Community Tasting Notes 7

• AaronJCohen Likes this wine: 90 points

  February 3, 2024 - Had this wine with lamb loin chop made at home w butter, rosemary, thyme
  
  The wine has medium viscosity with deep red color. Nose strawberry, cherry cola, blackberry black cherry.
  The mouth feel still has a lot of acid that gives great mouthfeel. This has good balance The finish has some cedar notes

  Comment

• AllRed wrote: 90 points

  September 24, 2022 - 4th Saturday Brown Bagger (EBCC): Double blind. Cherry and floral elements with a dried red fruit overtone. Picks up a subtle medicinal quality though I think I like it here. Cherry and dark pinot fruit on the palate with heightened acidity. Guessed OR pinot. (J&L)

  Comment

• Acqmerger Likes this wine: 95 points

  June 23, 2021 - Very smooth and fruity.

  Comment

• KendraPM wrote: 93 points

  April 2, 2021 - Paired with quail and mushroom risotto for Good Friday.

  Comment

• Lampornis Likes this wine:

  December 23, 2019 - From the winery:
  
  DESCRIPTORS:
  BLACKBERRY, SANDALWOOD, VELVET
  
  RELEASE DATE: March 20, 2018
  SUGGESTED RETAIL: $75
  COMPOSITION: 100% Pinot noir
  APPELLATION: Chehalem Mountains AVA
  
  FERMENTATION:
  The hand-picked grapes were gently destemmed into stainless steel
  tanks. Following a 5-7 day cold soak, fermentation commenced and lasted 9-14 days. After fermentation concluded the wine was pressed and settled prior to racking into barrel.
  
  AGING:
  The wine was aged in French oak barrels, 32% new, for 10 months prior to bottling.
  
  ALCOHOL | pH: 13.5% | 3.53
  
  PRODUCTION:n 527 cases | 12 / 750ml bottles 23 cases | 6 / 1.5L bottles
  
  HARVEST DATES: September 5-7, 2015
  
  BOTTLING DATES: August 12, 2016
  
  2015 HARVEST
  In many ways, 2015 followed the 2014 vintage, but taken to the
  next level. Bud break started the third week of March, and after a slightly cool April, temperatures soared. An ideal bloom period led to abundant fruit set, and the vines hung heavy with clusters. Over the season, we set the record for days over 90, and broke 2014’s record for growing degree-days. With the hot, dry summer, harvest started early with the first grapes coming in on September 3rd. To our great relief, September temperatures dropped into the normal range. We were able to leave fruit on the vine, developing more mature tannins and complex flavors, and ended the season with a large production of incredible, fruit-driven wines.
  
  NOTES FROM WINEMAKER, GINA HENNEN
  “A perennial club favorite, this iteration of Boulder Bluff provides that lovely coupling of velvety texture and open breadth
  we know and love. It has compelling blackberry and exotic sandalwood scents that carry through to the palate. This wine has a wonderful shape, both full and long, that I find very intriguing.”
  
  VINEYARD
  This fruit comes from our LIVE-certified Boulder Bluff estate vineyard. We planted this site in 2003 on volcanic soil, and used some common WV clones (777, Pommard) as well as some heritage plant material (AS-2 and our proprietary “Lizzie” selection). The Lizzie material is sourced from cuttings of our very first block of PN David planted in 1974.

  Comment

Pro Reviews 4

Wine Definition

• Vintage 2015
• Type Red
• Producer Adelsheim
• Varietal Pinot Noir
• Designation n/a
• Vineyard Boulder Bluff
• Country USA
• Region Oregon
• SubRegion Willamette Valley
• Appellation Chehalem Mountains
• UPC Code 011668070111

Community Holdings

• Pending Delivery 0 (0%)
• In Cellars 142 (48%)
• Consumed 153 (52%)

Food Pairing

Who Likes This Wine

More About This Wine