Bethel Heights Pinot Noir Eola-Amity Hills Estate 09

2009 Wine Spectator - 92 points - Light in texture and weight, but shows real presence with its strawberry and cherry fruit, with cinnamon and talcum overtones. Finishes with refinement and grace. Drink now through 2019. - H.S.

Black pepper, cloves, nutmeg, and anise open the bouquet, gradually giving way to raspberries, Royal Anne cherries and orange zest. The palate opens with pure black cherries framed by bright, juicy acidity and fine grain tannins. The 2009s are expressing their fruit already, but we believe this has the structure and acidity to age gracefully for 10-15 years. - the winery

2008 Vintage Tasting Notes

The Estate 08 is rich and powerful, scented with blackberries and a hint of forest floor and mint. Sweet spices add a savory note to the big blackberry, black currant, and black cherry flavors. Silky and full-bodied, perfectly balanced tannins make this a wine to enjoy now or cellar for 3-5 years.

A true pioneer of Oregon wine, the Casteels are now joined by their kids as a second generation carries on the winery's tradition of making beautiful wines.

2007 Vintage Tasting Notes

Aromas of raspberry and black cherry are nicely complimented by oak spice, dried herbs, and minerals. The palate features black cherry and boysenberry over lively acidity and well-balanced, fine grained tannin.

2005 Vintage Tasting Notes

HIGHLY RECOMMENDED. This is the steal of the 2005 Bethel Heights Pinots. Luscious and supple for a younger wine, with a nice dollop of sweet raspberry, black cherry and blueberry is complemented by earth, nutmeg and cinnamon on the finish. Beautifully focused and balanced, the 2005 Estate Grown Pinot is an outstanding value in Oregon wine. When I tasted it at the winery, I HAD to have a bottle with dinner that night! From the winery: This wine is a blend of many different blocks in the estate vineyards. We keep the lots separate in the winery, fermenting in small containers, so we can tailor our winemaking to the eccentricities of the individual vineyard blocks. Some require more aggressive treatment to give us their full complement of aroma and flavor while others readily release their aromas and flavors with a minimum of handling. Hence, some receive enzymes, some do not. Some receive dry ice and a five-day cold soak and others are left at ambient temperature to start on their own. Some are inoculated with proprietary yeast, some are not. The resulting wine is a complex blend of wine lots, each vinified according to its own needs.