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| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 89.4 pts. and median of 89 pts. in 27 notes) - hiding notes with no text | | | Tasted by rralls on 3/6/2015 & rated 90 points: I thought this was still nice but perhaps a little faded from its prime. Would have thought the 16% alcohol would have shown through more so that was a nice surprise and it definitely got better with a little air. (1140 views) | | | Tasted by kirschke on 12/26/2013 & rated 93 points: A little high in the alcohol content but after about an hour or so it just came together and was sublime. (1819 views) | | | Tasted by eBoB on 12/14/2013: Gift from Eric
[wino w koncowej fazie]
Nos nie wyczuwalny. Kolor metny. (1370 views) | | | Tasted by eBoB on 12/14/2013 flawed bottle: Gift from Eric
[wino w koncowej fazie]
Nos nie wyczuwalny. Kolor metny. (1381 views) | | | Tasted by mtrevithick on 6/8/2013 & rated 90 points: Nice wine. Perhaps a little past its prime. (1447 views) | | | Tasted by Hickorychipper on 1/15/2012 & rated 86 points: Good, a little past it's prime. Still complimented the vichyssoise soup. (1264 views) | | | Tasted by ScottS on 5/13/2011: Hmm, i didn't have high hopes for this wine and I was right. Way too much alcohol. Considering the amount of alcohol this wine was thin, perhaps due to age? Hints of tart cranberry and cherry with an earthy finish. It got a little better with air. Glad this was my one and only bottle. (1159 views) | | | Tasted by pgordon62 on 5/31/2010 & rated 88 points: Lighty colored. Aromas of pretty red cherry, cranberry, asian spice and rose petal. There is a prickly stemminess on the delicate palate wihich adds a mocha note with a green apple attack. Moderate length on the zesty finish which shows a little heat. A light delicate wine of good breeding but lacks some depth and concentration. (1318 views) | | | Tasted by SeaSmoke on 4/19/2010 & rated 87 points: Light color, balance is not what other BCs have been. Finish is short. Cherry and spice with mild oak. (1290 views) | | | Tasted by shk5157 on 12/7/2009 & rated 88 points: somewhat short and flat (1375 views) | | | Tasted by MLwine on 10/17/2009 & rated 88 points: Light color, somewhat thin. Sweet cherry on the palate, but simple and ultimately a bit disappointing. (1291 views) | | | Tasted by the godfather on 11/15/2008 & rated 91 points: good juice,not as stemmy as most BC's, very fragrant and nice with food (1474 views) | | | Tasted by shaferguy91 on 10/22/2008 & rated 88 points: Decanted 1 hour. (1511 views) | | | Tasted by olm2000 on 10/7/2008 & rated 84 points: 16% alcohol in a pinot...who in their right mind thought this would work?...the frankenstein of wines (1478 views) | | | Tasted by gdbarton1@gmail.com on 3/20/2008: Light rose burgundy. Spicy red fruit nose. Full bodied, bold red fruit, spicy oak, dry bitter alcohol finish. Fun up front but tough bitter finish. (1332 views) | | | Tasted by liquidassets on 11/23/2007 & rated 94 points: Great Pinot! I would definitely match this up to a meal... The wine is well balanced despite the high alcohol level that would probably be more noticed if drunk without food to compliment. I let it breathe in a decanter for just over an hour. (1743 views) | | | Tasted by dbkitc on 9/3/2007 & rated 88 points: Slightly cloudy brick / rose. Deep nose of sweet black cherry and Christmas spice – also the faintest hint of milk chocolate. Juicy and explosive on the initial attack. However, the wine becomes a little flabby on the finish and a bit hot. This does not have the balance and zip of the best from B-C. Still a very good wine with a super nose. This vineyard is consistently my least favorite of the group. (88) (1721 views) | | | Tasted by tanglenet on 8/24/2007: Opened not decanted. Light red in color with some clarity at the edge. Herbal components on the nose with a little heat; some cherry raspberry notes but a dominate cooked vegetable overlay with a somewhat watery finish. Fair.
