Critics Average score from professional wine critics and publications.
89
/100
Reviews
16
professional
Vintages
1
2006
Other
89/100
Pinot Noir
NV
Community Reviews
1616
Reviews
89.3
Avg Score
93
Highest
Taster #7318
· Jul 23, 2012
92/100
Last of 12 bottles. richly textured, somewhere between silky and velvet. Fllavors were fully integrated, with aromas of dark cherry, meat and a trace of earthy/mushroom. Overall very enjoyable but this case was not as delicate and food friendly as typical Eveshams due to the ripe vintage. Felt like a good time to drink but would have likely been fine in 2013 as well.
2006 vintage
Taster #2992
· Jun 26, 2012
89/100
The wine looks Ruby colored. It smells like Cherry, and Stems. The body is Medium. The wine has Smooth texture. The wine finishes Medium. Moment on the front that there is some cherry candy. Had this with a left over Flannery rib cap sandwich for lunch on the deck.
2006 vintage
Taster #7318
· Jan 15, 2012
88/100
11th bottle of a highly variable, mercurial case of wine. This one was a solidly good bottle of wine that was again heavy bodied yet nicely balanced with subtle earthiness and subtle oak with a subtle finish and a somewhat closed aroma. Didn't do all that much with food. Pretty much like the bottle I had on 11/7/11 but unlike the other 9 bottles. I suppose this is the quintessential Pinot Noir experience - excellent one day, merely "pretty good" …
2006 vintage
Taster #7318
· Nov 28, 2011
91/100
Opened this the day after thanksgiving with leftovers, since the bottle the prior night had been so good. This one felt like it was 2-3 years old while last nights seemed like 10-15 years old. This is the 10th bottle I've pulled from this case and looking back through my notes I see too much variation. I'm thinking maybe the corks held unevenly as the prior bottle's cork looked older and more worn out than this one. Anyway, here's the …
2006 vintage
Taster #7318
· Nov 25, 2011
92/100
Another awesomely textured bottle, somewhere between silky and velvet. Had the feeling of being simultaneously full bodied yet melting in your mouth, with the texture disappearing altogether. The flavors were fully integrated, perhaps too integrated as I was not really able to pick out individual flavors as in prior bottles. However, the aromas were the kind that makes me think of well aged Pinot (10-15 years old) and I would have guessed this bottle being in that age range had …
2006 vintage
Taster #7318
· Nov 7, 2011
88/100
Well I guess this is one of the mercurial pinots that's closed one day, open another. Though the last bottle was awesome, this one was a lot more closed than it was open. Heavy bodied but nicely balanced with cherry, subtle earthiness, and subtle oak with a subtle finish. Same flavors as usual but muted, and the simple foods I ate it with didn't change it much. Enjoyable bottle, to be sure, but far less interesting that the last bottle …
2006 vintage
Taster #7318
· Sep 9, 2011
93/100
Oh. My. Gosh. After a couple years of dumb stage, The 2006 Eola has emerged! The texture of this wine was somewhere between silky and velvet despite the wine being more full bodied than anything I've had from Evesham outside of the 2003 vintage. This alone makes it a nice bottle of wine but all the flavors it had with the first bottle in 2008 came out: dark cherry with meat and with a trace of earthy/mushroom. The finish was …
2006 vintage
Taster #7318
· May 11, 2011
87/100
Decided to try this full bodied Pinot with a Chicago-style Pizza. Turned out to be a good choice at this stage of the wine's evolution, which says something. As with the prior bottles, this wine seems to be in a dumb stage with muted aroma and taste, something like an oaky, caramel, and a touch of earthiness and bitterness. Very full bodied and structured. But paired with the thick Pizza, it softens, and the texture was halfway between velvet and …
2006 vintage
Taster #7318
· May 1, 2011
86/100
If the last bottle was in a dumb stage, this one was in a really dumb phase. I hope. Seemed structured as usual but without hard tannins. Does smoothen out with air. But basically this is a slightly bitter, slightly earthy, slightly cherry monolithic wine that smells like caramel. Drinks well days later so obviously this has aging potential. I thought that the 2006 vintage of this wine would age similarly to the 2003 vintage given the similarity of the …
2006 vintage
Taster #7318
· Feb 23, 2011
88/100
Still too young, and I think it's currently in a dumb stage. Though no longer tannic right out of the bottle, after 45 minutes it starts to become silky and gracefully melds together cherry, subtle earthiness, and noticeable oak with a subtle finish - but these flavors were more muted than prior bottles. Aromatically somewhat closed. Could be several years before this comes around - I re-corked the bottle and it was still good 4 days later.
2006 vintage
Taster #7318
· Sep 9, 2010
89/100
Still too young. With 20 minutes of air it softens enough to be pleasant to drink but with more air (around 35-45 minutes from time bottle opened) it starts to become silky and gracefully melds together cherry, subtle earthiness, and noticeable oak with a subtle finish. Aromatically, this was a little more open than the bottle I drank last year, but I think this is still too young. This is not evolving like the 2003 vintage, which by this time …
2006 vintage
Taster #3705
· Nov 22, 2009
88/100
Initially a rather offputing chemical funk, something i've never experienced with an EW Pinot. The first glass was a bit disjointed but the next glass saw the off aromas subsiding and a rather full forward expression of dark fruited Eola-Amity terroir revealing itself. Lush but not offputting, it would seem this bottle is in a good window for consumption. Not a typical Russ Raney creation but preferrable to some of it's hot disjointed vintage mates in other winemakers productions from …
2006 vintage
Taster #7318
· Oct 24, 2009
90/100
Still too young. Just after opening is very tight/structured. With 30 minutes of air it softens enough to be pleasant to drink but with more air (around 45-60 minutes from time bottle opened) it starts to become silky and gracefully melds together cherry, subtle earthiness, and subtle oak with a subtle but interesting finish. Each sip seemed slightly different than the last, which kept me engaged. Aromatically, was mostly closed, which is why I think this is still too young. …
2006 vintage
Taster #2992
· Jul 17, 2008
88/100
Double-decanted. Color was grape jelly and the first sips were not all that pleasant. There was a hard edge on the palate with a bit of a green streak. However, the edge quickly disappeared and displayed a slightly earthy nose with a short finish. A couple hours after opening the cherry started to come around and was nice. For the price it is absolutely wonderful. A bit simple and one-dimensional right now but certainly enjoyable. Had it with grilled salmon …
2006 vintage
Taster #0768
· Jun 26, 2008
89/100
Going through and trying 1 bottle of each of my 06 Oregonian pinots. As with most of the others, this still needs some time to sink into a grove. Aromatically not that interesting on the first night.. After a few days in a half bottle the wine became more expressive. Basically showing lots of fruit. Nice start and middle but not much depth. Not sure if there is any WC in this bargain bottling but it seemed like there was. …
2006 vintage
Taster #7318
· Mar 31, 2008
90/100
Note that 80% of 06 Eola-Amity grapes are from Temperance Hill, 20% from Eola Springs. Best served at room temperature. Initially tasted 5oz with Burgundy stem over 2.5 hours: Just out of the bottle, this wine is young, structured, and aromatically closed, with thick, sappy/grapey, dark cherry and meat flavors with noticeable oak and a noticeable finish that lasted 10-15 seconds. Over next 1.5 hours, very gradually smoothed out and become more elegant and integrated and less primary. After 1.5 …
2006 vintage