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| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 90.5 pts. and median of 91 pts. in 118 notes) - hiding notes with no text | | | Tasted by rustyRudy on 12/14/2019 & rated 93 points: Nice depth of color, big nose, black raspberry, ripe strawberries and cherries, vanilla, and not tart, but enough acidity. Long finish. Fruit forward but not overdone. Probably at peak performance. (1876 views) | | | Tasted by andrewdodd86 on 12/8/2019 & rated 94 points: More earthy, some leafy notes. Dark raspberry. Love this. Amazing. (1599 views) | | | Tasted by dlcass on 12/13/2018 & rated 91 points: Very dark garnet in color. Nice nose of dark cherry, blackberry, and blueberry pastry. Nice mouth feel and finish but a touch linear on the palate. Will reevaluate 2 hrs from now. (2103 views) | | | Tasted by tassajara on 12/6/2017 & rated 80 points: Smooth but slight sugary after taste on the tongue. (2692 views) | | | Tasted by Ridgerunner on 8/20/2017 & rated 92 points: Terrific entry level Pinot from a terrific winemaker! (2752 views) | | | Tasted by Goldstone on 1/25/2016 & rated 83 points: San Francisco Wine & Food Society Dinner - Burgundy Grapes on a Sea Voyage (Waterbar, 399 Embarcadero, San Francisco): Opened for several hours before serving alongside a 1999 Vincent Girardin Volnay 1er Cru Les Caillerets and a 2008 Shea Wine Cellars Pinot Noir. Meh....too sweet and one-dimensional....heavily extracted....hard to recognise as Pinot Noir. I left the glass unfinished. (4026 views) | | | Tasted by Chrishavens on 10/12/2015 & rated 93 points: Drank too young needs time (738 views) | | | Tasted by Lazerlar on 8/25/2015 & rated 89 points: drinking better than the previous reviews would indicate but its bouquet is lacking (ie: shut down) (3852 views) | | | Tasted by par361 on 5/18/2015 & rated 89 points: maybe this will settle down in the years ahead, but today it's too fruity and effervescent for my taste. not worth $45. (3637 views) | | | Tasted by Nils1921 on 12/29/2014 & rated 96 points: great wine; drank 12/14 cherries, earth, should store well (3638 views) | | | Tasted by Kaerhoeg on 11/23/2014 & rated 90 points: Maybe I oppened this too early. At least it took a while to open in the glass, at the nose was not as well developed as I had expected. But later this devleoped into a wonderful Pinot, one of the darker of its kind. More plum and prune than strawberry and cherry, but still very pleasant. (3572 views) | | | Tasted by dransford on 10/13/2014: Extracted but enjoyable, even if not my preferred style. (2613 views) | | | Tasted by lushlife on 10/2/2014: previous reviewers stated that this was over rated and more grenache-like than pinot. I agree, bold fruit up front, plum and cherry
on the palette some earthy notes, but overwhelmed by the fruit.It finishes smoothly, with almost a cherry cough syrup flavor. I can't say I did not enjoy it, but I have some favorite Grenaches that I would have preferred. (2116 views) | | | Tasted by cannym on 7/20/2014 & rated 89 points: Very deep garnet. Big pinot. Lots of rather dark berry fruit. Some smoke, some redcurrant. Bit forceful and monolithic but in a surprisingly enjoyable way. Tannins nice and smooth, acidity fairly low but sufficient. Didn't change much. Can't see this fading away any time soon. (2274 views) | | | Tasted by AIB on 1/1/2014 & rated 90 points: I have always loved this wine and think it continues to show well and drink well. Not typical pinot noir (no sourness to it), fruity and dark. (2703 views) | | | Tasted by underwds on 10/26/2013 & rated 86 points: Muted fruit, cherry & plum if you really work at it. Some nice earthiness, and a pleasant acid on the finish, but no real structure and without a fruitiness to start just come across as meh.
3/15/2016 Much more fruit this time, almost came across as corked on the finish right after opening, but that softened itself into some mushroom and earthiness. Clearly liked this one much better than the previous bottle. (2638 views) | | | Tasted by Snelson1154 on 6/30/2013 & rated 88 points: Is this pinot? The wine is Syrah and Granache like. I could have mistaken this for a rhone. It has good fruit but not what I look for in a pinot. Cherry, cola, spice. Decent finish. (3248 views) | | | Tasted by HFA on 5/27/2013 & rated 91 points: - Brick color with medium forming legs. It's balanced with a medium/full body. Smooth texture with a medium finish. (3155 views) | | | Tasted by wffinn on 1/16/2013 & rated 92 points: Served with a cheese fondue. Decanted for two hours prior to pouring. Deep barnyard bouquet followed by a burst of fruit. Nicely balanced with a lingering finish. (3634 views) | | | Tasted by gbm on 11/22/2012: Thanksgiving 2012 (The Old Homestead): Thanksgiving - Still think it's overrated. Dark garnet, almost purple. Plum, black cherry and cedar on the nose. Still opens with a fizz. Tastes like cherry cola for the first half hour. That bubbles off and you are left with a (dark red) fruit forward wine. It's a little too much for me - almost syrah-like. Blind I might think it was an Aussie shiraz, but I would wonder where the tannins went. Anyway, medium to full bodied, moderate acidity and a medium to long finish. General consensus was that it improved over time, went well with the bird, but never rose above numer 2 for the night. (3678 views) | | | Tasted by Snelson1154 on 11/4/2012 & rated 89 points: Good fruit but I agree with Expensive Hobby on this one. "The fizziness" makes this feel like a cocktail. (3352 views) | | | Tasted by AIB on 10/13/2012 & rated 92 points: Still love this bottle. Consistent with other bottles and review. Perhaps a bot more complex than last time. I have 6 left and don't think they will be gaining much over the next few years. I think this is more or less at its peak +2 years at most. I will never know because I will drink y remaining bottles before finding out,. (2876 views) | | | Tasted by crandallgtr on 8/30/2012 & rated 94 points: Great bottle, complex with fruit (1254 views) | | | Tasted by Pgedemer@gmail.com on 6/26/2012: Awesome!! (1254 views) | | | Tasted by wffinn on 6/23/2012 & rated 90 points: Modrate bouquet without some of the deep earth aromas found in other pinot noirs. Fruit takes a bit if time to express itself but then comes on with force contributing to a smooth finish. (4148 views) | | | Only displaying the 25 most recent notes - click to see all notes for this wine... |
| By Antonio Galloni
Vinous, The Best of Sonoma (Feb 2012)
(Paul Hobbs Pinot Noir Russian River Valley) Subscribe to see review text. | By Josh Raynolds
Vinous, May/June 2011, IWC Issue #156
(Paul Hobbs Winery Pinot Noir Russian River Valley) Subscribe to see review text. |
NOTE: Scores and reviews are the property of Vinous. (manage subscription channels) |
| Paul Hobbs 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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