Day 2: finished the bottle. Much better when served chilled. Quite a bit of white sediment in the last glass. Upgraded to Good. (1667 views) | | | Tasted by MJHDC on 4/7/2007: Medium ruby, with a little haze. Very nice aromatics, with cherry and spice. A lot of character with earthy, herbal , green flavors mixed with more cherry. (1767 views) | | | Tasted by PinoyNoir on 2/14/2007 & rated 89 points: better than I was expecting lots of cherry (1991 views) | | | Tasted by nvandyk on 2/10/2007 & rated 90 points: Light ruby, a bit hazy. Good fruit, with an emphasis on cherries. A fairly light touch. High alcohol is noticeable. A nice wine, if not sublime. I've had better Brewer Cliftons, but I wouldn't hesitate to drink this again. (2210 views) | | | Tasted by scooter260 on 2/9/2007 & rated 93 points: Delicious after 2 hours to breathe. Wow! (1955 views) | | | Tasted by jbaron on 8/10/2006 & rated 86 points: Cloudy, light red (almost pink) coloring that gives away the surprise of the spicy, raspberry/strawberry aromas of this wine. The length is good, the tastes are good, and the nose is better than good, but the alcohol is distractingly high, 16% listed on the label, and it lends a pretty unpleasant note to all of the sensations of the wine - the attack is hot, the midpalate is hot, and the finish is hot. I can't imagine that the alcohol is going anywhere, and I'm glad that this is my only bottle. (2081 views) | | | Tasted by dbkitc on 2/3/2006: Very light rose/pink almost milky in texture – light, but very rich looking. Wow – power on the nose – there is lots of juicy raspberry and cherry pie with a touch of eau-de-vie, orange and nutmeg (?) spice. This has a whopping 16% alcohol listed on the bottle. A neat sense of milk chocolate and white pepper also emerges. Not as sauvage or earth dominated as other B-C’s I have tasted. The palate is explosive – the flavor pops. The main problem here is that the finish is a bit hot and ends with an alcoholic bite. The flavors are very framboise like, just on the other side of OK balance. This might settle down, it might not. I will hold onto the rest of these for a while to see what happens. I like, but don’t love – not nearly as pleasurable today as the ‘03’s I have had recently. (15+???) (2371 views) | | | Only displaying the 25 most recent notes - click to see all notes for this wine... |
| Brewer-Clifton Producer website
Addt'l Info (Jackson Family Wine Group)
Born of an obsession with Santa Barbara County terroir, we formed Brewer-Clifton in the early 1990’s. We both had significant sales and production experience with a multitude of Santa Barbara County wineries, and always felt compelled to push the limits of the fruit from the area further than our previous employers had set forth to do. We set out to put the essence of the best vineyards in the area into a bottle.
We focus our efforts solely on the production of vineyard designated Chardonnay and Pinot Noir from several carefully selected, extreme vineyards in the Sta. Rita Hills appellation. The area's long growing seasons and diversity of marine-based soils combine to produce dynamic and explosive wines with great purity and precision. Each vineyard site is nurtured identically, allowing the pedigree of place to play the most significant role in our portfolio of wines.
In addition to our collective efforts, Steve Clifton also produces wine under his own label, called Palmina, which focuses exclusively on Italian varietals, and is the winemaker at Tritono, an Argentine producer of Malbec. Greg Brewer produces wine under the diatom label, as well as being the winemaker at Melville, a Santa Rita Hills winery dedicated to estate grown Pinot Noir, Chardonnay and Syrah.
Brewer-Clifton wines are only available in small quantities. Total production averages between 4,000 and 6,500 cases annually.
Brewer-Clifton is owned and operated by Steve Clifton, a musician, and Greg Brewer, a former professor of French. The pair started Brewer-Clifton in 1995 and they source grapes from the Santa Rita Hills appellation. Brewer-Clifton makes Chardonnay, Pinot Noir and sparkling wine. The wines earn ratings in the 90s from reviewers, and Wine Advocate has noted that “Brewer and Clifton consistently deliver delicious wines that are also deeply thought provoking with regards to the potential these vineyard sites hold.”Pinot 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 Wikipedia |
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