As a weird thank you for sending ventilators to New York, I thought I would buy a couple of bottles of Oregon Pinot.
It has been some time since I bought anything from there. Looking for something in the $50 range that is as close to something Burgundian as possible.
Suggestions please.
Goodfellow
Walter Scott
Kelley Fox
Cristom
Just posted a note from this week on Biggio-Hamina, support Oregon and a Berserker plus he has wines with age on them available.
Goodfellow is the answer here for sure.
What does ātastes like a Burgundyā mean to you? As numerous threads have shown, people have different ideas of what a Burgundy tastes like (coupled with the issue that not all Burgundy tastes the same).
My first thought when I saw this was, āOh no.ā
Second the walter scott, goodfellow and K Fox.
Also:
If youāre interested in considering white:
I would not put Cristom in that listā¦theyāre āVery New Worldā to meā¦
Just my $00.02
I can only assume this song is about Burgundy and how great sous bois is, but I donāt speak Portuguese:
I like Cameron.
Interesting note. I meanā¦ really No oregon wine tastes all that āburgundianā to me, and thatās not really a faultā¦ i like Oregon tasting like Oregon.
That said, the stem choices, and the wine makerās Dujac studies makes the wine more burgundian than many many other Oregon pinots to me.
I should say i donāt drink a ton of oregon pinot, so limited experienceā¦
I thought the same thingā¦ Kudos Oregon! ![[cheers.gif]](/uploads/db3686/original/2X/0/0ff9bfcdb0964982cd3240b6159868fbdf215b1a.gif "cheers"){kind=small}
I have not tasted Cristom in probably 6 yearsā¦so maybe the style has changed. I recall thinking they reminded me more of California Pinot Noir than anything from Burgundy. I have very limited tasting with Dujac so maybe they taste similar. When I talk about Burgundy Iām thinking about the elegance, balance, and poise that I often find in producers like A. et P. de Villaine, Domaine Maume, Jouan, & Lambrays.
For me the producer that Iāve had the most elegant wines from are Cameron, Patricia Green, Thomas, and some older(from the 90ās) Eyrie & Elk Cove bottles. Iāve bought some Kelley Fox after meeting her in a tasting and being curious about themā¦but Iām hopeful that the bottles I did buy will be something special once theyāve had a little time sideways.
All I can say is that I hope we donāt have to take NY up on the double the amount back for our peak offer. Cheers.
Secwines has a strong Oregon selection, you can easily put together a case of oregon reds/whites.
Having started the earlier thread mentioned in the 2nd post for redsā¦
I have thus far had a couple very young vintage Kelley Foxā¦ pure, very light touch, red fruited wines, elegant, medium+ acidity. There are differences in the SVD vineyards IMHO, e.g. the flowers block I found a little sweet/almost candied. The Red Barn Block was my favorite of the wines I tried, with more depth than the others I had tried, which appealed to me. Think I gave it a 93-94 at ~$85. I think you can get a good sense of Kelly Fox style in the Momtazi for $50. I think there is a quarantine relief offer in that thread.
The lone Goodfellow wine I have tried was '16 Whistling Ridge heritageā¦ red fruited, a little riper than the Kelly Fox (but not at all overripe), medium acidityā¦ enjoyed this a lot and gave it a 92 at $60. I am told the 2018 Whistling Ridge heritage will have a touch more acidity which I think would take the wine up a notch. A nice option for a six pack of somewhat aged SVDs for ~$60/bottle in the quarantine relief thread relief (I bought, havenāt received) and I plan on buying the '18 Whistling Ridge heritage when it is released.
Donāt know if this was on the list in the original thread, but I had a glass of a LAVINEA ?lazy river? at a restaurant a few months ago, and that perked up my interest. Straining off memory, I recall something blacker fruited than the Goodfellow/Kelly Fox, with medium/medium+ acidity. I just remember wanting to try some more LAVINEA.
And not relevant to this thread at allā¦ have a Oregon Ceritas lined up next (for scienceā¦ I know the reputation is not burgundian)ā¦ after that a Thomas, Cristom, and Walter Scott held hostage in storage. Patricia Green will also be in the stable.
Asking the question: Do Oregon whites get closer to Burgundy than Oregon reds?
Couple additional producers for my tastes:
Some of these get national distribution (cameron in nyc Iām sure, along with a couple others) but not all. A few Portland area retailers to suggest:
Re: white v. red: Not sure oregon more burgundian for one v. other. In my opinion it is producer dependent. Some overlap varietals with regard to style ( eg cameron)ā¦ Others favor one or the other ( in my opinion arterberry-maresh whites more so than red for instance).
I would leave out the ātastes like a burgundyā part and just ask what some really good Oregon pinots in that price range are.
If you are looking for a particular character, like restrained fruit, earthiness, slow development, and so on with āBurgundianā tilt, Iād pay as much attention to vintage as producer.
Try to find '10s and '11s, maybe '13s. Iāll send you some if you canāt find any.
I just like the motivation for the thread!
Yes, like the motivationāstill in some sense being a New Yorker, though Iāve not lived their full time since 1984. I think itās of course true that Oregon is its own thing, but I also think that there are wines that more closely parallel Burgundy for complexity, balance, speaking of their source and so on. For these, what Kirk saidāāCameron, Thomas, Patricia Greenāāseems right, likely also Goodfellow, and a few others Iāve never had. (You can weight for Richard Trimpi to weigh in.)
Iād also add, to Shonās question, that I think the whites genuinely can be mistaken for Burgundy. The Walter Scott Le Combe Vertāon offer I think in quarantine thread, or maybe itās a different bottlingāis truly stunning juice, especially at <$30.