This is quite tight and elegant, lightly funky, and nicely layered with tart raspberry, highlighted with orange peel. The complexity continues to emerge, with earth and licorice, and hints of new oak.
— P.G.
(10/1/2009)
A detailed and delicate bottle that captures the grace and evanescence of the grape. It’s scented with fruit and spice and incense; flavors mingle the same elements in perfect harmony. There’s a pleasing softness in the mouth, a velvety embrace that wraps into a long finish. Drinking well already, but probably a good bet to cellar for another six to eight years.
— P.G.
(10/1/2010)
Old vine is a loose term; here it signifies vines about 20 years of age. Considering that Pinot Gris has been planted in Oregon for almost twice that long, that seems like a bit of a stretch. Nonetheless, a fine effort, mixing pear-flavored fruit with baking spices and brioche, giving it a pastry-like set of flavors. Deep and penetrating, with a long and lively finish.
— P.G.
(7/1/2009)
Shea shows some muscle here, yet remains fruit-driven, with a lush midpalate mixing strawberry and raspberry fruit with cola/sassafras soda flavors. In keeping with Boedecker’s style, this wine is extremely clean, the fruit is fresh and the flavors nicely detailed. Nothing big or over the top here, but first-class winemaking.
— P.G.
(7/1/2009)
As with its Momtazi vineyard bottling, Boedecker Cellars produced just two barrels of this Cherry Grove designate. It’s a fragrant and focused effort, scented with rose petals and cherry candy, and carrying a spicy cinnamon streak into a textural, cola-laced finish.
— P.G.
(10/1/2009)
The name refers to the fact that the wine was both fermented and aged in stainless steel barrels. Made with Dijon clones from two different vineyards, it’s fruit-driven, nicely flavored, offering melon, apple and white peach in equal proportion. It’s a well-balanced wine, with clean, fresh flavors and just the right amount of acid to keep you reaching for the next glass.
— P.G.
(7/1/2009)
A good effort built upon firm black cherry with berry and citrus. There’s a light whiff of the barnyard that adds some interest without detracting from the overall quality.
— P.G.
(4/1/2007)
Tart fruit suggests red currants and sour cherry, along with flavors of earth and soil. Hints of soy and iron filings add texture to the tannins, and the finish has a spicy lift.
— P.G.
(4/1/2007)