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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    90

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Premier Wine & Spirits
Buffalo, NY (2,200 mi)
USD 26.99
750ml
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750ml
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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
Source: Premier Wine & Spirits
05/23/2011

Light, with firm tannins and spicy, earthy character. Cherry flavors come in softly, but this is a savory wine that needs time to develop. Best from 2012 through 2016.


External Review
Source: Premier Wine & Spirits
05/23/2011

Bright and deftly balanced to show off its pretty strawberry and floral flavors on a light frame. Drink now through 2012.


External Review
03/04/2010

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


External Review
04/07/2010

As refreshing as liquid fruit salad in aglass, this wine opens with explosivearomas of wild strawberry, raspberry,black cherry, and a hint of smoke andanise. Flavors mirror the aromas andare complemented by balanced, softtannins and ripe acidity. Juicy flavorslead to a juicy pomegranite finish. Thiswine holds an elegant, refined weighton the palate throughout, invitinganother sip. Meant to drink young.Enjoy this wine now through 2012.


External Review
Source: Premier Wine & Spirits
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
Source: Premier Wine & Spirits
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.


External Review
Source: Premier Wine & Spirits
09/27/2011

Dark fruited and focused, this densely packed red leads with aromas of spiced plum and black cherry. The deep plummy flavors finish with a hint of mint. For pasta with wild mushrooms.


1 2 3

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
5.00 5
09/14/2012

rated this wine
4.00 5
12/28/2009

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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