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| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 93.3 pts. and median of 93 pts. in 48 notes) - hiding notes with no text | | | Tasted by Rieslingfan on 6/30/2023: From my dad’s cellar, this was my first Rochioli Pinot in years, and what a wine. Still quite young, with boisterous dark cherry fruit, but then underneath all that juicy joy there was a deeper, more savory base of damp earth, moss, a touch of soy and a dash of cinnamon. Very complex aromatics that were then echoed on the palate. The fruit was sweet and fresh, and tethered to the earthy foundation. I wish I had multiples of this, but there was only one left in dad’s collection. Fascinating, and makes me want to look for current Rochioli Pinots despite having zero need to explore more producers. (597 views) | | | Tasted by peterk on 6/28/2023: Still going strong, but time to enjoy. (325 views) | | | Tasted by buckeye76 on 9/4/2022 & rated 93 points: Last tasted 3 1/2 years ago, and drinking very well with similar notes. Nice color, black cherries, blackberries, minerals, floral, and some spice in the nose and flavor. Concentrated, well balanced wine with nice complexity and a medium to long slightly sweet finish. (625 views) | | | Tasted by Minnesota on 10/25/2020 & rated 94 points: Bottle variation the answer to 2016 tasting question. Lovely and refined. Drinking at or near its apex. (1410 views) | | | Tasted by dlduchon on 2/29/2020 & rated 90 points: Drinking quite well for an aged CA Pinot. Nice balance and structure. Good Pinot qualities. (1440 views) | | | Tasted by buckeye76 on 2/2/2019 & rated 93 points: The 2009 Little Hill is still performing wonderfully after ten years. Very nice color and rich, concentrated dark fruits. Black cherries, blackberries, minerals, floral, and some spice. Well balanced wine with nice complexity and a medium to long finish (1747 views) | | | Tasted by jdtonic on 10/7/2018 & rated 94 points: Without straining my mediocre mind with abstractions like cranberry cola and juniper �� pie, let me just say that if you want 2007 Marcassin flavor, but are short the coin, hit the Rocchioli West Block And Little Hill vints. I have neither had nor heard tell of a bad bottle.
Delicious and rewarding ripe Pinot with bright red and black fruits. Good acididity. Firm tannins. Would pair with chunks of ferro-concrete and tennis �� balls.
Does the 2007 Marc taste better? Yes, it does.
Does it taste three times better? No, it does not. (1760 views) | | | Tasted by SMHalps on 9/23/2018 & rated 93 points: WOTN for my wine group at a Pinot Noir dinner. The overwhelming favorite of the dinner. Definitely on the big and bolder side of Pinot. But it still has enough acidity and lighter red fruit, so that it doesn't overpower your palate. (1624 views) | | | Tasted by JoeDwine on 6/25/2018 & rated 93 points: same as previous bottle. (702 views) | | | Tasted by SMHalps on 5/20/2018 & rated 92 points: Popped 'n poured at a restaurant with my wine group. I really enjoyed this much more than my previous bottle. The bouquet had notes of kirsch. Still lots of fruit on the palate, I think it has plenty of life ahead of it. (1698 views) | | | Tasted by hadlieh2 on 1/14/2018 & rated 88 points: Barnyard nose,complex, slow to open, hot after initial pour, dark currant. We think needs another year two. Not bad now, but.
Had w grilled lamb rack (1678 views) | | | Tasted by jlgnml on 3/11/2017 & rated 92 points: Darker color, fragrant nose, lovely palate feel. (2193 views) | | | Tasted by Fatman in the Bathtub on 1/3/2017 & rated 95 points: This is the 1st higher end pinot I've tasted and wow...was not expecting this. We popped and poured. Out of the gate; intense sourdough, wet forest floor with red fruit on the nose which was oddly pleasant. Gave it a good hour in the glass with heavy agitation and this beauty morphed into a big, balanced charmer. Now I see why Burgundies dominate the highest end wines. I want more! (2052 views) | | | Tasted by jlgnml on 11/3/2016 & rated 93 points: Darker color, more mature, bright, cherry, strawberry, fills the mouth and a good finish. It's a buy. (2266 views) | | | Tasted by Minnesota on 7/2/2016 & rated 90 points: What a surprise in light of my 97 rating one year ago. Bit of green vegetable funkiness on the nose. First glass poured from the bottle, remaining wine consumed following a 75-minute decant. Improved somewhat with aeration but certainly nothing I could rate highly. Will be interesting to see if this is bottle variation or its fruit is falling off. (2386 views) | | | Tasted by rosenst1 on 11/29/2015 & rated 90 points: PnP. Medium dark red. Luscious nose of ripe berries, especially raspberries with a hint of oak. Full on the palate but at least initially a bit clenched on the finish. Gets better w air - good not great. (2913 views) | | | Tasted by SMHalps on 11/26/2015 & rated 90 points: Popped and poured, and maybe that was a mistake. Oddly, I was expecting more from this. Its really very good, maybe just short of outstanding. Something about it seemed closed down, and a little "clunky." I have had other Little Hills and enjoyed them more than this one. I have two more bottles of this and will probably finish them over the next 12 months.
