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Stevenson Barrie Shea Vineyard Pinot noir 09


Winery:
Stevenson Barrie


$31.95 Regular

$28.75
in any 12 bottle order or Build a Case

Qty.

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Review:

For years, this wine has been a head-scratcher: how does Stevenson Barrie make a killer Shea Vineyard Pinot noir for $30?! I don't know, but it rocks! The 09 is is full of rich red fruit, opening with sweet cherries and expanding to show spicy currants and blackberries on the finish, accented by earth, violets, and mint. It's already drinking nicely and will continue to develop over the next 3-6 years. I highly recommend it. - Marcus

2008 Vintage Tasting Notes

Shea Vineyard Pinot for $30?! Most will stop reading right there and proceed to ordering, but then you'd miss the build up for this wine. The darkest of the 3 wines in all ways, with more weight and a plusher texture. Ripe, dark berries, mocha, and dark cherry on the powerful finish. - Marcus

2007 Vintage Tasting Notes

Raspberry and sweet cherry fruit join a hint of blueberry, oak and espresso in scent and flavor. Michael's earthy, meaty trademark adds body and structure to the wine. As with the previous vintages, this wine is an excellent value.

2006 Vintage Tasting Notes

The Stevenson Barrie Shea Vineyard Pinot noir 06 is the most red fruited and integrated of the three 2006 vintage Pinot noirs made by the winery. The characteristic Shea Vineyard juicy red cherry and red berry flavors explode on the nose and palate followed by a hint of asian spice, clove and cardamom. This Pinot is very reminiscent of the Shea Wine Cellars "Pommard". Youthful, the wine has good body and ageing characteristics. Stunningly well priced -- A bargain!

Michael's Pinot noirs have a subtle, clean, and fresh style. He ages in used oak barrels, and his winemaking style emphasizes restraint. The wines are pure fruit and balanced structure, with a finish that tends towards subtle mineral notes. Retasting the wine over several hours after decanting, all three 2006 wines evolve to lushness, with intensifying scents and rich fresh fruit flavors. An undercurrent of structure and earth anchors the wines and suggests cellaring.