Scott@Mister A’s-San Diego

9.2

2017 vintage. Nicolas Jay 10th Anniversary wine dinner @Mister A’s Restaurant-San Diego. 4.12.26. — 2 months ago

Maria James

9.0

Loved this Pinot. Had this with pork chops, roasted beet purée and Swiss chard. Wine is balanced and notes of cherries and very silky — 6 years ago

Sarah Oettel

9.4

Beautiful perfumed nose. Dark cherry liquor, hints of cola and raw cacao. — 9 years ago

Mark Rosse

9.1

Tom Miller 1999 KWC horizontal tasting. #1 of 2nd flight. Chocolate spice box with almond hints. Best nose by far of the lot. — 9 years ago

Keith Levenberg

9.2

This is much, much better now than my first two bottles. Really took quite a leap forward. Weird bottle stank for about 30 seconds (like a garbage can), maybe some reduction from the screwcap? Then it gives way to fruit and stony earth, and it's almost Corton-like. It has that much in common with my note from a few years ago but it feels much weightier and more substantial, bigger in scale yet with the fruit sweetness dialed back into more classic territory and all that intense stoniness making up the difference. According to the Schildknecht review this was "a four-barrel selection from relatively old vines in Nysa Vineyard." — 10 years ago

Lauren Myatt

10

Delish blend from montepulciano Italy — 13 years ago

Jenks

9.2

Still delicious and a testament to how well Oregon Pinot can age. — 2 years ago

Eric Urbani

9.2

Excellent — 6 years ago

Dr. Owen Bargreen

9.3

The Megan Anne Cellars ‘Black Love’ Pinot Noir is a barrel selection wine sourced from both the Lachini and Nysa Vineyards. The wine saw some extensive oak treatment (16 months 60% new French oak) prior to bottling. There are lighter oaky tones on the nose that connect with dark fruits and tobacco leaf with damp earth. The palate shows good weight and freshness with black tea, blood orange, peat moss and cherry vanilla flavors. I really love the range here. While this is drinking marvelously now, the wine will cellar well for a decade or more. Drink 2018-2030- 93 — 7 years ago

Adam Smith

9.0

It's one of the best vyds in the region and always proven when it's aged... zippy and bloody, raspberry, black tea and mandarin rind. Foxy and fresh, no brett, and the mild oxidation plays well with the very upright nature of this site — 9 years ago

Joshua Crisp

9.0

Spice, cedar, and fresh dark cherries on the nose. Ripe cherries, pomegranates, and cranberries greet the palate, with grapefruit pith and tart blueberries on the mid-palate and finishing with a medium, spicy finish. Nice structure and great with lamb! #dinner — 11 years ago

Adam Kincaid

9.1

100% Dundee and Wadenswil clone Pinot. Gotta love this winery - so happy I’m in the wine club and have a few of these. Initially, quite floral, but has a strong crisp backbone with bright red fruits. The 2014 could keep going for a few more years but it’s also in a nice place now. — 4 years ago

with Jillian

Ned Gray Creed

9.6

This is a new wine by the Nicolas-Jay duo. A selective pick of Own-Rooted vines from three vineyards-Hyland, Nysa, and Bishop Creek. They isolated the pick, vinification, and barrel time. Some of the vines go back to 1972. I thought three things after tasting this wine... ”That’s some pure textured fruit in the glass”, “Man...I wonder how many cases are they going to keep for the house library”, and “Yeah, these guys know what they are doing”. — 7 years ago

with Jay and Mark

ben gillette

9.2

Nysa vineyard. Very nice! — 9 years ago

SW

9.0

Jammy and a little spice — 10 years ago

with Stephen

Christine Havens

9.0

I was still making wine on a commercial level in 2005, it was a warm year for Washington State, leading me to believe it was warm in Oregon, too. The 2005 Bergstrom Nysa Vineyard offers up a nose of ripe red fruit, rose hips, burnt brown sugar, and raspberry leaf. Garnet-hued with a translucent edge, it leads with a spicy note, and presents high-toned acidity—cranberry compote, pie cherries. At this stage, its still bright and taught with low levels of tannin and a finish that ends in white pepper. — 11 years ago