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| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 91.1 pts. and median of 91 pts. in 27 notes) - hiding notes with no text | | | Tasted by Nanda on 1/13/2022 & rated 93 points: Takes 30 minutes to hit its stride. Gorgeous stem, spice and black cherry aromas. Palate has terrific concentration and layers. Well balanced. At peak. (814 views) | | | Tasted by dsimmons on 9/15/2018 & rated 90 points: Mature Pinot drank with a chicken pasta dish. Cherry, earth. Plenty of tannin remaining. a bit more rustic than other Cristom's from '05. I have one more of these and will drink in the next 3 years. (1173 views) | | | Tasted by Pinot_Proclivity on 12/27/2016 & rated 91 points: Another great example of Cristom wines. Loads of all-spice on the nose with lots of dark ripe fruits, black cherries and blackberries. The palate is surprisingly balanced (medium bodied) with plenty of primary fruit still present. The finish is nice with tannin still present. There's an ever so slight bitterness on the finish that I hope will fade with some more time.
This wine is still young and not even close to being over the hill. I'd imagine it will just come into it's drinking window in 3-5 years. (1586 views) | | | Tasted by yipen on 6/17/2014: i think it is past the peak for sure, brick color in the rim and earthiness with fruit in the back. enjoyable should pair with light meat or lamb (2671 views) | | | Tasted by Atwellian on 5/25/2014 & rated 90 points: Dark plum. Earthy, some barnyard, good black cherry fruit. R,E, C all liked.Drinking well. (2569 views) | | | Tasted by dsimmons on 8/1/2013 & rated 88 points: Probably should have decanted this wine. Seemed a bit tight. Will wait on other two bottles or give some decant time. Still very nice bottle. (2738 views) | | | Tasted by timdrex on 2/18/2013 & rated 92 points: This wine was so very tight when opened, but opened so beautifully after an hour. Wonderful balance and complexity. Ripe fruits, floral notes, and light minerality. (2689 views) | | | Tasted by S1 on 4/15/2012 & rated 91 points: Lots of cherry with a little raspberry. Big clove with a little cinnamon. Some that great Cristom funk has integrated well. Really tasty. I still have the other three 05 ladies in reserve. (2978 views) | | | Tasted by winegr on 11/25/2011 & rated 90 points: I had high expectations and was a bit disappointed. I like the 05 willamette vintage. I love the marjorie bottling, but in this case i think i like the 04 better and certainly the 01 and 02. This is better than the 06 perhaps. This didnt have the beautiful elegance and complexity the same way. 90+? Still a very good wine. (1901 views) | | | Tasted by jdiv on 6/20/2011: Splash decanted for 45 mins or so prior to dinner, but was pretty nice right out of the gate. Raspberry and spice. The whole cluster seemed both distinctive and integrated if that makes any sense, giving the wine a bit of bramble and aeromatics, but also a bit of darkness. Certainly not revelatory, but very nice. Seemed evolved so drink, although i'm curious where it will go over a few more years. Have a few more and will also backfill a couple. (2588 views) | | | Tasted by vine20 on 6/10/2011 & rated 91 points: Notes consistent with 10/12/2010. (1800 views) | | | Tasted by rosesandthorns on 3/22/2011 & rated 90 points: This wine was poured along with the 2007 Marjorie, tasting note to follow and served with lamb loin with vadouvan. I was really impressed that the wine held its own against the strong curry type flavor. If this wine was a girl, it would be wearing a very pretty happy dress, polka dots in the summer cut on the bias and impeccably accessorized. A floras nose, with some coriander and nutmeg savory spices. I smelled a little alcohol that blew off. Dimensional, and yet, more a one note nose. An elegant wine, probably the most silky out of all the Cristom wine dinner bunch, softer on the mid palate and acidity, tannins there, but managed to hide behind the crinoline. (1803 views) | | | Tasted by andrewdodd86 on 1/1/2011 & rated 92 points: oak on the nose, high tannin, nice bouquet. vibrant cherries. young and vibrant. (712 views) | | | Tasted by vine20 on 10/12/2010 & rated 91 points: Opened and poured -- did not need time or decanting. Dark ruby color with dark red fruit nose. Fruit was well-rounded and big but showed some subtlety in its evolution -- not a bomb. Dark cherries, layered raspberries, minerals, earth, spice. Modest, yet noticeable, tannins. Long finish. (1792 views) | | | Tasted by redderthanred on 8/30/2009: decanted for about two hours.
Great wine, this was our last bottle of this vintage, please see prior notes...it will be missed. (2139 views) | | | Tasted by redderthanred on 8/21/2009: Very nice wine, please see prior notes. (2114 views) | | | Tasted by frenchlm on 8/15/2009 & rated 91 points: Day 1: Garnet. Sulfur/barnyard that blows off in about 20 minutes. Earth and Dk fruit in mouth. Medium weight with modest acidity. Heat on finish.
Day 2: Significantly improved. Much more interesting. Score reflects 2nd day's presentation. Coffee, blackberry on nose. Earth, ripe fruit in mouth. (2174 views) | | | Tasted by Sundesertcactus on 12/26/2008 & rated 92 points: Very nice medium body pinot. Bramble is the word that comes to mind when tasting this wine. It is not a bruiser of a wine, but it is not elegent or feminine. It is somewhere between the two. Very nice wine. (2268 views) | | | Tasted by redderthanred on 11/29/2008: Wonderful wine, had with Thanksgiving dinner...sorry, no notes this time as we all had a great time and didn't have time to sit down and take them. Two bottles consumed. (2188 views) | | | Tasted by redderthanred on 10/25/2008 & rated 91 points: Decanted for about 2 hours
Nose of slight Lilly, cherries and spices
Palate was wonderful, mineral, fruit, spice, Lilly…you really get it all with this wine.
Paired with roast duck breast, fruit compote stuff pork chops and roasted balsamic pear salad...great stuff...we're serving this for Thanksgiving this year. (2167 views) | | | Tasted by Carl Thoma on 6/3/2008: Excellent (2428 views) | | | Tasted by redderthanred on 6/2/2008 & rated 91 points: I love this one! You have it all, the funk, cherry, little lilly, spice...great after about an hour decant. (2277 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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