Notes, Videos and Reviews
Look for reviews of the 2010 Pinot Noirs late spring 2013
2009 Athena Willamette Valley Pinot Noir
Lightly-cooked purple plum and blackberry mingle with savory, salted beef stock in Boedecker 2009 Pinot Noir Athena, whose integration of fine-grained tannin goes hand in hand with a suggestion of bone meal suffusion, which along with mossy intimations of forest floor make for a finish as fascinating as it is delightfully fruity and saliva-inducing. I imagine this will be worth following for at least half a dozen years. This cuvee's namesake opines that it is more likely than "Stewart" to show an herbaceous side of Pinot, but in this vintage I find what one could call mineral and animal dimensions its most striking features.
Bright ruby. Musky raspberry and cherry aromas are complicated by pungent herbal and floral qualities. Gently sweet raspberry and blackberry flavors are firmed by supple tannins. Becomes sweeter and weightier with air and closes on supple red fruit and floral notes. I like this wine's open-knit, fruit-driven character.
The Boedecker 2009 Pinot Noir Stewart displays cherry and red currant with high-toned aromatic intimations of their distilled essences, elements which most Oregon terroirists would call typical of the volcanic-based Dundee Hills soils and sites that (along with Wadenswil Pinot vines) dominate this cuvee. Just as in the corresponding Athena, though, a highly savory underlying carnal dimension - here resembling marrow-rich veal stock - stimulates the salivary glands, and a fine grain to the tannin suggests support without interference for at least another half dozen years. This finishes bright and juicy, with added lingering undertones of nut oils.
Light and spicy, this delicate wine sneaks in some tobacco and nutmeg character as the dark berry flavors ride into a gentle finish, which lingers nicely. Drink now through 2017. 875 cases made. –HS
90pt Wine Spectator
2009 Pinot Noir Carlton Hill Vineyard Yamhill-Carlton(all Dijon clone 115): Bright ruby-red. Lively, spice-accented aromas of red berries, minerals, potpourri and cola. Supple and spicy on the palate, with impressive intensity and lift to the vibrant raspberry and floral pastille flavors. Showing very good energy for a wine from a warm vintage. Finishes tangy, floral and long, leaving cherry and raspberry notes behind.
Fresh and vibrant, this is distinctive for a rhubarb note that swings through the jazzy blackberry and white pepper flavors, lingering easily on the polished finish. Drink now through 2017. 150 cases made. –HS
91pt Wine Spectator
From a 15 acre site just north of Gaston half of whose fruit they get, the mere hundred cases of Boedecker 2009 Pinot Noir Cherry Grove is scented with dark berries including juniper, and its pungently herbal side segues into prominent if relatively fine-grained tannin on a palpably dense palate. A suggestion of meat broth makes me begin to think that such a clean carnal dimension is typical of Boedecker Pinots. This needs some time to show its stiff and for the tannin to become yet more completely integrated or resolved, but it is sure to prove versatile and interesting to follow over at least the next half dozen years.
Vivid ruby-red. Blackberry, cherry-cola and pungent flowers on the nose and in the mouth. Lush, open-knit dark berry flavors become livelier with air, picking up notes of candied lavender and vanilla. Supple and seamless in texture, finishing with appealing sweetness and a sneaky note of licorice.
Supple, generous and transparent, this features cherry and orange peel flavors bubbling up through refined tannins, persisting into the long, well-modulated finish. Drink now through 2017. 125 cases made. –HS
90pt Wine Spectator
...an attractive aromatic array of spicy red fruits, exotic spices, rose petal and sandalwood. On the palate it is plush, easy-going, and pleasure bent. It can be approached now but it will drink well through 2019+
90pt Robert Parker's Wine Advocate
Vivid ruby-red. Fresh red berries, cherry and potpourri on the perfumed nose. Juicy, expansive raspberry and rose pastille flavors are complemented by vanilla, cola and licorice. Open-knit and drinking extremely well right now; the finish is sweet, lively and very long.
2010 Oregon Willamette Valley Pinot Noir
A lovely new wine of Oregon highlands is just the same way as the delicate veal: a light, full of soft, elegant flowers and berries flavors. It is suitably rough-tasting tannins kepeiden why. The taste is medium length and fresh, really exemplary cool climate pinot noir. In the summer this pinot noir is very enjoyable in itself, but with the flavor of veal is close to perfection. Even when more doses of self-picked chanterelles, taste is no longer scoff at.
91 Bacon fat, violet, forest floor, and lightly-cooked cherry on the nose of the Boedecker 2009 Pinot Noir Stoller put me a bit in mind of both Cote Rotie and the Cote de Nuits. This retains admirable primary sweetness and juiciness of fruit with finely-integrated tannin and a sense of floral, animal and fruit interaction all the way through to its lingering finish. I would anticipate at least 6-8 years of satisfaction.
2009 Boedecker Cellars Pinot Noir Stoller Vineyards Dundee Hills Bright ruby-red. High-pitched red berry and floral aromas are complemented by notes of allspice and rose. Shows darker fruits on the palate, where juicy acidity and spiciness add verve and lift. Leaves notes of black raspberry and spicecake behind on the long, subtly sweet finish.
90pt Stephen Tanzer's International Wine Cellar
Husband-and-wife team Stewart Boedecker and Athena Pappas from Oregon's Willamette Valley agree that Pinot is the perfect grape. But when it comes to style, they go in different directions. Join the fun as they talk winemaking - Wine Spectator Video Theater
The affable and articulate husband-wife team of Stewart Boedecker and Athena Pappas moved from hi-tech to winemaking; pursued the latter for five years at the Carlton Wine Studio; then moved in 2008 to their own facility in Portland. The Boedecker regimen for consistently excellent Pinot involves - in addition to close and creative collaboration with just a few long-term suppliers - only a few days cold soak; spontaneous ferment; sparing pigeage and otherwise highly cautious extraction; but up to a week's post fermentative cap contact; and regular stirring of the lees in barrel, where all of the top wines remain for 19 months. Incidentally, there is a Shea Vineyard Pinot Noir from this cellar and I can't explain why the proprietors didn't choose to show it to me even though, for example, they showed me rose. A fascination from this cellar - to call it a curiosity would suggest too little respect - is that each partner arrives at his or her own barrel selection which is in turn bottled under his or her name, the latter Athena cuvee - which tends to originate more in sedimentary rather than eroded basaltic soils - being released later based in an impression that it remains both tighter and in a phase of primary fruitiness for long.