Winery - Benton-Lane
* Expert NoteJanuary 12, 2012
Stainless steel fermented, this bright, juicy PG did not go through malolactic fermentation. The crisp acids add definition and lift, the flavors a generous mix of pear, apple and tropical fruits. Tasted just a few months after harvest, it’s a great wine for summer enjoyment while the young fruit flavors are in full bloom.
0 out of 0 people thought this note was helpful.
* Expert NoteJanuary 12, 2012
Benton-Lane makes a significant amount of this moderately priced Pinot, and in the right years it is one of the better Oregon values. The 2005 offers sweet, pleasing strawberry fruit and earthy streaks of wild herb. The tannins, at least at the moment, are still rough and taste of green tea. Time may smooth it out so that the finish is less rugged.
0 out of 0 people thought this note was helpful.
* Expert NoteJanuary 12, 2012
Benton Lane’s reliable, stainless-steel fermented Pinot Gris does not go through malolactic fermentation. The wine is fresh and scented with citrus, grapefruit and wintergreen. Crisp acids lift the palate and add hints of spicy pear. Refreshing and elegant.
0 out of 0 people thought this note was helpful.
* Expert NoteJanuary 12, 2012
Although it is not entirely laced together, this substantial wine makes a good impression with its ripe purple fruits and strong vanilla and coffee and coconut barrel notes. Big flavors and firm tannins create an impression of strength and weight; what the wine lacks in finesse it makes up for in muscle. It’s chunky and rough-hewn, but carries plenty of flavor. Screwcap.
0 out of 0 people thought this note was helpful.
* Expert NoteJanuary 12, 2012
Very light in color, so much so that it’s almost transparent. Potent aromas of mushroom, bramble and buttery oak. Some strawberry and cream flavors are driven by snappy acids. There’s length and kick to the fruit-forward finish.
0 out of 0 people thought this note was helpful.
* Expert NoteJanuary 12, 2012
At first the aroma is sharp, even clumsy, showing herbs, peanuts and even bacon fat. The fruit is in the big-plum range. A heavy dose of oak has been thrown at this wine, so it’s buttery on the palate and coffee-tinged on the finish.
0 out of 0 people thought this note was helpful.
* Expert NoteJanuary 12, 2012
One of the strongest aromas of beets I have smelled in a wine; also some vanilla and cream nuances. Tasty and satisfying, if a bit one-dimensional.
0 out of 0 people thought this note was helpful.
* Expert NoteJanuary 12, 2012
Good texture and more flesh than the B-L reserve from the same excellent vintage. This is a beautifully crafted and balanced wine that could pass for a good Gevrey-Chambertin. Flavors of beetroot, herb, leaf, cherry and spicy oak; will certainly improve with further cellar time. Just 100 cases were produced.
0 out of 0 people thought this note was helpful.
* Expert NoteJanuary 12, 2012
The 2006 is a good follow-up to the winery’s 2005; both offer sweet, pleasing fruit—strawberries and cherries—and fairly substantial tannins. The 2006 is less earthy and herbal than the previous version, but the acids seem chalky and a bit out of whack at the moment. Give this one plenty of airing out.
0 out of 0 people thought this note was helpful.
* Expert NoteJanuary 12, 2012
Aromas of cherry, spice and mint lead into tart pie cherry and wild berry fruit, dusted with cocoa and spiced up with 16 months in French oak barrels. Unusual for most high-end Pinots, this is sealed with a screwcap.
0 out of 0 people thought this note was helpful.
