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| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 90.4 pts. and median of 91 pts. in 177 notes) - hiding notes with no text | | | Tasted by 87tellub on 10/4/2021 & rated 92 points: Nose is fresh with a savory / umami character to is. Also light red fruits, some dark spices, chicken stock. Palate has a lot of energy, sappy fruit (which is not showing to be primarily red, black or blue, feels like a true medley), showing some secondary character; soy, dark anise, cocoa. Very fine texture. Excellent! (1641 views) | | | Tasted by pinkhouse on 11/26/2020 & rated 93 points: As the old saying goes, there are no great wines, instead fantastic bottles. This humble wine was exceptional at 12 - fruit very much singing and remarkable balance and length. Everything working in tandem. Simply fantastic juice and hope my few remaining bottles can match the performance of this one. (2022 views) | | | Tasted by Winiac on 11/24/2020 & rated 88 points: Fruity and generous with acid minus that gives the wine a past peak impression. Tad hot. Drinkable but not sure if it has the stuffing to evolve any more. (2033 views) | | | Tasted by cephomer on 11/3/2020 & rated 91 points: Grabbed from the cellar last nite and PNP. Interesting pinot. Fairly intense nose of wild flowers, violets and black cherries. I've had this wine awhile back but I see it differently today. Bigger, more lush and spicy, and hotter than I recall. There's a sense of foresty earthiness here, combined with some fairly ripe fruit--black cherries--and Asian spices. The wine is rich and lush--particularly so for a PN, but it has a sense of elegance as well. I like the wine but it's not my style of PN, and is a bit hot. Still, I did last nite and continue to enjoy it today. Also, this wine is far from over the hill. I believe it's currently hitting its stride, and is a quality wine--particularly if you prefer this style of PN. (2272 views) | | | Tasted by NPBWineGuy on 10/5/2020 & rated 92 points: The CT drinking window for this wine closed in 2017. I found a bottle in the dark recesses of my storage and decided I should wait no longer. After 30 min in the glass it was delicious. Soft and rounded flavors. A testament to the quality Shea Wine Cellars produces. (2089 views) | | | Tasted by prasm on 9/18/2020 & rated 92 points: Pop and pour, consumed over 4 hours. Nose: Medium-plus intensity, dark fruit - bramble and black cherry, dark floral notes - violets, and Asian spice. Palate: Medium bodied, earthy cherry and spice attack, great mouth-feel and balance, nice spice driven lift thru the mid-palate, subtle earthy notes appear in the back-end and balance out wonderfully with the up front fruit. Finish: Lengthy, but subtle notes of red fruit, spice, and earthiness. This is drinking fantastic now and will likely hold on for 3+ years. (1119 views) | | | Tasted by PhN on 7/1/2020 & rated 92 points: Delicious PN in its prime. Went very well with a spaghetti dinner. Opened in 30 minutes. Light flavor, good fruit, balanced, dark in color. At 12 years, I think this one is ready to drink. Reading some earlier comments makes me wonder if we had the same wine. Could it all be accounted for by bottle variation? (864 views) | | | Tasted by smoothjazz on 5/8/2020 & rated 88 points: 2008 was a stellar vintage; I thought this would be a benchmark wine and have kept these wines in my cellar now for 12 years. Upon opening, the nose was of tar and over-ripe plum. Fruit was pleasing with low acidity and tannin. Finish was quick and non-distinctive. After a two hour decant, the obnoxious nose dissipated with a soft bouquet, but not distinctive. Same fruit as first opened and a finish with no distinction. This is why I rated it a 88. Willamette Valley producers are doing a lot better especially with the 2014, 2015 & 2016 vintages. (999 views) | | | Tasted by Haroldz7 on 3/20/2020 & rated 92 points: Beautiful pinot! I love Shea Wine Cellars ability to capture the dark fruit flavors of pinot. Make no mistake, this is no French Pinot Noir! This is a bold, yet fresh tasting pinot with lots of dark fruit flavors and a nose of dark red fruits. Medium bodied with plenty of life left, but I say - WHY NOT? Drink it now!!!! (939 views) | | | Tasted by chitowncdpguy on 1/14/2020: I can't believe it's not port....
It's hot. And it's a mess. But it's not a hot mess. (1094 views) | | | Tasted by bobdobilina on 11/11/2019 & rated 91 points: Clear and dark Sangria color.
Exotic and floral nose of candle smoke, pepper, wild flowers and black cherries.
Interesting wine on the palate. If i saw this blind i would call it as a New California style Syrah. The type that is now grown in super marginal Syrah growing areas like the Sonoma Coast or Mendocino.
In that context, this is mid-weight, dry but with sweet fruit, black cherries and raspberries, iodine and a touch of soil.
