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| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 91.7 pts. and median of 92 pts. in 8 notes) - hiding notes with no text | | | Tasted by pape du neuf on 2/27/2024 & rated 93 points: Many years after its supposed drinking window, this Pinot was still in prime condition. Deep garnet, no bricking, fresh on the nose with cherry and plum.
Silky on the palate, combining dark fruits with enough acidity to keep it lively.
Not a hint at all of any oxidation or deterioration. (220 views) | | | Tasted by tblair on 12/12/2015 & rated 93 points: Great wine. I let it open for 2+ hours and was rewarded esp as it is getting toward end of drinking window. (1363 views) | | | Tasted by skifree on 12/1/2015 & rated 91 points: This was drinking very nicely, lots of bright red fruit, mushrooms, earth, and some spice in a well balanced package. Wonderful with left-over turkey dinner meal. (1506 views) | | | Tasted by wagging_tail on 5/17/2012 & rated 91 points: Great wine after being open for 1.5 hrs. (2408 views) | | | Tasted by wagging_tail on 4/10/2012 & rated 92 points: Awesome. Second time we've tried this wine in the last 12 months. Needed about 1hr to open up. Deep cherry and strawberry, earthy, mushroom. Nice body and med long finish. (2344 views) | | | Tasted by lopaka on 8/23/2011 & rated 90 points: Deep with nose of black cherry, mushroom & barnyard. This bottle is ready to drink. Very nice with the tannins well integrated with the dark fruit and still a bit of acidity. (2398 views) | | | Tasted by KeithAkers on 3/30/2009 & rated 92 points: Expedition Wines American Homegrown: attractive dark nose with rich and cool tones of dark red fruits, tart cherry tones, mixed berries and bits of raspberries. Good depth that add some nice intrigue with its more cool nature. Excellent polished feel with well balanced tones of dark red fruits, various red cherry tones, and mixed berries. Nice tart acidity and some slight tannins accompany the well balanced tones. Could still slightly use a bit more time, but is accesible now with a decant (2769 views) | | | Tasted by dhammer53 on 10/27/2008: 2005 Estate Reserve Pinot Noir Yamhill $45. Nice nose. Richer than the regular pinot. A long term cellar candidate. Tasted at the winery. (2369 views) |
| By Josh Raynolds
Vinous, May/June 2008, IWC Issue #138
(Belle Pente Pinot Noir Estate Reserve Yamhill-Carlton District) Subscribe to see review text. | By Jon Rimmerman
Garagiste (6/11/2009)
(BELLE PENTE Reserve Pinot Noir) Oregon Pinot Noir Dear Friends, This just arrived in the warehouse and it's quite limited so I wanted to put it out before the weekend... If you are looking for excellent domestic Pinot Noir that is full of verve and a real sense of place, head to Oregon where distinct and dignified Pinot Noir is produced from a variety of terrain - all at moderate prices. The northern latitude and longer heating degree days in summer typically yield fruit with acidity and extract to match (plus lower alcohol than California). This combination resembles what is produced in the Cote d'Or but the Oregon terroir of soil and ocean-influenced climate remains unique. This is Belle Pente's finest entrant and it's an opportunity to taste a 2005 wine that combines power and richness with the delicate majesty of the Pinot Noir grape. This natural/biodynamic wine is the cr_me-de-la-cr_me from the winery - it is now coming into its own and it should age for another 4-8 years with ease - only 300 cases produced: HIGHLY RECOMMENDED as a fairly priced reserve bottling from a vintage with staying power: 2005 Belle Pente Pinot Noir "Estate Reserve" (Yamhill-Carlton) (this is not the Belle Pente Vineyard, the Estate Reserve is their top wine) Thank you, Jon Rimmerman Garagiste Seattle, WA OR7700 |
NOTE: Scores and reviews are the property of Vinous and Garagiste. (manage subscription channels) |
| Belle Pente 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
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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