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| Drinking Windows and Values |
| Drinking window: Drink between 2011 and 2013 (based on 6 user opinions) |
| Community Tasting History |
| Community Tasting Notes (average 84.4 pts. and median of 85 pts. in 147 notes) - hiding notes with no text | | | Tasted by ellars on 12/2/2014: Really conflicted about this wine. On the one hand, this is not the normal flavor profile for a Pinot Noir. On the other hand, it's hard not to love the delicious plum and smoke flavors, especially given the relative lack of tannins. This was a velvety, sensuous experience. Paired exceptionally and equally well with turkey noodle soup, jerk chicken, and brown sugar ham. (5192 views) | | | Tasted by The Chadd on 9/26/2014 & rated 80 points: For $10, this Pinot holds up well. But you only get a little more than what you pay for. (5207 views) | | | Tasted by shorty01 on 3/19/2014: I'd never guess this to be a Pinot in a blind tasting. However, it is generous in dark cherry fruitiness, and would be a nice pizza or barbecue wine. (6064 views) | | | Tasted by Sijan on 1/15/2014 & rated 85 points: Continues to be a good value pinot noir w/ good cherry & berry fruit & enough acidity to pair well with food (6384 views) | | | Tasted by cojunbali on 11/23/2013 & rated 86 points: always a great value cali pinot. cherry, mineral and forest floor on the nose. subtle oak, cherry, mineral and some blueberry on the finish. (6965 views) | | | Tasted by akasalem on 10/27/2013 & rated 84 points: Aromas of strawberries, cassis with a mild oak fade in the glass. Good berry and cherry fruit flavors with subtle accents of oak, char and herbs finishing dry and clean with decent length. Great value (3423 views) | | | Tasted by Kesslerc14 on 6/27/2013 & rated 83 points: Good cheap Pinot Noir. Magnum bottle (4085 views) | | | Tasted by Bigatlwineguy on 6/8/2013 & rated 81 points: Overly dry and sour (3669 views) | | | Tasted by GellersCellar on 5/16/2013 & rated 88 points: Always good! (3508 views) | | | Tasted by svenya55 on 3/30/2013: Wow. This wine is not very good. Had a glass at a restaurant and it was completely flat, showing no fruit. I read that after opening up (45 mins - an hour) it did show better, but this left me very disappointed. (3281 views) | | | Tasted by FrugalGlug on 3/15/2013 & rated 82 points: No real sense of a varietal or place. It's just a red, rich wine that's just short of being okay. On the nose, the barn-yard thang – brettanomyces running rampant? (2958 views) | | | Tasted by dsjutah on 3/10/2013 & rated 83 points: For an everyday Pinot Noir at this price point, I actually really find this wine enjoyable and food-friendly. Thin to medium body, with aromas of dark berries. Sweet flavors on entry, with molasses and a little baking spice. Medium finish. (2790 views) | | | Tasted by daviddepoy on 2/27/2013: annie (2766 views) | | | Tasted by Rossodio on 2/16/2013 & rated 80 points: Somewhat thin and nondescript on the palate with smoke and peat over berry on the nose with a bit much heat. The palate has some berry and smoke but again is, on the whole, nondescript. This is not terribly flawed but really is out of balance and does not have too much in the way of appealing character. With the right food would be pleasant.
Even at $10 I don't think it is a good deal; there is better Pinot out there for the price (even in Burgundy - see La Foret by Joseph Drouhin...). (2616 views) | | | Tasted by rmgambrel on 2/12/2013 & rated 86 points: Took a while to open up and always had a very muted nose. After about 45 minutes some red fruit started to come through but pretty one dimensional. It was okay but will not get a return visit. (2767 views) | | | Tasted by csnash22 on 1/6/2013 & rated 84 points: But of smoke on the nose. Red fruit and berry flavors with soft tannins. Good value at the price point. (2503 views) | | | Tasted by SEA2012 on 1/4/2013 & rated 80 points: Slightly sour nose with alcohol. Vague berries segue to a jammy finish. Nothing stellar, but for the price, it's a decent swill.
The wine looks Garnet colored. The legs are Medium. (2449 views) | | | Tasted by ProfPaul on 12/15/2012: On the plus side, this is a decent Pinot Noir for the price - it actually smells and tastes like pinot. On the negative, there is a slight syrupy taste and feel that's not pinot. (2599 views) | | | Tasted by Kesslerc14 on 12/3/2012 & rated 82 points: Pinot on the nose. Not very complex flavors. Could do worse for 9 bucks though (4148 views) | | | Tasted by Pirate Dog on 12/2/2012 & rated 70 points: Flat and sour. (2473 views) | | | Tasted by Insipidness on 11/24/2012 & rated 75 points: Not a terrible Pinot Noir but there are better options at this price point. Slight vinegar odor on the nose and in the finish. (2576 views) | | | Tasted by jdjhearn on 11/18/2012 & rated 75 points: pleasant aroma (2407 views) | | | Tasted by WinePT on 11/17/2012 & rated 85 points: Continues to be a good QPR. (4394 views) | | | Tasted by Mattshank on 10/29/2012 & rated 87 points: Nose: Burg funk on the nose with some loam. Pretty cool nose for a low end offering. Palate: The funk aspects show with dark fruits. For a cheapie Pinot not bad. (2672 views) | | | Tasted by Vervelb on 10/21/2012 & rated 85 points: Nose is Pinot, but weird wood mid-palate mars an otherwise balanced wine, good with food and decent value. (5177 views) | | | Only displaying the 25 most recent notes - click to see all notes for this wine... |
| Mark West 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 CaliforniaNapa Valley.http://www.stagecoachvineyard.com/vineyards/our_vineyards.php
Santa Ynez.http://www.everyvine.com/org/Camp_Four/vineyard/Camp_Four/ |
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