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| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 90.8 pts. and median of 91 pts. in 134 notes) - hiding notes with no text | | | Tasted by arkman on 11/23/2021 & rated 92 points: Mature, with slight oxidation, but really nice. 25-30 second finish singing Sonoma coast. (812 views) | | | Tasted by JuliannaDHS on 5/15/2020 & rated 91 points: As before. Excellent, tasty Sonoma pinot. (1394 views) | | | Tasted by JuliannaDHS on 3/31/2020 & rated 91 points: In '14 I noted "... tart cherry...", I now detect more ripe full cherry. But like in '14, there's plenty of cola and spices. Proper Pinot but not to be confused with Burgundy. But last time I checked, Sonoma is far away from Burgundy. (1429 views) | | | Tasted by davudvl on 5/11/2019 & rated 91 points: Very nice. Red fruit. Balance (2036 views) | | | Tasted by psyrah on 6/21/2018 & rated 91 points: Only slightly lighter than the single vineyards, great cherry fruit, very pleasant wine with fish. Great QPR. (3319 views) | | | Tasted by Griffeyfan04 on 10/25/2016 & rated 92 points: Some spice and actually quite a bit of vanilla and sweetness to it. The fruit was nice with some tartness that helped bring out some acid. In a good spot but could go for another 5-7 years is my guess without a hitch (4175 views) | | | Tasted by TwoSmoochies on 8/16/2016 & rated 88 points: A bit long in the tooth (3770 views) | | | Tasted by brucerob on 7/24/2016 & rated 92 points: This wine is coming into it strength - tight a first but after about 1 hour it was delightful, balanced and offering that great Sonoma Coast bright fruit. Will develop over a year or two (3832 views) | | | Tasted by whitmanlholt on 3/6/2016 & rated 88 points: Popped and poured. This is a medium red wine with a nose of cinnamon, spice, cherry, and some slight heat. In the mouth, this is tart with cherry flavors and an increasingly sweet finish. Overall, this is a modest Pinot -- one that is straightforward but pleasant. 88 points. (3726 views) | | | Tasted by hesnctrl on 1/30/2016 & rated 92 points: PnV. Medium dark crimson in color. Good typicity on the nose with a nice spice box element. Sweet strawberries and a great texture makes this ever so enjoyable. This stayed well in the range of what a Pinot should be without going over the top.
Enjoyed in a Riedel Vivant Burgundy glass at about 66F. (2486 views) | | | Tasted by JS199 on 1/28/2016 & rated 93 points: Bigger than expected and quite impressive. This needed to be decanted a couple hours and it mellowed out. Not too heavy and perfect balance. Wish I had more. 92/93 (1625 views) | | | Tasted by ScottGoodwin on 1/23/2016 & rated 88 points: The nose is exuberant. Tons of strawberry and red cherry. Some Pinot funk. Maybe a little too exuberant for me! The silkiness on the palate is unmistakably sojourn. But overall the fruit is too much for me. Luxurious verging on slutty. But the finish lacks the acid and zip that I'm looking for. There was some mineralogy in there but not much. On Day 2, the fruit seemed to have settled down a bit, a little less "sweet" and with some savory elements. I could see drinking this with food. The wine I drank yesterday, not so much. (1389 views) | | | Tasted by JS199 on 12/31/2015 & rated 92 points: Solid, really good mid weight pinot. Suave and seamless. (1354 views) | | | Tasted by Mark Brandon on 11/6/2015 & rated 92 points: Among my favorite Sonoma offerings. Not as boutique, but hits all the right buttons... elegant, rich, lush, refined, yummy. Everything I love about domestic Pinot. (1324 views) | | | Tasted by Naso on 9/18/2015 & rated 89 points: Medium body bing cherry medium finish - good value
