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| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 92.5 pts. and median of 93 pts. in 64 notes) - hiding notes with no text | | | Tasted by bdhanna on 8/13/2023 & rated 86 points: This bottle was past peak. (265 views) | | | Tasted by bdhanna on 11/3/2022 & rated 91 points: At or just past peak !! I agree with my tasting notes of the past 28 months.
Perfect cork after over a decade in the bottle, easily removed. Consumed over two days, softer on day two. No bottles of this vintage remaining in my cellar. (507 views) | | | Tasted by IJC on 4/16/2022: Wonderful.
Without doubt, this vintage is in its prime drinking window. And while it may be possible to age this wine another 5+ years, I'm not convinced the incremental return worth the wait. At any rate, that question for me is moot, as this was my last bottle of the 2009s.
I have been buying/drinking the Keefer Vinyard since 2006, attracted by its profile of bright red fruit top notes with an underpinning of medium/ darker fruits, a thread of cinnamon spice running through it, and a perfect/ near perfect balance of fruit and acidity. The 2009 is a benchmark example, and with its now 13 years of age, a wine of considerable character as well as charm.
Rated +3 on a scale of -1 to +3. (855 views) | | | Tasted by bdhanna on 6/10/2021 & rated 92 points: Wow, even better than I remember !! This wine is really tasting great right now !! I agree with my tasting notes of the past year, perhaps one notch up from my ratings last year, could be at peak. The cork was remarkably perfect after over a decade in the bottle. I consumed this delicious Pinot Noir over two days. Dark ruby color with little to no oxidation, clarity was medium. Aromas of pomegranate, cranberry, fresh fig, and black tea; flavors of black cherry, red fruit compote, rhubarb, glycerin, and forest floor with a medium to long finish. Popped and poured, this wine did not benefit from additional air since the fresh fruit flavors were replaced with dried fruit flavors on day two. This age worthy wine has many more years of life left. A very balanced flavorful Pinot Noir from Keefer Ranch Vineyard which was planted in 1988 by Marcy Keefer and her husband Robert. Keefer Ranch lies in the southwestern-most part of the Green Valley of Russian River Valley AVA, an area noted for its intense morning fog and sandy Goldridge soils. A great fruit source and a good winemaking effort from Ehren Jordon. I still have a bottle of this vintage remaining; I may open it soon to verify my rating. (1072 views) | | | Tasted by bdhanna on 12/2/2020 & rated 91 points: I agree with my note of 5+ months ago. (1152 views) | | | Tasted by bdhanna on 6/14/2020 & rated 91 points: Perfect cork after a decade in the bottle. Consumed over two days, fruit more predominant on the first day. Ruby color with little to no oxidation, clarity medium. Aromas of raspberry and forest floor, flavors of black cherry cola and raspberry compote with a medium finish. A very balanced and flavorful Pinot Noir. This wine may be near the end of its life, so drink up. Good effort Aaron. (1073 views) | | | Tasted by matt182 on 1/7/2019 & rated 92 points: Slightly evolved garnet red, this 10 years old pinot is rich on the nose with dominant fruit and humid forest floor notes. This is really smooth on the palate with still bright dark cherry, brown spices, mint and mocha. The freshness buried under the fruit gives good balance and great spot for food pairing. Just a tad hot. (2079 views) | | | Tasted by bqvino on 5/21/2018 & rated 94 points: Still drinking beautifully. Raspberry, strawberry, wildflowers, spice on the nose. Deeper crushed berry and awesome minerality on palette. Still tight and bright. Long finish. Last one, wish i had more. (2797 views) | | | Tasted by vinodolphin on 1/9/2017 & rated 93 points: One of the best PN I have had in some time. Not thin but very robust. Long finish. (4457 views) | | | Tasted by Chainthroer on 12/8/2016 & rated 94 points: Much the same as my notes of 9-10-2016: "the nose is especially significant. The root beer aromas seem to have changed to a combination of wet creosote and creme soda; other aromas are cherry, strawberry, RRV cola, sweet herbs, Asian spices and vanillian. The fruit is rich and seemed more intense than when tasted last April. Velvety and soft in the mouth. Great Balance; drinking at its apogee." (4453 views) | | | Tasted by TexasBob on 9/25/2016 & rated 91 points: Beautiful deep medium red. Bold, powerful nose with red berries and fresh paint or turpentine. Pure cherries, high alcohol, excellent tannins/acids balance, young. (4514 views) | | | Tasted by Chainthroer on 9/10/2016 & rated 94 points: Still, the nose is especially significant. The root beer aromas seem to have changed to a combination of wet creosote and creme soda; other aromas are cherry, strawberry, RRV cola, sweet herbs, Asian spices and vanillian. The fruit is rich and seemed more intense than when tasted last April. Velvety and soft in the mouth. Great Balance; drinking at its apogee. A very nice pairing with Arctic char slowly cooked in butter. (3806 views) | | | Tasted by srose254 on 6/29/2016 & rated 94 points: Dark ruby color in the glass. Venturi decanted...Slight wild game hint on the nose, roses and minerals. Light body with full flavors of black cherry, cola and spice. Perfect acidity and tannins round out a spiced smooth finish. (2850 views) | | | Tasted by Chainthroer on 4/1/2016 & rated 93 points: Last tasted about 6 weeks ago. The wine is pretty much the same as it was then: "drinking at its apogee, with the the tannin now resolved. The nose is still a special part of the wine, with aromas of cherry, strawberry, hints of root beer, RRV cola, sweet herbs, Asian spices and vanillian. Rich, intense and velvety fruit. Excellent balance at this stage. The finish is long and velvety." (1545 views) | | | Tasted by Jonny d on 2/20/2016 & rated 95 points: Beautiful garnet color with a medium rim just starting to brick. Thin legs. Forest floor and bacon notes on the open, moving to a floral nose over time. Sweet cranberries on the palate. Great medium finish. Fully resolved tannins and no heat. Lovely wine. Most Pinots I've tasted have awful Robitussin flavors-- not this one. (1429 views) | | | Tasted by Chainthroer on 1/20/2016 & rated 93 points: Last tasted a little over three years ago. Drinking at its apogee, with the the tannin now resolved. The nose is still a special part of the wine, with aromas of cherry, strawberry, hints of root beer, RRV cola, sweet herbs, Asian spices and vanillian. Rich, intense and velvety fruit. Excellent balance at this stage. The finish is long and velvety. Nice with broiled salmon. See my prior notes. (1358 views) | | | Tasted by kcp on 12/23/2015 & rated 89 points: Perfectly serviceable wine, though not as pleasing as previous bottles - perhaps it's me. Also was surprisingly close to an 07 Hartford Fog Dance Pinot from a few days ago, though not quite as complex (why they seemed so similar is a mystery to me). Well balanced, a bit of cherry tart, though a somewhat weak finish. Not complaining, however, but it is a reasonably aged, fairly expensive wine. (1239 views) | | | Tasted by vinodolphin on 7/17/2015 & rated 94 points: Possibly the best PN we have had. Luscious, great fruit and mouth feel. Long finish. (1536 views) | | | Tasted by Cutter on 8/3/2014 & rated 95 points: The nose explodes with mushroom when opened. Forest floor, mushroom, black cherry, cola, and cranberry. Medium tannins. Medium alcohol. Great balance. Nice finish, though not terribly long. (2654 views) | | | Tasted by jcasey555 on 5/26/2014 & rated 93 points: Intense fruit and tremendous mouth feel and finish which lingers on and on... (2465 views) | | | Tasted by vinovin on 3/14/2014 & rated 90 points: Drank at Devine- took an hour to open. Big tannins with a slight astringent taste. But once opened went great with seafood linguine. (2592 views) | | | Tasted by BigSchmove on 3/3/2014 & rated 95 points: this is wonderful. the nose, crazy structure and balance. this one makes it hard to drink other Pinot This is the things great nights are made of .. (2614 views) | | | Tasted by vinovin on 10/28/2013 & rated 92 points: Unbelievably smooth with lingering vanilla finish (2855 views) | | | Tasted by Charlie Pendejo on 5/4/2013 & rated 91 points: My but this was tasty and easy to enjoy! Quite spicy on top of pure deep CA fruit, a crowd-pleasing (and me-pleasing) combo. (2768 views) | | | Tasted by jcasey555 on 1/18/2013 & rated 94 points: great nose, lush with flavor (2946 views) | | | Only displaying the 25 most recent notes - click to see all notes for this wine... |
| Failla 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.Keefer Ranch Details on weinlagen-infoUSAAmerican 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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