Log In / Join Now News & Features Home What Am I Tasting Food & Travel Home Wine & Food Pairing Free Trial Online Membership More United States vintage charts Argentina Australia Austria Chile France Germany Italy New Zealand Portugal South Africa Spain United States Vintage Grid Back to 1961 201593-96NYRLarge clusters helped to balance a hot vintage toward elegance201496HoldA very large crop was able to attain balance in a hot vintage201388Drink or holdRain turned a very ripe year into a light, uneven vintage201297Drink or holdIdeal conditions produced generous wines; not over the top201185Drink or holdLight, bordering on fragile; tantalizing if flavorful enough201094Drink or holdBest have real ripeness and depth, with modest alcohol200990Drink or holdSupple structures, bold flavors200896Drink or holdPerfect balance of light textures and rich, vivid flavors200784DrinkDelicate wines; some can benefit from cellaring, others weak200692DrinkRipe flavors, but fruit character mostly fresh, not dried200593DrinkLike 2004, wines are superbly balanced200493DrinkClear, pure flavors and excellent balance200387Past peakSome great wines, but others are overripe200295DrinkExtraordinary balance, pure flavors;

some great wines200191DrinkMany elegant wines, but others reflect excessive yields200090Past peakMany intense wines, but beware those caught in late-season rain199993DrinkBrilliantly flavorful, focused wines199892DrinkRich, classic wines; buying wine online in indiafew poor bottles, some are tannic199784Past peakLight, many are watery; pictures of wine country californiabest wines fleshing out nicely199685Past peakLight, but generally ripe; food and wine best pizzamost wines on the tannic side199581Past peakSome successes, but many wines hollow, short199492DrinkVery ripe, exotic wines dominate the vintage199385Past peakUneven; best pizza food and wine

best are elegant199290Past peakUnderrated by many; buy ice wine in australianumerous opulent wines199186DrinkGenerally ripe flavors; best wine and spirit offersstarting to fade199085DrinkMany drinkable wines; A score range indicates preliminary analysis based on barrel samples and/or a limited sampling; many wines of the vintage not yet reviewed. Vintage ratings: 95-100, classic; Drinkability: "NYR" means the vintage has not yet been released; "drink" means most of the wines of the vintage are ready to drink; "hold" means most of the ageworthy wines have yet to fully mature; "past peak" means most of the wines are declining rather than improving.Was 2014 Oregon's best wine year? Report says warm, dry season helped on August 18, 2015 at 5:00 AM, updated The Oregon Wine Board released its report on 2014's harvest season with quite an intro: "The 2014 vintage in Oregon may be remembered as the vintage of a lifetime.

"From bud break through harvest, growers and winemakers throughout the state experienced an almost ideal growing season that delivered a record amount of exceptional, balanced fruit." A hot, dry spring started the grapes growing and ripening two to three weeks earlier than usual. And the fruits ripened evenly throughout the summer. With a heat record that in 2014 that was immediately broken in 2015, this year's drought harvest could also herald wines with similar praise. The key was warm nights in 2014, which allowed the grapes consistent temperatures during the period when the grapes change the most. While warmer temperatures in Oregon's prime wine-growing areas, it means that cool-climate grapes, such as the famous pinot noir, is jeopardized. The Oregonian/OregonLive reported previously that while 2015 is the 50th anniversary of the first pinot noir grape in the Willamette Valley, the variety might not see another 50 years. Here are some highlights of the report:

1. Pinot noir is still the money maker in Oregon wine. Well over half of all wine made in the state is pinot noir. It brought in nearly $114 million. 2. Oregon wineries sold $430 million worth of wine both nationally and around the world. That's a 14 percent increase from 2013, mostly in the international market. Worldwide, Oregon sales increased 50 percent, while only 12 percent throughout the U.S. 3. The state's wine industry continues to grow. Seventy -one more wineries opened in 2014, bringing the total to 676. Meanwhile, grape-growers increased 8 percent to 1,027. More acres of grapes were planted -- about a 14 percent increase over 2013. 4. All that good growing weather also increased how many grapes were harvested per acre planted nearly 60 percent. That means more wine was made, as well. 5. The North Willamette Valley -- which includes major tourist wine destinations Newberg, Dundee, McMinnville and Carlton -- is by far the leader in the state. That area produced 50,977 tons of wine, whereas the runner-up Rogue Valley clocks in at 8,667 tons.

