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| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 91.7 pts. and median of 91 pts. in 17 notes) - hiding notes with no text | | | Tasted by Papies on 3/4/2022 & rated 92 points: When you tell your friends enough times that you are not a fan of new world Pinot the something like this comes along to challenge you. For sure this is NY from just the nose but it’s also very much cool climate feel, restraint , well mannered and made with a soft hand. Dare we even say this is elegant to make believers of even the biggest critics of the style like us. Very solid now and will easily live and improve for another 10. Superb 92 (507 views) | | | Tasted by rgkresek on 12/23/2016 & rated 91 points: Still tasting great (1444 views) | | | Tasted by Hammar on 9/15/2016 & rated 91 points: getting a little past its prime, dont wait too long (1680 views) | | | Tasted by jeffm_fla on 8/4/2016 & rated 90 points: Not the dense mouthfeel it used to have, but a nice flavor with a bit of pepper on the palate. (1654 views) | | | Tasted by shaferguy91 on 5/26/2015 & rated 93 points: Decanted 1 hour. (2242 views) | | | Tasted by beezer6 on 4/9/2014 & rated 91 points: West of West Wine Festival (City Winery, Chicago, IL): Sea breeze, fresh. Herbs, rose petals, strawberry compote. Thick and viscous. Plush styling. (3018 views) | | | Tasted by Hammar on 12/29/2013 & rated 92 points: So tasty. (1580 views) | | | Tasted by shaferguy91 on 11/19/2013 & rated 92 points: Not decanted. Good stuff. (1429 views) | | | Tasted by Uglypinga on 9/16/2013: On day one soft and delicate. Day two and three see the wine gain weight dramatically. The nose is lush and full or ripe cherries, flowers and citrus notes. The palate is just toeing the line between ripe and acidic. I really like this. Long finish too. (1495 views) | | | Tasted by rjonwine@gmail.com on 8/3/2013 & rated 90 points: Dark cherry red color with clarity; oak, light green peppercorn, talc nose; tart berry, light green peppercorn, oak palate with grapey note toward finish; medium-plus finish (311 views) |
| By Antonio Galloni
Vinous, Sonoma...A Thrill a Minute (Jul 2013)
(Martinelli Pinot Noir Three Sisters Vneyard Russian River Valley) Subscribe to see review text. | By Josh Raynolds
Vinous, May/June 2013, IWC Issue #168
(Martinelli Vineyards Pinot Noir Three Sisters Vineyard Sonoma Coast) Subscribe to see review text. |
NOTE: Scores and reviews are the property of Vinous. (manage subscription channels) |
| Martinelli Producer website
All of the Martinelli Estate vineyards are farmed by Lee Martinelli, Sr., and sons Lee, Jr., and George Martinelli. The wines are made by our winemaker, Helen Turley, and assistant winemaker, Bryan Kvamme. These handcrafted wines are un-fined, un-filtered, neither cold nor heat stabilized and may contain naturally occurring sediment.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 Sonoma CountyMendocino CountySonoma Coast * Sonoma Coast AVA (Wikipedia)
* Sonoma Coast AVA (Wine Institue) |
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