(blind) Medium minus ruby. Attractive nose - elevated intensity, faint reduction, ripe red cherry with an attractive hint of slightly underripe cherry and peach, and a hint of a confected character (30% whole cluster?). Dry, 13.5% alcohol (actual: 13.3%), elevated acid, low tannins. 30% new French oak (cinnamon / nutmeg on the finish) (actually 37% new French oak). pH: 3.5 (actually 3.56) TA: 5.0 g/L (actually 5.6 g). Good quality - pretty focused fruit, not super complex but has an extended finish. This feels like textbook Willamette Pinot, 2015, $35 (correct - $35)
Note from S: Whole Cluster (not whole berry - most are doing whole berry) - clovey, peppery thing, and tannins don't seem enough for whole cluster.
Actual: Anne Amie 2015 Pinot Noir Two Estates
Analysis: Compared with NZ (e.g. Central Otago), this is quite close but has more oak, softer tannins, slightly lower acid, and less overt reduction than NZ Pinot tends to display.
(blind) Medium minus ruby - lustrous. Dirty nose - reductive and also some diaper / manure (possible brett). Slight RS - 2-4g? (apparently none), 14.5% alcohol (13.5 actually), medium plus acid, medium plus tannins - bitter and harsh. Slight burnt wood impression - maybe 40% new French oak (actually 30%) - it's hard to tell with the dirty nose. pH 3.6 TA 6.0 This has some flaws - aromatically and structurally. Guess: 2015 Pinot in a riper style $40 (correct).
(blind) Medium minus ruby - a bit darker than the previous two (higher pH?). Reticent nose. Dark / black cherry (ripe and a touch overripe). Feels slightly sweet - 3g RS, 14% alcohol, medium acid, low tannins. This feel sweet and sluggish, while also being a bit dilute. 15% new French oak (less than the previous two). pH 3.7 TA 5.0
Final call: 2015 OR Pinot, $25, in a riper style.
S: Notes on clones and tannins: More tannin on 115 and 777 tend to have thicker skins, 667 - more red fruit. Pommard - more structured, mid-palate finish. Mt Eden, Calera - fruity.
USA, Oregon, Willamette Valley, Eola - Amity Hills
(blind) Medium minus ruby color. Super carbonic, exuberant confected cherry nose with a hint of pepper (green fresh peppercorns). A bit of greenness but not pyrazinic - maybe stemminess. Slightly peanuty - possible natural/low-sulfur wine. Dry, 13.5% alcohol (actually 12.6%), high acid (actually 3.66 pH - less acidic than I would have thought), medium minus tannins. No noticeable oak - maybe neutral French or even stainless (actually neutral French barrels, 10 months).
Final call: Given the rarity of OR Gamay, I’m guessing this is a 2015 Pinot, $40 - seems like a modern / almost New-California type stylistic choice to make Cru Beaujolais in Oregon. 100% whole cluster. Attractive nose.
USA, Oregon, Willamette Valley, Eola - Amity Hills
(blind)
Medium minus ruby - slightly reddish and possibly a bit cloudy compared to the previous wines (lower pH?). Extreme reduction - coinpolish and struck match / firecracker reduction. Dimethylsulfide DMS - canned veggies (similar to the bad chinese wine). Dry, medium body, 13.5% alcohol (close - 13.8%), high acid - 3.50 (actually 3.68pH), 7g/L TA, medium minus tannins. Some black cherry on the finish, with a slight impression of french oak - maybe 20% new (actually 25%) There's some wet leaves on the midpalate.
I'd really guess Central Otago here if I didn't know it was OR.
Final call: 2015 Willamette Pinot, $45, in a pretty classic style.
No rating - this is reduced for my threshold (for some others at the table it was tolerable).
Sparkling - coarse mousse, 3-4 atmospheres (not as strong as champagne), champagne method Sekt (light autolysis - less than 6 months on lees) made of a blend of Riesling, Pinot Blanc, Pinot Gris. Nose has vague peach aromas (lightly terpenic) and is super estery (young wine - pear aromas) 14 g/L RS (actually 11g/L), 12% alcohol (actually 13%), medium plus acid (not high). $25 (correct). Estimated pH 3.2 Estimated TA 8 g/L
I don't particularly like this style. I think it's unrefined.
Actual: 2016 Sokol Blosser white blend bluebird cuvee
Analysis: Interesting. I'm not a fan compared to champagne, though at that price point it's not bad.
(blind) Pale straw. On the nose, elevated intensity - distinct ripe and slightly canned peach / ripe nectarine terpenes. 7g RS, medium body, 13.5% alcohol (13.2%), medium acid, medium minus bitterness (stylistic). There's a nice viscosity to this wine. There's a bit of a lactic quality to this.
