We Love Oregon!

Chateau Bianca 2002 Library Oregon Pinot Noir 2-Pack
$49.99 $̶1̶0̶6̶.̶0̶0̶ 53% off List Price
2002 Chateau Bianca Estate Reserve Oregon Pinot Noir, Willamette Valley

Eastburn Vineyards Oregon 2007 Pinot Noir 4-Pack
$79.99 $̶1̶5̶2̶.̶6̶0̶ 48% off List Price
2007 Eastburn Vineyards Estate Single Block Pinot Noir, Chehalem Mountains
2007 Eastburn Vineyards Estate Pinot Noir, Chehalem Mountains

Naked Winery Big Red Mixed 6-Pack
$99.99 $̶1̶7̶8̶.̶0̶0̶ 44% off List Price
2009 Diva Sangiovese, Columbia Valley, WA
2009 Naked Merlot, Columbia Valley, WA
2008 Penetration Cabernet Sauvignon, Columbia Valley, WA
2008 Committed Big Red
2010 Vixen Syrah, Rogue Valley
2008 Climax, American Red Table Wine

Bought this the last time but haven’t cracked one. So now tempted to re-up. Any notes out there?

There are several items in this Plus offer, you may want to clarify which one you are referring to.

I have had 2 OR PNs and liked neither of them. I’m not at all writing OR PN off, but I’m leery to purchase without a direct recommendation from someone who knows my palate.

I was shocked to see anything other than Pinot Noir in this Oregon offer. Then I read the specs, and noticed that all of the non-Pinot wines are actually from Washington.

Correction: The Syrah is from Oregon. Everything else that isn’t Pinot is from Washington.

Oops, my apologies … Failed to notice the feedback was combined. I refer to Eastburn Vineyards Oregon 2007 Pinot Noir 4-Pack. Cheers!

I’m thinking about getting the Eastburn Vineyards Oregon 2007 Pinot Noir as a gift…has anyone tried it? Any good?

yeah… the Naked pack contains wines made from Washington fruit, but Naked’s headquarters is in Oregon, thus the inclusion… For the record, we love Washington too!

So do I. :slight_smile:

Just cracked a bottle of the 2002 Pinot Noir Chateau Bianca Reserve last night. If you missed the first offer don’t miss out this time around. The color is amazing, the aromatics will swoon you, and the texture and mouth feel are to die for.

…and little to no love from CT notes from unknown tasters. At 13.5% and 3.42pH it seems this could of held up well, but not in one opinion.
Hoping for some winery or additional community TN’s on this one.

Just had a 2008 PN shootout last night, more later no that.

Could you put this into some perspective for us? Compared to what? What are your preferences/tastes?

Yeah, the Columbia Valley AVA spans both Oregon and Washington state. We’re in Hood River, right on the border i.e. the Columbia River and hence, source fruit from both states.

Cheers,

David B (naked winery)

Well aged Pinot Noir is reminiscent of great Burgundy. If made well the wines will have lower ph values which will show a bit more acid when they are young. However, the benefit with age is this keeps the wine bright and fresh for a very long time. I like my PInot Noirs to be elegant with a nice balance of fruit and structure. I don’t like heavy oak, over extraction, or fruit bombs. Pinot Noir is one of the most food friendly wines out there…if it’s made the right way-and this one is!

Kinda sounds like you may be with the winery, and just noticed your handle.
True?
Rather agreeing with your summary.
Anything else you an share regarding this?
TA perhaps?
Seems like this is a bottle to drink up soon, works for me, but just where in it’s life would you speculate it to be?

Thanks.

Drank my last bottle of the Eastburn last night, it really is quite good but needs a couple hours of air at least.

I will probably buy another set.

I’ve been so good lately, but I have to say something here. I’m using my BS flag. This reeks of a facile marketing pitch.

There’s no way a $30 bottle of PN is “reminiscent of great Burg” no matter where it’s from, including Burgundy. We’re talking about wine that starts at 10x the cost of these offers and quickly goes 30x more +. But here’s the catch: a $30 OR PN shouldn’t taste like a $400 bottle of Burg. It should taste like an OR PN and be proud of that fact. And aged OR PN, like the bottle you were describing, should taste like an aged OR PN. Everything else you said --acid levels good for aging, food friendly varietal – I agree with. But when you throw a line in there suggesting that your $25 (!!!) bottle is reminiscent of a $100 Burg, let alone a “great Burgundy,” it just hurts your credibility. We’re a rather educated (if I do say so myself) group and know what is and what isn’t in the wine world. And while your PN may be delicious, it doesn’t compare to a “great Burgundy.” But like I said earlier, it shouldn’t.

I’m sorry if this comes off as unnecessarily rude. I don’t mean to be rude (if I am ), but I also, sometimes to my detriment, call spades “spades.”

Very astute. Yes, I am with the winery. I don’t remember the TA of this wine off the top of my head but my guess is it was in the 7.5g/l range when bottled. I still have 20+ year old Pinot Noirs in my cellar and they still are beautiful wines. Though the wine is very drinkable and something I would be willing to open and drink I still think there is plenty of life over the next 5 years.
Try some. You won’t be disappointed.

I’m glad you have an opinion. Perhaps you regularly drink $400 dollar bottles of Burgundy. However, I believe very strongly in the law of diminishing returns. I would rather drink great value wines from down to earth wineries than from ones that are highly overrated and yes that is calling a spade a spade.
Besides at the end of the day it is just wine and if this about getting it right or wrong-I’ll leave it to those that are willing to give it a try rather than spend the day over analyzing it.