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| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 92.4 pts. and median of 93 pts. in 30 notes) - hiding notes with no text | | | Tasted by Rezy13 on 10/12/2022: Quite awkward on the first night, weird acid and seeming residual sugar, had a feeling about this and left it alone for a couple days in the fridge; day 3 this is beautifully integrated and balanced, meaty, spicy, deeply fruited, textured and quite nuanced for its size, noticeable glycerin on the finish but doesn’t show any candied fruit, mulled plums, a woodsy note, floral, lots of dry extract, a slight plum brandy and candied violet; nice complexity nuance and overall likability, these consistently overperform for their price; Burgundy inspired but distinctly California but if I were to make comparisons it would be a more voluptuous Vougeot. (484 views) | | | Tasted by Bwalter17 on 3/12/2022 & rated 93 points: Bright ripe berry fruit on nose and palate. Captures the essence of a RRV Pinot. Some structure and acidity but I would drink now because it’s so good right now. Very enjoyable. (516 views) | | | Tasted by g-man on 3/17/2020 & rated 94 points: I apologize for the brief note but this is one of the best QPR 's I've had in a long time. Very approachable now, beautiful spice and richness. Just layer upon layer of fruit and spice. For around $40/btl it's a steal. (1642 views) | | | Tasted by ozziewine on 11/28/2019: Drank prior to Thanksgiving Dinner. Given that always busy atmosphere, it was surprising this jumped out at everybody the way it did. Literally, people stopped, looked and contemplated what was in their glass. One of the best Hansel Pinots I've had.
Bright, some sweet, muddled dark cherries (Marasca-like), smokey, elegant...utterly dee-lish! Off the charts QPR. Thanks Stephen (Walter's Son and Owner).
Drank without any aeration and it was good from the get-go. Didn't last long enough to know if air improved or detracted from the flavor. (1779 views) | | | Tasted by shaferguy91 on 11/27/2019 & rated 92 points: 1 hour decant. (1702 views) | | | Tasted by Bob23 on 9/9/2019 & rated 93 points: Such magnificent QPR - black cherries, cola, a little herbaceousness. All with great acidity. (1615 views) | | | Tasted by SkyCellar on 9/8/2019 & rated 94 points: Don't get me started. This is a great wine. But drink it quickly. It starts to fade after a bit. (1444 views) | | | Tasted by vancouvermatt on 7/14/2019 & rated 94 points: Terrific and consistent vintage to vintage as always. Great buy. (955 views) | | | Tasted by Screameagle on 5/26/2019 & rated 94 points: just a gorgeous pinot that is drinking great now but may even improve the new few years. Loved it. (1023 views) | | | Tasted by SkyCellar on 5/3/2019 & rated 95 points: A great wine (808 views) | | | Tasted by ChopperWine on 4/11/2019 & rated 92 points: "Burgundian" was my first thought. Wonderful sweet aromas of raspberry and flowers. Flavors of fresh berries, some mild sour notes, earth and spice. More of a medium-plus body and darker color than I expected, but all led to a nice finish on the palate. (876 views) | | | Tasted by SkyCellar on 3/30/2019 & rated 95 points: Simply wonderful (839 views) | | | Tasted by SkyCellar on 3/9/2019 & rated 95 points: What a great wine! Simply lovely. (786 views) | | | Tasted by SkyCellar on 2/2/2019 & rated 95 points: What a great wine! (818 views) | | | Tasted by shaferguy91 on 1/31/2019 & rated 92 points: 1 hour decant. (854 views) | | | Tasted by huck10099 on 12/24/2018 & rated 94 points: Buzzy berry fruit. Delish. (1015 views) | | | Tasted by SkyCellar on 12/8/2018 & rated 93 points: Quite elegant. Let age for a bit. (950 views) | | | Tasted by rickspicks on 9/16/2018 & rated 93 points: I just had the pleasure of having a meal at the Hansel Bisto in Santa Rosa (go if you are ever in the area) and had a flight of Hansel pinots: Estate, Cahill, Alyce. I love Hansel wines - always balanced and elegant. The Estate was the simplest of the three, but still was very "burgundian" with great, fresh flavors strawberry, cherry, earth and spice with a silky, medium-bodied texture and medium to long finish. The Cahill had a bit more of everything: complex, super-elegant, slightly earthy and with flavors that were even more focused . The Alyce was even more intense and vibrant/energenic. I preferred the Cahill because it seemed the most elegant, integrated and harmonious. Nothing not to like with any of them. (1248 views) | | | Tasted by shaferguy91 on 1/19/2018 & rated 91 points: Decanted 1 hour. Big delicious pinot. (1396 views) | | | Only displaying the 25 most recent notes - click to see all notes for this wine... |
| By Antonio Galloni
Vinous, Sonoma’s Stellar 2016s (Apr 2018) (4/18/2018)
(Walter Hansel Winery Pinot Noir Cuvée Alyce Sonoma Red) Subscribe to see review text. | By Antonio Galloni
Vinous, Sonoma’s Sensational 2015s Parts 1 & 2 (Mar 2017) (3/1/2017)
(Walter Hansel Winery Pinot Noir Cuvée Alyce Sonoma) Subscribe to see review text. |
NOTE: Scores and reviews are the property of Vinous. (manage subscription channels) |
| Walter Hansel Winery 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 Sonoma CountyMendocino CountyRussian River Valley Russian River Valley Winegrowers Association | Wikipedia |
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