This is a semi-terpenic wine. Pinot Gris - could fit. It doesn't have botrytis so this seems classic. Albarino - wouldn't expect RS, and would expect more intense florals. Gruner - would expect vegetal qualities.
Analysis: This is way too ripe and low-acid for a good example of riesling. At this price point this seems like they picked way too ripe. This is totally atypical. It's not bad for Pinot Gris, but for Riesling this is super unexpected.
USA, Oregon, Willamette Valley, Chehalem Mountains
(Blind) Pale yellow color. Slightly terpenic nose (faint ripe nectarine). 4g RS. 13.5% alcohol (actually 13.4%), medium body, medium acid, medium minus phenolic bitterness. Cheese rind - leesy.
Seems like a textbook Oregon pinot gris, 2015. Neutral-ish. $18? (Close - $20). Actually: Anne Amie 2015 Pinot Blanc - twelve oaks estate. Willamette Valley, OR. They mention some oak - uncertain how much.
Analysis: I think Pinot Gris is the right call here. It's more aromatic than I'd expect from Pinot Blanc, but stylistically very similar.
2015 Anne Amie Pinot Noir Two Estates 88 Points
USA, Oregon, Willamette Valley
(blind)
Medium minus ruby. Attractive nose - elevated intensity, faint reduction, ripe red cherry with an attractive hint of slightly underripe cherry and peach, and a hint of a confected character (30% whole cluster?).
Dry, 13.5% alcohol (actual: 13.3%), elevated acid, low tannins. 30% new French oak (cinnamon / nutmeg on the finish) (actually 37% new French oak).
pH: 3.5 (actually 3.56)
TA: 5.0 g/L (actually 5.6 g).
Good quality - pretty focused fruit, not super complex but has an extended finish.
This feels like textbook Willamette Pinot, 2015, $35 (correct - $35)
Note from S: Whole Cluster (not whole berry - most are doing whole berry)
- clovey, peppery thing, and tannins don't seem enough for whole cluster.
Actual: Anne Amie 2015 Pinot Noir Two Estates
Analysis: Compared with NZ (e.g. Central Otago), this is quite close but has more oak, softer tannins, slightly lower acid, and less overt reduction than NZ Pinot tends to display.
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2015 Sokol Blosser Pinot Noir Estate Dundee Hills 80 Points
USA, Oregon, Willamette Valley, Dundee Hills
(blind)
Medium minus ruby - lustrous.
Dirty nose - reductive and also some diaper / manure (possible brett).
Slight RS - 2-4g? (apparently none), 14.5% alcohol (13.5 actually), medium plus acid, medium plus tannins - bitter and harsh. Slight burnt wood impression - maybe 40% new French oak (actually 30%) - it's hard to tell with the dirty nose.
pH 3.6
TA 6.0
This has some flaws - aromatically and structurally.
Guess: 2015 Pinot in a riper style $40 (correct).
Actually: 2015 Sokol Blosser Estate Pinot Dundee Hills
24-25 brix - so probably adjusted in the cellar
30% on skins for extended maceration.
Analysis - this totally makes sense, but I feel like this style could be done better in California, though maybe not for less $.
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2015 Trisaetum Pinot Noir Coast Range Estate 82 Points
USA, Oregon, Willamette Valley, Yamhill-Carlton
(blind)
Medium minus ruby - a bit darker than the previous two (higher pH?). Reticent nose. Dark / black cherry (ripe and a touch overripe).
Feels slightly sweet - 3g RS, 14% alcohol, medium acid, low tannins. This feel sweet and sluggish, while also being a bit dilute. 15% new French oak (less than the previous two).
pH 3.7
TA 5.0
Final call: 2015 OR Pinot, $25, in a riper style.
S: Notes on clones and tannins:
More tannin on 115 and 777 tend to have thicker skins,
667 - more red fruit.
Pommard - more structured, mid-palate finish.
Mt Eden, Calera - fruity.
Actually: 2015 Trisaetum Pinot Yamhill-Carlton.
Clones: dijon 777, 114, wattonsville
Native ferment. Some whole cluster (unspecified).
16 barrels, 8 different cooperages, $50.
It's holding its oak.
Side note:
Some cooperages are way more influential - e.g. Francois Freres is really influential / vanilla-y.
Analysis: Especially at this price point, this is a bit disappointing.
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2017 Division Winemaking Company Gamay Noir Cru Methven Vineyard 87 Points
USA, Oregon, Willamette Valley, Eola - Amity Hills
(blind)
Medium minus ruby color.
