Ponzi Vineyards Pinot Noir Vidon Willamette Valley Blanc 2005

Avg Price: $60.00
3.93 5 0.5
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Winemaker's Notes:

ARVEST 2005: 2005 was one of the coolest growing seasons in the last 10 – 15 years. A winter drought and early, warm ...

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The Chicago Wine Company (Retail)
Wood Dale, IL (1,800 mi)
USD 15.00
750ml
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International Cellar
Oldsmar, FL (2,600 mi)
USD 31.99
750ml
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My third or fourth bottle from Willamette in the past few weeks, this is quickly becoming my favorite region! Really nice bottle... nice body, smo... Read more

Hard to find, but well worth the search. Read more

Lithe, smooth and appealing for its refinement, offering meaty cherry and spice flavors. Finishes with modest intensity but real clarity. Drink now... Read more

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User Reviews for Ponzi Vineyards Pinot Noir Vidon Willamette Valley Blanc

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Snooth User: clintob
6293214
5.00 5
11/21/2007

My third or fourth bottle from Willamette in the past few weeks, this is quickly becoming my favorite region! Really nice bottle... nice body, smooth and even, and best of all remarkably reasonable. Just goes to show that "vintage" is overrated. This young 2005 is better than most 5-7 year old Pinots I've had.


Snooth User: nbbw
2981415
4.00 5
06/13/2008

Hard to find, but well worth the search.


External Reviews for Ponzi Vineyards Pinot Noir Vidon Willamette Valley Blanc

External Review
12/15/2011

Lithe, smooth and appealing for its refinement, offering meaty cherry and spice flavors. Finishes with modest intensity but real clarity. Drink now through 2014.


External Review
12/15/2011

Polished and elegant, with a lovely range of plum, cherry and mint flavors. Shaded with subtle notes of smoke and toast as the flavors linger gently. All beautifully balanced and refined. Drink now through 2012.


External Review
12/15/2011

Bright and juicy, with fine-grained tannins around lively currant, raspberry and plum flavors, shaded with floral notes. Rife with acidity, but the intense flavors explode on the finish, suggesting this just needs a bit of cellaring to settle down. Best from 2003 through 2007.


External Review
12/15/2011

Deep, bright red. Intense aromas of dark berries, smoky Indian spices and cola are brightened by a suave mineral quality. Fleshy, deeply concentrated cherry and black raspberry preserve flavors coat the palate, with supple tannins providing shape. Rich but lively, with excellent finishing clarity and lingering berry and smoke notes. This is drinking very well right now.


External Review
12/15/2011

Deep red. Bright raspberry and cassis aromas are complemented by vanilla, smoky bacon and cured tobacco. Sweet, lush and creamy, with a ripe cast to the dark berry and candied cherry flavors. Impressively sweet and round but nicely focused on the finish, thanks to a gentle tannic firmness.


External Review
12/15/2011

Light, crisp and juicy at first, with an anise accent to the black cherry and smoke flavors that rev up nicely on the finish, gaining depth and sweet, earthy complexity. Grows with each sip. Best from 2000.


External Review
12/15/2011

Rich in texture, this harmonious wine shows ripe blackberry and cherry flavors shaded with pepper and licorice notes, mingling smoothly on the graceful finish. Drink now through 2013.


1 2 3

Ratings & Tags for Ponzi Vineyards Pinot Noir Vidon Willamette Valley Blanc

rated this wine
4.00 5
10/23/2007

rated this wine
3.00 5
09/13/2008

rated this wine
4.00 5
04/09/2009

rated this wine
5.00 5
12/22/2008

89646 Snooth User: bheins
rated this wine
4.50 5
03/19/2009

Winemaker's Notes:

ARVEST 2005: 2005 was one of the coolest growing seasons in the last 10 – 15 years. A winter drought and early, warm spring resulted in bud break in mid-March. An ensuing cold spell slowed bud break until the first part of April, although it was still considered early. A fairly wet spring and moderate summer resulted in later ripening with October bringing substantial rainfall just when fruit was achieving maturity. Harvest was interspersed with rainfall and bursts of sun with windows of dryness dictating picking. This was a vintage for diligent vineyard management and experienced winemaking.Winemakers were rewarded by this long growing season with intense fruit complemented by a freshness of acidity and structure that Oregon has built its reputation on. 2005 is being hailed as a "Classic Oregon Vintage. FERMENTATION: All of the fruit was hand sorted and destemmed. Fermented in small lots with five days of cold soak to increase aroma and color, the peak temperatures reached 90°. The fermenters were aerated or manually punched down twice a day (for 12 - 20 days) before lightly pressing at dryness. This wine was aged in French oak barrels (30% new), for 11 months. It was racked and bottled by gravity without filtration or fining and was aged in bottle for five months before its release.

ARVEST 2005: 2005 was one of the coolest growing seasons in the last 10 – 15 years. A winter drought and early, warm spring resulted in bud break in mid-March. An ensuing cold spell slowed bud break until the first part of April, although it was still considered early. A fairly wet spring and moderate summer resulted in later ripening with October bringing substantial rainfall just when fruit was achieving maturity. Harvest was interspersed with rainfall and bursts of sun with windows of dryness dictating picking. This was a vintage for diligent vineyard management and experienced winemaking.Winemakers were rewarded by this long growing season with intense fruit complemented by a freshness of acidity and structure that Oregon has built its reputation on. 2005 is being hailed as a "Classic Oregon Vintage. FERMENTATION: All of the fruit was hand sorted and destemmed. Fermented in small lots with five days of cold soak to increase aroma and color, the peak temperatures reached 90°. The fermenters were aerated or manually punched down twice a day (for 12 - 20 days) before lightly pressing at dryness. This wine was aged in French oak barrels (30% new), for 11 months. It was racked and bottled by gravity without filtration or fining and was aged in bottle for five months before its release.

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