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| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 91.7 pts. and median of 92 pts. in 16 notes) - hiding notes with no text | | | Tasted by Nanda on 5/2/2022 & rated 92 points: Magnum. Intense, pronounced nose of stem spice and mature black cherry. The palate is delicious and mid-weight with loads of elegance and freshness. Very Burgundian in a whole cluster style. At peak and should hold. (548 views) | | | Tasted by chcook on 4/23/2016: This is fully mature and at risk of decline I think. that said this bottle was very nice, with the telltale spice and earth and some lingering cherry fruit. just a hint of alcohol early. very nice (1330 views) | | | Tasted by ParisWino on 4/1/2016 & rated 91 points: Was very pleasantly surprised by this 15-year old Oregon pinot... fully mature yet drinking beautifully. Nose and palate (though the latter is more impressive than the former) are predominantly of red fruits, especially fraises de bois, dried strawberries and cranberries, with some blue fruits and floral/decaying floral notes and a bit of forest floor, but with an underlying sweetness. Mouthfeel is nicely balanced, tannins fully resolved and acidity only moderate; but the weight of the wine is lovely and not at all overdone. Could be a Laurent or other modern Burg producer from a very good 1er (not Chambolle) in a ripe year. (1333 views) | | | Tasted by mike l. on 5/4/2014 & rated 91 points: Proof positive WV Pinot has aging potential. Fully resolved and full of lush strawberry punch. Very nice. (2268 views) | | | Tasted by chcook on 2/8/2014: from 375. PNP. this was really really good tonight. classic Cristom secondary nose and palate. Smooth and silky on palate with med long finish. I'll bet the 750's could go a bit longer, but why wait! (2234 views) | | | Tasted by pinothoarder on 10/13/2012 & rated 97 points: Cristom, Jessie; vertical ('01, '04,'05, and '08): Jessie vertical; ’01, ’04, ’05, and ’08. Trusted my notes from 2 years ago, and gave these babies their property breathing time. Decanted 4 hours, and consumed over 12 hours. All were fantastic between hours 4 – 6, but not much differentiation between them. Then between hours 6 - 12 the personalities began to reveal themselves; evermore as the evening progressed. Although all had the Cristom- dusty/mustiness about them, it was the ’01 that was the most rustic of the bunch. So if you like the old-world style that has made Cristom famous, and you know who you are, you will absolutely be floored with the ’01. Earthy, smoky notes take center stage, but firmly supported by a solid raspberry/blackberry fruit core. As far as old-world style PNs go; in the hours between 6 – 12, this is the closest to perfection that I have ever had from the NW; 97 pts. Will likely stay at this peak window through the end of 2014. (3480 views) | | | Tasted by pinothoarder on 7/29/2012 & rated 91 points: Decanted 5 hours and consumed over 8. In my experience, the typical Cristom benefits from at least a 4+ hour aeration, and this one is no exception. Although showing a little less concentration than the ’04 (95pts) and ’06 (94pts) Jessie, the ’01 still has that terroir-driven complexity that I’ve really come to admire. A little less of the dust-forward profile than that of those 2 later vintages, but the earthiness is more balanced with rust and cherry/raspberry fruit and rust. Due to its lighter weight, this ’01 vintage is probably at the backside of its peak window right now. Drink before 2014. (2056 views) | | | Tasted by chcook on 2/14/2012 & rated 92 points: popped and poured. color ruby with bricking. nose w cherry vanilla and 5 spice and after dinner mint chocolate and a whiff of alcohol. on palate this is soft and rich, with saline secondary flavors and medium long finish. with air this shows a little stem/skin tannin. really nice tonight with lentil/curry puree followed by duck. not much upside to waiting i think. (2059 views) | | | Tasted by rosesandthorns on 3/16/2011 & rated 92 points: Holy cow. This was a beautiful, spunky, intense and dimensional wine. Burgundian all the way, but with the Oregon forest floor funk, a little wet schisty stone, red fruit, and a smokiness like saddle leather toasted on an open fire. This vintage of Jessie reminded me a little of Thomas Pinot, same vintage, but Cristom stands on its own with its unique and skillful winemaking. It had this lean dimensional mouthfeel, red fruit, dried cherry, tannins intact and acidity. This is not a silky tannin pinot. It possesses a complexity that gratifies and encourages contemplation. (1619 views) | | | Tasted by oldgrowth45 on 2/26/2010 & rated 92 points: 50+ 5/5 color+ 14/15 aroma & boquet+ 15/20 flavor & finish + 8/10 overall
The minute the cork popped, the room was filled with a wonderfully pungent, full-bodied aroma. I let it decant for about 30 minutes (I couldn't wait much longer!). The color is a beautiful clear, medium dark ruby, with faint bricking on the rim. The legs are a little thin and racy.
But the nose! Oh mercy! Did someone slip some Burgundy in my Oregon pinot noir!?! Earth, fruit, terroir, iodine, beef broth, smoke, slate, licorice. It goes on and on.
Typically I shy away from evoking the Burgundian analogy when describing a pinot noir from any place outside of Burgundy -- I think it's overplayed, and at times a bit disingenuous. However, I gotta say... this bottle is quite Burgundian. It has a sense of place; a place unlike any other Willamette valley pinot noir. There's a racy quality to the tanins that recall a good Volnay. Many of the scent impressions carry through on the palate, although on a lesser intensity (hence the lower score for flavor & finish). Moreover, the finish is a tad bit ragged, (like this bottle is on the downhill side). Nonetheless, these are very minor quibbles. This bottle embodies many qualities of what makes pinot noir such a hauntingly wonderful grape. A spectacular bottle of wine. (1683 views) | | | Tasted by winegr on 1/22/2008 & rated 90 points: 89-90 points. Beautiful, elegant pinot that is starting to show its age, but still drinking well. Very elegant, balanced style, with restrained fruit with some mushrooms and spice to add complexity. Nice acidity adds to the succulent texture. If it was slightly bigger or more intense it would clearly be deserving of 90 points.
Day 2: just as good or better, slightly more complex with mushroom and tea coming forward. Held up well vacu-sealed over night. 90-91. (1609 views) | | | Tasted by sadofsky on 12/27/2007: Black cherries, cherries on the nose. Really good. (1725 views) | | | Tasted by Cosmo on 7/31/2006: Very dense, big and brooding with a solid fruit core of dark cherries. The tannins are very well balanced with the fruit giveng the whole wine a supurb flavor profile. (1943 views) | | | Tasted by OneLastSyrah on 8/4/2004: Working in Salem: Richly flavored with cola and black cherry. Nice. At this point the tasting room is closed and the hostess is totally put out, so I was rushing. (1354 views) | | | Tasted by Burgundy Al on 5/31/2004 & rated 89 points: Memorial Day weekend in Willamette; 5/30/2004-5/31/2004 (Willamette Valley OR): Tasting at winery. Black cherry flavors and aromatics. Less spicy than some of the others. Good mouth feel and texture. Like most Cristom Pinot Noir, give this a bit more time in bottle to become more interesting, but i expect this should only take a year or two. (1781 views) |
| By Stephen Tanzer
Vinous, March/April 2004, IWC Issue #113
(Cristom Vineyards Pinot Noir Jessie Vineyard Willamette Valley) Subscribe to see review text. |
NOTE: Scores and reviews are the property of Vinous. (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.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)
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