Adelsheim Pinot Noir 2006

A very tasty pinot noir, especially for the price. Had this at Spork in SF with an inside-out burger and was very satisfied. It's very smooth and sweet (but not too sweet.) Not bitter or acidic at all.

January 2008

The intent Adelsheim brings to producing and blending the Willamette Valley Pinot noir is to unite the elements - especially the fresh fruit flavors - that typify Pinot noir in this region, albeit as tempered by the vagaries of the vintage. By blending the diverse flavors and textures of multiple vineyards, Winemaker Dave Paige produces a richly supple and focused Pinot noir. This wine displays red fruit and dark cherry characters, both in the nose and on the palate. Wild cherry and juicy raspberry flavors intermingle with hints of spice. Pair this fruit-forward, satin-textured beauty with read more...salmon or ahi, veal or pork, poultry (think duck) and hearty vegetarian entrees.    (hide)

Dessert Pinot Noirs are relatively rare in the world. The inspiration for Adelsheim Deglace occurred in 1988,when Michael Adelsheim was lucky enough to have an empty glass when Rheingau winemaker Josef Becker walked by withhis 1976 Spätburgunder Trockenbeerenauslese at a party after that year's International Pinot Noir Celebration. Adelsheim set out to produce something similar with the 2001 harvest, mostly so they would have a winewith which to finish their winery dinners. There are two ways in which dessert wines of moderate alcohol content are traditionallyproduced: the read more...grapes can become desiccated by botrytis cinerea (noble rot) or they can be pressed when still partiallyfrozen. An Oregon Pinot Noir producer would never want botrytis to spread in the vineyards (it ruins red wines), andAdelsheim can't remember a fall when they had an early freeze (i.e before the winter rains started.) Thus, in winemaker Dave Paige'sfirst year with Adelsheim, one block of grapes was chosen for the experiment - which was to take the grapes to a freezerinstead of the winery. The resulting faux ice wine was delicious, and a hit, so they have continued to produce it every year. Even with this sweet wine, Adelsheim stays true to its philosophy that a wine's highest use is in pairing withmeals. That means retaining enough of the grapes' natural acidity to ensure that the wine never becomes too cloying.Deglace has amazing apricot, fig and honeysuckle flavors that should prove to be a perfect match with red berry tarts, pumpkincheesecake, and a wide range of other desserts.    (hide)

Watching their daughter age on a label is a little disturbing but our love of Dorian Gray aside, the Elizabeth's Reserve is great wine. Silky, rich & decadent with black cherry framed in copious oak.

• Tags:
• Pinot Noir
• black cherry
• oak
• Oregon

November 2009

This is the least expensive of Adelsheim’s Pinots, and the first release of the new vintage. Nonetheless it shows some muscle, with a sweet, smoky nose over grapey fruit. Forward and appealing, with a tannic and quick finish.

With its scents of oak and black cherry, this generous wine is lush and spicy. Its irresistible pillowy texture is enhanced by the pleasing, mild bitterness of the tannin. It has the heft for grilled salmon. -Wines & Spirits The intent Adelsheim brings to producing and blending the Willamette Valley Pinot noir is to unite the elements - especially the fresh fruit flavors - that typify Pinot noir in this region, albeit as tempered by the vagaries of the vintage. By blending the diverse flavors and textures of multiple vineyards, Winemaker Dave Paige produces a richly supple and focused Pinot read more...noir. This wine displays red fruit and dark cherry characters, both in the nose and on the palate. Wild cherry and juicy raspberry flavors intermingle with hints of spice. Pair this fruit-forward, satin-textured beauty with salmon or ahi, veal or pork, poultry (think duck) and hearty vegetarian entrees.    (hide)