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| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 91.1 pts. and median of 91 pts. in 37 notes) - hiding notes with no text | | | Tasted by ERoss on 12/25/2021 & rated 91 points: Well paired with Christmas beef roast & ham. Perhaps due to large format & a decade + of professional storage, this was surprisingly bright with still a core of primary red fruit & noticable yet well integrated tannins. Probably at or past prime, but enjoyed by all. (396 views) | | | Tasted by Sellar Rat on 5/15/2019 & rated 95 points: Just a great bottle. Intense nose of wet earth & black raspberry, with smoke emerging with air. On the palate a firm, focused wine tasting of meats, smoke and earth, with a lingering finish that makes a statement. Surprisingly fresh for a 13 year old pinot, with perfect balance and plenty of drinking window remaining. Tremendous.
A birthday gift from another CTer, for which I again thank him profusely! (943 views) | | | Tasted by sunalsorises on 1/14/2019 & rated 91 points: Drinking well. (942 views) | | | Tasted by dsimmons on 6/1/2018 & rated 90 points: Solid bottle of pinot. went well with grill baked King Salmon. Plenty of cherry fruit. This wine has the acidity and backbone to continue evolving. (1357 views) | | | Tasted by jfagan on 5/6/2017 & rated 93 points: Decanted for 3 hours. Nearly opaque color. Still reticent aromas of red and black cherries, iron and earth but still so primary. Seamless and harmonious on the palate but just so young and firm. Please, lord, give me the strength to not open another bottle of this for several more years.
Day 2 (un-gassed, cork pushed back in). Starting to open nicely with notes of cinnamon, allspice, and brambly red fruit on the nose. Deep and structured on the palate yet perfectly balanced with good ripeness on the attack. It would be easy to call this "Burgundian" but it is, in fact, an American classic Pinot. 93+ points on day two with lots of upside potential. 2020-2025+. Yeah! 6 more bottles in the cellar. (1833 views) | | | Tasted by Burgundy Al on 3/4/2017 & rated 92 points: BYO Blind Tasting and Dinner (House of Nanda - Chicago IL): Tasted double blind. Good combination of black and red cherry with sweet spice. Rich and opulent aromas with slightly leaner but well balanced flavors. Seemed like New World Pinot Noir, but I was thrown off by its pairing with 2005 Burgundy 1er Cru. Very good now. (1836 views) | | | Tasted by Nanda on 3/4/2017 & rated 94 points: Decanted for 2-3 hours. A I really, really liked this wine. A captivating nose of black cherry, spice, florals and sweet stemminess. The palate has good concentration and layering. Well balanced. In a very good place and should hold for years. (1583 views) | | | Tasted by sawira on 9/19/2016 & rated 95 points: #5 of 16. Unbelievably good, especially the second night. Deeply colored, just starting to take on some mature, mahogany hued aspects. Super spicy, rich, deep fruit, great acidity and especially some tannins starting to show at the very end of the second night. Great length, and even some peacock's tail that second evening. This is still young, but just starting its peak. Very drinkable now, but best with a little air or more time in cellar - shows deceptively simple at first. Best bottle yet, and a gem. (1278 views) | | | Tasted by sawira on 3/5/2016 & rated 93 points: PnP - #4 of 16. Very good deep dark burgundy red color. Minimal rim lightening for 11 years old. A bit shrill at first with cellar temp. As this warms and sits in glass for a couple of hours, the acidity weaves in, the ripe red fruit deepens, the stems show up in a beautiful way adding complexity and structure, and the earthy notes come to the fore. Some small hints of cola, and beginnings of varnish and shoe polish type notes appear, letting me know this is starting to show some secondary development. Young still, I'm betting, but starting to get there. This is a gem, and needs to have air and warmth to wake up from its slumber. (1239 views) | | | Tasted by paydon9 on 2/26/2016 & rated 93 points: Intense aromas of dried cranberry, cherry, damp pine floor and mint. Light-med body, with focused red berry, cranberry, pomegranate and a sweet, sappy spice that complements the fruit perfectly. A smidge of lingering tannin and juicy acidity bode well for the next several years, but this was quite a pleasure to drink now. (1014 views) | | | Tasted by sawira on 11/29/2015 & rated 92 points: Lithe and feminine, this bottle is from a new source, a bit more evolved than others bought on release and stored in my cool cellar. Notes of sassafras entine with the cool, restrained and soft red fruits. Less excited by this bottle than my last, though the hubbub of Turkey Day may have contributed to that. (1028 views) | | | Tasted by Vinomark on 10/6/2015 & rated 92 points: Really good whole cluster aged OR Pinot Noir. Great complexity, balance, red& dark fruits, forest floor funk, hint of white pepper, great mouthfeel & silky elegance. Rich but elegant & dances a seductive waltz across