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| Drinking Windows and Values |
| Drinking window: Drink between 2012 and 2016 (based on 18 user opinions) |
| Community Tasting History |
| Community Tasting Notes (average 89 pts. and median of 89 pts. in 25 notes) - hiding notes with no text | | | Tasted by BGK810 on 5/1/2018 & rated 90 points: Burgundian in style - notes consistent with past (688 views) | | | Tasted by BGK810 on 2/7/2018 & rated 90 points: Tasting consistent with past (679 views) | | | Tasted by wineismylife on 8/28/2014 & rated 89 points: WIML89
Tasted non blind.
Grnet color in the glass, clear looking throughout. Volnay like nose of asphalt, black berries and black raspberries. Flavors of raspberries, berries and cherries. Tangy acidity, medium tannin, medium to full bodied. Drink over the short to medium term. I'd lean towards earlier consumption. (1963 views) | | | Tasted by DaveZack on 11/11/2013 & rated 92 points: This wine has a classic Pinot Noir bouquet, exhibiting plenty of earth (and forest floor), red fruits, savory herbs, with suggestions/hints of oak as well. Hopefully the wine will taste as good as it smells.
This Pinot is beautifully well-balanced, with smooth, silky tannins, red fruits like Bing cherries and raspberries, along with TONS of earth and savory herbs like star anise, rosemary, and both white and black pepper. The wine is fairly light-bodied but packs quite a punch and possesses an abundance of depth-of-flavors and complexity, ending with a smooth, refined, lingering finish. It has the perfect amount of red fruit, spices, tannins, oak, and acidity. In the background is a sublime undercurrent of forest floor and sage brush, along with whispers and rumors of strawberry and raspberry jam.
We paired this beauty with a spiced pork loin stew. It went quite well with the stew, but if we had another bottle (or case) of this wine, I would suggest pairing it with lamb shanks/chops/racks, duck confit, roasted chicken, salmon, a pork roast or chops, prime rib, or even a simply grilled steak. Thanks to the wine’s complexity and depth-of-flavors, this wine would just about be a perfect match with any/every/all proteins, with the exception of light white fish dishes. Want a great Pinot to go with that beef, lamb, pork, or chicken dish? Start with this wine! (2067 views) | | | Tasted by tanglenet on 11/24/2012: Similar note as before. Good. (2765 views) | | | Tasted by mkmast on 6/6/2012 & rated 89 points: Very solid wine drank over two nights. Beautiful color but the nose seems lacking presence. Much better on the palate with tart cherry being the biggest component. Nice finish. (2599 views) | | | Tasted by Nedder_travels_the_world on 5/7/2012 & rated 90 points: great Siduri value. wonderful pinot flavors in the light burgundy style. lacked depth and complexity on the finish but a very enjoyable and drinkable wine. (2732 views) | | | Tasted by awilliamson4 on 2/13/2012 & rated 89 points: Drank this vover two nights. Tart red fruit and some nice earthiness. Minerality was present as well. Pretty dang good for the dough. (2185 views) | | | Tasted by gutt22 on 2/11/2012: 14.1% alcohol. A really pretty wine. Red cherry color. Lovely bouquet of red and black cherry, earth, and minerals. In the mouth, precise and focused, with strong purity of fruit but a surprising amount of earthy complexity. Really enjoyable. A- (1926 views) | | | Tasted by tanglenet on 12/28/2011: Opened not decanted. Consumed over two days. Showing clarity at the edge of the glass; tart cherry fruit; light in body; some darker notes on the mid palate; ends with a tight, sour finish with noticeable heat. Fair to Good. (1522 views) | | | Tasted by aagrawal on 6/20/2011: Pinot Days (San Francisco): Bit more complex, good, also very fruity. (2241 views) | | | Tasted by pete s. on 6/20/2011 & rated 88 points: Tasted at winery. Earthy, cherry, herbal nose. Sweet red fruit and mineral on the med-bodied palate. Herbal note and cherry linger on the finish. Nice representation of Willamette. (1496 views) |
| Siduri 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)
On weinlagen-info including some single vineyards
Willamette Valley Vintage Reviews
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