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| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 91.8 pts. and median of 92 pts. in 27 notes) - hiding notes with no text | | | Tasted by BoyBacchus on 12/21/2021 & rated 92 points: Intense, with primary notes of strawberry and pomegranate. Rose hip and brown sugar. Wonderful balance. Drink up now. (799 views) | | | Tasted by pjhr on 10/12/2020 & rated 94 points: Drinking beautifully! Delicious red and dark fruits on the open nose and silky palate with wonderful floral notes, refreshing acidity and hint of asian spice on the long finish. (962 views) | | | Tasted by DerSchonWieder on 9/13/2020 & rated 94 points: Not an average Pinot Noir...
Smoke, meat juice, cherry (coke), asian spice, black tea, cumin and some “floral something”. Cheers (1079 views) | | | Tasted by Red Sox Fan on 7/8/2020 & rated 92 points: I’m in agreement with the prior notes. A powerful, energetic Pinot. Not as polished as some, but then neither am I. (977 views) | | | Tasted by pjhr on 12/13/2019 & rated 93 points: Similar tasting notes to previous bottle. (1169 views) | | | Tasted by pjhr on 5/17/2019 & rated 93 points: Delicious red and dark fruits on the open nose and silky palate with refreshing acidity and earthy spice on the moderate finish. Drinking well. (997 views) | | | Tasted by cadamson on 11/11/2018 & rated 91 points: More or less same as my last 5 notes for this bottle, so will not bore you with a repeat. (1164 views) | | | Tasted by joraesque on 3/15/2018 & rated 91 points: Opened up within 10 minutes and started heading downhill one hour in. Round and plush without being overripe. Around 13% ABV.
91-92 (1440 views) | | | Tasted by cadamson on 1/2/2018 & rated 93 points: This is my fifth bottle of this in the last two years. Normally I would not put this in the center of my preferred pinot profile, but I must tell you I love this stuff. Sure, a bit dark and big, but not brooding or false in any way. In fact, I think Josh Reynolds description nails it perfectly: "Heady smoke- and spice-accented aromas of fresh red and dark berries and rose pastille, with a hint of blood orange in the background. Sweet, seamless and expansive, offering bright raspberry and boysenberry flavors that become fleshier and spicier with air. Silky tannins provide shape and grip to the long, spicy, red berry-dominated finish." I find it true to place, I would not expect the Breakfast at Tiffany's Audrey Hepburn from an Edna Valley Pinot, this is more Angelina Jolie in Tomb Raider, svelte and gorgeous, but strong and take to names in approach. Unlike a previous taster, I do not find this at all overripe or Zin-like. There is no viscosity or thickness, or confectionaire make up, nor is it jammy (though admitably has some sweetness on the palate). And while black and dark blue fruit is there is spades, the spice elements are even more in front. In short, on a traditional Burgundy scale, this is quite out there, but representing where it is from, quite marvelous as far as I am concerned. (1647 views) | | | Tasted by cadamson on 10/8/2017 & rated 92 points: Barely moved from my note of more than a year ago, which had barely moved from the year prior. Good red/blue berries, some spice starting to show. Good body. (1585 views) | | | Tasted by cadamson on 6/24/2017 & rated 91 points: Has not moved an inch from my August 2016 note. Not even a centimeter. This needs some time, though I am starting to wonder just a bit at exactly what it will turn into. None-the-less, excellent dark cherry fruit. (1899 views) | | | Tasted by csimm on 4/18/2017 & rated 92 points: Something to leave alone for another 2 years. Really nice, pure black cherry fruit and some earth notes, but it fell apart after about three hours in the decanter. Acid and tannins were lower than what I thought was needed to hold the fruit together.
Give this some time to integrate a little more. I'm cautiously optimistic, crossing my fingers this comes together better. Wait until 2019. Not something I'd buy again based on this go-through. One bottle left. Time will tell. Hold.
91-92+?? points max for now. (2947 views) | | | Tasted by cadamson on 8/14/2016 & rated 93 points: Really settled down in the last 7 months. Fresh, bright red and blue fruits, some rocky/dusty minerality and some mushroom. Good stuff, in a few years this will be great. (2201 views) | | | Tasted by Matt Scott on 7/16/2016 & rated 94 points: Pomegranate, sous bois, fresh mushroom, anise and crushed rock, then a tad of antique oak. Long and vivacious, with ostensible acidity and length in terms of the finish. So much persona and stylistic. Of its own ilk. From Alban and only 200 cases produced, I would have guessed that this was from Occidental and not Aroyo Grande. Drink 2018 - 2028. (2369 views) | | | Tasted by RajivAyyangar on 3/1/2016 & rated 80 points: Pinot Around the World with Gillian Ballance MS (SF Wine Center): Super ripe, candied dark black cherry, slightly reductive.
Ripe attack - tastes like there's some RS here.
High alcohol - feels 14.5% (actually 14%).
Just medium acid - really feels overripe and acid-deficient to me.
