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| Community Tasting History |
| Community Tasting Notes (average 87.5 pts. and median of 88 pts. in 30 notes) - hiding notes with no text | | | Tasted by fmginc on 12/13/2021 & rated 89 points: great full fruit notes (423 views) | | | Tasted by 1961Vintage on 12/4/2020 & rated 92 points: At $20, a tremendous effort. Drinking very well right now. Enjoy! (559 views) | | | Tasted by Lemari on 11/10/2020 & rated 88 points: Tasted NB. Little to no fruit on the nose nor palate, if tasting blind I would have suspected a Lemberger not a Willamette pinot noir. Nonetheless a pleasant, low alcohol, mid-week drinker that would complement a range of foods. (581 views) | | | Tasted by Lemari on 9/15/2020 & rated 88 points: Color as to be expected with a faint nose. Oregon pinots tend to lose their fruit quickly and this was no exception. Plenty of vibrancy remains but the medium length finish offers nothing memorable. (594 views) | | | Tasted by fmginc on 8/1/2020 & rated 89 points: Just super and rich notes (582 views) | | | Tasted by rogernn@aol.com on 6/7/2020 & rated 87 points: Light. Typical inexpensive Oregon Pinot. Easy to drink. Not memorable. (342 views) | | | Tasted by ddingley on 11/2/2019 & rated 88 points: For the $20 Garagiste price this was a nice Pinot. A somewhat perfumed fruit and touch of mineral to balance. (413 views) | | | Tasted by davidspieker on 10/29/2019 & rated 88 points: Dark ruby color with good clarity. Slight menthol aroma. Ripe raspberry and cranberry flavors with persistent minerality on the finish. Medium body. Decent with food. (356 views) | | | Tasted by fmginc on 10/20/2019 & rated 89 points: rich full fruit notes (324 views) | | | Tasted by fmginc on 8/18/2019 & rated 89 points: Great floral notes with deep rich color (411 views) | | | Tasted by rremiker on 5/25/2019 & rated 84 points: Not much going on here, drinkable but nothing above a cheap Pinot. (573 views) | | | Tasted by Davetroup on 2/11/2018 & rated 87 points: I basically agree with the other reviews. Metallic nose, fairly acidic. Drinkable but you can do a lot better for $20. Garagiste, I’d call this a swing and a (Er-)misch. (1178 views) | | | Tasted by davidspieker on 1/26/2018 & rated 87 points: Dark ruby color with good clarity. Minimal aroma. Ripe raspberry and cherry flavors with a mineraly finish. Medium body and nice with food. (1059 views) | | | Tasted by wailes on 9/27/2017 & rated 89 points: Well balanced Pinot noir. Not exceptional, but very drinkable. (1812 views) | | | Tasted by vino_per_tutti on 7/27/2017 & rated 87 points: Day One: Bing cherry, brett on the nose; sour cherry and something metallic on the finish.
Day Two: Sharp, tart edges soften and make a better quaff.
Won't buy again. (1697 views) | | | Tasted by fmginc on 7/22/2017 & rated 89 points: rich smooth (1655 views) | | | Tasted by celo4life on 6/20/2017 & rated 87 points: If you're looking for something different from Willamette at a value, you may want to check into this one. Mostly tart cherry and raspberry notes on the palate with a metallic back end. Not sure if this wine would be helped with more time. I will give the last bottle another half year and see if I get more developed characters. (2055 views) | | | Tasted by rjm_va on 3/5/2017 & rated 85 points: Eh. Not a Garagiste winner this time. Kind of metallic and undeveloped. Drink up in a crowd and use leftovers for cooking (1459 views) | | | Tasted by Rick 4 Wine on 1/22/2017 & rated 89 points: I'm wondering about all the low scores. Granted the wine was a bit metallic on the palate for the first fifteen minutes but that blew off. One doesn't get the sense of classic Willamette with this wine. I get more tight red berries that seem a bit unrioe, but the profile matches the fruit. It is a lean wine and fairly acidic, but age isn't going to help. There isn't a lot going on with the wine but as a Garagiste mystery wine for $20 it was better than most other $20 wine. (1233 views) | | | Tasted by harrygonzo on 11/17/2016 & rated 86 points: Agree with previous posts (1233 views) | | | Tasted by Vinophiliac559 on 10/31/2016 & rated 86 points: Not exactly what I was expecting from an Oregon pinot. Light body, lots of ripe strawberry with maybe a touch of cherry and some spice. Missing the meatiness I have found enjoyable in many Oregon pinots. Not profound by any means but an enjoyable enough pinot @ $20. (1092 views) | | | Tasted by joraesque on 8/17/2016 & rated 84 points: Another Garagiste Wine Mystery bust from the Pacific Northwest. Got marginally better with air. Would actually be ok with a steak. (1376 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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