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| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 87.2 pts. and median of 88 pts. in 281 notes) - hiding notes with no text | | | Tasted by Otis Wine Lover on 10/11/2017 & rated 90 points: Delicious! Nice balanced acidity with (still) good fruit core! (4721 views) | | | Tasted by CurlerSue on 7/15/2017: Good value (3774 views) | | | Tasted by archambault on 5/13/2016 & rated 85 points: À boire au ps (7777 views) | | | Tasted by ISOPinot on 10/8/2014 & rated 87 points: Brick red, minimal fade at edge. Sour cherry aroma and flavor. Distinct, warm finish. Tastes like Pinot Noir, but also reminds me of Zinfandel. Very nice given the under-$20 price tag. Glad I have the 2011 on hand. (11618 views) | | | Tasted by joet626 on 3/14/2014 & rated 90 points: Very light and fruity. Sweet cherry. Very nice (13018 views) | | | Tasted by bcmatthias on 12/22/2013 & rated 88 points: Light cherry notes. (9962 views) | | | Tasted by GWAsh64 on 5/18/2013 & rated 85 points: Fairly simple with straightforward cherry notes on both tht nose and palate. (13354 views) | | | Tasted by chifred on 4/28/2013: P&P. 3rd and 4th bottles after the table drank 2 bottles of Saintsbury Stanly Ranch pretty quickly so no formal notes. Seemed nice with red and purple fruit, good acidity and balance. A reliable wine. People liked it almost as much as the first. (8274 views) | | | Tasted by Pour Boy on 4/17/2013 & rated 89 points: This is still young. Took about 60-90 minutes for it develop the smooth characteristics of a nice Pinot. Parker says the 2008 Oregon vintage is not ready to drink; Wine Spectator says drink or hold. Got to go with Parker on this one. (5476 views) | | | Tasted by GGinSF on 3/7/2013 & rated 84 points: Improved slightly over the last year, but still disappointing. (4879 views) | | | Tasted by Mnawacki on 2/1/2013 & rated 89 points: Very enjoyable, hints of cherry cola and fresh grapes. Smooth finish. Good pinot for the money. (4845 views) | | | Tasted by chifred on 12/23/2012 & rated 87 points: P&P, 54F. Medium red. Flower and red cherry. Light on the palate with some cherry and mineral. Shortish finish. Nice light wine. (3562 views) | | | Tasted by bwk on 11/29/2012 & rated 89 points: Dark cherry, sweet cherry, earthy and spice... very nice with Wild Salmon. (3608 views) | | | Tasted by Bobc7had on 11/17/2012 & rated 89 points: Finally reached the window where it is enjoyable PnP (3038 views) | | | Tasted by joet626 on 8/20/2012 & rated 91 points: Very tasty. Loads of red cherry fruit that kept getting better. Had some of this in December and it is tasting better now. Good stuff (3973 views) | | | Tasted by bcmatthias on 6/26/2012 & rated 89 points: Great value. Smooth and fruity. (4020 views) | | | Tasted by GGinSF on 5/23/2012 & rated 82 points: Smoothed out the second day. OK mouth feel, but taste is very much like grape Jolly Rancher (hard candy). Not complex or interesting. (4103 views) | | | Tasted by GGinSF on 5/2/2012 & rated 80 points: Gamey and earthy, which could be interesting in a Pinot, but this just wasn't enjoyable. Will try again paired with different food. (4214 views) | | | Tasted by Jhenderson00 on 4/19/2012 & rated 85 points: Fruity, slight dry aftertaste (4205 views) | | | Tasted by Aces10 on 4/14/2012 & rated 89 points: Red fruit taste. A good wine, my friends really enjoyed it. (4384 views) | | | Tasted by Mnawacki on 3/26/2012 & rated 88 points: Found this to be an enjoyable wine, but expected more somehow. Mostly because of the expectation created by WS making this a top 100 for 2011. Great value for money, a wonderful weekday wine choice, but not a top 100 in my books. (4644 views) | | | Tasted by bcmatthias on 3/15/2012 & rated 90 points: Nice for the price. (4565 views) | | | Tasted by archambault on 2/13/2012 & rated 83 points: Un peu trop acide. Décanter la prochaine fois (5360 views) | | | Tasted by Adamcarlson28 on 2/2/2012 & rated 90 points: Excellent, a great qpr-a perfect example of the trickle down effect in a great vintage, you can definitely find some gems at good prices. Beautiful red fruit, some minerality and earth with a lengthy finish. (5533 views) | | | Tasted by cbbrown3 on 1/18/2012 & rated 90 points: Lighter ruby red color. Cherries, baking spices, minerals, flowers, strawberries, and a bit of earthiness on the nose. Light to medium body with soft tannins and tart acidity. Fruit and spice on the palate with just a hint of an herbal note coming in on the back end. Real nice length on the spicy finish. A nice Pinot for under $20. (5806 views) | | | Only displaying the 25 most recent notes - click to see all notes for this wine... |
| By David Lawrason
WineAlign (6/22/2011)
(A To Z Wineworks Pinot Noir, Oregon red) Subscribe to see review text. | By Sara d'Amato
WineAlign (6/17/2011)
(A To Z Wineworks Pinot Noir, Oregon red) Subscribe to see review text. | By John Szabo, MS
WineAlign (6/15/2011)
(A To Z Wineworks Pinot Noir, Oregon red) Subscribe to see review text. | By Josh Raynolds
Vinous, July/August 2010, IWC Issue #151
(A to Z Wineworks Pinot Noir Oregon) Subscribe to see review text. |
NOTE: Scores and reviews are the property of WineAlign and Vinous. (manage subscription channels) |
| A to Z Wineworks 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)Oregon* |
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