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Brooks Pinot Noir 2014

  • ws90
  • we89
  • wa88
Brooks Pinot Noir 2014


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A beautiful perfumed nose of rich cherry jam, Thanksgiving cranberries with grated orange peel, morel mushrooms and black truffle. A wonderful high note of black tea, leather and potpourri. The wine is so luscious in the mouth, coating the palate with rich, dark cherry, warm raspberry, red currant and black plum. There is a wonderful earthiness of portabella mushrooms on the grill, roasted vegetables, bacon fat and smoked meats. This Pinot finishes with ripe fruit, earth and complexity and a hint of tomato leaf and earthiness. Just delicious! I would love this wine with Shishkabob from the grill, tea smoked duck, pork tenderloin with garlic and rosemary, cedar plank salmon or roasted hen of the woods mushrooms.
Category Red Wine
Region United States, Oregon, Willamette Valley
Brand Brooks
  • ws90

Wine SpectatorBroad and open-textured, with firm tannins around a generous core of cherry and spice flavors, lingering well. Drink now through 2020. 3,811 cases made.

Harvey Steiman, February 29, 2016
  • we89

Wine EnthusiastPut this into the budget category (for Oregon Pinot Noir) where it shines. Fruity and forward, there's plenty to like in the mix of orange flesh and rind, and strawberry and cherry hard candy. The fruit is backed with ample tannin, and a warm touch of mocha and toast fills in the finish.

Paul Gregutt, December 1, 2016
  • wa88

Wine AdvocateThe 2014 Pinot Noir comes from outsourced fruit from around the valley and is raised mainly in neutral oak barrels. It has an undergrowth scented bouquet, touches of cranberry leaf and crushed strawberry, just a touch pinched at the moment. The palate is medium-bodied with a supple entry, pretty red cherry and redcurrant notes with a brisk, quite understated finish that contains satisfying tension and freshness. This should drink nicely over the next 4-5 years.

Neal Martin, June 2016