Processing Your Order...

Search for ""

Update your browser to enjoy all that Wine.com has to offer.

It's easy to update and using the latest version
of Internet Explorer means all your web browsing will be better.

Yes, Update Now
Flat front label of wine
Flat front label of wineFront shot of wine bottle

Chapter 24 Last Chapter Pinot Noir 2014

Pinot Noir from Willamette Valley, Oregon
  • V94
  • JS92
  • RP91
  • W&S91
13.4% ABV
  • RP94
  • D92
  • WS91
  • W&S94
  • WS93
  • W&S96
  • WS93
  • RP90
All Vintages
Currently Unavailable $79.99
Try the
90
79 99
Save $10.01 (11%)
Ships Mon, Nov 19
Limit 0 bottles per customer
Sold in increments of 0
Add to Cart
1
Limit Reached
0.0 0 Ratings
My Wine Share
Vintage Alert
Alert me when new vintages are available
Rate for better recommendations
(256 characters remaining)
Cancel Save

0.0 0 Ratings
13.4% ABV

Winemaker Notes

This blend was created as a study in harmony. This wine’s initial scents of ripe red berries and plums hint at the palate’s potential richness. And yet the wine isn’t so much rich as mouthfilling. A saturating and juicy presence that mimics richness, this bursts with exuberant fruit on the finish, then quietly recedes. This wine feels in every sense complete - calm and placid, with a succulence gently occupying every corner of the mouth.

Critical Acclaim

All Vintages
V 94
Vinous
Bright magenta. An intensely perfumed bouquet evokes ripe red berries, potpourri, vanilla and Asian spices, along with a smoky mineral overtone. Juicy and seamless on the palate, offering alluringly sweet raspberry liqueur, lavender pastille and spicecake flavors that deepen and spread out smoothly with aeration. Displays a suave blend of power and finesse and finishes with subtle tannic grip and superb, floral-tinged persistence.
JS 92
James Suckling
Delicate aromas of strawberry and citrus with hints of stone and spice. Medium body, firm and silky. Subtle and refined. I like the attractive leanness to the wine. Drink or hold.
RP 91
Robert Parker's Wine Advocate
The 2014 Last Chapter comes from Hyland, Shea, Stardance (great name - this is an isolated vineyard with particular indigenous yeasts) and Tresori vineyards matured in 60% new French oak for 12 months. The bouquet is very harmonious and complex, a melange of red and black fruit, quite floral with iris and violet aromas. The palate is medium-bodied with supple tannin, a fine line of acidity, elegant in the mouth, but perhaps just needing a little more weight to come through on the finish. Still, this is a very well-crafted, sensual Pinot Noir.
W&S 91
Wine & Spirits
What this wine lacks in complexity it more than makes up for in its purity, freshness and mouthwatering buoyancy. Scents of smoke and toast give way to a plush robe of black cherry flavor, juicy, persistent and satisfying.
View More
Chapter 24

Chapter 24

View all wine
Chapter 24, Willamette Valley, Oregon
Image of winery

Utilizing the proprietary infusion technique of consulting Burgundian winemaker Louis-Michel Liger-Belair, Chapter 24’s winemaking is more akin to steeping rather than an aggressive extraction process. This does not mean they have reinvented the wheel or discovered some form of secret winemaking technique that hasn’t already been used in Oregon. What they have done, however, is brought together a number of variables which, on their own, don’t contribute great changes, but as a whole, markedly change the direction of a wine’s final destination to more closely resemble the structure of beloved Pinot Noirs. That is, Pinot Noir elegantly crafted for immediate enjoyment, without negating its ability to age impeccably.

Chapter 24 Vineyards was named after the last chapter of Homer’s epic poem, The Odyssey. This particular chapter was added long after Homer died. The Greeks continued the tale to satisfy themselves despite the author thinking he was finished after Chapter 23. The mark of a great ending is not what it says about the past, but rather what it promises for the future, and Chapter 23 clearly raised more questions than it answered. In this same spirit, the story of Chapter 24’s wines continues well past the cellar door. Winemaking is just the beginning of the story. The wine may be finished but it is not the end.

Willamette Valley

View all wine

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

View all wine

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.

YNG203258_2014 Item# 260907