Winery - Apolloni Vineyards
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* Expert NoteJanuary 12, 2012
A fine value in Oregon Pinot Noir, the estate bottling from Apolloni brings typical varietal flavors of sassafras, cherry cola and fresh herb. The fruit is perfectly ripe, yet retains the peppery, herbal, leafy character of northern Willamette Valley sites. Barrel aging adds length, texture and a finishing splash of butterfat.
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* Expert NoteJanuary 12, 2012
Apolloni seems to be the first Oregon winery to take advantage of a change in the state’s labeling laws allowing Pinot Grigio to be used; previously Pinot Gris was required. This is in fact much like a classic Italian Pinot Grigio, crisp and acidic, with sharply-defined citrus, melon and green apple fruit. Clean and refreshing, it carries a lovely floral note through the persistent finish.
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* Expert NoteJanuary 12, 2012
The estate reserve is simply a barrel selection that the winery feels represents the top 10% of their estate-grown Pinot Noir. Basically it offers quite similar flavors; for the extra money you get more butterfat, more cherry fruit and a little less herb. What it gains in power, the wine loses in detail and nuance; depending upon your own palate preferences, the regular estate might be the better value.
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* Expert NoteJanuary 12, 2012
Much like Apolloni’s Olivia Vineyard Pinot Noir, this acidic, astringent wine seems severely constrained. The winemaking is solid, the fruit leans hard on tart red berries, but the wine has a hard shell around it. More bottle age might open it up.
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* Expert NoteJanuary 12, 2012
A hard, tannic wine, this shows concentrated raspberry fruit flavors, but does not have the fullness and texture of this winery’s 2006 releases. Perhaps it’s the vintage character, or maybe the wines were somehow stripped during vinification. Give it lots of aeration.
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* Expert NoteJanuary 12, 2012
Crisp and acidic, with distinct scents and flavors of juicy pear and melon. The sharp acidity and pear skin phenolics place it squarely in the Pinot Grigio (hence Italian) camp.
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* Expert NoteJanuary 12, 2012
Modeled after an Italian Pinot Bianco, this tart, citrusy wine sports fresh-cut green apple fruit flavors. It’s done in stainless steel, nicely balanced but definitely made to go with spicy Pacific Rim foods.
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* Expert NoteJanuary 12, 2012
This blend of Sangiovese, Cabernet Sauvignon and Merlot is an Oregon winery’s take on a super Tuscan red. Aromas are volatile and those high tones carry into the flavors. Light raspberry fruit, high acidity, and a sharp astringency characterize the wine.
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