Oregon Pinot Noir Wine Review

Oregon Pinot Noir Wine Review Hello everybody and welcome to Wine Library TV I am your host Gary Veynerchuck and this are my friends is Thunder Show a.k.a the Internet most passionate wine program and we have a very interesting wine today. We have a very big night today, the New York Jets are in Toronto playing with the Buffalo Bills and I’m there. It is quite amazing Mott, modern technology I’m in buffalo right now, excuse me, Toronto right now and I’m very excited about tonight’s game, please root for the Jets my official prediction Jets 16, Buffalo 15. Mott its going to be a big win and we are on our way to winning the rest of the games this year including Cincinnati, Atlanta and the undefeated Colts. We’ll get into the playoffs as a 10th to 16th and we’re going to be the hot streak. I would be very happy. Anyway speaking of very interesting wines, if we work. A really good producer of up in Oregon has produced Pinot Noir, it’s got a little nice little pig on it, check this out Mott, it’s called Swine Wine. Now this poor guys, these pork chops made a wine called Swine Wine right before the Swine flu thing and so they have very big challenge in moving this wine in my opinion. This is the Pinot Swine Wine. Is it a vintage wine or a none vintage wine? None vintage. This is I like how it is a vintage wine or it’s a none vintage wine. The huge envy is here. This is a none vintage wine. A blend of a couple of the plus prior vintages I should remember that he tell me that I guess I don’t really even know and so I’ll do the homework for you and we’ll leave some info below. Actually you guys are much smart than me so somebody please leave me some comments. The blend and the vintages. 40% alcohol, it’s about a $25.00 to $30.00 wine, this is Swine Wine. I thought it would be a lot of fun, great little wine to like test out and see what is all about Pinot from Oregon is hot and exciting and people love it. Always a really nice producer; they make really great stuff and let’s give it a sniffy sniff.— Its kind of earthiness, coming through actually, a little bit more Burgundian than I expected especially for Oregon, yup quite earthy. A great kind of soil texture on the nose, good sour cherry flavors on the nose as well. Let’s give it a whirl. Wow. Quite bitter not, how’s that feel? Quite tannic. Very intense dark flavors and get a little bacon, you know I get a little, it’s kind of funny, I get a little bit like of a — I was like, why did Mott do that? I say bacon. Got it Mott. That’s kind of interesting. It’s got this really interesting meaty texture, great mid palate, it has a little bit like a beef jerky component, very, very sour cherries coming through on the palate as well. It’s going to be too tannic for most, it’s got a very firm tight tannins on the back end but it does make my mouth water. It does make me want to ask for another glass. It taste like top soil as well. It’s really digging into some top soil putting some bacon bits on it and slapping a slim Jim with the macho man, Randy Savage and putting that all in your mouth and tasting it that’s kind of what I’m getting on this wine. It’ actually pretty well made and quite Burgundian for people who’d like that style. There’s a little rosemary and kind of like red fruit petal, red fruit, red flower petal on the mid palate transition to the finish. A well structured wine and goes extremely well with meals, this is very fruit friendly Pinot Noir in my opinion, I like it. I’m going to score it at 89. I think it’s a well made Pinot Noir, I think it’s pushing the envelope at 25 bones, kind of pricey for none vintage wine, but Willamette Valley which is great fruit, great producer on e-i-e-i-o and solid Pinot. Something that doesn’t really you know what I really like about it is what it does an extremely good job and I think people just kind of like people say oh they’re great. You know like that Martian’s great, I think we throw out some prong if its too much. like he’s a genius, well that’s great, he’s a great player. I think we talk about wines too often of doing a good job with balancing the old and new world. I hear that a lot and like yeah really just because of a one tasting note that might be not a new world, You think it’s old world? it’s not. This is really like a 50-50, it’s got a new world fruit but it’s got like the old world like textures, old world new ounces and old world taste really on a finish. So this does a fabulous not great, fabulous job of blending the old and new world. I think for Pinot Noir lovers really like both. This is an interesting experience and worth the effort. But you and I pour in it, not too bad and if it wasn’t so bitter on the finish I could see a lot more people liking it, buy to beware. It’s like a real KG finish. Throwing up the same Mott, nice and tight, After the parker episode yesterday, I hope people enjoyed it. The great two-parter we did the other day and obviously as you can see above the site like we’re very much deep into the excitement of next Monday, the secret now is actually the thank you three packs, hope you get to be a part of that and it’s going to be quite special. Anyways, question of the day, two parter, one; What’s your score for tonight? and two; What is your favorite type of old world cuisine. You and a bit of me, changing the wine world.