Year’s Best Pinot Noir

Two of our Pinot Noirs have been chosen as a “Year’s Best Pinot Noir” by Wine and Spirits Magazine – our 2011 Willamette Valley Pinot Noir (91 Points and Best Buy) and our 2011 Mount Richmond (91 Points). From the editors:

“Our blind panels tasted 971 new-release pinot noirs from the US over the past 12 months.  Our critics rated 122 as exceptional (90+) and 30 as Best Buys.”

To learn more about how Wine and Spirits Magazine evaluates wines, visit here.

2011 Mount Richmond: 91 Points in Wine & Spirits

“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

Wine Spectator

2010 Mount Richmond Pinot Noir:

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)

Wine Press Northwest

2010 Mount Richmond Pinot Noir:

Platinum

“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)

Stephen Tanzer’s International Wine Cellar

2010 Mount Richmond Pinot Noir:

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)

Oregon Wine Awards

2010 Mount Richmond Pinot Noir:

Gold. “Grand Award of Excellence”

Stephen Tanzer’s International Wine Cellar

2004 Mount Richmond Pinot Noir:

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)

Wine Spectator

2003 Mount Richmond Pinot Noir:

88 Points “The round, generous style has spicy, ripe plum and currant flavors, lingering nicely on the oak-accented finish…. ” (June 15, 2005)

Wine Spectator

2005 Mount Richmond Pinot Noir:

88 Points “Supple, velvety and generous with its raspberry, cinnamon and nutmeg aromas and flavors that linger enticingly on the fine-grained finish….” – Harvey Steiman (May 15, 2007)

Wine Spectator

2006 Mount Richmond Pinot Noir:

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)

Wine Spectator

2008 Mount Richmond Pinot Noir:

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)

Wine Spectator

2009 Mount Richmond Pinot Noir:

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)

Wine Press Northwest

2006 Mount Richmond Pinot Noir:

Recommended. “This wine reveals aromas of strawberries, ripe cherries and black pepper, along with intense and spicy cherries and loganberries.” (April 1, 2008)

Wine Enthusiast

2003 Mount Richmond Pinot Noir:

89 Points. Buying Guide. (July 31, 2005)

Wine Enthusiast

2004 Mount Richmond Pinot Noir:

88 Points “Scents of root, leaf and herb are typical of the terroir. The tart, tight fruit tastes of cranberries and red currants.” – Paul Gregutt (August 31, 2006)

Wine Enthusiast

2005 Mount Richmond Pinot Noir:

90 Points “…This is a tight, crisp, elegant wine. Aromas suggest coffee grounds, and the fruit is tart and compact — rhubarb and strawberry. But the wine has what the Brits call breed—a somewhat indefinable quality of finesse and elegance, and for a cooler site it has ripened sufficiently to warrant an excellent score.” – Paul Gregutt (March 31, 2007)

Wine Enthusiast

2008 Mount Richmond Pinot Noir:

90 Points “Forward and fruity, this is an easy-drinking bottle of pinot…gains both mass and complexity with some streaks of licorice and vanilla, laced with edgy herbs and tannins…” – Paul Gregutt (April 1, 2010)

Stephen Tanzer’s International Wine Cellar

2005 Mount Richmond Pinot Noir:

88 Points. Three Clusters. “Bright red. Powerful raspberry and cherry preserve aromas, with deeper suggestions of plum and espresso. Deep and sweet, with supple tannins supporting lush red and dark berry flavors and an exotic oak spice note on the finish. Brightens with air, picking up a hint of candied rose. Showing well now.” – Josh Raynolds (April 30, 2007)

Stephen Tanzer’s International Wine Cellar

2007 Mount Richmond Pinot Noir:

89 Points “…Deeper and riper than most wines from this vintage, offering powerful dark fruit flavors…turns spicier on the broad, seductively sweet finish. The richness of this wine surprised me in the context of the vintage.” – Stephen Tanzer (May 1, 2009)

Stephen Tanzer’s International Wine Cellar

2008 Mount Richmond Pinot Noir:

90 Points “Bright red. Sexy aromas of red berries and fresh flowers, with a subtle herbal quality emerging with aeration. A juicy, sweet midweight that offers lively red and dark berry flavors and slow-building cola and spice notes. Pretty suave right now; this would be great with an Asian duck dish.” – Josh Raynolds (July 1, 2010)