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| Drinking Windows and Values |
| Drinking window: Drink between 2011 and 2017 (based on 34 user opinions) |
| Community Tasting History |
| Community Tasting Notes (average 87.2 pts. and median of 88 pts. in 65 notes) - hiding notes with no text | | | Tasted by MoserJP on 2/28/2014 & rated 89 points: I was surprised by this wine. The nose had me reeling a bit as I didn't expect to like it this much. It's ripe with cherries, old strawberries, baking spice and smoky campfire. The palate is balanced and structured really well. I could have seen this being a bit tough on release, and I'm glad to be tasting it now. I really like the play between the tannin and acidity. The tannin gently coats the palate while the acid tingles a bit in the finish. It does get a little hot in the finish, but I guess that's just CA Pinot. I've been drinking a lot of 12% Oregon Pinot's lately. This wine has some life ahead of it but I'd say it's in its prime. Drink it. (7827 views) | | | Tasted by dino_mike on 12/6/2013 & rated 90 points: Really great dark berry, strawberry and some cherry cola flavors and an extremely fragrant nose. Some firmness on the finish but still very good balance. Drinks great now. (8029 views) | | | Tasted by Brett and Megan on 9/8/2013 & rated 82 points: aroma: hot, red fruit; taste: tannins, smooth with peppery finish; nice but a bit too hot (8472 views) | | | Tasted by jmcmchi on 2/25/2013 & rated 88 points: nose of cherries, raspberries and a hint of barnyard. Acid on front of tongue with charming bitter cherries in a long smooth finish (9607 views) | | | Tasted by Wink on 1/31/2013 & rated 90 points: Clear ruby. Nose of black cherry, lilac, spice, and vanilla. Ripe medium palate of cherry, strawberry, minerals, and vanilla. Very good length. Refreshing acidity. An extra point for QPR! (9817 views) | | | Tasted by elheffey on 11/2/2012 & rated 87 points: - Crimsom color - Good, easy drinking Pinot from Santa Barbara County. Excellent value and paired well with salmon. (3417 views) | | | Tasted by alabunka on 11/2/2012 & rated 88 points: Peppery with solid structure - different from most California pinot noirs; served with dinner and no complaints (3643 views) | | | Tasted by murraytodd on 10/19/2012 & rated 92 points: Really nice, ruby-full-bodied Pinot. (3149 views) | | | Tasted by SmellMyCork on 8/17/2012 & rated 90 points: Fruity, medium well balanced, light acidity with a bit of crisp earthy overtones (2777 views) | | | Tasted by rwpalmer on 7/14/2012 & rated 80 points: Sweet (2391 views) | | | Tasted by rwpalmer on 7/14/2012 & rated 80 points: Sweet commercial style. Little complexity. Ready. (2801 views) | | | Tasted by Jay72274 on 5/17/2012 & rated 88 points: Not bad for the price, pretty fruit forward with cherry and some strawberry...not exactly complex but a decent daily drinker...would probably try again (2611 views) | | | Tasted by Tiborones on 4/6/2012: Was excited because I thought I got a nice deal (7.99), but this isn't too far from a Mark West Pinot at the same cost. I don't know...middle of the road...average. (3018 views) | | | Tasted by nlassow on 3/24/2012: Solid PN, though nothing is really outstanding about this one. Price is right for the quality. (3018 views) | | | Tasted by jtt300 on 1/30/2012 & rated 86 points: mellow with some cherries (3496 views) | | | Tasted by TomFitz on 12/29/2011 & rated 85 points: Like some of the other comments, it was middling. It was better after being opened for a bit, and I liked the nose which was floral, but it did not have complexity, or structure. Not a bad bottle, but I have had better vintages from Byron. (3732 views) | | | Tasted by Grip1 on 9/8/2011 & rated 82 points: I agree with everything that La Cave says below. It is pleasant, but it feels like it is missing something. Maybe some soul? Definitely its a mid-week wine, or perhaps a "ringer"
wine to serve in a vertical with other pinots to make the other ones stand out. (4833 views) | | | Tasted by La Cave d'Argent on 8/17/2011 & rated 82 points: This wine was purchased on a whim at our local grocery store. It was popped and poured, with a serving temperature of 60 degrees and a tasting window of two hours. The robe is medium ruby and the nose shows pleasant aromas of cherries and bramble fruits. Medium-bodied on the palate, with medium acidity, light sweet tannins and fairly well-integrated alcohol (listed in tiny, barely legible print as 13.5%). The flavors mirror the nose, while the middle palate struggles to remain in the picture. Short, tart finish. Certainly not great, but reasonably enjoyable as a mid-week wine. Drink now-12/13. (4631 views) | | | Tasted by mtmckittrick on 5/2/2011 & rated 89 points: Smooth and decent by itself on a warm night. It's unremarkable, but very drinkable. (5136 views) | | | Tasted by Nutty08 on 4/30/2011 & rated 87 points: Boerne Wine Club - CA Pinot Noir (Scenic Loop Cafe, San Antonio, TX)): Licorice and black cherry nose, with a pleasant red berry palate. Short clipped finish, but balanced, focused and pleasant in the heat. Nice QPR. I liked it better than the group but can’t score it higher due to lack of complexity. Group #7 (5458 views) | | | Tasted by macker100 on 4/30/2011 & rated 87 points: Nose had ripe cherries with some rhubarb, sweet oak. Palate was jammy with some spice, very ripe tannins. Acidity a little understated. My #6 (4921 views) | | | Tasted by Parnelli on 4/28/2011 & rated 88 points: For an entry level pinot, this is the best I could recommend. I paid 11.99 for the bottle and thought it very good. Other entry level pinots either add sugar and pick later for more sugar content which makes it too sweet to me (Wild Horse comes to mind). This poured darker, with tart red cherries and rhubarb on the nose and palate. I liked it better than my wife and thought it went very well with the grilled salmon. Nice acidity and balance. (5040 views) | | | Tasted by Red112 on 4/26/2011 & rated 91 points: Emerel's Orlando very good (5108 views) | | | Tasted by oglewine on 1/19/2011: Bottle was NOT good. We love Byron and were hoping that this would be up to thier standard, instead, it went down the drain. (5193 views) | | | Tasted by pkbackman on 12/27/2010 & rated 88 points: Give it an hour decant...and then its better than what others are saying. (5340 views) | | | Only displaying the 25 most recent notes - click to see all notes for this wine... |
| Byron Producer web sitePinot 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 WikipediaSanta Barbara County Santa Barbara County |
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