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| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 90.8 pts. and median of 90 pts. in 31 notes) - hiding notes with no text | | | Tasted by ewasowicz on 1/27/2015 & rated 92 points: The wine has low acidity. It smells like almond, prune, mint, fig, black currant (cassis) and clove. The wine finishes medium. It tastes like light toast, black currant (cassis), almond, raisin, raspberry, mineral and cherry. The wine has smooth texture. (3210 views) | | | Tasted by fdub on 1/24/2014: Fuller bodied style. Wonderfully deeply pitched with deep red fruit. Nose is starting to show some soy and spices. Don't see a reason to hold longer. (3781 views) | | | Tasted by FieldingYost on 11/28/2013 & rated 90 points: Luscious red cherry notes on the nose here, deep and licoriced. This has layered red and black cherry flavors, sweet and ripe on the front, verging into raspberry licorice, and tart on the back. A bit of asperity on the back suggests to me it's time to drink before you lose the fruit. (3894 views) | | | Tasted by RWCA on 4/8/2013 & rated 90 points: Very well balanced and help up with lamb. Not your ususal Pinot, but not worth the price tag. (4164 views) | | | Tasted by Bob in NC on 11/16/2012 & rated 89 points: While we like the balance of fruit and earth at this point, it is lacking spice and complexity. This wine has nothing offensive in its nose and flavor, but there is no WOW factor. Rather spend the same amount of money on a Burgundy. (4353 views) | | | Tasted by soyhead on 11/15/2012 & rated 90 points: juicy fruit forward, licorice, voluptuous fruit, yum (1805 views) | | | Tasted by melzar on 10/26/2011 & rated 90 points: Subtle, and not at all over extracted for a California pinot noir. Nice balance of fruit and oak. Reminds me of the Mondavi reserves of the '80's. Could use a bit more acidity. Given the price, I would expect a little better effort. Still a style of Cal. pinot that should be emulateed. (2308 views) | | | Tasted by cartime on 4/19/2011 & rated 90 points: Enjoyed this more this time around. Found it more red-fruited and elegant with earthier spice and no cola. Bottle shock the last time? A nice wine. (2423 views) | | | Tasted by Billigan on 2/21/2011 & rated 91 points: Decanted one hour and enjoyed with broiled ribeyes. An intense, concentrated nose of dark cherry and cola, which carried over nicely to the palate. No flab thanks to a nice touch of acidity, along with a silky mouthfeel that made it almost too easy to drink. The kind of powerful, "cabernet-lite" pinot that's not typically my style but that went really well with the steaks. (2559 views) | | | Tasted by Sailquik on 1/3/2011 & rated 90 points: Ruby red, strong caramel nose with hints of cherries and vanilla. Nice balance on the palate with sweet strawberries held in check by a crisp acidity and velvety tannins. Relatively long and quite pleasant finish. (2462 views) | | | Tasted by cartime on 12/25/2010 & rated 88 points: Decanted one hour. Black cherry cola, anise, cocoa, and cloves on the nose. Light bodied palate with tart, earthy cherry and cola flavors. High acidity, dusty tannins. Probably better with food. Its a well-made wine, and lots of people will like this, it's just not the flavor profile I like in Pinot. (2284 views) | | | Tasted by paulst on 11/21/2010 & rated 92 points: 3 hr decant; soft well textured; sweet blackberry and some chocolate and dark coffee; long finish. (2367 views) | | | Tasted by rjonwine@gmail.com on 6/27/2010 & rated 91 points: 2010 Pinot Days Grand Tasting (plus trade tasting); 6/25/2010-6/27/2010 (Fort Mason, San Francisco, California): Nice, tart cherry, dried cherry, toast nose; tart cherry, toast, dried cherry, tart raspberry palate with medium acidity; medium finish (4552 views) | | | Tasted by Xfactor on 6/6/2010 & rated 95 points: Sweet black raspberry nose, tart spicy cherry with a flowery note, black tea and spice finish. OUTSTANDING! (2552 views) | | | Tasted by scotty_b on 6/1/2010 & rated 94 points: Really great pinot. Intense pure red fruit, dominated by cherry and rasberry, both tart and sweet. Some spice and cocoa in there too. Not much earthiness. (2902 views) | | | Tasted by BinVA on 5/26/2010 & rated 88 points: I'm not getting the cherry you would expect from a Pinot. A subtle hint of fruit but more of an ambiguous "red wine" to me. Would love to have my money back. (2955 views) | | | Tasted by roblise on 5/16/2010 & rated 90 points: This wine lost alot of its roughness over the past year we have had it cellared. It is turning into something closer to a cool-climate Pinot. I would not cellar this very much longer if I had more bottles. (2858 views) | | | Tasted by Bob in NC on 2/12/2010: Outstanding (3016 views) | | | Tasted by acordo9 on 7/1/2009 & rated 95 points: beautiful, rich pinot, complex (3773 views) | | | Only displaying the 25 most recent notes - click to see all notes for this wine... |
| Etude Producer websitePinot 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 Napa / SonomaSONOMA: The Yorkville Highlands AVA, approved in 1998, is located in the southwestern corner of Mendocino County, between Sonoma County's Alexander Valley to the South and Mendocino County!s Anderson Valley to the North. The region is 25 miles long, roughly in the shape of rectangle and bisected by Highway 128 which runs the length of the AVA. The region!s terrain is hilly and forested, with elevations ranging from 1,078 to 2,442 feet above sea level.
The distinguishing features of the Yorkville Highlands AVA are rocky soils with a high gravel content and the climate, which is cooler than Alexander Valley but warmer than Anderson Valley, and significantly cooler at night than the surrounding areas.CarnerosStraddles the southern ends of Napa & Sonoma Counties. |
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