Later this week, we'll dive into how those numbers break down among varieties.2013 Momtazi Vineyard Pinot Noir. McMinnville, $36Strawberry and raspberry. Cellar this—with time, it will be swoon-worthy. Pair with: a cheese plate anchored by burrata 2013 Pelos Sandberg Vineyard Pinot Noir. Eola–Amity Hills, $40Straight outta Burgundy. French toast with a touch of cloves. Pair with: braised pork shoulder 2015 St. Jory Vineyard Pinot Gris. Willamette Valley, $18The pinnacle of pinot gris. Fresh, lively, and juicy. Like drinking lemonade on the patio. Pair with: oysters or beet salad with goat cheese 2013 Zenith Vineyard Pinot Noir. Eola–Amity Hills, $42Like a Burgundian table wine. Full of floral spice. Wet stone and great grip. Pair with: braised beef, on your birthday 2013 Utopia Estate Chardonnay. Pair with: poached shellfish “Think you don’t like chardonnay? You could sit there and bury yourself in this wine.”—Anne Scalamonti, front-of-house manager and wine buyer at Departure Restaurant and Lounge

2013 Parsons’ Ridge Pinot Noir. Willamette Valley, $45The darker side of pinot. Sage, cedar, coffee, and tobacco. Pair with: pork cheeksColumbia Valley, Oregon, $35A speed racer. Fruity without being jammy. A “Mediterranean diet” wine: nibble and drink, nibble and drink. Pair with: a mezze platter 2013 Heredity Pinot Noir. Willamette Valley, $34 Brandied cherries. Pair with: steak tartare 2014 L’Altra Linea Furioso Pinot Noir. Willamette Valley, $45 Toasted brown bread. Nutmeg and the rest of the baking spice drawer. Pair with: deep conversations 2014 Corral Creek Vineyard Chardonnay. Chehalem Mountains, $35 Mango. Cool, fruity, and funky—with a wild streak. A modern New World wine, not trying to be Old World. Pair with: fish tacos with grilled pineapple 2013 Edward Pinot Noir. Eola-Amity Hills, $40 Black tea and black olives. Pair with: osso bucoWillamette Valley, $18 Rose petals. Aromatic without being perfumey. Pair with: Thai food “Spice and floral notes with tropical aromatics and crystalline purity make it a really appealing gewürztraminer.

Pair this with PaaDee’s chicken wings.”—Ksandek Podbielski, co-owner and wine director of Coquine 2014 Estate Pinot Noir. Willamette Valley, $30 Inky dark. Plums and Chinese five spice. Shiitake mushrooms with soy. Pair with: Szechuan-style chickenMuscular and rich, weighty without being heavy. Pair with: weeknight roast chicken “This is for lovers of California white wines—a gateway drug to well-made Oregon-style chardonnay.” —Thomas Hebenstreit, wine director of Imperial and Headwaters 2013 Tallulah’s Run Reserve Pinot Noir. McMinnville, $65Plums with cinnamon. Pair with: Thanksgiving turkey 2013 Rattlesnake Road Vineyard Tannat. Columbia Valley, $29Marionberry and plums. The bigness of cabernet sauvignon with the finesse of cabernet franc. Suave, broody, and inviting. Pair with: smoked meats and a cigarYamhill-Carlton, $35Structured, spicy, and deep. Hibiscus and dark blackberry. Pair with: roasted duck 2015 Medici Vineyard Riesling. Chehalem Mountains, $18A pleasing balance of acid and sweet.

