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| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 91.6 pts. and median of 92 pts. in 89 notes) - hiding notes with no text | | | Tasted by Winiac on 1/8/2024 & rated 90 points: I think it is past peak at this point. It's acid minus, ripe fruit structure is not helping to keep it alive. (133 views) | | | Tasted by Wino Laurie on 12/28/2022 & rated 92 points: Held up beautifully from cellaring. Fruit still in tact with round finish and dark berry notes. Paired perfectly with rack of lamb. (217 views) | | | Tasted by bdhanna on 2/4/2022 & rated 93 points: At or just past peak but still delicious !! I agree with my tasting note of 10 months ago !!
Perfect cork after over a decade in the bottle, easily removed. Dark ruby colored with little to no oxidation and medium clarity. Consumed over two days. Pommard (non-heat treated); Pommard 5 (heat treated) Dijon clones 115, 667 and 777 Field selection, and Joseph Swan Vineyard clone Pinot Noir from Klopp Ranch along the eastern edge of Laguna Ridge in the Russian River Valley AVA. This was the last bottle of the vintage in my cellar. Just starting to wane, just barely past peak. (384 views) | | | Tasted by JBD on 11/26/2021 & rated 93 points: Drank at JR & Tempe's (472 views) | | | Tasted by bdhanna on 3/1/2021 & rated 93 points: In a great spot, this wine is tasting extremely good right now !!
The cork was nearly perfect after a decade in the bottle. This is a balanced Pinot Noir that I consumed over two days. Deep ruby color with no oxidation, clarity medium. Aromas of pomegranate and carmel, flavors of sweet cranberry, cherry, rhubarb, and forest floor with a pleasant medium to long finish. Popped and poured, this wine really benefited from gentle oxygen since it was much more soft & integrated on day two. Great fruit with firm acidity made into a very balanced Pinot Noir from the Klopp Ranch in the Russian River Valley appellation of Sonoma County. This Pinot Noir is an age worthy wine and has many more years of life left. I still have one more bottle of this vintage remaining; I may open it in the next few months or so to verify my rating. (750 views) | | | Tasted by daved on 12/26/2020 & rated 90 points: Solid (708 views) | | | Tasted by WineCPA on 11/5/2020 & rated 95 points: Medium-full body. Still bursting with black cherry. Hint of mushroom on the nose but the fruit dominates the palate. Medium tannins. Bricking a little on the edges but this can go longer. Drink now-2025. (733 views) | | | Tasted by drtroppo on 9/12/2020 & rated 92 points: Still drinking very well – delicious! (605 views) | | | Tasted by wehouck on 6/13/2020 & rated 92 points: Still drinking very well. (606 views) | | | Tasted by wehouck on 6/1/2020 & rated 92 points: Still drinking very well. Loved by our wine tasting group. (477 views) | | | Tasted by Winiac on 5/28/2020 & rated 91 points: Ripe, concentrated and delicious fruit. Spicy. Minus acidity and juicy structure. Medium length and pleasant finish. (451 views) | | | Tasted by Winiac on 10/3/2019 & rated 90 points: Quintessential ripe and concentrated California pinot with solid structure and acid minus. Pure flavors. (815 views) | | | Tasted by La Cave d'Argent on 6/15/2019 & rated 96 points: Personally purchased upon release and cellared in pristine fashion, this wine was contributed to a single-blind tasting. The tasting coordinator brown-bagged the bottle and included it in a Pinot Noir lineup that included no geographic restrictions. My taste was accordingly blinded. Still a youthful deep ruby in color, it retains an intoxicating aromatic profile of black raspberries, dried cranberries, coriander, sandalwood, smoke and lavender. For a Pinot, this is full-bodied and retains beautiful freshness. The tannins are silky-textured and the alcohol is nicely integrated (despite being listed as 14.4%). With flavors mirroring the nose, excellent mid-palate density and a lengthy finish, this continues to show beautifully and was the unanimous favorite of the flight. Those holding well-cellared bottles can enjoy this now or any time over the next 5-6 years. Drink now-2025. (1310 views) | | | Tasted by wabi47 on 11/26/2018 & rated 90 points: Plenty of lush mixed wild berry fruit; some forest floor. Cali style (1036 views) | | | Tasted by Old Gray Hare on 9/14/2017 & rated 89 points: My last bottle. It was tart on first opening but quickly smoothed out. Flavors were predominantly cola and cherry & were muted, not nearly as pleasant as last year. (1956 views) | | | Tasted by dlcass on 11/25/2016 & rated 91 points: Typical nice, CA pinot. Not particularly enjoyable for me. Not enough interest. (2661 views) | | | Tasted by Old Gray Hare on 5/7/2016 & rated 92 points: Decanted just over an hour. Very complex and delicious with balanced acidity and smooth mouthfeel. Some cola, dark berry and just a bit of mineral (no smoke). At the end of the evening (~4 hrs after opening) the wine had become heavy and had lost most of its flavor. Peak flavor was between 1/2 to 2 1/2 hrs. Wine held up very well to lemon. Served w a herb topped salmon (lemon balm/sage/chive and lemon) (2015 views) | | | Tasted by kanab ram on 4/16/2016 flawed bottle: Corked :( (2834 views) | | | Tasted by jdpearse on 2/1/2016 & rated 90 points: Let breathe for two hours. Very mild mannered. Balance of feint cherries and cola. Would have expected more (2914 views) | | | Tasted by pjhr on 1/7/2016 & rated 92 points: Dark red berries on the nose and palate with lively earth, spice, and smokey notes culminating in a tasty finish. (2230 views) | | | Tasted by davesmith1957 on 12/26/2015 & rated 90 points: Balanced. Not a huge Pinot. (1860 views) | | | Tasted by pjhr on 12/8/2015 & rated 92 points: Similar tasting notes to previous bottle. (1762 views) | | | Tasted by pjhr on 12/3/2015 & rated 92 points: Dark red berries on the nose and palate with lively earth, spice, and mineral notes culminating in a tasty finish. (1241 views) | | | Tasted by brminz on 8/22/2015 & rated 94 points: Earthy, leathery, almost smoky aroma with bold tannins that needed time to aerate but once they did, a delightful pinot. (1374 views) | | | Tasted by levinml on 8/1/2015 & rated 90 points: Consistent with earlier note. Disappointing for wine of this price. Maybe still too early, but just never seemed to do anything over two nights. Obviously well made, but just not a lot of there there. (1339 views) | | | Only displaying the 25 most recent notes - click to see all notes for this wine... |
| By Stephen Tanzer
Vinous, May/June 2012, IWC Issue #162
(Merry Edwards Pinot Noir Klopp Ranch Russian River Valley) Subscribe to see review text. |
NOTE: Scores and reviews are the property of Vinous. (manage subscription channels) |
| Merry Edwards 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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