Really don't like this style - it's not bad to be rich but there's nothing interesting to me about the aromatics here - raisinated black cherry. I might miss this for a zin except for an absence of black fruits. (3033 views) | | | Tasted by cadamson on 1/7/2016 & rated 91 points: Too young at the moment, but still quite good (not quite where the 2012 was at this stage). Lots of bright red and blue fruits, some rose, and perhaps hints of dirt/mushrooms. (2175 views) | | | Tasted by MC2 Wines on 11/28/2015: We love the Alban wines so I was very interested to see what the Pinot Noir would be like. Drank alongside a White Rose Guillen vineyard and this wine just didn't quite hold up. While the Guillen was elegant and soft and supple and interesting the North was more disjointed, alcohol more prevalent, fruit a bit too strong and flavors weren't quite pulled together. Laying our other two down for a few years to see if it pulls more together with some time. (1929 views) | | | Only displaying the 25 most recent notes - click to see all notes for this wine... |
| By Josh Raynolds
Vinous, Paso Robles and Neighbors: New Releases (Sep 2015) (9/1/2015)
(North Pinot Noir Paso Robles) Subscribe to see review text. |
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| Pinot Noir Varietal character (Appellation America) | Varietal article (Wikipedia)
Pinot Noir is the Noble red grape of Burgundy, capable of ripening in a cooler climate, which Cabernet Sauvignon and Merlot will not reliably do. It is unpredictable and difficult both to grow and to vinify, but results in some of the finest reds in the world. It is believed to have been selected from wild vines two thousand years ago. It is also used in the production of champagne. In fact, more Pinot Noir goes into Champagne than is used in all of the Cote d'Or! It is also grown in Alsace, Jura, Germany, the U.S., Canada, Australia, New Zealand, Romania, Switzerland, Austria, Croatia, Serbia, Italy, and so forth, with varying degrees of success.
Pinot Noir is one of the world's most prestigious grapes. It is very difficult to grow and thrives well in France, especially in Champagne and Burgundy. Pinot Noir thrives less in hot areas, is picky on soil, and deserves some oak storage.
Pinot Noir, or Blauburgunder / Spätburgunder in German, is a blue grapevine - and, as the German name suggests, the grape comes originally from Burgundy in France.
The grape, which thrives in calcareous soils, is used primarily for the production of red wine, and it is widely regarded as producing some of the best wines in the world. The wine style is often medium-bodied with high fruit acidity and soft tannins. It can be quite peculiar in fragrance and taste, and not least in structure - which may be why it is referred to as "The Grapes Ballerina".
Pinot Noir is also an important ingredient in sparkling wines, not least in champagne since it is fruity, has good acidity and contains relatively little tannins.
The grape is considered quite demanding to grow. The class itself consists of tightly packed grapes, which makes it more sensitive to rot and other diseases.
Pinot Noir changes quite easily and is genetically unstable. It buds and matures early which results in it often being well ripened. Climate is important for this type of grape. It likes best in cool climates - in warm climates the wines can be relaxed and slightly pickled.
In cooler climates, the wine can get a hint of cabbage and wet leaves, while in slightly warmer regions we often find notes of red berries (cherries, strawberries, raspberries, currants), roses and slightly green notes when the wine is young. With age, more complex aromas of forest floor, fungi and meat emerge.
In Germany, Switzerland, Austria and Hungary, it often produces light wines with less character. However, it has produced very good results in California, Oregon and New Zealand.
With its soft tannins and delicate aroma, it is excellent for white fish, chicken and light meat. For the stored wines you can serve small game. Classic duck breast is a matter of course, a Boeuf Burgundy and Pinot Noir are pure happiness.
Pinot Noir loses quality by over-harvesting.
Pinot Noir is prone to diseases, especially rot and mildew. Viruses cause major problems especially in Burgundy.
Pinot Noir are large round grapes with thin skins. Relatively high in alcohol content. Medium rich tannins and good with acid.
As a young person, Pinot Noir has a distinctly fruity character such as raspberries, cherries and strawberries.
A mature Pinot Noir, the taste is different. Cherry goes into plum and prune flavors. It smells of rotten leaves, coffee, moist forest floor and animal wine. This must be experienced.
In warm climates you find boiled plum, some rustic, little acid.
If the grapes are over-grown, the wine will be thin, with little color and flavor.USAAmerican wine has been produced since the 1500s, with the first widespread production beginning in New Mexico in 1628. Today, wine production is undertaken in all fifty states, with California producing 84% of all U.S. wine. The continent of North America is home to several native species of grape, including Vitis labrusca, Vitis riparia, Vitis rotundifolia, and Vitis vulpina, but the wine-making industry is based almost entirely on the cultivation of the European Vitis vinifera, which was introduced by European settlers. With more than 1,100,000 acres (4,500 km2) under vine, the United States is the fourth-largest wine producing country in the world, after Italy, Spain, and France.California2021 vintage: "Unlike almost all other areas of the state, the Russian River Valley had higher than normal crops in 2021, which has made for a wine of greater generosity and fruit forwardness than some of its stablemates." - Morgan Twain-Peterson Central Coasthttp://www.ccwinegrowers.org/links.html
http://www.discovercaliforniawines.com/regional-wine-organizations/
http://beveragetradenetwork.com/en/btn-academy/list-of-winegrowers-association-in-central-coast-california-274.htm
Central Coast AVA Wikipedia |
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