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| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 88.8 pts. and median of 90 pts. in 16 notes) - hiding notes with no text | | | Tasted by Dodo_Bellacourt on 10/31/2015: I opened a Magnum purchased in 2004 and I wish I had enjoyed it sooner. It was far past its prime and had nothing to offer. This bottle was originally bought to celebrate a marriage anniversary that passed without any heed. Like the marriage, the wine turned out to be a complete dud. Ha, but what can you do but laugh about it now I suppose. (1540 views) | | | Tasted by theguy on 12/14/2014 & rated 86 points: This was the fourth bottle of our 2000 vertical tasting. Very muted. This was the last choice of our group. (1747 views) | | | Tasted by conform on 5/6/2012: Clear evidence of the age of this wine in the nose; the color is pale and translucent and also shows a bit of age. Juicy and bright in the mouth, there is lots of fruit left and I think this will hold up for a good while. Wish I had more of these to sample over the next 5-6 years. (2661 views) | | | Tasted by 52winelover on 2/19/2012 & rated 90 points: Wish I had some more. (2792 views) | | | Tasted by subtlet on 5/30/2010 & rated 90 points: Memorial Day Weekend near Salem Oregon (Willamette Valley Oregon): The age is apparent on the nose where plum scents are accompanied by dried tomatoes, and some lighter molasses notes. It's totally soft all across the palate with structure only building politely late on the finish. The cherry flavors are still very dark and only showing a hint of age, which is cool because the nose suggested that the flavors would be much more noticeably aged. (3640 views) | | | Tasted by babnik on 4/15/2010 & rated 88 points: Tasty, tart bing cherries. Color still vibrant. Refreshing with an acidic zing and elegant fruits. Supported by dark earth, green herb, and mushroom flavors. Very nice now but no rush. (2452 views) | | | Tasted by Roentgen Ray on 6/28/2009 & rated 91 points: Dark ruby color. A little reserved on the nose. Cherry, earth, maybe some licorice, structured with big, plush, young tannins. Nice acidity. I wine to be shared with a meal. Needs time or serve with a fatty cut of meat and anything buttered. (2251 views) | | | Tasted by rjonwine@gmail.com on 2/11/2009 & rated 88 points: Mainly Pinot Blindtasting Dinner (St. Clair Club, San Jose, California): Medium cherry red color with pale meniscus; nice tart red fruit, barnyard, mineral nose; tasty, tart red fruit, rosehips palate with medium high acidity; medium finish (1597 views) | | | Tasted by ranger15 on 5/27/2007 & rated 90 points: Memorial Day open house: Ruby color - tinge of amber on the edge. Dark berries, smooth texture. Earthy tones. Drink now. (2342 views) | | | Tasted by Mark on 9/30/2006 & rated 84 points: Initial nose was very fruit forward, but that evaporated after a few minutes. The next forty five minutes showed some weedy, stewed elements, not particularly pleasant really. Certainly more Burgundian in characterthan most Oregon Pinots that I have tried, certainly some earth and mineral. Yet, I just couldn’t help but keep thinking… cooked fruit. Rather light in the mouth with a short biting finish. This wine’s done. (2716 views) | | | Tasted by speedmac on 3/27/2005: The nose was almost completely closed upon opening but came alive in a couple of hours. The color is dark ruby, medium body with good length. It is more Burgundian than when young on the palate and the finish. Fruit was dark berries and some cherry but all of it was very fresh and vibrant- a great Oregon pinot. It is drinking well now but I would not be afraid to hold for several more years. Great match with the ham and cheese grits. (2869 views) | | | Tasted by Winetex on 8/6/2004 & rated 90 points: Our last bottle of this wine. After a 30 minute decant this wine was extremely nice. Much of its overt fruit has faded leaving it still juicy but more Burgundian in character. We had it side-by-side with a burgundy and other than a plushness it had the spice and minerals exhibited by good burgundies. (6320 views) | | | Tasted by Winetex on 5/9/2003 & rated 90 points: I took another Cristom hit for the team and opened this Pinot last night. It turned out to be the best of the 2000 Cristom wines IMHO. Decanted about 30 minutes. It wasn't interesting right out of the bottle but after the decant it revealed a spicy nose of cherries. Instead of more cherries as I was expecting in the middle there was intense black cherry and currants. Lots of dark fruit but still varietally correct. The finish was more of the same with a bit of vanilla (some oak). It was excellent with the food - a risotto with portabello mushrooms. Good job by the Cristom winemaker. This wine has great style and elegance (!) and may be stunning in 1-2 years. Random rant - To think I opened it because the bottle is so large and misshapen that it was a pain in the cooler. I would buy more of their wines if they wouldn't use those horrible bottles. About ~$35. (3562 views) | | | Tasted by Jason on 1/1/2003 & rated 91 points: Closed, needs several years of age, great with food, cranberry taste, smooth, strong back-end. Tannic. (3205 views) | | | Tasted by La Cave d'Argent on 11/16/2002 & rated 84 points: Tasted blind at Jonathan's Pinot Noir horizontal. Bright disc, with medium ruby robe and red rim. Clean nose, showing moderately intense cherry, plum, spice and dust. Medium-bodied on the palate, with medium supple tannins and similar flavors as the nose. The alcohol seems to stand out, giving the mid-palate and finish a slightly hot touch. (2162 views) |
| By Stephen Tanzer
Vinous, March/April 2003, IWC Issue #107
(Cristom Vineyards Pinot Noir Reserve Willamette Valley) Subscribe to see review text. | By Richard Jennings
RJonWine.com (2/11/2009)
(Cristom Pinot Noir Reserve) Medium cherry red color with pale meniscus; nice tart red fruit, barnyard, mineral nose; tasty, tart red fruit, rosehips palate with medium high acidity; medium finish 88 points |
NOTE: Scores and reviews are the property of Vinous and RJonWine.com. (manage subscription channels) |
| 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.Reserve The Wine News | Wine Country This Week | Wine Lover's PageUSAAmerican 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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