This is the third time in the last two years we've had this wine with consistent results. It had a rich herry nose that I would mistake for California. Unfortunately, the nose promised more than the wine delivered. On the palate, the richness was not there. This is a more austere wine, certainly food-friendly, but lacking the expansiveness and elegance of the best, while not possessing a redeeming depth of flavor and high level of extract. I think this still needs time. I don;t understand The Wine Spectator's 94 point rating. 88?

The above notes were written 3 hours after decanting. I saved a little bit and just tasted now, at 5 hours after decanting. It's opened a little more, but still nowhere near the WS 94. Since it seems to be improving at 5 hours, I'd guess this will need another few years in the bottle, but I'll be surprised if this ever merits the WS score.

I've never sampled the 1998, but the 1999 Nuthouse ranks as one of my all-time great hedonistic pleasures. I'm hoarding my last bottle. It's not a classic wine, just redolent of orange peel, nutmeg, and chocolate in the nose, full of red cherry, strawberry, and dustiness on the palate, and long in the finish. I've seen numerous reports from people who didn't much like the wine, and I can't figure that out. I find it irresistable.

The 2000 and 2001 weren't quite as interesting. Maybe this is a wine that does best in the more austere years. I'll be keen to try a 2002.

What a difference a year and a half made! We had this wine again last night and it had opened beautifully. I didn't take any notes, but the nose was magnificent and the wine was floral and expansive. 93 now, may very well improve. I still have tow or three left at home. I believe this ius the finest Oregon Pinot Noir I've ever had.

Which is why I'm still holding onto most of my 98s!

I have one 2000 Nuthouse. Any one have any suggestions on how long to hold off?

First, I guess I owe an apolgy to the person from the WS who reviewed this wine. While it was a good, but nowhere near outstanding wine in the past, this wine has really blossomed. We had it with dinner in a NYC bistro last night. We tasted it 1 1/2 hours after decanting.

It had a hot nose of bright cherries, powerful and perfumed. On the palate the wine was youthful with exploding flavors of cherry and red berry juice. Truly outstanding, ready, or possibly even still improving. I'm so sorry I drank the others before they had a chance to evolve. This was the best Oregon Pinot Noir I've ever had. My wife and both scored this a 95.