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ARVEST 2005: 2005 was one of the coolest growing seasons in the last 10 – 15 years. A winter drought and early, warm ...Read more...
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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
Deep, bright red. Intense aromas of dark berries, smoky Indian spices and cola are brightened by a suave mineral quality. Fleshy, deeply concentrat... Read more
Food Pairings for Ponzi Vineyards Pinot Noir Willamette Valley
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.
Hard to find, but well worth the search.
External Reviews for Ponzi Vineyards Pinot Noir Willamette Valley
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.
All potential at the moment, itandrsquo;s showing scents of sandalwood and lemon oil to accent black plum and a deep core of spice, almost like roasted cinnamon. The plum and black cherry fruit gains ground with air, suggesting some staying power.
Plum and pepper, berries and bark; ripe cherries and sharp spices give this lovely Pinot Noir more than its share of cascading flavors; it just keeps on surprising you with something new. Despite all the razzle dazzle, itrsquo;s a balanced wine whose ripe fruits roll gracefully into a finish loaded with creamy mocha.
The 2006 Pinot Noir Reserve is dark ruby-colored with an alluring perfume of pain grille, spice box, black cherry, and black raspberry. This is followed by a generous, full-bodied wine with mouth-coating fruit, a velvety texture, layers of flavor, and enough structure to evolve for 2ndash;3 years. The rich, persistent finish goes on for nearly one minute. Give it 3ndash;4 years to evolve drink it from 2012 to 2022. Ponzi Vineyards remains a reference point for American Pinot Noir with winemaker Luisa Ponzi at the top of her game.
Ponziandrsquo;s reserve shows plenty of well-defined muscle and sinew, with firm and slightly chewy flavors of red berry, cranberry and spicy red apple. The tannins are relatively smooth and ripe, and the flavors have a pleasing resonance as they weave through the finish. There have been some vintages where the new oak seemed a bit heavy-handed; not so here. This wine has the structure and balance to reward some years in the cellar.
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.
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.
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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