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2013 Adelsheim Zenith Pinot Noir

Removed from a subterranean, temperature and humidity controlled residential cellar; Purchased upon release; Consignor is original owner

2 available
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Ends Sunday, 7pm Pacific


92Vinous / IWC

Smoke-tinged aromas of dried cherry, raspberry and mocha show a hint of dusty minerals in the background. Subtly sweet and penetrating on the palate, offering juicy red fruit and floral pastille flavors and a touch of vanilla on the back half. Very nicely balanced; fine-grained tannins lend gentle grip to a long, spice-accented finish.

91Wine Spectator

Fresh and inviting, offering generous cherry and currant fruit on an open-textured frame. Light-footed, with a veil of fine tannins over the long finish.

90Wine Enthusiast

...balances flavors of wild raspberries against a mineral foundation. Suggestions of wet stone and a dash of brown spices come through, with lots of supporting acidity. As it fades, there's a lick of chocolate...


United States, Oregon, Willamette Valley, Eola-Amity Hills

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.


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.