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Adelsheim Elizabeth's Reserve Pinot Noir (1.5 Liter Magnum) 2013

Pinot Noir from Willamette Valley, Oregon
  • WE92
  • JS92
  • RP91
  • WS91
13.5% ABV
  • TP95
  • WW93
  • WE92
  • W&S93
  • RP91
  • W&S94
  • WE93
  • TP92
  • WS91
  • RP90
  • RP93
  • W&S92
  • WS92
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13.5% ABV

Winemaker Notes

This wine is both elegant and intense, offering layered aromas of red raspberries, fresh Oregon strawberries, brown spice and cedar. Aromas reflected on the palate are pure and elegant, it is exceptionally balanced with silky tannins and a persistent finish.

This wine will pair beautifully with lamb, duck, grilled salmon and aged cheeses.

Blend: 100% Pinot Noir

Critical Acclaim

All Vintages
WE 92
Wine Enthusiast
Elegant and complex, this conjures up scents and accents of breakfast tea, black cherry, cassis and cut tobacco. It's tart and sappy, with youthful verve and refreshing acidity. Drink now through 2025.
JS 92
James Suckling
An extremely well-done wine for the 2013 vintage with spice, dried-lemon-rind and strawberry character. Medium body, light tannins and a crisp finish. Stylish. Drink now.
RP 91
Robert Parker's Wine Advocate
The 2013 Pinot Noir Elizabeth's Reserve underwent a four to six day skin maceration and was matured for ten months in 31% new French oak. It offers raspberry and pomegranate scents on the nose, before changing tack towards hints of iodine and even boot polish. The palate is lithe and fresh in the mouth - succulent tannin and bright red cherry and strawberry fruit to the fore. Harmonious with good length, this is one of the best releases from Adelsheim this year.
WS 91
Wine Spectator
Dark red. Aromas of cherry pit, black raspberry and blood orange are joined by an emerging hint of rose oil. Bitter cherry and currant flavors become sweeter on the back half and pick up a spicy nuance that adds lift and cut. Shows very good clarity and firm bite on the finish, which hangs on with strong tenacity.
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Adelsheim

Adelsheim

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Adelsheim, Willamette Valley, Oregon
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Established in 1971, Adelsheim is a family-owned and operated winery with estate vineyards located in Oregon's northern Willamette Valley. Over the past 41 years, the Adelsheim Vineyard estate has grown to include twelve exception vineyard sites throughout the Valley, totaling 237 acres. Company co-founder, David Adelsheim, has done work throughout the years to benefit both the Oregon and American wine industries: grape and wine research, wine labeling, industry education, and promotion. He is recognized for his "outstanding service" to the industry and has played a vital role in building the Oregon wine industry and establishing its reputation worldwide. Today, he leads a current generation of passionate staff devoted to leading the industry in crafting consistently transcendent wines.

Willamette Valley

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One of Pinot Noir’s most successful New World outposts, the Willamette Valley is the largest and most important AVA in Oregon. With a Mediterranean climate moderated by a Pacific Ocean influence, it is perfect for cool-climate viticulture—warm and dry summers allow for steady, even ripening, and frost is rarely a risk during spring and winter.

Mountain ranges bordering three sides of the valley, particularly the Chehalem Mountains, provide the option for higher-elevation, cooler vineyard sites. The three prominent soil types here create significant differences in wine styles between vineyards and sub-AVAs. The iron-rich, basalt-based Jory volcanic soils found commonly in the Dundee Hills are rich in clay and hold water well; the chalky, sedimentary soils of Ribbon Ridge, Yamhill-Carlton and McMinnville encourage complex root systems as vines struggle to search for water and minerals. Silty, loess soils are found in the Chehalem Mountains.

Pinot Noir

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One of the most finicky yet rewarding grapes to grow, Pinot Noir is a labor of love for many. However, the greatest red wines of Burgundy prove that it is unquestionably worth the effort. In fact, it is the only red variety permitted in Burgundy. Highly reflective of its terroir, Pinot Noir prefers calcareous soils and a cool climate, requires low yields to achieve high quality and demands a lot of attention in the vineyard and winery. It retains even more glory as an important component of Champagne as well as on its own in France’s Loire Valley and Alsace regions. This sensational grape enjoys immense international success, most notably growing in Oregon, California and New Zealand with smaller amounts in Chile, Germany (as Spätburgunder) and Italy (as Pinot Nero).

In the Glass

Pinot Noir is all about red fruit—strawberry, raspberry and cherry with some heftier styles delving into the red or purple plum and in the other direction, red or orange citrus. It is relatively pale in color with soft tannins and a lively acidity. With age (of which the best examples can handle an astounding amount) it can develop hauntingly alluring characteristics of fresh earth, savory spice, dried fruit and truffles.

Perfect Pairings

Pinot’s healthy acidity cuts through the oiliness of pink-fleshed fish like salmon and tuna but its mild mannered tannins give it enough structure to pair with all sorts of poultry: chicken, quail and especially duck. As the namesake wine of Boeuf Bourguignon, Pinot noir has proven it isn’t afraid of beef. California examples work splendidly well with barbecue and Pinot Noir is also vegetarian-friendly—most notably with any dish that features mushrooms.

Sommelier Secret

For administrative purposes, the region of Beaujolais is often included in Burgundy. But it is extremely different in terms of topography, soil and climate, and the important red grape here is ultimately Gamay. Truth be told, there is a tiny amount of Gamay sprinkled around the outlying parts of Burgundy (mainly in Maconnais) but it isn’t allowed with any great significance and certainly not in any Villages or Cru level wines.

HNYAVDONE13E_2013 Item# 214458