Roger Rassman

9.4

Big pinot getting toward it's end. Still quite good, though. — 8 years ago

Carlos Mejia Greene

9.1

Paired great with the pork dinner @ Jory — 9 years ago

Gio Hwang

9.9

Can't ask for better balance with super silky taste. Could feel burst of berries from every sip. Great to drink by itself. — 9 years ago

Christine Havens

9.2

“Journaux” is a Burgundian term, a unit of measurement signifying how much vineyard land a single man can plow with his horse in one day. The Azana vineyard, located in the Chehalem Mountains, sits at around 950' above sea level and is overlaid in volcanic Jory-type soil, as such, it's four or Quatre Journaux...and the Pinot Noir derived from it is nothing short of voluptuous. It's mushroom and moss, bark dust, cherry skins, plum and black tea. A lovely, woodsy configuration finely framed in ripe, fine tannins. Sample — 9 years ago

Kaitlin Ohlinger

9.5

Was very impressed with this bottle. Grippy, firm, expressive with red fruit, cocoa, spice, & tingle-your-teeth Jory-ness. #technicalterm — 10 years ago

Paul Mabray

Founder VinTank

9.2

Super tasty. cc: @Ryan Flinn @James Jory — 10 years ago

Joshua Crisp

9.2

Gorgeous bouquet of candied cherries, fresh carnations, cherry cola, and wet, Jory soil so unique to Dundee Hills wines. Bright and fresh with red cherries, blackberries, developing into more blood orange and braised meat, finishing with field mushrooms, spice, and bitter cocoa. Lengthy finish and very rich. Beautiful wine! — 10 years ago

Joshua Crisp

9.6

An earthier, more acid-driven wine than the 2012 Raptor Ridge Winery Black Hole Vineyard Pinot Noir. Vanilla, clove, pepper, raspberries, and dry Jory soil build the bouquet. Unfolds with less spice than the aforementioned wine, but reveals itself with cherries, currants, dried cranberries, and cassis, flowing into blueberries, chanterelle, truffle and oyster mushrooms, and anise. It finishes with medium length if dried basalt, licorice, and Italian plum. — 11 years ago

with Dagan

Steve Conrad

9.7

Shared with Cathie Conrad at Jory after a wonderful afternoon at The Allison Inn & Spa in Newberg. Happy birthday Cathie — 11 years ago

Somm David T

Independent Sommelier/Wine Educator

9.2

Molasses, burnt caramel, brown sugar, maple syrup, toffee nuts, orange peel, dried apricots, marmalade, buttered toast, burnt brandied caramel and dried stone fruits. It's big, rich, high alcohol, thick, sweet and elegant. Good but certainly not their Scion but then again nothing else is. @Jory — 9 years ago

Hans-Ole Jochumsen

9.2

Bought at Amazon for ? — 9 years ago

Christine Havens

9.1

Trisaetum's 2013 Whichmann Dundee Estate Pinot Noir is sourced from the winery's smallest estate vineyard, at just under nine acres. It's also at high elevation and has classic Dundee Hills volcanic Jory soils. It's a bit masculine in expression, with robust notes of espresso and mocha followed by forest floor, underbrush and spry red berries. The palate is perhaps a bit more nimble, defined by both red and black fruit, bright acidity, clean lines and fine tannins. Really nice. Sample — 9 years ago

James Jory

9.4

@Courtenay Jory birthday celebration continues thanks to @Paul Mabray and @Angelica Mabray! Delicious! — 10 years ago

with Courtenay

Brandon Frobose

9.2

Jory and oak, very classic albeit ripe vintage — 10 years ago

Jeremy Shanker

Sommelier at RN74

9.0

I really the the philosophy behind these wines. Made by Mike Etzel and Louis-Michel Liger-Belair, the fire comes from Jory soils, the flood from willakenzie . A powerful, big, and unmistakably new world pinot -- but remarkably balanced and not without grace. Fleshy raspberries, cinnamon, and scorched earth. I could drink many of these -- if however they weren't so aggressively priced... — 10 years ago

with Elena

Joshua Crisp

9.5

Large bouquet of ripe blackberries and raspberries, baked blueberries, vanilla, sage, savory, dried field mushrooms, and dry Jory soil. Ripe dark cherries, black currants, and dark Italian plums flow flood the tongue, evolving into a smooth and creamy bodied wine of dark cocoa and caramel notes, ending long with fresh mushrooms, wet brambles and fertile soil. — 11 years ago

Kevin Simback

9.1

Jory Bench Reserve — 11 years ago

Peggy Duffy

9.6

Lighter wine. At Allison Inn and Spa. The Jory. — 11 years ago

Somm David T

Independent Sommelier/Wine Educator

9.4

Dark...nearly black cassis. Blackberries, black liqueur plum, black cherries, black raspberries, creamed raspberries and pouched strawberries on the back palate, black licorice anise(the deep core of it), graphite, lead pencil shavings, menthol, herbs, spice-box, soft leather, rich black sweet earth, chocolate cake w/ dark raspberries, wet stones, dry brush, dry florals & fresh violets, light baking spices, vanilla and long rich, full, thick, candied, dark cassis finish that lasts over a minute. It has nice balance, acidity, length and a very polished finish. This will continue to get better over the next 10-15 years. Good now but will revisit in another 5-7 years. @Jory — 9 years ago

Natalie Nordyke

9.8

2nd Anniversary at The Allison Inn & Spa & Jory Restaurant Newberg, OR. Fantastic wine list, but we had to go w the Pingus. Enjoyed Aug 2011 — 9 years ago

Christine Havens

9.3

Tasted together, the 1983, I'm told was the better vintage. After 32 years, that sentiment still holds true. The aromatics have developed into a demure and perfumey elixir of dried rose petals, forest floor, spearmint, sassafras, and allspice. Its brickish in the glass, the color of worn leather, and yields intriguing, atypical notes of wild game, sultana, dried blood and iron ore. Knudsen Vineyard blocks are seated on iron-rich Jory soils, is it possible that this is the evolution of Pinot grown in this soil type? — 10 years ago

Richard Crone

9.3

Classic notes of eucalyptus, plum, leather, and tart cherry. Awesome with a classic pork pastrami on rye at the Jory Restaurant at the Allison Inn an Spa in Newberg, Oregon for lunch! — 10 years ago

Joshua Crisp

9.0

Dundee nose of red, spicy fruit, peppercorn, basil, and dry, Jory soil. Soil and field mushrooms greet the tongue, with black cherries and Tiger lilies following. The wine ends with hints of cedar and Russian black tea, but a little more alcoholic on the finish on the second day. — 10 years ago

Jonathan Colby

9.4

Super oxy nose, giving way to freshness and clarity on the palette. Really unique stuff. Jory foh sho. — 10 years ago

with Eric

Joshua Crisp

9.3

Had once before and one to cherish before other bottles. A very high acid wine, especially for the 2012 Oregon vintage. Cut blackberries, black olives, wet oceanic soils, and cherries greet you on the nose. Bright acid of cherries mellow into blueberries and cremè de cassis, finishing long with black cherries, bramble, pepper, and hot Jory soil. — 11 years ago

with Dagan

Kevin Simback

9.3

Drinking great! — 11 years ago

Nathan Hagglund

9.1

Really great with the waygu at Jory. — 12 years ago