Willamette Valley Vineyards Pinot Noir Willamette Valley 2008

MSRP: $45
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Tasting Notes:

The 2008 Estate Vineyard Pinot Noir is an elegant wine that truly expresses the terroir of the three unique vineyard ...

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  • BH: 91

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    91

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  • W&S: 90

    Wine & Spirits Magazine Score

    90

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sour cherry kool-aid for days with a touch of smoke. Had this with cheese ravioli and tomato sauce and it paired perfectly. great warm weather red. Read more

Takes on more of its sister grape, gamay's qualities. Super young nose. Flavor much like a Moulin-a-Vent. Interesting to try this style and very... Read more

This is a wonderfully accomplished wine, very smooth on the finish. A true demonstration of Pinot Noir, this wine is stellar on its own - makes a g... Read more

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User Reviews for Willamette Valley Vineyards Pinot Noir Willamette Valley

Add your review
Snooth User: aronowm2
333343,705
3.00 5
08/24/2009

sour cherry kool-aid for days with a touch of smoke. Had this with cheese ravioli and tomato sauce and it paired perfectly. great warm weather red.


Snooth User: VegasOenophile
20275912,199
3.00 5
04/19/2010

Takes on more of its sister grape, gamay's qualities. Super young nose. Flavor much like a Moulin-a-Vent. Interesting to try this style and very approachable to folks as it's younger and sweeter like a Beaujolais.


Snooth User: ErikaLauren
91656941
4.50 5
12/12/2012

This is a wonderfully accomplished wine, very smooth on the finish. A true demonstration of Pinot Noir, this wine is stellar on its own - makes a great special occasion wine for your most festive meal.


Snooth User: elvinous
22920922
4.00 5
01/22/2010

Nice wine, not as simple as the marketing may lead one to think. Has excellent balance of fruit, acidity, complexity and freshness, and Hallelujah, not too much oak. Nice medium long finish, clean all the way through. Fantastic with grilled salmon. One of the best in the sub 20USD range, maybe the best... Evn tho WVV sez drink young, this will hold up well for another 4 years.


0.00 5
09/14/2012

My favorite wine


External Reviews for Willamette Valley Vineyards Pinot Noir Willamette Valley

External Review
05/23/2011

Simple, with modest cherry and orange peel flavors that linger nicely on the supple finish. Drink now.


External Review
05/23/2011

Light and approachable. Fresh scents of raspberries and bramble lead into a wine with tart acidity, forward red fruits, and some leafy flavors also. It's a balanced, nicely made everyday Pinot Noir.


External Review
03/04/2010

Willamette Valley Vineyards Pinot Noir Whole Cluster Willamette Valley 2008 750ML


External Review
05/23/2011

The vintage delivers the goods-a pretty nose scented with red fruits, earth and spice, and an elegant structure that lays gently on the palate. It's ripe but laid back, with the alcohol a sensible, food-friendly 13.5%, and the wine true to varietal, with persistent flavors of cola and berry dusted with cinnamon.


External Review
05/23/2011

One of Oregon's better Pinot Noir values year after year is this basic bottling from Willamette Valley Vineyards. The 2006 is quite spicy with peppery highlights, and the red fruits are sleek and tart, though not green or thin. The core brings warm, somewhat round fruit flavors of pie cherry, plum, and a hint of toast from 20% new Allier barrels.


External Review
01/04/2012

The 2008 Pinot Noir Willamette Valley was aged predominantly in tank. It is a fruity, spicy, friendly effort with plenty of flavor buttressed by lively acidity. Drink it over the next 3ndash;4 years.


External Review
01/04/2012

The winemaker's ldquo;stylistic emphasis is on pure varietal fruit characters, with attention to depth, richness of mouthfeel, and balance.rdquo; This Oregon Pinot Noir is vibrant and delicious in its youth. The wine is earthy, elegant and fruit forward with smooth, expressive tannins. Aromas of plum, spice and earth give way to flavors of black cherry, raspberry and baking spice. It has a velvety mouthfeel that plays against balanced acidity and fine-grained tannins to frame the long, satisfying finish. Pair with braised beef, game, or flavorful mushroom dishes.


1 2

Ratings & Tags for Willamette Valley Vineyards Pinot Noir Willamette Valley

rated this wine
5.00 5
03/30/2011

666929 Snooth User: ffrindak
rated this wine
3.50 5
03/29/2011

rated this wine
4.00 5
12/28/2009

rated this wine
5.00 5
09/14/2012

Winemaker's Notes:

The stylistic vision 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 was gently destemmed, with approximately 60% of the berries remaining intact for intra-berry fermentation (which adds fruitiness). Prior to fermentation, the must underwent a 4 day pre-fermentation cold soak providing improved fruitiness and mouthfeel. On the fourth day, the must was inoculated with indigenous yeast. After 8-12 days of fermentation in small fermenters (punched down by hand), the must was pressed out with about 1% residual sugar and allowed to settle in the tank overnight. The new wine was barreled with light, fluffy lees where it finished primary fermentation and underwent malolactic fermentation.

Tasting Notes:

The 2008 Estate Vineyard Pinot Noir is an elegant wine that truly expresses the terroir of the three unique vineyard sites within the Willamette Valley that contribute to this bottling. Aromas of cherry, pie spice, nuts and plum, are complimented by just a hint of brown sugar sweetness on the nose. A sweet entry with flavors of tart red cherry, raspberry, orange peel, black pepper and dark chocolate. A lively, spicy sip with mouthfilling body, lively acid and balanced, round tannins. The finish is long, juicy, and just a little spicy. Appealing now but will further reward those who cellar this wine. Drink now through 2016.

The stylistic vision 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 was gently destemmed, with approximately 60% of the berries remaining intact for intra-berry fermentation (which adds fruitiness). Prior to fermentation, the must underwent a 4 day pre-fermentation cold soak providing improved fruitiness and mouthfeel. On the fourth day, the must was inoculated with indigenous yeast. After 8-12 days of fermentation in small fermenters (punched down by hand), the must was pressed out with about 1% residual sugar and allowed to settle in the tank overnight. The new wine was barreled with light, fluffy lees where it finished primary fermentation and underwent malolactic fermentation.

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Dietary Information: Certified Sustainable

Chemical Analysis:

Alcohol: 13.5% pH: 3.69
Sugar: .3 grams per liter Total Acidity: 5.2 grams per liter

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