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 Vintage2005 Label 1 of 42 
TypeRed
ProducerCristom (web)
VarietyPinot Noir
Designationn/a
VineyardLouise Vineyard
CountryUSA
RegionOregon
SubRegionWillamette Valley
AppellationEola - Amity Hills

Drinking Windows and Values
Drinking window: Drink between 2008 and 2012 (based on 4 user opinions)
Wine Market Journal quarterly auction price: See Cristom Pinot Noir Louise Vineyard on the Wine Market Journal.

Community Tasting History

Community Tasting Notes (average 90.9 pts. and median of 91 pts. in 35 notes) - hiding notes with no text

 Tasted by The Vines That Bind on 12/29/2020 & rated 91 points: [Blind] Punchy but cool red berry infused with floral high notes and subtle smoke. Youthful but starting to thin out a touch. Guesses were all over including Burgundy and Rhone. Obviously new world in hindsight. Very interesting to try. (1052 views)
 Tasted by wine-enthusiast on 9/14/2018 & rated 89 points: The old wine funk took 2 hours to blow off. After that it has red fruits plums, strawberry is faint. The wine is somewhat past its prime but very enjoyable. Rich with flavors and mdium bodied drink now. This bottle was signed by winemaker. A friend gave me this bottle. (1075 views)
 Tasted by Burgundy Al on 3/10/2018 & rated 93 points: Another Saturday at Chevalier...Mostly Blind (Chicago, IL): Tasted double blind. I thought this a very good Vosne Villages. Spicy, rich black and red cherry with good weight and very good balance. Still bright and vibrant. (1891 views)
 Tasted by Loren Sonkin on 11/16/2016 & rated 92 points: Oregon Pinot Noir (Mark's): Really nice showing for this wine. Ruby in color. This was the oldest bottle on the table but it drank quite fresh. Very distinct wine. The nose has cherries with a green herbal note (maybe tarragon). On the palate, the green note continues but turns more rosemary. Lots of cherry fruit. still some tannins. Also a bit of root beer. The green note is very interesting an enjoyable as a foil to the red fruit. Nice finish. This is going strong and seems to be in no danger. Pretty impressive. (2217 views)
 Tasted by woodsylord on 5/30/2016 & rated 93 points: Profound and complex aromas of red and black fruits, vanilla, cola. Delicious, plush texture with cedar, earth, and complex berry and cherry notes. Still bursting with freshness and complexity. Full, round, generous, deft finish. ready to drink but can withstand a few more years easily. (1690 views)
 Tasted by wineismylife on 10/15/2015 & rated 93 points: WIML93

Tasted double blind.

Garnet to dark garnet color in the glass, fairly clear looking. Nose of birch, black berries and black cherries. Flavors of black berries, black cherries and black raspberries. Medium acidity, medium tannin, medium to full bodied. Drink or hold. (2022 views)
 Tasted by nav2u on 1/13/2014 & rated 89 points: Medium red with some bricking. A savory nose of dried cherries, herbs, and earth. Notes of ripe cherries, toffee, and herbs on the palate. Good. Drink up. (2135 views)
 Tasted by nav2u on 12/10/2013 & rated 88 points: Seems to be in its dotage, but still has notes of red fruits, earth, and herbs. Drink soon. (2067 views)
 Tasted by nav2u on 11/24/2013 & rated 90 points: Medium ruby, with slight bricking. Stewed red fruits, earth, and herbs on the nose. Ripe raspberries, toffee, and herbs on the palate. Very enjoyable. Drink up. (1819 views)
 Tasted by thomaskeil on 11/4/2013 & rated 88 points: PnA for 2 hours. Pretty open from the get go. Oranging garnet color. Dried leaves, spice, vanilla and red berries/cherry. Not overtly fruity on the palate, but still leans on the silky/thick side with some light acidity and soft tannin, barely detectable mineral. Not finesseful nor complex texturally or flavor. Good with grilled chicken, polenta with sauteed cauliflower/carmelized onion and garlic. (1825 views)
 Tasted by jeffreymmckay on 6/24/2013 & rated 89 points: Much, much better than the 2002 Louise which we drank right before this one. The 2005 still is showing balance of fruit and minerals. Was very nice with pork tenderloin and cherry wine sauce. Ready to drink now, do not wait. (1694 views)
 Tasted by miadelt on 1/19/2013 & rated 89 points: Good wine; but a little sweet and lacking earthy flavors. (1308 views)
 Tasted by 52winelover on 5/5/2012 & rated 91 points: Very good with our KY Derby eve salmon. Excellent Pinot Noir (1647 views)
 Tasted by wineismylife on 12/3/2011 flawed bottle: WIMLNR

Tasted non blind. Opened and served immediately.

