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Aromatics marry raspberry, red cherry and French oak spice together.
The flavors carry through on the palate with notes of berries, cherries and a lovely persistence of fruit.
This wine can be drunk now but will further improve if carefully stored for up to 5 years
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The Wine Gang - winegang.com 01/05/2014
Of the 2011 vintage, The Wine Gang said: Intriguing addition to the Tesco range this, and all the more so at the price: Oregon Pinot is not exactly renowned for its affordability. It's a light and juicy take on Pinot with a cherry and bergamot juiciness, soft in the tannin and light on the tongue, it's one for chilling to serve with salmon.
Jamie Goode - S Magazine, Sunday Express 25/05/2014
Of the 2011 vintage, Jamie Goode said: “Oregon makes some lovely pinot noirs, but they’re usually quite pricey, so it’s great to find one at under a tenner that tastes really good. This is pale in colour and has sappy, berry, cherry fruit. It’s elegant and highly drinkable.”
Matthew Jukes - Weekend, Daily Mail 30/05/2014
Of the 2011 vintage, Matthew Jukes said: "I was floored when I first tasted this wine. I went back to it three times and each time I was more and more impressed. I pride myself on my pinot noir skills, and this one passed every test. It really is a phenomenal find."
Victoria Moore - Weekend, Daily Telegraph 28/06/2014
Of the 2011 vintage, Victoria Moore said: "I have two New World pinot noirs on this list but they taste very different. This one’s the most fluid and smooth, a real beauty that caused quite a stir at the Tesco press tasting."
Jamie Goode - S Magazine, Sunday Express 29/06/2014
Of the 2011 vintage, Victoria Moore said: "Oregon makes some lovely pinot noirs, but they're usually pricey so this is a great find. Pale in colour with herby cherry fruit, it's elegantly drinkable."
Jane MacQuitty - Weekend, The Times 05/07/2014
Of the 2011 vintage, Jane MacQuitty said: “Oregon’s cool nights and sunny days work best in long, Indian summer vintages such as 2011 and this is a delicate, ripe, leafy, gamey red. Enjoy this fragrant smoky, subtle, deftly oaked pinot noir with garlic and rosemary marinated roast lamb."
Fiona Beckett - The Guardian Magazine 02/08/2014
Of the 2011 vintage, Fiona Beckett said: “Under 12.5% abv is more of a struggle for reds, especially for those from the new world. A rare exception is the light, raspberry scented Primarius Oregon Pinot Noir, a surprisingly modest price for an expensive region and better than most burgundies at a similar mark.”
David Williams - The Observer Magazine 03/08/2014
Of the 2011 vintage, David Williams said: “Received opinion has it that the best barbecue bottles are the hale and hearty reds made in places where barbecues are part of the culture. But while it’s true that an Argentine Malbec or an Aussie shiraz really comes into its own when there’s a steak on the grill, they’re not quite so much fun with lighter meats and fish – or, for that matter, in the afternoon, when their alcohol levels bring on a thumping headache. In a summer of many barbecues, my go-to choice has been lighter reds that work best after a half-hour in the fridge, such as this zesty, bright pinot from the USA’s Pacific northwest.”
Olly Smith - Event Magazine, Mail on Sunday 28/09/2014
Of the 2011 vintage, Olly Smith said: "I've found a top bottle for you this week in Tesco - Primarius Oregon Pinot Noir 2011 .....(12%) ..... is invigoratingly bright, light-bodied and tangy as a redcurrant."
Susy Atkins - Stella, Sunday Telegraph 12/10/2014
Of the 2011 vintage, Susy Atkins said: "Oregon state makes some fine Pinot Noir, but very little that sells here for less than £10. Primarius Pinot Noir 2011 is a find then, ripe and juicy, with delicious strawberry and red cherry and a light sprinkling of roasted almond."
Susy Atkins - Delicious 01/11/2014
Of the 2011 vintage, Susy Atkins said: "Pinots like this from Oregon are well regarded but usually expensive. This juicy (and more affordable) example delivers a cocktail of red cherry and strawberry, sprinkled with a little toasted almond."
Primarius translation in Latin means "Distinguished" and the wines made at the winery promise to provide sophistication in every sip. The wines aim to exceed expectations in quality, flavor and value. The first vineyards were planted in Oregon in 1961, and in Willamette Valley the first Pinot Noir vines were planted in 1965.
Oregon is considered to be a cooler climate wine growing region, boating a long, gentle growing season. With warm summers, mild winters and long, often rainy springs, the climate in Oregon is particularly well matched to the early ripening of the Pinot Noir grape. The grapes in Oregon benefit from growing on a variety of hillside slopes and on the range of soils, created by volcanic activity and sedimentary rock. Pinot Noir is the most popular grape grown in the region.
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