Slightly difficult to rate, as it's nor particularly varietal to me. Nonetheless if this said Syrah on the label i would like the style and give it maybe a 91. So i'll stick to that (88 as a Pinot for me). (1232 views) | | | Tasted by Winiac on 7/10/2019 & rated 86 points: Past peak. Flat and flabby, but not tired. (1338 views) | | | Tasted by vinewine on 2/24/2019: Drank in February 2019. Delicious Pinot! (1363 views) | | | Tasted by winemaker on 9/16/2018 & rated 91 points: Sweet fruit. Fairly ripe. Nice effort. (1609 views) | | | Tasted by AllRed on 8/12/2018 & rated 90 points: Second Sunday Group: 2008 Oregon Pinot: Blind. Rather reticent and tight- subtle notes of cherry and spice. Medium tannin. Develops a nice floral element to the bouquet that I enjoy quite a bit. Has a good bit of tannin to shed yet.
My #4, Domino's #6
Group #2, 41 pts (1836 views) | | | Tasted by SeaWine on 7/10/2018 & rated 90 points: Compared to others' recent tasting notes, this was just OK for me. Lost my notes, but recall this was a richer style that perhaps has softened with age, but less interesting and/or less to my taste than similarly priced WV Pinot noir. 89-90. (Bottles I'd prefer: 2009 Brittan Vineyards Basalt Block, 2011 Big Table Farm Sunnyside) (1614 views) | | | Tasted by Pour Boy on 4/22/2018 & rated 92 points: Great bottle of wine, this one won a 2008 Oregon Pinot Noir tasting that we hosted back in 2012. It has only gotten better. Sadly, my last bottle, but it was great to enjoy this with my father. (1702 views) | | | Tasted by 87tellub on 4/1/2018 & rated 91 points: Popped and poured. Color showing signs of age. Smells fresh and warmly spiced with some clove, and notes of delicious leather. Fruit profile is very dark, dark cherry and black plum. Late palate has some toffee, almond and coffee. Tannin well integrated. Well developed bottle showing good secondary and tertiary characteristics and drinking nicely. I have one more bottle and won't wait too long to drink it, definitely in the next year or two. (1583 views) | | | Tasted by Beethoven on 1/11/2018 & rated 92 points: Wife and I enjoyed drinking this bottle very much. Opened and aired it for a good hour and a half before pouring a proper glass. Fairly deep color in the glass. Initially it tasted a bit flat, but eventually the fruit did come through. The nose also took a bit of time to become pronounced. Not fragrant to my nose, but almost hot. A fairly big and thick wine and still drinking well after four hours. The finish is long enjoyable. I still have a few more bottles left and I'll probably hold on to those a little longer before having another. (1609 views) | | | Tasted by Ecb1456 on 12/30/2017 & rated 91 points: Rich thick and juicy. Beautiful pinot that holds up well to food. (1524 views) | | | Tasted by chitowncdpguy on 8/2/2017: This is pretty thick for a pinot. There is lots of dark fruit and a fair bit of minerality. Medium length finish. Nice, but not really pinot-ish I thought. (2178 views) | | | Tasted by hawkeye54 on 7/21/2017 & rated 91 points: Opened the bottle two hours before drinking. Drank over four hours to see if there was any evolution. Not much. Very enjoyable, fruity, medium-full bodied. Third of four bottles and while they have all been good, it's not going to improve from here. Drink up. (2363 views) | | | Tasted by wondersofwine on 7/16/2017 & rated 91 points: 14.2% abv. Medium garnet color; nearly opaque. The wine is quite fragrant with heady cherry and floral notes. Cherry fruit and herbs on the palate. It is well integrated and may be peaking. The finish is lengthy. A pleasure to drink. It is versatile. I could see it with roast chicken, Cornish hen, other fowl or pork (possibly salmon also.) I regret that I didn't buy additional bottles on sale. (2155 views) | | | Tasted by PDX-S on 5/29/2017: 1 hr slow o to start. Zalto Burgundy glass.
Really nice color in the glass, not quite to bricking, but the slight darkening and fading that precedes it.
Fairly concentrated aromas, smells like WV. Hard cherries, soft raspberries, even a mildly floral cherry blossom scent, with just a touch of rich and loamy earth.
Smooth and supple in the mouth, it is racy and acidic up front with a smooth segue to some largely resolved, medium fine tannins.
While it is easy to drink, there is still quite a sense of concentration. Not as laid back and open as I'd like, it is still holding on tightly. Juicy dried cherries (if that's not too much of an oxymoron), cola, and some radish greens come across on the palate.
