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| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 91.6 pts. and median of 92 pts. in 119 notes) - hiding notes with no text | | | Tasted by millej on 6/11/2021: Beautiful smooth strawberry accented wine. Second time I've opened this blind for friends and second time everyone guessed Burgundy. Still probably my favorite Arcadian wine. (993 views) | | | Tasted by Seth Rosenberg on 6/11/2021 & rated 80 points: Tasted double blind from a small bottle. A bit meaty, a bit of sauvage, purple florals, garrigue and chewable vitamins. A bit of blackberry fruit. but
Big and hot on palate - a bit unruly. Sweet fruit and cola, more vitamins, lots of sauvage and some guts sweet fruit - almost dripping. Finish starts to come together a bit but is marred by heat. Nose - 3.5-4/6, Palate - 3-3.5/6, Finish - 3/6, Je ne Sais Quoi - 0/2 = 9.5-10.5/20. (1487 views) | | | Tasted by Allagashme on 5/11/2018 & rated 95 points: Might be best Arcadian I've tasted. AT 17 years old, it still had pungent perfumed bouquet, medium to light body/mouth, medium acids and low tannins. Fruit was bright. (1375 views) | | | Tasted by grafstrb on 11/11/2017: -- tasted a couple pours non-blind over approx. 45 minutes --
-- from 5L --
Spicy red-fruited aromatics on the Nose --- obvious tertiary development, but there's still plenty of fruit sticking around. Color is that of a maturing wine. Very enjoyable maturing flavors; high acidity; some leather/brett; seems pretty open, and likely in its prime drinking window; Drink Now. (1700 views) | | | Tasted by decaturwinedude on 8/8/2017 & rated 95 points: Big Arcadian Tasting in ATL (1997-2008) (Antico Posta): A special bottle for me. The first Arcadian I ever drank, about ten years ago, and the first bottle I shared with Hardy when we started hanging back in the day. Lovely tonight. Co-WOTN. Beautiful silky texture. Soft and silky. Stem notes, herbal and earthy. An intensity of core red fruit, but light on its feet and dances. So tasty. Ugh. All day I could drink this. Lovely. This was not on out list and a surprise bottle brought by.....who? Guys? (2146 views) | | | Tasted by sbbulldog on 6/2/2016 & rated 93 points: I'm finding this lower alcohol wine fresh and young. Kirschy cherry on the nose, opaque dark purple, way more fruit forward than I expected, and a slightly astringent but not unpleasant long finish. (2317 views) | | | Tasted by jnewman77 on 8/15/2015: Very nice wine approaching full maturity. The nose is more dark fruited than the Sleepy Hollow and has hints of leather, plum, baked blackberry, lots of spice, along with a hint of mocha. The palate is rich and delicious with lovely fruit and very nice balance. Really nice pinot in a great spot right now. (2607 views) | | | Tasted by AccaDacca on 3/7/2015 & rated 92 points: Really terrific, aged pinot. Medium bodied, balanced fruit and tannins. Quite enjoyable. (2743 views) | | | Tasted by pjhr on 10/8/2014 & rated 93 points: Just a splendid pinot! As alive & vibrant as 2 years ago, with years ahead of it! Joe Davis is an artisan with Gary's vineyard! (2655 views) | | | Tasted by DougLee on 4/4/2014 & rated 92 points: Medium ruby. Nose of pungent florals, cherry pits, anise, acrid white stones. Tons of minerals and iron on the palate. Sprouted layers of deeply pitched red fruit with so much sweet grip after about 45 minutes in the glass. Moderate acidity and still some structured tannins. Long, stony finish. Great stuff. (3155 views) | | | Tasted by DougLee on 1/11/2014 & rated 94 points: Popped and poured. Medium ruby color. Nose of dusty black raspberry with notes of violets, forest floor, and sea air. Integrated layers of mulberry, loganberry, raspberry, licorice, briar, and a bit of moca in a fascinating mélange of tastes. Alive with ample acidity and anchoring structure; tannins certainly present but filed off and smoothed out. Long finish with multiple echoes of stemmy red and black fruit, still retaining plenty of grip. Wonderfully satisfying, one of the best domestic pinots I have sampled to date. (2938 views) | | | Tasted by rjoyer on 11/9/2013: yet another young, fresh bottle of this delicious pinot. This wine has a special place in my cellar, as it is one that I've always connected with and have had more than any other single wine I own. This was the family's, and my, favorite at the dinner-table. Perfect foil for the Thanksgiving spread and it just feels "right" to drink American wines on this American holiday. (2765 views) | | | Tasted by Michael Davidson on 10/12/2013: My first Arcadian.
