A nice earthy Oregon Pinot, very easy drinking yet not too simple. Mushrooms and strawberries are expressed with a nice hint of eucalyptus. I paire... Read more
Lithe, fleshy and appealing for its cherry and spice flavors, veering toward ripe currants as the finish rolls on against fine tannins. Drink now t... Read more
Made by David O'Reilly of Owen Roe fame, the O'Reilly's Pinot Noir perfectly balances value with quality. Let's face it, it's not too often you fin... Read more
Food Pairings for O'Reilly Pinot Noir
A nice earthy Oregon Pinot, very easy drinking yet not too simple. Mushrooms and strawberries are expressed with a nice hint of eucalyptus. I paired this with a seared ahi marinated in teryaki and wasabi aioli with splendid results.
External Reviews for O'Reilly Pinot Noir
Lithe, fleshy and appealing for its cherry and spice flavors, veering toward ripe currants as the finish rolls on against fine tannins. Drink now through 2012.
Made by David O'Reilly of Owen Roe fame, the O'Reilly's Pinot Noir perfectly balances value with quality. Let's face it, it's not too often you find a Pinot for under $20 with any character, but this one puts many pricier Pinots to shame! Bursting with flavor, the lingering cherry notes will haunt you long after your last sip.
This Oregon Pinot Noir exudes juicy red raspberry and dark cherry notes. Like many other Pinots from the area, it has a subtle earthiness that offsets the fruit wonderfully. Hints of spice from the seamlessly integrated oak make for a wonderful experience.
This is a fruit-driven, texture-laden wine with a nose of black cherry and white pepper. It is drenched in sweet, tangy, black and red fruit flavors that are both long and surprisingly elegant.
This is hands-down the best value Pinot Noir made in Oregon, year in and year out. It's firm and full-bodied, perfectly ripe, with lovely spice that range from pepper to cinnamon and allspice. The fruit lingers in the midpalate, round and tangy, with flavors of cherry and plum. It's a thoroughly rich and satisfying wine that is big enough to work with dark poultry, salmon and even veal.
Crisp and appealing for its bright berry flavors and hints of mineral. Finishes with an open texture. Drink now through 2008.
A more serious Pinot Noir, this deep cherry-colored red offers, in addition to some bright fruit aromas, sophisticated notes of barrel influence. It is a well-balanced, mouth-filling wine which integrates well with tenderloin of lamb: its lively acidity complementing the nuances of this flavorful meat without overpowering. A truly great food wine!
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