Pair with: salty hard cheese and charcuterie 19.Willamette Valley, $28Strawberry jam. Pair with: roast chicken and artichokes 2013 Petite Incline Pinot Noir. Willamette Valley, $35Mossy earth. Pair with: s’mores, tent-sideApplegate Valley, $35A sweater-weather white. Ripe pear and apple. Pleasing nuttiness with bright acid. Pair with: roasted pork with saffron 2013 Estate Pinot Noir. Cranberry and black cherry. Coastal air, briny and bright. Pair with: Dungeness crab 2015 Division-Villages Les Petits Fers Gamay Noir. Willamette Valley and Umpqua Valley, $22 Savory strawberry and bold black pepper. Pair with: braised beef and roasted squash 2013 Lucky 13 Pinot Noir. Pair with: duck fried riceEola–Amity Hills, $75 Minerality and spice. Pair with: anything creamy and rich at St. Jack 2014 Famiglia Pinot Noir. Willamette Valley, $40 Floral. Pair with: barbecue burnt ends 2013 Incline Pinot Noir. Willamette Valley, $58Clean and friendly. Ripe strawberry and tart cherry.

Pair with: grilled salmon 2014 Havlin Vineyard Grüner Veltliner. Pour for: lovers of fino sherry “This is great for people interested in trying something a little more experimental and esoteric.” —Jessica Hereth, wine director of Olympia Provisions 2014 Reserve Pinot Gris. Willamette Valley, $28Farmyard flowers in the rain. Bitter almond on the finish. Pair with: pizza bianca 2014 Dundee Hills Pinot Noir. Dundee Hills, $45Graham cracker. Pair with: pork and mushroomsWillamette Valley, $23Tart cherry and violets. Balanced aromatics: fruit, floral, wood. Pair with: prosciutto and peppered salamiWillamette Valley, $30Caramel apple saltwater taffy. Creamy with ripping acidity. Vanilla and white flowers with an underlying salinity. Willamette Valley, $20Grapefruit zest and crabapple. Mouth-watering acidity that makes your mouth pop. Pair with: choucroute garnie 2015 Redman Vineyard Arneis. Ribbon Ridge, $20Green apple. Flinty, like shattered rock dust. Pair with: linguine and clams with a caprese salad

2013 Block 10 Pinot Noir. Bay leaf and tomato. Lime zest and green pepper. Pair with: Tuesday-night pizza 2015 Pinot Noir Rosé. A rosé with dreams of being a red wine. Serve it cold and chug it. Pair with: fried chickenApplegate Valley, $35Jasmine-flavored Shock Tarts. Pair with: crab cakes with aioli 2014 Cancilla Vineyard Pinot Noir.Willamette Valley, $40Black tea and black cherry. Fish sauce and seaweed. Pair with: Pad see ew 2015 Distortion Pinot Noir Rosé. Pair with: porchetta sandwiches 2014 Johan Vineyard Chardonnay. Willamette Valley, $35A Netflix-and-chill wine. Wet rocks behind a waterfall. Pair with: Game of Thrones 2014 Dugger Creek Vineyard Barbera in Barrique. Walla Walla Valley (Oregon), $32Succulent and savory. Red berries and soft herbs. Made for year-round drinking. Pair with: your Friendsgiving potluck 2014 Mount Richmond Pinot Noir. Yamhill-Carlton, $60Plum and nectarine. Pair with: grass-fed-beef burgersPair with: ribs and watermelon feta salad

2014 Griffin Creek Vineyard Sangiovese. Rogue Valley, $28Inky and mercurial. Tart red fruit and spice. Pair with: black pepper steak 2014 Petite Incline Pinot Noir. WillametteValley, $35Pitch-black, ripe black currants and blackberries. A big red lover’s pinot—the new ‘Welcome to Oregon’ wine. Pair with: dark chocolate 2015 Maresh Vineyard Pinot Gris. Dundee Hills, $19Green apple, with a touch of sweetness. A wine geek’s pinot gris with a nod to the Alsatian style. Pair with: Thanksgiving’s first courses 2013 Timnah Bloc Prayer Rock Vineyard Tempranillo. Umpqua Valley, $29Long and strong. Keeps you coming back. Pair with: late-summer barbecue 2014 No. 4 Covey Ridge Vineyard Pinot Gris. Pair with: picnic in the park with friends 2014 Havlin Vineyard Syrah. Willamette Valley, $24Bright, dark fruit. Pair with: lamb gyros 2014 River Rock White. Rogue Valley, $11Roses and hops. Ocean air with a touch of sweetness. Drink on a hot day. Pair with: an ice cube