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The 2008 Willamette Valley Pinot Noir has aromas of earth, grape stems, dark berries and notes of mushrooms. The flav...Read more...
Notes of waxy red fruits and smoldering grapevines greet the nose along with hints of rose petal and lime blossom. This is a bit angular, particula... Read more
Garnet color. Earth, Italian spice and dried cherry on the nose. Tannic but enjoyable. Could age a while longer. Black cherry and a bit of currant ... Read more
Flavors of dark berries, dark cherries, earthiness and spiciness. Aftertaste is earthy of cherry, dried red berry and spices. Nice, graham cracke... Read more
Food Pairings for Torii Mor Willamette Valley Or Pinot Noir
Editorial Reviews for Torii Mor Willamette Valley Or Pinot Noir
Notes of waxy red fruits and smoldering grapevines greet the nose along with hints of rose petal and lime blossom. This is a bit angular, particularly on entry, and a bit drying in the mouth with clean, precise wild cherry fruit that exhibits excellent transparency with a nice soil tone on the backend that leads to a juicy raspberry toned finish. Still a touch tight, tense and angular in the mouth, though well balanced enough to warrant seeing how those drying tannins soften. 88pts
Garnet color. Earth, Italian spice and dried cherry on the nose. Tannic but enjoyable. Could age a while longer. Black cherry and a bit of currant with a hint of vanilla mid-palate.
Flavors of dark berries, dark cherries, earthiness and spiciness. Aftertaste is earthy of cherry, dried red berry and spices. Nice, graham cracker toast on the finish. - Tasted at winery 8/17/10
Pretty strawberry and floral nose. Some red plum, spice and hints of rhubarb. It's spicy on the palate wih pomegranate and cranberry. Also, a blueberry note. Blackberry. Has a nice minerality and good acid. Nice wine. 4/21/12
Good drinking without busting the bank
Great wine alone or with food. Would not of guessed it was a Pinot with it's rich flavor and dark color.
External Reviews for Torii Mor Willamette Valley Or Pinot Noir
At Torii Mor it is believed that the best possible wine is crafted by fermenting grapes with indigenous yeasts and malolactic bacteria, keeping each block in designated lots until the final blending stage. This process enables us to not only know each vineyard individually, but also to express each vineyard’s characteristics, allowing us to optimize the final blend and produce a truly outstanding Pinot Noir. Harvested between October 11th and October 27th, the 2008 Willamette Valley Pinot Noir fermented with 15-20% whole clusters, aged for 10 months in mostly French oak a few Hungarian oak barrels; 18.79% new, 25.29% one year old, 22.69% 2 year old, 33.23% neutral oak.
The 2008 Willamette Valley Pinot Noir has aromas of earth, grape stems, dark berries and notes of mushrooms. The flavors show a mix of mostly dark berries and dark cherries, earthiness, and spiciness followed by Graham cracker- barrel toast. The crisp acidity carries the rich flavors to a long earthy aftertaste with cherries, dried red berries and spices. The mouthfeel is semi sweet, with noticeable tannins and spice from the grape stems. The finish is long with notes of earthy mushrooms, red and dark fruit, oak spices and graham cracker oak toast. The texture is rich and mouth filling. The stem tannins add rich structure and are present from beginning to end, without detracting from the wine flavors. This wine will become creamier with a little more cellaring.
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