“This deeply flavored wine bursts forth with ripe blueberry, plum and cherry fruit. The mouthfeel is silky and succulent, wrapping the forward fruit into darker flavors laced with minty cacao, licorice and espresso.” –Paul Gregutt
According to the Wine Enthusiast, a rating of 90-94 points equates to “Excellent. Extremely well made and highly recommended.” The full review posted in the August 2016 issue of the magazine.
“Fresh and inviting, showing more density than many 2013s, with juicy blackberry and spice flavors set against fine-grained tannins. Offers presence and length. Best from 2017 through 2020” – Harvey Steinem
“The winery’s largest vineyard, Mount Richmond encompasses 105 acres, and yet just 752 cases of the vineyard-designated version were produced in this vintage. The demanding selection process worked wonders. This is a smoky and seductive wine with aromas of incense and Asian spice. Bright, ripe cherry fruit is highlighted with a dash of dark chocolate. Subtle and elegant, this is an all-star effort from a challenging vintage.” – Paul Gregutt
Our 2012 Mount Richmond Pinot Noir was awarded an excellent rating of 94 points by Wine Spectator Magazine. The review is currently published in their “Wine Spectator Insider” and will be featured in the October 15th, 2014 issue of the magazine and listed as “Highly Recommended”.
“Broad and expressive, not heavy but dense, with cherry, black plum and rose petal flavors that soar over refined tannins into a long and harmonious finish. Best from 2015 through 2022.”—H.S.
“Brilliant ruby-red. Intense blackberry, cherry and sandalwood aromas are sharpened by peppery spices and a hint of orange peel. Juicy and broad in the mouth, offering sweet red and dark berry flavors that show liqueur-like power and no rough edges. The fruit-dominated finish features a sexy Asian spice quality and silky, well-knit tannins that come on late. 92″- Josh Raynolds
“The Campbell family purchased and established this plot — their largest at 105 acres — in 1996 with the hopes of mirroring the success they’ve established at vaunted Roosevelt Vineyard. And they planted Pommard cuttings off Roosevelt with Dijon clones 115 and 777 to help create one of the Willamette Valley’s most consistently remarkable bottlings of Pinot Noir year after year. It’s filled with aromas of Rainier cherry, strawberry and raspberry, back by pink peppercorns and toastiness from 10 months in French oak. The fruit profile of the drink is dark and rich as it picks up blueberry, pie cherry and pomegranate within a medium tannin structure and juicy finish.” – Andy Perdue
“Planted in 1996, this vineyard is moving in to maturity and delivering a deep, juicy blueberry-pie flavor. It’s densely fruity, with baking spice and pie crust accents, along with a sprinkling of cinnamon powder. Absolutely delicious already, it seems best suited for near-term consumption.” – Paul Gregutt
This review was posted in Wine Enthusiast’s Buying Guide for their June 2014 issue.
“Scents of black cherry and chocolaty oak suggest this will be a rich wine, and the dark red-fruited flavors bear this out. But the wine comes into focus in a lively finish, with a hint of fruit blossom and mouthwatering acidity. It has the fine-boned elegance to pair with grilled salmon.” -Patrick J. Comiskey
92 Points “Polished, ripe and generous on a relatively light frame, offering its cherry and dark berry flavors plus a hint of orange peel and black tea as the finish lingers expressively. Drink now through 2018.” – Harvey Steiman (February 1, 2013)
“Second-generation winemaker Adam Campbell crafts some of the finest Pinot Noir in Oregon (and that’s saying something). He loves highlighting specific vineyard sites that are special to him, and Mount Richmond is one of his favorites. This estate vineyard was planted in 1996 with high-quality Pommard cuttings. The result is a delicious Pinot with aromas of strawberries, rhubarb and a hint of forest floor, followed by juicy flavors of boysenberries, dark cherries and a touch of new leather. It’s all backed by silky tannins and near-perfect acidity. ” (December 1, 2012)
89 Points “Expressive nose displays spicy cherry, red currant and cola scents. The palate shows good concentration and focus, with spicy black raspberry and bitter cherry flavors firmed by tangy acidity. ” – Josh Raynolds (July 31, 2012)
89 Points “Plum, cherry and smoked meat on the brooding, ripe nose….dark fruit flavors accented by notes of espresso, black tea and licorice. Serious, almost musclebound pinot with considerable heft and power.” – Josh Raynolds (April 30, 2006)
93 Points “Supple, round and generous. A luscious mouthful of cherry, blackberry, cream and espresso flavors linger seductively on the long, expressive finish. Harmonious and deftly balanced, this is a big wine that wears its flesh easily. Drink now through 2016.” – Harvey Steiman (April 23, 2008)
94 Points. Hot Wines. “Smooth and silky, delivering a root beer-like sassafras and anise character weaving through the blackberry, cherry, and spice flavors with transparency and vibrancy. Picks up some cream and tobacco as the finish lingers. Best from 2012 through 2018.” – Harvey Steiman (May 19, 2010)
90 Points “Light and fragrant, offering a fresh bite of raspberry, strawberry and mayflower flavors that persist nicely on the delicate, harmonious finish. Drink now through 2017.” – Harvey Steiman (August 31, 2011)