit is fading and I would drink this up. Seems like it was a much bigger wine in its earlier years. Still a well made wine (1872 views) | | | Tasted by WinePT on 11/7/2015 & rated 90 points: Soft smooth texture with notes of black cherry, black fruit, plum, spice, and tea. Enough acidity to keep it in balance. In a good spot right now; unsure how much longer this will hold. (2357 views) | | | Tasted by tom_wine on 9/4/2015 & rated 85 points: Velvet texture with ripe black cherry fruit. The vibrancy of this wine and its depth is but a memory, but the structure and the pedigree remain. I'm glad I was able to see the full evolution of this wonderful wine. (2426 views) | | | Tasted by Pepyssam on 4/28/2015 & rated 89 points: Very good example of pinot; just the right amount of aging. (2630 views) | | | Tasted by shutto1992@gmail.com on 3/1/2015 & rated 80 points: Possibly too old, but not a pleasant wine. The fruit is very bright, but not well integrated and many harsh unpleasant flavors. (2253 views) | | | Tasted by tom_wine on 5/19/2014 & rated 90 points: Very rich and supple with textured sweet cherry fruit and a beautiful earthiness. (2084 views) | | | Tasted by tom_wine on 5/12/2014 & rated 91 points: I condemned this wine just a year ago, but clearly it was in a dumb stage. The one I drank last night was very different with voluptuous, hedonistic fruit: raspberries, kirsch, ripe black cherries. Dense and void of tannin, it's showing very well. I pray my good bottle is not proof of bottle variation. (1596 views) | | | Tasted by rustyRudy on 2/2/2014 & rated 93 points: Light garnet in color. Dark cherry and some earth characteristics on the nose. Started off tart, but this eased up over the four hours this was open. Elegantly styled, mature , moderately complex. Complemented the Coq au Vin nicely. Mainly had ripe cherry and some pomegranate favors in the mid palate , but there some savory notes as well. Should still drink well for several years since ample structure is still there. (1873 views) | | | Tasted by sdf on 1/31/2014 & rated 92 points: Wonderful bottle. Thoughtful Oregon pinot with nice balance of minerality and fruit. (1746 views) | | | Tasted by SeattlePaul on 11/21/2013 & rated 88 points: Second bottle of this was wildly inconsistent relative to the first which I like. They came out of the same case from the winery/distributor/store as best I can tell. Community notes seem to support this variance. Disappointing.
This thing came out of the bottle tasting absolutely horrid. Giant weird fruit notes, overpowering acid, and a really confused palate all the way through. It became "tolerable" after an hour or so, but I just don't know if it ever got "good". (1904 views) | | | Tasted by bugdoced on 9/10/2013 & rated 93 points: beautiful burgundy like effort from this great producer;note to self ;these need 7 years of cellar time before opening;obviously in disagreement with 10/28/12 notes;perhaps this speaks for a bad case or two as there is clearly lack of agreement in the community on this one (1530 views) | | | Tasted by SeattlePaul on 9/2/2013 & rated 90 points: Ready to go out of the bottle with lively fruit and a pretty smooth overall "complexion." Finishes nicely too. Still has some good acid, but I think this about the peak for this wine. (1429 views) | | | Tasted by Bauman on 7/3/2013 & rated 92 points: This is a really good Pinot. Rich and flavorful. (1465 views) | | | Tasted by CCestaro on 3/11/2013 & rated 92 points: Drinking great....nice nose of black fruit and a noticable tar component....flavors of blackberry and current...wrapped in a nice smooth mouthfeel...decent lingering finish...drank sans food...but it screams for a nice rare sushi grade tuna (1784 views) | | | Tasted by tbasler on 12/23/2012 & rated 92 points: This bottle was extraordinary. Beautiful color for an unfiltered wine, delicious balanced fruit. Only two bottles left in the cellar....SAD
(2185 views) | | | Tasted by Territhepainter on 10/28/2012 & rated 72 points: Perhaps waiting until 2012 to drink this bottle was a mistake. This bottle showed heavy spicy dried fruit in the nose, but on the palette the fruit is very dull, even the color was faded. I find more and more, American reds do not age with grace. (1823 views) | | | Tasted by tom_wine on 9/18/2012 & rated 82 points: This wine was flawed by volatile acidity. It's the third time I've tasted it and it remains disappointing given the price and the reputation of the winemaker. The frut is becoming more dried but fading if it had much to begin with. I'm stunned by the effusive praise it's getting here. (1876 views) | | | Tasted by tom_wine on 8/24/2012 & rated 89 points: Starting its downward cycle with ripe, fading fruit. Spices (particularly clove) must more pronounced than when first released. Given the price, I am not impressed but probably waited too long to finish the case. (1918 views) | | | Tasted by jfagan on 6/19/2012: For this weekend's Stowe Wine & Food Classic (1730 views) | | | Tasted by Edclr on 7/8/2011 & rated 94 points: Wow. This wine wowed us tonight. Beautiful spices, long finishes, very nice mouthfeel. This was served alongside Serene Jerusalem 05, Evenstadt 06, and blew both away tonight. Nothing wrong with the other two, but this just sings nicely tonight. (2390 views) | | | Tasted by Kevdog on 3/14/2011 & rated 87 points: Thin with strange finish, Ken Wright is not my fav (2672 views) | | | Tasted by lolo66 on 3/10/2011 & rated 94 points: This is just freakin fantastic. Beautiful aromas of pure red fruits. The taste is so pure and just wonderful. There isnt much spice, but who cares. This went down so fast. Last bottle. Darn. (2674 views) | | | Tasted by DuaneT on 2/20/2011 & rated 86 points: A heavy handed approach to winemaking with a muted aroma and the flavor of tart cherry dominating the palate. Is it over-extracted? Maybe, and is heavier than the 2008 bottling that I had last year. (As an aside, why the heck does Ken Wright use synthetic corks for SVD wines? Makes no sense to me.)
The wine benefited from an hour decant, becoming more feminine and floral. (2729 views) | | | Tasted by Arch57 on 11/5/2010 & rated 89 points: Our Friday night Pinot this week was the Ken Wright Abbott. The wine was cloudy and not appealing in color. Initially the nose was a bit muted so I decanted for about 45 minutes. It did open nicely on the palate revealing some very fresh vibrant fruit layered with acidity that made for nice drinking. However, I really had to work and swirl to get a good whiff, which for me is 1/2 the pleasure of experiencing wine. (2972 views) | | | Only displaying the 25 most recent notes - click to see all notes for this wine... |
| By Josh Raynolds
Vinous, May/June 2008, IWC Issue #138
(Ken Wright Cellars Pinot Noir Abbott Claim Vineyard Yamhill-Carlton District) Subscribe to see review text. |
NOTE: Scores and reviews are the property of Vinous. (manage subscription channels) |
| Ken Wright 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.Abbott Claim Vineyard//Abbott Claim Vineyard// is a portion of the original John F. Abbott Donation Land Claim and lies in the middle of a sedimentary ridge east of Carlton. This is a consistent broad face of land with soil depths of 30 inches to mother rock. Elevation ranges from 400' to 475' and the inclination is S-SE. Soils are mostly Wellsdale with some areas of Willakenzie and Peavine. All of them lie atop mother rock of fractured sandstone and siltstone. The planted acreage totals 17 acres. Vines are roughly an equal mix of Pommard clone on Riparia Gloire rootstock, 777 on 101-14 and 115 on both 101-14 and 3309. As would be expected from a vineyard in the Yamhill-Carlton District the wine is very darkly colored, dense and lush. Fruits tend to be darker such as plum, cassis and black cherry.
//Vineyards of the Yamhill-Carlton District://
The vineyards of the Yamhill-Carlton District were planted mostly in the late 1980’s and early 1990’s. The primary soil of this area is called Willakenzie, named after the Willamette and McKenzie rivers. It is a sedimentary soil with a sandstone base rock. The sand content is quite high and the soil therefore very well drained. The sites are generally on the lower slopes of a volcanic ridge. Wines of the area possess aromas of red and black fruits, with added elements of cocoa, leather and fresh-turned earth. Acidity levels are generally lower than other regions, prompting these wines to be lush and agreeable in their youth.
On weinlagen-infoUSAAmerican 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
Yamhill-CarltonThe vineyards of the Yamhill-Carlton District were planted mostly in the late 1980’s and early 1990’s. The primary soil of this area is called Willakenzie, named after the Willamette and McKenzie rivers. It is a sedimentary soil with a sandstone base rock. The sand content is quite high and the soil therefore very well drained. The sites are generally on the lower slopes of a volcanic ridge. Wines of the area possess aromas of red and black fruits, with added elements of cocoa, leather and fresh-turned earth. Acidity levels are generally lower than other regions, prompting these wines to be lush and agreeable in their youth.
The single vineyards on weinlagen-info |
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