Garnet color in the glass, fairly clear looking. Unfortunately the wine was very mildly corked. Besides the taint you could pick up on some aromas of Briar patch, birch, dishwater and a hint of potpourri. However, as the wine sat in bottle over the course of the evening the TCA become pronounced to the point of undrinkable. Shame. (2434 views)
 Tasted by millwhat on 5/14/2011: Developing meaty, herby characteristics overlaying heavy red almost cherry fruits. Fresh and fruity on the palate - herby, thyme, dark red fruits. Long long finish. Delicious (2174 views)
 Tasted by dsimmons on 2/8/2010 & rated 93 points: My final bottle of this and I wish I had a case more. Beautiful Pinot. Darker in color than most with a classic nose of earth and fruit. Beautiful balance and integration and a flavor profile of earth, mushrooms, and muted red fruits. Fresh. A touch of tartness. Beautiful. Cannot wait for the King salmon fillet on the grill to be ready!!! (2357 views)
 Tasted by SDWineLovers on 1/2/2010 & rated 92 points: This may be better than a 92 but I tend to be a little conservative with my ratings. This has all the great characteristics of a Burgundian Pinot with a touch of the north west or Sonoma. Herby, earthy aromas with mint followed by flavors of herby mint and terroir and just a touch of the dark berry and strawberry. Outstanding and a must have for that special occasion. HMR. (2795 views)
 Tasted by Wino Joe on 11/26/2009 & rated 92 points: Thanksgiving Pinot!

Garnet color fading to brick red on the rims. Nose of brett, blackberry, hibiscus and pencil lead. Blueberry notes jump to the front with raspberry and cassis wrapped up green pepper with vanilla saddle leather. Medium body that coats the mouth and leaves you with a nice long finish. (2066 views)
 Tasted by WinePT on 11/11/2009 & rated 90 points: Great nose! Took a while to open up (about 1 hour). Started with a lot of wood, but it integrated nicely as the fruit came forward. Blue and blackberry, leather, hint of smoke,and a hint of spice. Just a little bit of Oregon pinot funk. Moderate tannins. (1960 views)
 Tasted by mmurry on 5/23/2009 & rated 90 points: Oregon, Whites and Pinot Noir (Farpointe Cellar): THe nose had blackberry, spice, cherry, forest floor, and a little spice. The palate was soft, and had raspberry, cherry, spice, and earth. (2416 views)
 Tasted by MagnumGourmet on 5/2/2009: Although not my style of Pinot, it was very nice. Nose of oak, smoke and red berries on the back end. Nice crisp acidity on the palate. Flavors of red berry, but none of the mushroom and earth that I prefer in my Pinot. Kind of high price point to say that it is a good QPR. Would not purchase again. (2055 views)
 Tasted by Ben Christiansen on 3/11/2009: After 30 minutes open still showing its wood a touch on the nose. A nice harmony between fruit and nutmeg and barrel spice. Mid palate is soft and complex. The finish is short but I believe that is because of the tannins buried on the back. They creep up over a long period. Still young and highly enjoyable. (2180 views)
 Tasted by nzinkgraf on 3/11/2009: Oregon Pinot Tasting (Waterford Wines Milwaukee): commented that eola-amity hills are of decomposing granite. smaller berries are produced leading to more hefty concentrated wines.
yes, deeper color. more tannic for sure. ben on the nutmeg spice. their is a woody curtain around most of these wines upto this point. that whole burn out tyre mark is the aroma here. yes, much more tannin indeed. (2479 views)
 Tasted by brich on 3/8/2009 & rated 91 points: see my previous notes. Just a terrific, drinkable Pinot (2214 views)
 Tasted by brich on 2/28/2009 & rated 92 points: A lovely Pinot. Opens up after about 1/2 hour. Nice fruit, not too forward. Balanced and complex. (2234 views)
 Only displaying the 25 most recent notes - click to see all notes for this wine...

Professional 'Channels'
By Allen Meadows
Burghound, 4th Quarter, 2007, Issue #28
(Cristom Vineyards Pinot Noir Louise Vineyard Red) Subscribe to see review text.
NOTE: Scores and reviews are the property of Burghound. (manage subscription channels)

CellarTracker Wiki Articles (login to edit | view all articles)

Cristom

Producer website

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.

USA

American 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

Eola - Amity Hills

Eola - Amity Hills (Oregon Wine Board)

 
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