Full Review

Blakeslee Vineyard Estate

Blakeslee Vineyard Estate
2013 Estate Reserve, Pinot Noir, Chehalem Mountains

Pair this wine with:
Beef Cheese Pasta Vegetables

Category: Pinot Noir

Date Tasted:
Country: USA
Alcohol: 13.3% RS: <1%
92 Points
Gold Medal
Exceptional
$48
Cellar Selection

Blakeslee Vineyard Estate
2013 Estate Reserve, Pinot Noir, Chehalem Mountains

Pair this wine with:
Beef Cheese Pasta Vegetables

Category: Pinot Noir

Date Tasted:
Country: USA
Alcohol: 13.3% RS: <1%
Bright dark garnet color. Bright, fruity, toasty aromas and flavors of dark cherries and honey roasted nuts with a glycerous, tangy, dryish medium-to-full body and a tingling, interesting, relaxed salted reduced lemon, cranberry, beets, and smoked nuts finish with chewy tannins and moderate oak. A rich, savory pinot that will be great at the table.

Tasting Info

Wine Glass Style: Juicy, smooth, oaky, rich & full & savory
Aroma Aroma: dark cherries and honey roasted nuts
Taste Flavor: salted reduced lemon, cranberry, beets, and smoked nuts
Sweetness Sweetness: Dryish
Enjoy Enjoy: Now on its own or with food
Recipes Pairing: Beef Stroganoff, Roast Duck With Mushroom Cream Sauce, Lasagna
Bottom Line Bottom Line: A rich, savory pinot that will be great at the table.

The Producer

Blakeslee Vineyard Estate, Inc.

The Producer
20875 SW Chapman Rd
Sherwood, OR 97140
USA
1 503- 625-6902

Pinot Noir

Wine Glass Burgundy.jpg
Serve in a Burgundy Wine Glass
Pinot Noir is one of the world’s most fascinating red varieties. While many red grapes produces wines of power and youthful intensity, a wine made from Pinot Noir is often more refined with higher acidity and lower levels of tannins. The spiritual home for Pinot Noir is Burgundy, where it is produced in many styles, from very light to examples that can age for two to three decades.

Pinot Noirs tend to have aromas and flavors red cherry fruit, while some offer notes of wild strawberry, plum or even floral notes such as carnation and red roses. As tannins in Pinot Noir are not as pronounced as in a grape such as Cabernet Sauvignon or Nebbiolo, most Pinot Noirs can be enjoyed upon release, which is usually two to three years after the vintage.

Burgundy works extremely well for Pinot Noir, as it is a cool climate; a warm or hot climate would not bring out the perfumes of the variety. Thus growers in several countries have planted Pinot Noir in their coolest regions, looking to emulate Burgundy. These include the Willamette Valley in Oregon; Russian River Valley, Santa Lucia Highlands and Sta. Rita Hills in California (among others); Central Otago in New Zealand; Casablanca and San Antonio Valleys in Chile and the Rheinhessen, Pfalz and Baden in Germany (where the grape is known as Spatburgunder). The concept of terroir – a wine is the producet of its specific environment – is most often associated with Pinot Noir.

Pinot Noirs tend to pair well with poultry (duck a l’orange is a classic match), game birds and even certain types of seafoods (as tannins are low), such as salmon, tuna and halibut.