"The 2006 Pinot Noir Wadenswil Clone offers an alluring perfume of smoke, clove, cinnamon, and black cherry. Layered on the palate, it has gobs of spicy, succulent fruit, excellent grip and concentration, and a lengthy finish. It , too, will evolve for several years.
The Shea Vineyard is probably the most famous terroir in Oregon and the list of clients who purchase fruit composes a Who's Who of Willamette Valley wineries and a couple from California as well. It is a large vineyard with numerous micro-terroirs. Furthermore, Dick Shea farms each plot according to the desires of the client so that it's probably not fair to make direct comparisons among the various Pinot Noirs made from Shea fruit. That is probably a good thing because Dick Shea has raised the bar significantly with the wines he has been making from his own vineyard."
Like a catchy song that gets stuck in your head, the Shea Wine Cellars 2006 Wadenswil Clone Willamette Valley Pinot Noir will wedge itself deep in the folds of your cerebral cortex. You never know what will trigger it, but sooner or later this wine will come back and grab you. The next time you smell the woody earth of wild mushrooms sautéing in Irish butter, you will get a phantom taste of blackberries and spice that could only be the Wadenswil. You’ve been warned. Drink it with your Thanksgiving dinner, and dream about it the rest of the year. Look: The envy of a brandy-braised cranberry sauce. If only it could look as rich, deep and dazzling as a Willamette Valley Pinot in full resplendence. Smell: Don’t worry about the glorious smell of roast turkey overcoming this wine. It has an intensity that can take on the most fragrant dish on your Thanksgiving table. As complex as your meal, it has scents of the Oregon hills, lavender, spice, black coffee, molasses and black cherry. Taste: The 2006 Wadenswil is as complex as your Thanksgiving dinner. The first course is an orgy of black cherry, blackberries and plum entwined in lusty embrace with clove, cinnamon and spicy cedar smoke. The second course is the creamy, velvety round mouth feel. And the third course lingers for an incredibly long finish of soft tannins and dark chocolate. Read the full review here: http://mattmcginnis218.wordpress.com/2010/11/22/picking-the-right-wine-for-thanksgiving-dinner-shea-wine-cellars-2006-wadenswil-clone-willamette-valley-pinot-noir/