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2011 Hyland Estates Coury Pinot Noir

Not Currently In Auction

Latest Sale Price

April 28, 2024 - $16

Estimate

RATINGS

91The Wine Advocate

...scents of high-toned kirsch distillate and pistachio extract, nutmeg and toasted almond, which in turn inflect a fundamentally juicy, vibrant, silken palate of fresh cherry and red currant...long finish tinged with cherry stone, leather, blond tobacco, and saliva-inducing salinity.

91Vinous / IWC

Vibrant and sharply focused on the nose, displaying fresh redcurrant and cherry scents complemented by sassafras, floral oils and woodsmoke. Sappy red fruit and floral pastille flavors deepen in the middle palate and display very good clarity and back-end lift. In a bright, energetic style, finishing with solid thrust, gentle tannins and lingering spiciness.

90Wine Spectator

This has terrific presence, with glassy tannins underlying vibrant raspberry, strawberry and chamomile flavors, narrowing on the spicy finish.

REGION

United States, Oregon, Willamette Valley, McMinnville

Willamette Valley AVA was established in 1983, and it is the oldest appellation in Oregon. Oregon’s modern wine industry began in the Willamette Valley in the 1960s when artists, vagabond winemakers, and U.C. Davis oenology graduates looking for new territory started their own, small, off-the-grid wineries. The appellation is the state’s largest, and it extends 175 miles from Columbia River on the Washington/Oregon border to just south of Eugene, near central Oregon. The Willamette River runs through the area, helping to give the appellation a mild year-round climate. There are six smaller sub-appellations within this AVA, but altogether the Willamette Valley has the largest concentration of wineries in Oregon, as well as the majority of the state’s most famous producers. Pinot Noir is king here, followed by Chardonnay, Pinot Gris and Riesling. To most admirers of Oregon Pinot Noir, Willamette Valley offers the most distinctive wine choices in the state.

TYPE

Red Wine, Pinot Noir

This red wine is relatively light and can pair with a wide variety of foods. The grape prefers cooler climates and the wine is most often associated with Burgundy, Champagne and the U.S. west coast. Regional differences make it nearly as fickle as it is flexible.