At first some noticeable VA on the most, which was a bit distracting. Some dark fruit as well.
The palate is a blast of brown sugar and red fruit. Soft tannins, moderate acidity, medium body. Tapers off quickly.
Not a bad wine. Certainly balanced, and a nice texture. But missing a good nose, and missing the energy that draws me back for another sip. Overall a slight disappointment.
Still have a few other Arcadian wines, interested to see how they show! (2542 views) | | | Tasted by scott w on 10/1/2013 & rated 92 points: Drinking really well now..cherry herbs, dried fruit and earthy silky smooth palate, nice acidity love it! (2389 views) | | | Tasted by Frank Murray III on 8/12/2013: Drinking great at this stage, showing a glossy and smooth palate. Sweet plum, cherry, herb/pine and no signs of any real color change. Can go a few more years, I bet. (2369 views) | | | Tasted by rickspicks on 12/22/2012 & rated 92 points: I have enjoyed almost a case of this wine, and this is the first bottle that I thought tasted a bit "tired". Terrific nose of dark and red fruits, earth, spice and some herbs. Fruits seemed a bit dried out on the palate. Light body with a slightly acidic texture. Good depth, complexity and a nice finish. Still a terrific wine, but if this is a typical bottle, it is starting to fade. (2574 views) | | | Tasted by rjoyer on 11/1/2012: This bottle was rarin' from the get-go, displaying a wonderful bouquet of dusty cherries and red florals. She's all velvet and satin in the mouth, with pine sap and earth mingling amongst the red fruits. I'd say this is squarely in the midst of a peak drinking window now but in no eminent danger should you wish to hold for a few more years (as I plan to do with some of my remaining stash). A likely contender to pair with our thanksgiving bird this year, and another top-shelf showing for one of my all-time favorite Cali pinots. (2475 views) | | | Tasted by Burgundy Al on 9/8/2012 & rated 89 points: Starts with some dried rose petal along with mature red cherry, then some forest floor and modest sweet spice. Palate was similar, also good, but slightly less robust and interesting than the aromas. (2795 views) | | | Tasted by pjhr on 7/10/2012 & rated 93 points: Simply delicious red cherry, earth, and spice notes on the nose and palate with evolving complexity, impeccable structure, and long tasty finish. (2734 views) | | | Tasted by rickspicks on 6/18/2012 & rated 95 points: Intoxicating, complex nose of red fruits, earth, spice and herbs/tea. Showing some age in the color as it has a lovely dark ruby color enhanced by tea color on the edges. Aromas carry over to the palate and with a lot of flavor intensity and complexity. Perfect balance with an elegant, lightweight mouthfeel. Lingering finish that slowly fades and leaves you wanting more, more, more of this. An incredibly seductive combination of elegance, power, and complexity. This wine has everything you want and nothing you don't. 95+ (2898 views) | | | Tasted by brigcampbell on 6/18/2012: Cali and Burgs Blind (FMIII in the OC): Blind - guessed Cali. I've had this wine before thanks to Brian, and I really enjoyed this wine again. Held up paired with the spiciest chicken empanada you'll ever eat.
