Chateau Bianca 2008 Pinot Noir: Review

13% abv

$15.30 Everyday Wines

Willamette Valley

Chateau Biance, Inc

Dallas, Oregon, USA

Chateaubianca.com

Wow, I didn't take a picture. 

Appearance: ruby red

Aroma: spice box front and center on the nose, Bing cherry,

Flavors: Bing Cherry, red berry mix, and an herbal-spice blend

Mouthfeel: a bit of a flannel like texture with lingering berry notes and that hard describe herbal-spice stuff is on the aftertaste.

My Strength Rating: 5

Next Day

Aroma: nice red berries and cherry on the nose but swirl that glass and the spice box note is right there. 

Flavors: the cherry-berry flavor seems better and the berry flavor comes across more like red raspberries.  That herbal-spice note that I just could not describe is still there but, is more settle.  So, let’s say the alcohol spice has burned off with the bottle sitting an extra day. 

My Strength Rating: 4.5 – a smidge smoother

Yesterday, all I could say was ‘not bad.’  This also means ‘not good.’  So, it was just okay yesterday.  Today, I say, ‘pretty good.’  So, it is just short of good today, ah, a little improvement. 

Dealing with the issue of drinking your wine the next day is important.  Some people just leave their bottle of wine just sitting around in the kitchen till the next day.  Oh, no no no … place that bottle back into your cellar or just place it in the basement were it is cool. Your kitchen is warm and this could bring out the bitter notes the next day.  So, yes your open bottle of wine that is going to be saved for the next day should be stored properly. 

Also, finish your wine the next day.  You may be lucky to get two or three days out of your open bottle.  I like to finish the bottle the next day.  My Dad use to say, ‘Son you are buying the wrong kind of wine.  My bottle will last up to a week.’  #1 my Dad did not have taste buds.  He drank day old coffee in the morning.  #2  he bought cheap wine.  Wines filled with preservatives and cane sugars.  Which brings up the issue of truth in labeling in the wine industry but, let’s save that for another day.