Super carbonic, exuberant confected cherry nose with a hint of pepper (green fresh peppercorns). A bit of greenness but not pyrazinic - maybe stemminess.
Slightly peanuty - possible natural/low-sulfur wine.
Dry, 13.5% alcohol (actually 12.6%), high acid (actually 3.66 pH - less acidic than I would have thought), medium minus tannins. No noticeable oak - maybe neutral French or even stainless (actually neutral French barrels, 10 months).
Final call: Given the rarity of OR Gamay, I’m guessing this is a 2015 Pinot, $40 - seems like a modern / almost New-California type stylistic choice to make Cru Beaujolais in Oregon. 100% whole cluster. Attractive nose.
Actual: 2017 Division Gamay Noir "Cru" - Methven Family Vineyards - Eola-Amity hills.
3 parcels:
* closed top fully carbonic
* Fully destemmed
* semi-carbonic open-top
Analysis: I was right on stylistically. $35.
I like this style - a bit oddball but it compares favorably with other new world Gamays.
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2016 Division Winemaking Company Pinot Noir Trois Temperance Hill Vineyard
USA, Oregon, Willamette Valley, Eola - Amity Hills
(blind)
Medium minus ruby - slightly reddish and possibly a bit cloudy compared to the previous wines (lower pH?).
Extreme reduction - coinpolish and struck match / firecracker reduction. Dimethylsulfide DMS - canned veggies (similar to the bad chinese wine).
Dry, medium body, 13.5% alcohol (close - 13.8%), high acid - 3.50 (actually 3.68pH), 7g/L TA, medium minus tannins. Some black cherry on the finish, with a slight impression of french oak - maybe 20% new (actually 25%)
There's some wet leaves on the midpalate.
I'd really guess Central Otago here if I didn't know it was OR.
Final call: 2015 Willamette Pinot, $45, in a pretty classic style.
No rating - this is reduced for my threshold (for some others at the table it was tolerable).
Actual: 2016 Division Pinot Noir. Trois. Eola-amity hills temperance hill vineyard.
Analysis: This seems within the stylistic spectrum of OR, but tilts more towards NZ, structurally.
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2016 Sokol Blosser Bluebird Cuveé 80 Points
USA, Oregon
(blind)
Pale straw.
Sparkling - coarse mousse, 3-4 atmospheres (not as strong as champagne), champagne method Sekt (light autolysis - less than 6 months on lees) made of a blend of Riesling, Pinot Blanc, Pinot Gris. Nose has vague peach aromas (lightly terpenic) and is super estery (young wine - pear aromas)
14 g/L RS (actually 11g/L), 12% alcohol (actually 13%), medium plus acid (not high). $25 (correct).
Estimated pH 3.2
Estimated TA 8 g/L
I don't particularly like this style. I think it's unrefined.
Actual: 2016 Sokol Blosser white blend bluebird cuvee
Analysis: Interesting. I'm not a fan compared to champagne, though at that price point it's not bad.
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2017 Trisaetum Dry Riesling Ribbon Ridge Estate 86 Points
USA, Oregon, Willamette Valley, Ribbon Ridge
(blind)
Pale straw.
On the nose, elevated intensity - distinct ripe and slightly canned peach / ripe nectarine terpenes.
7g RS, medium body, 13.5% alcohol (13.2%), medium acid, medium minus bitterness (stylistic). There's a nice viscosity to this wine. There's a bit of a lactic quality to this.
This is a semi-terpenic wine.
Pinot Gris - could fit. It doesn't have botrytis so this seems classic.
Albarino - wouldn't expect RS, and would expect more intense florals.
Gruner - would expect vegetal qualities.
2016 OR Pinot Gris, $30
Actually Trisaetum Ribbon Ridge estate dry riesling 2017. $42
Analysis: This is way too ripe and low-acid for a good example of riesling.
At this price point this seems like they picked way too ripe. This is totally atypical. It's not bad for Pinot Gris, but for Riesling this is super unexpected.
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2015 Anne Amie Pinot Blanc Twelve Oaks Estate 82 Points
USA, Oregon, Willamette Valley, Chehalem Mountains
(Blind)
Pale yellow color. Slightly terpenic nose (faint ripe nectarine).
4g RS.
13.5% alcohol (actually 13.4%), medium body, medium acid, medium minus phenolic bitterness. Cheese rind - leesy.
Seems like a textbook Oregon pinot gris, 2015. Neutral-ish. $18? (Close - $20).
Actually: Anne Amie 2015 Pinot Blanc - twelve oaks estate. Willamette Valley, OR.
They mention some oak - uncertain how much.
Analysis: I think Pinot Gris is the right call here. It's more aromatic than I'd expect from Pinot Blanc, but stylistically very similar.
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