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| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 91.3 pts. and median of 91 pts. in 45 notes) - hiding notes with no text | | | Tasted by Jhalpern27 on 9/16/2023 & rated 93 points: A friend of mine bought a bottle at auction and opened tonight . This baby is still alive and kicking. Really great wine, California Pinot can definitely age. (265 views) | | | Tasted by bdhanna on 3/16/2023 & rated 92 points: Drinking great right now !! At peak !!
Perfect cork after a decade in the bottle. Consumed over two days. Fruit burst on the first day and on day two this wine became a little flabby; more dried fruit, less fresh. Deep ruby color with little to no oxidation, clarity medium. Aromas of pomegranate and strawberry. Flavors of black cherry cola and raspberry with a hint of forest floor. This Pinot Noir has a medium to long finish. A balanced and flavorful Pinot Noir. This age worthy wine has more years of life left. My last bottle of this vintage. A great Pinot Noir at peak and a great winemaking effort. (417 views) | | | Tasted by t_moderne on 3/6/2022 & rated 94 points: Opened, poured into a decanter, and enjoyed with food and then on its own.
Saved half under vacuvin and refrigerated.
Deep ruby garnet color.
Nose shows dark fruits and an herbal sandalwood note.
Good dark fruited flavor or with a tangy dried orange peel note.
Good acidity.
Lots of depth.
Slight leather note on the mid-palate and then finished with pomegranate and thay orange peel note.
Enjoyable.
Cork broke when opening but extracted without disintegration.
13.6% abv. (1062 views) | | | Tasted by NY Wino on 2/5/2022 & rated 96 points: I opened this up with a group of food and wine lovers. I made them taste it blind. It was the WOTN for 2 ppl (versus 2009 DuMOL Syrah and 2006 Quilceda Cab). Everyone thought it was young (less than 6 yrs old). They were all shocked that it was 13 years old. Nose is huge, there are layers of velvety cherry fruit in the mouth, delicious spice and a long finish. Radio Coteau has proven to be one of my best aging wines. It’s consistently excellent. (1020 views) | | | Tasted by NY Wino on 1/8/2021 & rated 92 points: Drinking beautifully. Big bouquets of ripe cherries, the wine has excellent red berry fruit, good acidity and a long delicious finish. (1316 views) | | | Tasted by NY Wino on 5/15/2020 & rated 93 points: Deep ruby color, big bouquet of ripe red fruit, the wine still packs a ton of fruit with a long excellent and delicious finish. Drinking great right now. (1384 views) | | | Tasted by davudvl on 3/27/2020 & rated 91 points: Very tasty fruit forward. Good acidity. (1267 views) | | | Tasted by jbaron on 12/20/2018 & rated 94 points: Opened a bit weird or funky but resolved into a very, very nice subtle glass of winey flavors. I find it very impressive. One of the best wines this year. (1917 views) | | | Tasted by ey1294 on 8/27/2018 & rated 90 points: - Ruby color with slow forming legs and aromas of cherry, dusty and rose. It's balanced and has flavours of cherry, strawberry and black pepper with a medium body. Smooth texture with a medium finish - Decanted one hour. Graphite on the nose too. Tarter finish than before, almost slight cranberry. The wine is ready to drink now. (2367 views) | | | Tasted by jbaron on 11/20/2017: Seems distinctively RRV. A bit thin. Smelly though. (3313 views) | | | Tasted by jbaron on 3/19/2017 & rated 91 points: Less of a wine than my note of last year. Tighter and tarter. Less forgiving. (4004 views) | | | Tasted by short and confused on 10/29/2016 & rated 94 points: Still youthful and delicious. I love this wine. Ditto on my note of 6/7/2011. I am in agreement with Josh Raynolds on this one. (4547 views) | | | Tasted by ogres3 on 10/20/2016 & rated 89 points: Not the greatest of wines but did benefit from about two hours of air. Average red and blue fruit. A bit of acid on the midtongue at the finish. (3682 views) | | | Tasted by retired_and_roving on 8/22/2016: PnP'd - Consumed over 3 nights. Dark dense color. Nose is dark fruited with some earth and cola. Very dark fruits on the palate with some tannins and astringency on finish. (3362 views) | | | Tasted by retired_and_roving on 6/30/2016: Decanted half a bottle first night and again on night 2. Definitely opened up and smoothed out with some air. Strange thing is I totally thought this was syrah. Pulled the bottle from the fridge without actually looking at it - and assumed it was the R-C syrah that was in there. Was not until I tossed the bottle that I looked and saw it was pinot noir. This tasted nothing like pinot noir, but syrah absolutely. The color was dark ruby. Nose had a pleasant floral cola character to it. Still quite fruit forward, but darker fruits with prominent acidity and some grippy tannins. A bit astringent on the finish. Okay but the only distinctive thing to me is that I was shocked it was pinot. (2257 views) | | | Tasted by clutj on 4/18/2016: 316 cases; cherries, good fruit (1764 views) | | | Tasted by pjhr on 2/28/2016 & rated 92 points: As delicious as the last bottle! (1528 views) | | | Tasted by jbaron on 2/23/2016 & rated 93 points: Nice nose, great mouth, and a good, extended length. Rich..., no signs of drying or agedness in this bottle. Still seems young with much structure to go for some time.
Rich, jammy, plummy/cherry fruit. Some wood notes, a bit of earth... maybe. (1496 views) | | | Tasted by pjhr on 2/10/2016 & rated 92 points: As youthful as the last bottle. Delicious tart red cherry and raspberries on the nose and palate with spice notes finishing with vibrant acidity. (1409 views) | | | Tasted by gesusser on 8/5/2015 & rated 90 points: Short splash decant which did not help,this open up, agree with last post tarts cherry on one but shallow and a dry finish...drink up (1712 views) | | | Tasted by thebonnydooner on 8/2/2015 & rated 90 points: Juicy and ripe, but seems to be drying out a little. There is nice tart cherry and strawberry fruit, more cherry on the nose. Nice long finish, just drys out at the end. I would say drink up. (1586 views) | | | Tasted by gesusser on 4/19/2015 & rated 92 points: One hour decant 1 st nite allowed this to open and enjoy a glass...on 3rd night we finished bottle, smooth fruity Pinot that went very well with food (1785 views) | | | Tasted by pjhr on 1/23/2015 & rated 92 points: Delicious tart red cherry and raspberries on the nose and palate with spice notes finishing with quite vibrant acidity. (1931 views) | | | Tasted by DougLee on 12/6/2014 & rated 88 points: a bit cloying (2086 views) | | | Tasted by huevosconvino on 10/14/2014: Austere, nose of cranberry at first; decanted for nearly 2 hours before trying again. Burgundian in style, very nice and focused with red fruit dominant. Big crowd pleaser. (1921 views) | | | Only displaying the 25 most recent notes - click to see all notes for this wine... |
| By Antonio Galloni
Vinous, Sonoma...A Thrill a Minute (Jul 2013)
(Radio-coteau Pinot Noir Alberigi Russian River Valley) Subscribe to see review text. | By Allen Meadows
Burghound, October 2011, Issue #44
(Radio-Côteau Vineyards Pinot Noir - Alberigi Villages Red) Subscribe to see review text. | By Josh Raynolds
Vinous, May/June 2011, IWC Issue #156
(Radio Coteau Pinot Noir Alberigi Russian River Valley) Subscribe to see review text. |
NOTE: Scores and reviews are the property of Vinous and Burghound. (manage subscription channels) |
| Radio-Coteau 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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