Penner-Ash Estate Vineyard Pinot Noir 2017
- Decanter
-
James
Suckling -
Wilfred
Wong -
Wine
Spectator -
Robert
Parker
Product Details
Your Rating
Somm Note
Winemaker Notes
Boysenberry jam and blueberry pie mix with a dusting of cocoa powder, dried cherry, and black pepper. Firm tannins, spiced vanilla, and warm fig bring the mid-palate of this wine a sweet and savory note and a long-lasting finish.
Professional Ratings
-
Decanter
Located in Oregon's Willamette Valley, Penner-Ash Wine Cellars was founded in 1998 by husband and wife team Lynn and Ron Penner-Ash. The first female winemaker in Oregon (at Rex Hill Vineyards in 1988), Lynn Penner-Ash focuses on small-lot indigenous yeast fermentation with extended cold soaks to extract rich, fruit-focused, wines. The Estate Pinot Noir is sourced from the Estate vineyard in Yamhill-Carlton AVA, next to the sustainable, gravity-flow estate winery, built in 2005. The wine sees 10 months of ageing in 34% new French oak.
-
James Suckling
There’s an impressive sense of ripe, dense dark cherries on this Estate Vineyard bottling, delivering a very attractive nose and plenty of deep flavors on the palate. Smooth, fluid and even-paced, this has good potential.
-
Wilfred Wong of Wine.com
COMMENTARY: The 2017 Penner-Ash Estate Pinot Noir is beautiful and full-flavored wine. TASTING NOTES: This wine serves up aromas and flavors of savory spices and black fruit. Pair it with braised lamb shanks. (Tasted: March 4, 2020, San Francisco, CA)
-
Wine Spectator
Floral raspberry and pomegranate scents open to structured and multilayered cherry and orange tea flavors that take on presence toward fine tannins. Drink now through 2027.
-
Robert Parker's Wine Advocate
Medium ruby, the 2017 Pinot Noir Estate Vineyard gives up warm blackberries, cranberry sauce, loamy earth, bergamot, saline, crushed stone and pink peppercorn scents with amaro notions in the undercurrent. Medium-bodied, silky and fresh, it finishes spicy. This will benefit from one more year in bottle.
Other Vintages
2021-
Wine
Spectator -
Jeb
Dunnuck
-
Wine
Spectator -
James
Suckling -
Jeb
Dunnuck
-
Wilfred
Wong -
Wine
Spectator -
James
Suckling
-
Wine
Spectator -
James
Suckling
-
Robert
Parker
-
Wine
Enthusiast -
James
Suckling -
Wine
Spectator
-
Robert
Parker -
Wine
Enthusiast
Thin-skinned, finicky and temperamental, Pinot Noir is also one of the most rewarding grapes to grow and remains a labor of love for some of the greatest vignerons in Burgundy. Fairly adaptable but highly reflective of the environment in which it is grown, Pinot Noir prefers a cool climate and requires low yields to achieve high quality. Outside of France, outstanding examples come from in Oregon, California and throughout specific locations in wine-producing world. Somm Secret—André Tchelistcheff, California’s most influential post-Prohibition winemaker decidedly stayed away from the grape, claiming “God made Cabernet. The Devil made Pinot Noir.”
Yamhill-Carlton, characterized by pastoral, rolling hills composed of shallow, quick-draining, ancient marine soil, is ideal for Pinot noir and other cool-climate-loving varieties. It is in the rain shadow of the Coast Range to its west, whose highest point climbs to an altitude of 3,500 feet. Yamhill-Carlton is actually surrounded by mountains on three sides: Chehalem Mountains to the north, the Dundee Hills to the east and the western Coast Range to its west, which, when it lets Pacific air through, serves to cool the region.
Vineyards grow on the ridges surrounding the two small communities of Yamhill and Carlton and cover about 1,200 acres of this 60,000 acre region, which roughly makes a horse-shoe shape on a map.