(1452 views) | | | Tasted by JS199 on 6/1/2015 & rated 91 points: Bright cherry with a pure mouthfeel. What pinot should be. Not over extracted or trying to be something else. A pure california expression of pinot. (1841 views) | | | Tasted by Dave_Mowry on 5/24/2015: Sojourn remains a under appreciated top tier Pinot producer. Despite my lofty expectations, the 2010 Sonoma Pinot did not disappoint last evening. Hats off to Craig et al at Sojourn - awesome wine! (1845 views) | | | Tasted by signotim on 5/21/2015 & rated 91 points: Big nose that shows ripe, almost sappy fruit. Nice mix of sweet and tart flavors on the palate and excellent acidity to balance out the fruit. Great with roast chicken. (1780 views) | | | Tasted by Mark Brandon on 2/8/2015 & rated 93 points: Just Excellent. Bigger than most Pinot, but so smooth and dimensional you don't notice. Raspberry, dark cherry, cola, with a touch of herbaceous undertones. Long finish. (1676 views) | | | Tasted by BrunelloBob on 2/1/2015 & rated 90 points: Cherry, black cherry, nice acidity. More food friendly (chicken marsala) than the Lorings I've been drinking (2017 views) | | | Tasted by njAndrew on 1/18/2015 & rated 91 points: Dark fruit, blueberry and blackberry, and plum. Med+ acid with a long smooth finish. Drinking well, very enjoyable. (1997 views) | | | Tasted by JuliannaDHS on 12/18/2014 & rated 91 points: Notes of cranberry and tart cherry mingled with some cola and pepper make this w very nice pinot noir. Smooth, medium bodied and delicious! (1990 views) | | | Tasted by RobertB321 on 12/8/2014 & rated 93 points: A dark color for a Pinot. Some barnyard aromas. Flavor of red and dark fruit. Very smooth. Long finish. Delicious wine. (2037 views) | | | Tasted by Griffeyfan04 on 9/6/2014 & rated 92 points: Very good. A touch of sweet still that should fade soon. This wine tasted very young. A great wine with lots of life still. If you can hold off for a year or two I would. (2354 views) | | | Tasted by sellerscellar on 7/13/2014 & rated 91 points: Was even better on day 2 & 3. (2230 views) | | | Only displaying the 25 most recent notes - click to see all notes for this wine... |
| By Gregory Walter
PinotReport, Issue #76 (1/15/2012)
(Sojourn Cellars Pinot Noir Sonoma Coast) Login and sign up and see review text. | By Richard Jennings
RJonWine.com (8/4/2012)
(Sojourn Pinot Noir Sonoma Coast) Medium cherry red color with pale meniscus; ripe cherry, hibiscus nose; tasty, tart cherry, hibiscus palate; medium-plus finish 91+ points 91 points | By Richard Jennings
RJonWine.com (5/6/2012)
(Sojourn Pinot Noir Sonoma Coast) Medium ruby color; ripe cherry, floral, baked raspberry, spice nose; baked cherry, tart baked raspberry, tart raspberry, tart strawberry palate with medium acidity; needs 1-2 years; medium-plus finish 91+ points 91 points |
NOTE: Scores and reviews are the property of PinotReport and RJonWine.com. (manage subscription channels) |
| Sojourn Producer website
2010 Sojourn Pinot Noir Sonoma CoastThe 2010 vintage of our Sonoma Coast Pinot noir is the most balanced and food-friendly version of this wine that we have released to date. It is a blend of eight unique lots produced from Sonoma Coast vineyards ranging from the northern most Annapolis region to the southern Petaluma Gap, with Gap’s Crown Vineyard, Sangiacomo Vineyard, and Keller Estate's La Cruz Vineyard all providing primary components. Pinot noir clones 115, Swan, 828, 667, and Pommard add to the complexity of this Pinot noir with a myriad of textures and flavors.
Aromas of dark cherry and pomegranate entice your nose and meld with hints of mushroom and soy. On the palate, red fruit flavors deliver a slightly brighter edge. This wine shows freshness and lively acidity, while maintaining the lush textures from the Gap’s Crown and Sangiacomo Vineyard components. 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 Sonoma CountyMendocino CountySonoma Coast * Sonoma Coast AVA (Wikipedia)
* Sonoma Coast AVA (Wine Institue) |
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