WA rated this twice, once by Robert Parker in Feb 2011 and he gave it a (95-97) rating, and a year later by Galloni who gave it 92 points. The Cellartracker average as of this post is 94.3. (2218 views) | | | Tasted by belfast taxman on 9/7/2015 & rated 91 points: something of a brooding monster. This is undoubtedly a very good wine but the fruit core seemed a little shut down for me, especially on the palate (aroma wise there was all sorts going on). Decanted for 1.5 hours and drunk with barbecued fillet of beef, there was certainly plenty of acidity, indeed there was a slightly sharp edge to the finish, and there was comparatively quite obvious tannin for a Pinot Noir but the hoped for burst of cherry and smoky earthiness that the nose promised never fully materialised. A big wine in many ways and I would love to try again in a few years time. (2322 views) | | | Tasted by Minnesota on 6/18/2015 & rated 97 points: Think NCWino1 pretty much nailed it.... (2435 views) | | | Tasted by NCWino1 on 6/13/2015 & rated 96 points: WOW! This wine is a stunner! From the open without a decant, wonderful lush fruit on the nose.........you can smell it from across the table. Cherries, strawberries, cranberry, raspberry. On the palate, medium to heavy red fruit with great complexity, masterful balanced mid palate with plenty of acid and a long finish. Don't think it is going to get any better. Paid $102 for this bottle three years ago and worth every penny. Have had some great CA Pinots, Kistler, KB, Sojourn. But this blew me away. If you can find it.......buy it. If you have it in your cellar......what are you waiting for! (2123 views) | | | Tasted by JoeDwine on 7/12/2014 & rated 94 points: red fruit aromas. raspberries, cloves, black cherry and spice. Combines depth and power going on and on. (751 views) | | | Tasted by Fred44 on 3/9/2014 & rated 96 points: "A Short Ride on a Fast Machine" to quote John Adams. Beautiful nose-deep, floral and fruity. Explosive and intense pinot. (3094 views) | | | Tasted by christyspring on 1/3/2014 & rated 95 points: Incredible wine. Decanted the first glass in the bottle for about an hour. Rich cherry, floral, medium to heavy bodied and very well balanced. The only problem? Maybe give it a year or so, and this is my last one! (2972 views) | | | Tasted by grafstrb on 12/8/2013: -- popped and poured --
-- tasted a couple glasses non-blind over a couple hours --
NOSE: expressive; very floral; rich red/purple fruits
BODY: magenta-red color of medium depth; medium to medium-full bodied
TASTE: rich red/purple fruits; oak is noticeable, but not overbearing; big; rather lush wine, and a bit sweet; medium-low to medium acidity; 14.5% abv. is well-hidden by the ripe, lush fruit; this strikes me as well-balanced, but mostly by virtue of the lush fruit; drinking well now; I’d consider this a medium-term ager, at most; drink now or over the next 10 years. Gut impression score: 90 – 91. (2977 views) | | | Tasted by Scharin on 9/5/2013 & rated 92 points: Solid Pinot, but a bit too heavy and flabby for my taste. A bit too much plum / prune for it to really excel. (3044 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)
(Rochioli Pinot Noir Little Hill Sonoma Coast) Subscribe to see review text. | By Josh Raynolds
Vinous, May/June 2011, IWC Issue #156
(Rochioli Vineyards Pinot Noir Little Hill Vineyard Russian River Valley) Subscribe to see review text. |
NOTE: Scores and reviews are the property of Vinous. (manage subscription channels) |
| J. Rochioli 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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