Another fine success for Adelsheim, a founding Oregon winery currently on a quality roll. Elegant and crisply defined, this textbook Pinot Gris begins with a mix of fresh pear, honeydew and gooseberry, then refreshes the palate with juicy acids and some light citrus skin flavors.
Showing a lot of barrel toast in both nose and mouth, this backs its buttered apple flavor with plenty of acidity. It’s like biting into a crisp-tasting slice of apple pie; delicious now, or hold for another 4–6 years.
Full and round, with snappy acidity that brings life and lift to the luscious fruit, this delicious wine is aimed at those who like a festival of green and yellow fruits in their glass. It has fine texture and length, with a defining mineral streak that elevates this well beyond just fruity. It has medium-term aging potential as well.
Aromas and flavors of dark cherry, earth, and leather; lots of toast, too. This is full-stride Pinot made from fine materials, and the mouthfeel is very polished and balanced. Finishes long, with cherry flavors and a complex chalky note. Supple and sophisticated Oregon Pinot Noir.
This has long been Adelsheim’s top Pinot, sourced entirely from the winery’s oldest estate vineyard, which was planted in 1974. It’s a lovely effort, with a deep, seductive bouquet that mingles rose petals, vanilla and sweet beet. Soft and layered, it shows flavors of fruit, root, spice, herb and even hints of mineral. Interesting, complex and subtle. Editors’…
All of the 2007 Pinots from Adelsheim are impeccably balanced, distinctive, elegant and still powerful. The Bryan Creek bottling has a peppery note, sharp spices, firm tannins and tart, chewy, acidic red fruits. It is vertically structured, and will need more years in bottle.
The latest in a superb lineup from Adelsheim in 2007, this single vineyard offering carries a faint scent of animal leather, giving it a musky/truffle streak. It’s velvety in the mouth, lightly spicy, complex and layered, with tart red fruit flavors that run from pomegranate to raspberry to wild cherry. Cocoa powder and pencil lead add further interest to the…