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| Drinking Windows and Values |
| Drinking window: Drink between 2015 and 2019 (based on 11 user opinions) |
| Community Tasting History |
| Community Tasting Notes (average 89.8 pts. and median of 90 pts. in 29 notes) - hiding notes with no text | | | Tasted by TashNYC on 9/3/2021 & rated 91 points: Delicious wine. (310 views) | | | Tasted by C. Mucius on 1/29/2021 & rated 92 points: Absolutely stunning. Smooth, balanced, with lots of fruit. Good at pop and pour, but began to sing after one hour. (427 views) | | | Tasted by TashNYC on 10/7/2020 & rated 91 points: Even better now than earlier this year. Cherry, cranberry, raspberry, forest floor, earth and herbs. Great with all the food: Atlantic salmon, pumpkin swordfish and wild rice cooked in chicken broth with truffle oil.
Spouse liked it better this time around. (529 views) | | | Tasted by TashNYC on 2/24/2020 & rated 90 points: Cherry, cranberry, raspberry, blackberry and some forest floor Perhaps a little tart in places. Best with our grilled salmon skin and with The Atlantic salmon. Likes the oily fish quality.
Would have been great with our mahi-mahi of last night too. Or perhaps with roast chicken.
I liked this better than my spouse did.
Drink now. Great qpr for $13 / bottle (750 ml) on super sale. (646 views) | | | Tasted by rakasome on 11/12/2019 & rated 91 points: Much, much better 18 months later. (740 views) | | | Tasted by mtwehr on 10/28/2019 & rated 90 points: Deep ruby see-through color; polished, silky mouthfeel, red fruits: Morellino cherry, tangy cranberry, deeper undercurrents of blackberry juice, damp loamy soils; good, tangy acidity; crisp, juicy, long complex finish. (656 views) | | | Tasted by rakasome on 3/13/2018 & rated 85 points: Nothing special here. (1218 views) | | | Tasted by MBusk on 10/11/2017 & rated 89 points: This has a terrific nose of forest floor and wild berries, and the palate is silky smooth. Still, the core flavors of raspberry and blackberry come across as a bit unripe, with an acidity that builds to a level that's almost shrill. It's possible that a few more years the cellar will help out, but by then, the fruit might be faded. Nonetheless, an elegant wine, albeit one that's best tempered by food - roast chicken comes to mind. (1299 views) | | | Tasted by drdebs on 1/17/2017 & rated 89 points: Lots of cherry zing and not much spice in this bright and pure PN. I enjoyed it tremendously. Great food wine. In my Garagiste mystery case. (1676 views) | | | Tasted by Bill1100 on 11/24/2016 & rated 90 points: Good with traditional Thanksgiving dinner (1573 views) | | | Tasted by wmccone54 on 11/3/2016 & rated 88 points: Decanted. Marginal improvement at best, based on the first bottle which I drank over a year ago. Again, I still find it diluted, and it seemed overwhelmed by chicken cordon bleu, brown rice, and green beans. Seems more expressive on its own. Notes were fairly consistent with my prior notes. (1582 views) | | | Tasted by Burgundy Al on 9/1/2016 & rated 85 points: Good black fruit aromas with some protruding new oak. Same good enough fruit flavors, but I found the finish slightly coarse. Good enough for near-term enjoyment, but this needs food. A less than successful Garagsite "mystery" wine from 2015. (1646 views) | | | Tasted by Quiet Lion on 7/24/2016 & rated 88 points: Overwhelmingly tart green apple. (1200 views) | | | Tasted by davidspieker on 12/24/2015 & rated 88 points: Dark ruby color. Some funk and musty berry aromas. Tart cherry and cranberry flavors with a lengthy, slightly bitter finish. Definitely better with food. (943 views) | | | Tasted by thebonnydooner on 11/30/2015 & rated 91 points: Delicious sweet pinot, but not hugely complex (947 views) | | | Tasted by familydoc on 10/12/2015 & rated 90 points: Nose: strawberry (dried), mint, with more air gets a hint of funky barnyard, which was more noted after it had been open a bit
Taste: strawberry, tart, mint and bay leaf, nice acidity. Enjoyable. (895 views) | | | Tasted by wmccone54 on 9/11/2015 & rated 88 points: Quite honestly, the first of three bottles was slightly disappointing and underwhelming; especially given its $27+ price tag, and Ritternan hype. Lighter Burgundian style, tasty, tart, and spicy, red fruit; weak green herbal tea; and bright, racy acidity. Unfortunately, it falls apart mid-palate as the fresh fruit and the texture comes across as somewhat hollow, slightly diluted and a bit thin. Very nice, long finish. Totally overwhelmed by pesto salmon and pasta. Although the vintage was a bit of a washout, I've had other 2011's that have shown a much more concentrated and fuller presence! I'll wait to see how the other two bottles develop. (825 views) | | | Tasted by Big Ted Red on 5/15/2015 flawed bottle: Corked. (998 views) | | | Only displaying the 25 most recent notes - click to see all notes for this wine... |
| Ermisch Family Cellars producer website
Kirk Ermisch has a wine production career dating back to 1995. He started the Seven Peaks winery with Ian Shepard, now Penfolds' Chief Winemaker. He was also the Project Manager of Kendall Jackson's Tapiz winery. In 2000, he restored the historic winery of Bodega Calle in Argentina, and later became its majority shareholder. Since 2010, Ermisch has been taking his love for cool climate Pinot Noir the logical next step, making small parcels of wine here in his home state of Oregon. Kirk has always preferred complexity and character over sheer power, and the Willamette Valley vineyards he works with, reflect that with each vintage. As with all the wines he makes, grapes are sustainably farmed, hand-picked, carefully fermented in separate lots in open top fermenters, and then aged in French oak barrels for a year prior to bottling.Pinot 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)
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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