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DukeRiley
McMinnville, OR
Barrel Sampler
Posts:2000
 | | 02/15/2004 3:53 AM |
| Decanted 15 minutes before serving.
Clear, medium garnet color. The nose keeps shifting between spices, black cherry, and lavendar, with the spices predominating. Black cherry, raspberries, violets, lavendar, cinnamon, and white pepper on the palate. With every taste, something different comes to the fore. The long finish features the cherries and white pepper. An elegant, well-balanced wine with no discernable tannins or oak, but very good structure. Drink now (with an hour of decanting) to 2008.
I wrote earlier that I thought this was the best Oregon Pinot Noir I've had. After trying it in a more controlled environment, I'd say that it and the 99 Brickhouse Dijonnaise are probably the two best Oregon Pinots I've had - the Brickhouse for a little more power and this for the elegance and complexity. I look forward to trying the SQN at some point to see how it compares. 95 points. | |
Heater Allen Brewing
www.heaterallen.com | |
| skwid
Wine Connoisseur
Posts:5452
| | 02/15/2004 4:30 AM |
| | Well Duke if you are in the SF Bay area some time let me know as I've got some of the SQN No. 6 we could share. | | | |
| DukeRiley
McMinnville, OR
Barrel Sampler
Posts:2000
| | 02/15/2004 4:23 PM |
| As TJ would say, kewl. I will be down soon, hopefully this spring. I'm really looking forward to meeting all of you and drinking some wine!  | |
Heater Allen Brewing
www.heaterallen.com | |
| Dick Bonder
Grape Fermenter
Posts:484
| | 02/15/2004 8:25 PM |
| Duke, with no discernible tannins, do you think the wine needed the decanting?
Dick | | | |
| DukeRiley
McMinnville, OR
Barrel Sampler
Posts:2000
| | 02/15/2004 10:19 PM |
| Dick,
Until I started reading this forum I didn't decant very many wines. Now I decant most red wines that I drink, and I thinks it helps them 'open up' more readily.
In the case of this wine, I think that decanting helps the wine at this time for a couple of reasons. First, the wine has a little of that Pinot/sulphur funk that needed 15 to 30 minutes of air time to blow off. The second is that, for whatever reason, the wine was somewhat closed to begin with and opened up beautifully with time.
I suspect there are other compounds in the wine that need to oxydize before the wine really begins to show its stuff. I find this to be the case in a lot of relatively young Pinots, particularly in those made to age. I will say that this is more of an issue in Burgundy than in Oregon. | |
Heater Allen Brewing
www.heaterallen.com | |
| Wineaux
New Orleans, LA
Barrel Filler
Posts:1414
| | 02/16/2004 1:28 AM |
| | This is actually the Clos "Electrique", right? | | | |
| DukeRiley
McMinnville, OR
Barrel Sampler
Posts:2000
| | 02/16/2004 3:47 AM |
| | Yes, it is. And corrected. | |
Heater Allen Brewing
www.heaterallen.com | |
| ChangeMe
Grape Destemmer
Posts:52
| | 02/22/2004 4:40 AM |
| | Duke, the way you sweat Cameron's wines I would think you were on John's pay roll. I like Cameron a lot as well... I think John Paul is the one of the coolest guys on earth and once you get past a bit of reduction the wines are excellent. | | | |
| DukeRiley
McMinnville, OR
Barrel Sampler
Posts:2000
| | 02/22/2004 9:41 PM |
| James,
I have written 37 TNs on Oregon wines on this Board. Seven of them were Cameron wines. While I like John's wines a lot and I drink a lot of them, I don't think that I'm neglecting other producers. | |
Heater Allen Brewing
www.heaterallen.com | |
| DukeRiley
McMinnville, OR
Barrel Sampler
Posts:2000
| | 02/03/2007 4:36 AM |
| | I haven't tried this wine in a number of years. During that time this wine has either picked up some bretty notes in the nose or I'm now more sensitive to them. The wine continues to be very complex, with great mouthfeel and balance, but the nose has simplified itself to cherries, blackberries, maybe a little cinnamon, and brett. Still an outstanding wine, but the 99 Brick House Dijonnais is now goes to the head of the class, IMO. | |
Heater Allen Brewing
www.heaterallen.com | |
| Dave Mci
Hudson, OH
Grape Fermenter
Posts:697
| | 02/04/2007 2:42 PM |
| Duke:
I have one bottle of this. What drinking window do you recommend? | | | |
| DukeRiley
McMinnville, OR
Barrel Sampler
Posts:2000
| | 02/04/2007 4:42 PM |
| | Cameron's wines usually taste really good right out of the chute, but then go through a funky period for several years. This wine is out of that funky period - it's just kind of bretty. I don't think that it really improves from here, but based on my experience with these wines, I don't think it's going to fade for a while. I'd recommend drinking your bottle sometime in the next four or five years years. | |
Heater Allen Brewing
www.heaterallen.com | |
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