the palate. (1140 views) | | | Tasted by Anthony Lombardi on 1/2/2015 & rated 90 points: Poured out two Burgundy glasses & let breathe an hour or so before serving. The nose showed earthy/mushroom notes backed up with some red fruit. The palate is powerful, but elegant. Dark cherry notes with some forest floor notes. Still quite structured. Great, lingering finish. (1446 views) | | | Tasted by sawira on 7/5/2014 & rated 94 points: No formal note. Side by side with an 05 Taupenot Merme Morey St Denis. This was singing, while the TM was just dull and seriously outclassed. Even given the possibility of the TM being closed (both were slow-oxed for 2 hours, decanted, then enjoyed over another couple hours), this just blew it away. Rich, amazing texture, superbly nuanced, and beautifully detailed, this is a spectacular wine, and one of the best new world pinots of all time for me. In the same league as old Caleras, though younger, this has another decade plus, easily, yet is superb now. World class. 94pts pure quality, 96pts personal preference, with upside. (1199 views) | | | Tasted by thomaskeil on 12/22/2013 & rated 91 points: PnP. Garnet with a violet tinge. Nose is subfused with earthy notes, mushrooms, and spices over cherry and red berries. Well balanced palate with a sense of flavor complexity. Not tense or finesseful, but really harmonious in a way that supports the flavor profile. Was just as nice on the 2nd night. (1634 views) | | | Tasted by timdrex on 8/8/2013 & rated 90 points: Earthy notes in the nose, tastes of tart cherry, mushroom, pomegranate, smoke. Well-integrated tannins, medium-plus finish. (1582 views) | | | Tasted by Burgundy Al on 7/26/2013 & rated 93 points: IPNC Lunches and Dinners; 7/26/2013-7/27/2013 (McMinnville OR): Tasting. Spice driven start with ripe black fruit on nose and palate. Very good power and concentration from start-to-finish with impressive structural support from fine tannins and acidity. Very good potential, this is just starting to reach its peak drinking window. (2380 views) | | | Tasted by Burgundy Al on 7/26/2013 & rated 93 points: IPNC Seminars (McMinnville OR): Tasting. Black cherry aromas and flavors with a rich and intense spice driven character. Well textured with elegant and silky tannins, supporting acidity and overall good energy. Just starting to show some maturity. (2377 views) | | | Tasted by jfagan on 8/24/2012 & rated 91 points: 05 Oregon Pinots near the Other Portland; 8/18/2012-8/24/2012 (Pine Point, Maine): Decanted 2 hours. Medium color, thin clear rim. Closely held nose of savory herbs and sweet spice takes some coaxing. There's some iron and cherry shin in the background, The cherry, cranberry and cola nut flavors are taut and firm. Good acidity and plenty of structure focus this still quite primary wine. This is quite Burgundian in texture and really needs more time in the bottle. 91 points tonight with plenty of upward potential. Drink 2015-2020. (2100 views) | | | Tasted by S1 on 7/27/2012 & rated 93 points: Really singing right now. Lovely dark fruits, licorice, menthol, clove. Great integration. The only real flaw is a hint of "hot" on the finish but it goes away quickly. Probably my favorite Cristom to date. (1950 views) | | | Tasted by PowWow on 5/26/2012 & rated 91 points: To my palate, the wine had matured, but in a very pleasing way. Still a mouthful of dark fruit notes, but nicely softened. I couldn't restrain myself and went deep into the second half of the bottle while enjoying Copper River Salmon and a fresh salad of corn, shrimp and smoked scallops. I prefer more subtle, Burgundian wines to the more powerful New World types, so I happily gave this wine a 91. I have carefully stored it in a EuroCave cabinet since it was first available about six years ago. (1392 views) | | | Tasted by calnative on 2/21/2012: briar and red fruits on the nose. Lively red fruit, earth, and briar, with some spice and red and dark fruit sappiness. Nicely in balance on alchol, oak. pretty and very pinot in character. (2036 views) | | | Tasted by cookie7 on 10/29/2011 & rated 88 points: Pop and pour - note after 90 minutes. This continued to open up as we drank it. Strawberries on the nose. Medium acidity - pleasant wine but a bit light on the finish. (1716 views) | | | Tasted by Wicker Parker on 7/7/2011: This showed ungainly, damp earthen weightiness over two nights, a real surprise given its apparent weightlessness two years ago, and it really showed its oak, too. Comes into better balance on night three but hasn't assumed any real complexity and does show some heat. Either this is in a dumb period or it's past its prime. (Properly stored for 3+ years) (1520 views) | | | Tasted by gemvancouver on 12/31/2010 & rated 85 points: past its prime. not much of a nose, on the flat side, weak on the fruit, and just plain dull. a real disappointment compared to the same bottle a few years back. (1706 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.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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