Winery - Adelsheim
* Expert NoteJanuary 12, 2012
Many Oregon wineries produce a rosé from Pinot Noir, generally released in the spring for enjoyment over the ensuing warm weather months. Pinot makes a particularly light and elegant rosé, bone dry, tart and citric. This one suggests wild strawberries and hints of rose petals.
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Adelsheim Rosé - 2009
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* Expert NoteJanuary 12, 2012
Stylish and deep, Adelsheim’s Caitlin’s Reserve bottling is a gem. The plump green and yellow fruits are buttressed with sweet spice and toasted hazelnut flavors from barrel fermentation. It’s round and full and seductive; you can’t wait for the next sip, the next glass.
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* Expert NoteJanuary 12, 2012
This reserve, first introduced in 1986, is a blend of best barrels from best lots. Nicely blended into a seamless whole by winemaker Dave Paige, it opens with smoke, red licorice, and plump red and black fruits. It rounds out and brings a smile to the palate, with rather open, forward, fruit-driven flavors; persistent, with ripe, polished tannins and some cinnamon spice.
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* Expert NoteJanuary 12, 2012
The nose lifts off with unusual scents of pears, brown sugar and graham crackers. The wine is crisp and full-bodied, and the ripe, tropical fruits carry a slight impression of canned syrup, making it all taste a bit like fruit salad. —P.G.
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* Expert NoteJanuary 12, 2012
The winery planted several different Dijon clones a few years back, and decided to bottle them separately in 1999, hence the unwieldy name. This is a young, hard, assertive and distinctly Burgundian effort, ripe and well structured. There is firm, tart, lemony fruit nicely layered with French oak, and nuanced with hazelnuts through the long finish. —P.G.
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* Expert NoteJanuary 12, 2012
This bottling is softer and more forward than the Clone 96, and a good case could be made for blending the two, though the winery explains that they tried it and didn’t like the results. Here are tropical fruit flavors of pineapple and banana, fronting a rich, lush wine that is ready right now. —P.G.
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* Expert NoteJanuary 12, 2012
A little bit of spritz livens the mouthfeel. This is very light, with herb and grass and tart green apple flavors. A good quaffing wine, not big but clean and refreshing.
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* Expert NoteJanuary 12, 2012
There are pretty scents of tropical fruit, and just a hint of oak, but once in the mouth the flavors are still unmingled, giving the wine a somewhat disjointed structure. It mixes sweet, candied fruit with cinnamon spice and some pretty sour acids. —P.G.
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* Expert NoteJanuary 12, 2012
How astonishing to find an Oregon Pinot Noir just under 13% alcohol that is fully ripe and fragrant with a perfect balance of fruit, herb and mineral. The young raspberry fruit flavors and overall lightness of this wine match beautifully with lox or smoked salmon. Despite its elegance, this strikes me as a wine that could turn out to be quite long-lived, given its impeccable balance.
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* Expert NoteJanuary 12, 2012
At its best, Oregon Pinot Blanc is the most exciting white wine made in the state, and this definitely is the grape at its best. Soft scents of melon and banana lead into a panoply of lively mixed green fruits flavors. Elegant, supple, fresh and refreshing, this is an excellent, layered, nimble food wine. Best Buy. —P.G.
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