Pleasant, but too young and tight for my preference. This is a hold for me. (2418 views) | | | Tasted by Domer99 on 5/19/2017 & rated 93 points: Unfortunately my last bottle. These are still going strong. Big nose as soon as it was opened. The fruit has faded a bit with secondary characteristics taking a bigger role. Bigger tannins than I expect for a Pinot. (2456 views) | | | Only displaying the 25 most recent notes - click to see all notes for this wine... |
| By Jancis Robinson, MW
JancisRobinson.com (9/20/2010)
(Shea Pinot Noir Willamette Valley Red) Subscribe to see review text. | By Gregory Walter
PinotReport, Issue #65 (5/31/2010)
(Shea Wine Cellars Pinot Noir Shea Vineyard Estate Willamette Valley) Login and sign up and see review text. | By Richard Jennings
RJonWine.com (8/28/2010)
(Shea Wine Cellars Pinot Noir Estate Shea Vineyard) Dark cherry red color; tart cherry, tart raspberry, floral nose; solid, tart raspberry, cherry, mineral palate; medium-plus finish 92 points |
NOTE: Scores and reviews are the property of JancisRobinson.com and PinotReport and RJonWine.com. (manage subscription channels) |
| Shea Wine Cellars 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.EstateIn the United States, "Wines with “estate bottled” designations must: a) also designate an appellation of origin or an AVA, and both the vineyards and the winery must be located there; b) the grapes must come from vineyards owned or controlled by the winery; and c) the wine must have been produced, from crush to bottle, in a continuous process without leaving the winery’s premises."
- WINE LABEL FAQS: A QUICK SUMMARY OF LABEL DESIGNATION RULES" by David E. StollShea VineyardShea Vineyard was first planted to wine grapes in the late 1980s. Today Shea Vineyard is a 200-acre property with 140 planted acres. 135 of these acres are planted to Pinot noir vines and the balance is planted to Chardonnay.
http://www.sheawinecellars.com/vineyard/
The Shea vineyard is in the Yamhill-Carlton District just west of the Chehalem Valley. The fruit is sourced from three small blocks, one of which is planted to the Pommard clone, one to the Dijon 114 clone and the last to Dijon 777 clone. Soils are primarily of the Goodin and Melbourne type which are sedimentary in origin. The three blocks range in elevation from 450 to 600 feet and were planted in 1989. The wine from this vineyard has a complex array of aromas and flavors including black and red fruits, particularly blueberry, spice and earth. Approximately 725 cases are produced. The vineyard is owned by Dick and Deirdre Shea and managed by Javier Marin.
Shea Vineyard is a 200 acre vineyard in Yamhill County, Oregon, owned by Dick and Deidre Shea. It is, by almost universal account, the most highly regarded vineyard in Oregon.
Shea sells grapes to some of Oregon's best wineries, and the vineyard has a reputation for producing some of the best Pinot noirs in the world, from such winemakers as Ken Wright and Mike Etzel of Beaux Freres. Shea planted the original 100-acre vineyard in 1988 and 1989 on its own roots, but has been systematically replanting with grafted vines over the past few years in response to phylloxera.
Read more:http://www.northwest-wine.com/Shea-Wine-Cellars-Block-5-Pinot-noir.html#ixzz16KKRMLJHUSAAmerican 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
Willamette Valley Willamette Valley Wineries Association | Willamette Valley AVA Wikipedia article
#2012 vintage:
"Broadly speaking, the Willamette Valley's 2012 pinots are fleshy and fruit-dominated, with round tannins and forward personalities. The fruit tends to the darker side of the pinot spectrum--think cherry and blackberry rather than strawberry and raspberry, much less cranberry and redcurrant--and this gives the wines massive crowd appeal. The best wines also have the depth to age, so don't be fooled by their accessible nature in the early going." - Josh Raynolds
#2013 vintage:
"The key to a successful foray into the ‘13s is first to understand that in most instances the wines lean to the red fruit side of Pinot Noir; they tend to be tangy and tightly wound but often lack concentration. While some wines may put on weight and gain sweetness with bottle age, that’s a gamble I’ll personally leave to others. The 2013s also tend to lack the tannic structure for more than mid-term aging although they will likely endure on their acidity, which I suspect will usually outlast the fruit in this vintage" - Josh Raynolds
#2014 vintage:
"The 2014 vintage in Oregon may be remembered as the vintage of a lifetime [for growers] . . . these wines as they will be similar to the 2009 vintage . . . lovely, ripe, rich, deeply concentrated and aromatic" - winebusiness.com
"The conditions made it relatively easy to make good wines, with no worries about achieving ripeness, and the lack of frost risk allowed us to keep grapes on the vine as long as we wished." - Casey McClellan |
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