Willamette Valley Vineyards Pinot Noir Willamette Valley 2007

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Tasting Notes:

Wonderful with many foods and is a perfect complement to wild salmon. Also try with roasted duck, turkey, mushrooms, ...

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CityWineCellar.com
Staten Island, NY (2,500 mi)
USD 21.99
750ml
Buy Now
VinoShipper.com
Windsor, CA (630 mi)
USD 24.00
750ml
Buy Now
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- Tasted at Lee's Wine Experience 11/7/09 Read more

A delicate but indistinctive floral nose opens, followed by perfumes of rose, cherry, vanilla, blackberry, clay, and white pepper. Palate include... Read more

liked it, not my favorite Read more

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User Reviews for Willamette Valley Vineyards Pinot Noir Willamette Valley

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Snooth User: VegasOenophile
20275912,199
3.00 5
11/09/2009

- Tasted at Lee's Wine Experience 11/7/09


Snooth User: Wine Fire
577933841
2.50 5
09/13/2010

A delicate but indistinctive floral nose opens, followed by perfumes of rose, cherry, vanilla, blackberry, clay, and white pepper. Palate includes a similar array of spice, cherry, blackberry, vanilla, clay, and pepper. A simple, delicate wine that doesn’t linger long. A bit thin and non-developing.


Snooth User: myrnaarroyo
62132446
0.00 5
01/13/2011

liked it, not my favorite


Snooth User: myrnaarroyo
62132446
3.50 5
01/13/2011

A light-bodied wine with a pretty garnet color, with strong aromas of strawberry and raspberry, and hit of earthiness. Balanced with a moderate finish.


Snooth User: tenofziger
76516412
4.00 5
02/10/2011

One of the best pinot noirs I've ever had! Nice sweet-tart balanced by smokiness. Mellowed and balanced when eaten with salmon.


Snooth User: carp5667
1525107
3.50 5
06/06/2009

Very "pretty"! Appearance: light to medium body, color was toward the purple/violet range. Aroma: spice - perhaps cinnamon, tart cherry or cranberry, a bit of earth. Taste: fine tannins, balanced acidity and fruit. Finish was fair. Good concentration and complexity for the price point (I paid $25). Paired well with some Swiss Gruyere I had in the fridge. I think I would like the wine with roast turkey/chicken with stuffing.


External Reviews for Willamette Valley Vineyards Pinot Noir Willamette Valley

External Review
11/26/2009

WS: 87 Points


External Review
11/26/2009

Willamette Valley Vineyards Pinot Noir Willamette Valley 2007 750ML


External Review
01/18/2009

Wine Tasting NotesA beautiful wine that truly expresses the terroir of the red, volcanic earth where it was grown. Aromas of red fruits, violets, clove, and tea leaf. Flavors mirror aromas with juicy bing cherry, lavender, earth and mineral followed by an elegant finish that lingers with spicy cinnamon and clove notes. The mouthfeel is round and generous with a concentrated mid-palate and good acidity. Appealing now, but will further reward those who cellar this wine. Peak drinkability is between 2007-2011.


External Review
10/24/2011

The 2007 Pinot Noir has sweet, delicate aromas of raspberries and red cherries with hints of cocoa and toast. The sweet and tart flavors of ripe, red cherries and raspberries are accented by hints of vanilla and white pepper spice. An elegant Pinot Noir with delicate round tannins and nicely-balanced acidity that lingers into the silky finish. Drink now-2013. - Winery


External Review
Source: CityWineCellar.com
04/12/2011

A classic Oregon Pinot Noir with a rich and complex structure featuring bright cherry flavors complemented by deeper, smoky notes and a lovely, lingering finish.


Ratings & Tags for Willamette Valley Vineyards Pinot Noir Willamette Valley

rated this wine
5.00 5
05/18/2010

244049 Snooth User: jkleach
rated this wine
3.00 5
10/16/2010

rated this wine
3.00 5
11/01/2009

Winemaker's Notes:

The stylistic vision of this wine is pure Pinot Noir fruit with a soft juicy mouthfeel, balanced oak and soft, sweet, ripe tannins. The methodology includes attention to detail from vineyard to bottle: picked at peak ripeness, the fruit is gently destemmed with approximately 70% of the grape berries remaining intact for intra-berry fermentation (which adds fruitiness). Prior to fermentation, the must undergoes a four day cold soak extraction to improve fruitiness and mouthfeel. After 3-5 days the must is inoculated with yeast and allowed to warm up to peak fermentation temperature of 88 degrees F. Fermentation takes place for approximately 10 days in small lot ¾ ton, 11/2 ton and 10 ton vessels. Three times daily, we gently mix the cap back into the juice for greater flavor and color extraction. This is done by hand punch down in the smaller fermenters. In the 10 ton fermenters, the cap is mixed back into the fermenting juice through a process call pneumatage where blasts of air are introduced at the bottom of the fermenter causing the skins to be drawn back down the inside wall of the fermenter. A light pressing takes place at under 1% sweetness before the juice is allowed to settle in stainless over night. The following day the new wine is barreled with light fluffy lees where it finishes primary fermentation and undergoes malolactic fermentation.

Tasting Notes:

Wonderful with many foods and is a perfect complement to wild salmon. Also try with roasted duck, turkey, mushrooms, and medium cheeses.

The stylistic vision of this wine is pure Pinot Noir fruit with a soft juicy mouthfeel, balanced oak and soft, sweet, ripe tannins. The methodology includes attention to detail from vineyard to bottle: picked at peak ripeness, the fruit is gently destemmed with approximately 70% of the grape berries remaining intact for intra-berry fermentation (which adds fruitiness). Prior to fermentation, the must undergoes a four day cold soak extraction to improve fruitiness and mouthfeel. After 3-5 days the must is inoculated with yeast and allowed to warm up to peak fermentation temperature of 88 degrees F. Fermentation takes place for approximately 10 days in small lot ¾ ton, 11/2 ton and 10 ton vessels. Three times daily, we gently mix the cap back into the juice for greater flavor and color extraction. This is done by hand punch down in the smaller fermenters. In the 10 ton fermenters, the cap is mixed back into the fermenting juice through a process call pneumatage where blasts of air are introduced at the bottom of the fermenter causing the skins to be drawn back down the inside wall of the fermenter. A light pressing takes place at under 1% sweetness before the juice is allowed to settle in stainless over night. The following day the new wine is barreled with light fluffy lees where it finishes primary fermentation and undergoes malolactic fermentation.

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Closure: Cork

Chemical Analysis:

Sugar: 0.05 grams per liter

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