We know that 2006 not a great vintage for pinot noir but I wanted to check a Chardonnay is I was a little more upbeat when it came to these. We had this over two nights. The aromatics were a little advanced show some oxidization and toffee but the aspect of pears broke right through. Same on both nights. There is some perceived sweetness on the palate. Compelling oily texture. Richness. Full flavored and medium bodied. Very good. Might even keep longer but the oxidization would concern me.
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Sweet nose of over-ripe melon and flowers with some vanilla...not what I was expecting. Palate had ripe but restrained pear and apple with minerals and a touch of oak. Medium-bodied texture but crisp acidity. I am really starting to like my chards with a crispness to them. Great QPR. Like this a lot.
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2005 Oregon Pinot review (Lou's): I liked this but blind I thought Pinot Gris, perhaps with some oak. Golden in color with some copper hues. A nice nose of seltzer, vanilla and minerals. Oily texture. Clean and easy to drink. Some canned pears. Clean and nice. A nice starter.
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Green apple nose; yeasty; celery and minerals. Stony; cooked greens with sulphur back. Nice weight, the green apples are beginning to mold; After one hour, nose intensifies to candied fino style...Interesting cooked quality. Would now guess this to be a Spanish sherry.
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5/29/2019 - Colima74 Likes this wine: 90 Points
Not oxidized!!
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1/2/2014 - jasonh wrote: 88 Points
We know that 2006 not a great vintage for pinot noir but I wanted to check a Chardonnay is I was a little more upbeat when it came to these. We had this over two nights. The aromatics were a little advanced show some oxidization and toffee but the aspect of pears broke right through. Same on both nights. There is some perceived sweetness on the palate. Compelling oily texture. Richness. Full flavored and medium bodied. Very good. Might even keep longer but the oxidization would concern me.
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8/9/2011 - meatman wrote: 91 Points
Sweet nose of over-ripe melon and flowers with some vanilla...not what I was expecting. Palate had ripe but restrained pear and apple with minerals and a touch of oak. Medium-bodied texture but crisp acidity. I am really starting to like my chards with a crispness to them. Great QPR. Like this a lot.
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12/20/2010 - Loren Sonkin wrote: 89 Points
2005 Oregon Pinot review (Lou's): I liked this but blind I thought Pinot Gris, perhaps with some oak. Golden in color with some copper hues. A nice nose of seltzer, vanilla and minerals. Oily texture. Clean and easy to drink. Some canned pears. Clean and nice. A nice starter.
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12/5/2008 - queneau wrote: 87 Points
Green apple nose; yeasty; celery and minerals. Stony; cooked greens with sulphur back. Nice weight, the green apples are beginning to mold; After one hour, nose intensifies to candied fino style...Interesting cooked quality. Would now guess this to be a Spanish sherry.
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