Rank: #1 of 4 in Fourth Flight
my #3 of the evening. (3209 views) | | | Tasted by Frank Murray III on 6/16/2012: I wish I would have spent more time with this wine, as my notes really sucked. The empanada we paired to it really overpowered it. I simply jotted down blue fruit and kiwi. (2608 views) | | | Tasted by WetRock on 6/16/2012: Another Round of California Vs Burgundy Blind (Frank Murray's Casa): Served blind. Ripe fruits with a touch of heat but reserved nose overall. There is some heat on the palate but the finish is also very pretty. Guessed Cali. (3102 views) | | | Tasted by tyvoodoo on 4/29/2012: Pop and pour, consumed over an hour or so. Started out big and brash but came around after the first glass. It was really dark, dense and sweet right out of the gate. After a bit of air the round rich and balanced wine came to play, just like the one I remember from previous bottles. Warm gentle nose of baking spice, sweet warm red fruits with some earthy herbal like undertones. Bit of bottle sweetness on the palate, cellar dust, round and rich. Drinking great with nice balance, no shame in consuming this now. (2454 views) | | | Tasted by Weston3220 on 4/16/2012 & rated 92 points: Arcadian Winery Visit (Lompoc, Wine Ghetto): Funky blowing off, great fruit structure, acidity amazing with duck salumi. great red fruit
Conc: I love this wine, should of bought a case ha (2436 views) | | | Only displaying the 25 most recent notes - click to see all notes for this wine... |
| By Gregory Walter
PinotReport, Issue #43 (2/1/2007)
(Arcadian Pinot Noir Garys' Vineyard Santa Lucia Highlands) Login and sign up and see review text. | By Stephen Tanzer
Vinous, July/August 2005, IWC Issue #121
(Arcadian Pinot Noir Gary's Vineyard Monterey) Subscribe to see review text. | By Gregory Walter
PinotReport, Issue #25 (11/30/2004)
(Arcadian Winery Pinot Noir Garys' Vineyard Santa Lucia Highlands) Login and sign up and see review text. |
NOTE: Scores and reviews are the property of PinotReport and Vinous. (manage subscription channels) |
| Arcadian Producer website
Inspired by the great traditions of Burgundian winemaking, Joseph Davis has been making Arcadian Pinot Noir, Chardonnay and Syrah in California's Central Coast region since 1996. Using French artisan methods and hands-on vineyard management, Joe's Arcadian label consistently receives high marks from the world's most respected wine writers. Following his gut instinct allows him the complete realization of his dream and his mission remains to make wines that fully express the uniqueness of the vineyard and the region while capturing the voluptuous flavor of the grape and the kiss of cool California breezes and warm sunshine. Traditionally, Joe harvests fruit with much more modest sugar levels and much higher natural acidity than many of his fellow growers. The belief that Arcadian wines will continue to evolve in the bottle for years to come and that this continued evolution will ultimately produce a much more interesting wine is what drives Arcadian's--and Joe's---philosophy of winegrowing.
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.Garys' VineyardAppellation: Santa Lucia Highlands
Planted: 1997
Total Vineyard Acreage: 50 acres
Varietals: Pinot Noir, Syrah
Clone/ Rootstock: Pisoni Clone planted to 3309 and 5C
Exposure: Southeast
Trellising: VSP Bilateral
Spacing: 6x8 and 5x8
Vines per acre: 1089 and 908
Soils: Arroyo Seco Sandy loam
Climate: A marine climate highlighted by strong coastal winds blowing off Monterey bay make for foggy mornings, breezy afternoons and a long, drawn out growing season. Average summertime high temperatures are in the mid 70's.
The Garys’ Vineyard is a joint venture between two
native growers of the Santa Lucia Highlands. Gary
Pisoni and Gary Franscioni planted this 50-acre
vineyard to Pinot Noir and Syrah in 1997. Its location
on a sloping hillside in the center of the 16-mile long
appellation offers a true representation of the Santa
Lucia Highlands.
From Club Testarossa June 2013 tasting notes:
In the hierarchy of great California vineyards, it doesn't get much better than Garys' - the eponymous
collaboration of winegrowers Gary Pisoni and Gary Franscioni - one of the most famous estates on the
West Coast. The Wine Enthusiast designates Garys' vineyard as the closest vineyard to an "American Grand
Cru."
Just off of Highway 101 about 80 miles south of San Jose takes you to the heart of the Santa Lucia
Highlands Appellation - home to Garys' Vineyard. Owned jointly by the Pisoni and Franscioni families and
managed by Mark Pisoni and Gary Franscioni, this is one of the crown jewels for Pinot Noir collectors.
"We view our vineyard as multi-generational commitments to growing grapes that can produce the most
remarkable and balanced wines."
Testarossa has one of the longest running, closest relationships with the vineyard - the 2011 vintage marks
our thirteenth release from Garys' The Highlands close proximity to Monterey Bay's cool climate make for
one of California's longest growing seasons. The vineyard's sloping orientation on the southeast facing
bench on sandy, gravelly loam soils provides just the right mix of sun, wind, and fog. Testarossa's section of
Garys' Vineyard is three pristine acres of the famous "Pisoni Clone" Pinot Noir, originally planted in 1997.
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 WikipediaSanta Lucia HighlandsAppellation: Wine Artisans of Santa Lucia Highlands | Winegeeks article
AVA Website
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