External search
Google (images)
Wine Advocate
Wine Spectator
Burghound
Wine-Searcher
Vintages
2022
2021
2019
2018
2017
2016
2015
2014
2013
2012
2011
2010
2009
2008
2007
2006
2005
2004
2003
2002
Show more
From this producer
Show all wines
All tasting notes
|
| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 88.8 pts. and median of 89 pts. in 19 notes) - hiding notes with no text | | | Tasted by winerd on 1/10/2015: The wine looks garnet colored. The legs are medium. There is no sediment in the bottle. It smells like forest floor, cherry and tobacco. Flavors of licorice on the palate with richness. Slightly hot, but not pronounced. The body is medium/full. The wine has polished texture. The wine finishes medium. The wine has high acidity. (1309 views) | | | Tasted by blabbott on 2/1/2011 & rated 88 points: Nice but light flavors of dark berries and cherries. Good acidity and tannins. A very pleasant wine. (2022 views) | | | Tasted by wineismylife on 12/19/2009 & rated 90 points: A few Saturday afternoon tasting notes...12/19/2009: WIML90
Tasted December 19, 2009.
Opened and served immediately. Followed over two hours. Garnet color in the glass, slightly dusty looking. Nose of thatch, black cherries and black berries. Flavors of Bing cherries and berries. Medium acidity, tannins and body. Drink over the short term. (3425 views) | | | Tasted by Traxx on 11/22/2008 & rated 88 points: Very solid, typical bottle of Oregon pinot. Cherries dominate the nose, present on the pallet. Nice acidity, good length. Solid, just nothing to separate from the herd. (2568 views) | | | Tasted by shaneajohnson on 9/10/2008 & rated 89 points: Light-medium ruby in color. Dark red fruit, mild spice and earth on nose and palate. Better with air. (2590 views) | | | Tasted by RPerro on 7/12/2008 & rated 90 points: Was a bit warm to be drinking red wine, but this showed surprisingly well. Ample fruit, earth and light tannins. (1850 views) | | | Tasted by rmodak on 5/11/2008 & rated 87 points: Bright red cherry fruit with clove, cranberry tartness and acidity, with a light body. Simple drinking, but finishes slightly short. (1901 views) | | | Tasted by wineismylife on 4/15/2008 & rated 89 points: WIML89
Tasted April 15, 2008. Opened and served immediately. Garnet color in the glass, clear hue throughout. Slightly funky Oregon Pinot nose followed by some light notes of black cherries and black berries. Light flavors of black cherries and black berries. Medium acidity, tannins and body. This bottle was a bit lighter or simpler than the first bottle I tasted at the winery last June. Drink over the short to medium term. (2030 views) | | | Tasted by jakearoe on 11/15/2007 & rated 89 points: The best way to describe this bottle was infanticide! Really got the feeling that this wine is going to need 3+ years, which was exactly what Jim Prosser said about it. Guess I should have listened to the winemaker. Will wait before another, and my guess is this is a serious 92+ pt wine in the future. (2168 views) | | | Tasted by jakearoe on 9/25/2007 & rated 91 points: Extremely well-made wine, and great QPR. Everything is in the right place. Exceptionally full palate of dark berries, slight cherry, and current. Excellent spicy notes throughout the long, full finish. Well done. Let it breath. (2029 views) | | | Tasted by GolferChris on 9/22/2007 & rated 90 points: Great value Willamette Valley Pinot. Big nose of dark berries, cherry, and spice. Adds a hint of currant and a touch of earth in the mouth. Nice balance. Long, spicy finish. (2143 views) | | | Tasted by jakearoe on 7/22/2007 & rated 90 points: Give it time, will get better. Very good for the $. (2066 views) | | | Tasted by wineismylife on 6/19/2007 & rated 90 points: WIML90-91?,NOWA,WS??
Tasted June 19, 2007 at the winery. Garnet color in the glass, clear hue throughout. Nose of black cherries, black berries and touch of pepper on the finish. Flavors of Bing cherries, black berries and a hint of currants on the finish. Medium acidity, tannins and body. Drink over the short to medium term. Decant if drinking now. Should be good in the 3 to 5 year range. (2323 views) | | | Tasted by winerd on 5/18/2007 & rated 89 points: YUM. (2332 views) |
| J. K. Carriere Producer website
J.K. Carriere Limited Bottling Pinot Noirs
That special occasion, now or ten years from now, when second-best just won't do, is the domain of the J.K. Carriere Limited Bottlings. Taken as two- and three-barrel lots, they are chosen to deliver all that Pinot noir can be. Adorned with names like Antoinette, Shea Vineyard, Anderson Family and Gemini Vineyard, these Pinot noirs are the pinnacles of the cellar, best-barrrel selected as head-and-shoulders above anything else.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 |
|
