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| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 90.9 pts. and median of 91 pts. in 54 notes) - hiding notes with no text | | | Tasted by Joelene on 4/4/2022 & rated 91 points: Drinking very nicely now. Great acidity, nice dry finish, just enough fruit. (590 views) | | | Tasted by matthew.gluth on 2/14/2018 & rated 87 points: Acidic, but balances with food. Blackberries, caramel and sweet undertones. (1893 views) | | | Tasted by Djfermentation on 9/15/2017 & rated 93 points: Drinking terrific right but probably has more good years ahead. Paired excellent with Pesto Turkey burgers with mozzarella from scratch. Very. Ice Cali PN (2236 views) | | | Tasted by matthew.gluth on 3/21/2016 & rated 89 points: Apple, honey, red fruit, floral hints (3120 views) | | | Tasted by JOJ on 1/29/2016 & rated 94 points: Another fabulous bottle. Super clear, pale ruby. Aromas of bing cherry, underbrush, pine, baking spice and a hint of smoke. On the palate, bright and lively -- bing cherry and raspberry, with a spicy attack and finishing with a hint of cola and a hint of mushroom. Loved it. (3137 views) | | | Tasted by CWilliam on 5/7/2015: 92+
Served with grilled grouper. Light red color with clear meniscus. No sediment. Baking spice, cranberry, red currants & stemmy on nose. On palate, bright cherry, cranberry & baking spice with medium acidity and long finish. My best bottle to date. Will look to buy some more current releases from this producer. (3374 views) | | | Tasted by Xfactor on 12/23/2014 & rated 91 points: One of my favorite SRH PN offerings, still impresses, in stride now. Appreciates the cooler side of your pinot temp scale. (2672 views) | | | Tasted by CWilliam on 11/9/2014: 91-92 range. Continues to drink very well. (2547 views) | | | Tasted by wineduggery on 9/6/2014: Last bottle. Strawberry jammy goodness with surprisingly good acidity. (1980 views) | | | Tasted by CWilliam on 4/19/2014: 92+/- this go around - excellent with grilled halibut. (2180 views) | | | Tasted by JOJ on 4/10/2014 & rated 94 points: Another marvelous bottle. Incredible aromas -- strawberry, rhubarb, and bing cherry, with notes of orange rind, mulled spices, clove and hard candy. Luscious rhubarb and strawberry on the palate, with a note of black cherry and more orange rind -- washes over the palate with waves of spice and a hint of cola. Bracing acidity. Long finish. (1804 views) | | | Tasted by sayward on 3/30/2014 & rated 91 points: Again, great QPR. Drinking very well now and showed well in a pop and pour environment. (1568 views) | | | Tasted by CWilliam on 2/17/2014: Deliciious. Great with plank smoked salmon- not overly complex but deliciious. 91-92 range. (1593 views) | | | Tasted by Xfactor on 2/10/2014 & rated 90 points: Orange peel was more noticeable this go around, cool black fruit, a little fiery at PnP, but calmed down around 2 hours. (1414 views) | | | Tasted by JOJ on 12/16/2013 & rated 94 points: Marvelous. Has the high-toned red fruit profile that I really love in a pinot. Aromas of cranberry, pomegranate and spiced cherry intermingle with notes of orange peel and other citrus, clove and nutmeg. The wine slides over the palate with pure flavors of cranberry and spicy cherry, with more nutmet and clove to keep it interesting. Great acidity and a long finish. Will age well. (1228 views) | | | Tasted by Xfactor on 11/11/2013 & rated 91 points: Was ready at PnP. Great balance, cool cherry with mild green herbs, great finish. Paired superbly with grilled Turkish lamb. (1329 views) | | | Tasted by sayward on 10/7/2013: No decant this time and seems to be doing a lot better. Nice fruit noted on the nose. Acidity not so bad. (1361 views) | | | Tasted by sayward on 9/14/2013 & rated 92 points: Decanted for 2 hours and really mellowed out the acidity. A lot more fruit showing after the decant and a little more bottle age. Some spice also evident. Not a excessive amount of sugar. When I first drank this wine I thought it had more acid than Woodstock, but not anymore. I will hold the rest of what I have for as long as I can. (1394 views) | | | Tasted by CWilliam on 8/23/2013: Has improved from prior tasting. While pretty big for a Pinot, its got high acidity,silky palate feel and a long finish - 92+ Would buy again. (1509 views) | | | Tasted by sayward on 8/12/2013 & rated 90 points: Much more fruit after having been opened for 24 hours. The acidity got more muted. This wine should age well for the coming several years. (1376 views) | | | Tasted by sayward on 7/21/2013 & rated 90 points: Seems to be getting to a better place. I liked this bottle more than the last time that I drank this wine. I will try it again this fall. (1306 views) | | | Tasted by sayward on 5/27/2013 & rated 90 points: Like my previous note. A lot of acidity in this. Decanted this time for 1 hour. Seemed to have burnt off some of the alcohol and the nose was better than my previous memory. More spice and earth on the nose vs. fruit. Give it air. (1329 views) | | | Tasted by Xfactor on 5/11/2013 & rated 91 points: In stride, the darker side of SRH. Good weight without being overbearing. Great long finish. Looking forward to opening another in a couple months. (1296 views) | | | Tasted by Lee Fining on 4/23/2013 & rated 89 points: Moderately light red. Hot, tart cherry nose. Complex blend of red fruit flavors with a solid level of acidity. Might want to give it a little time before opening. (1088 views) | | | Tasted by sayward on 3/28/2013: this bottle was popped and poured. way too much acidity going on. I have some more of this so I am interested to see how this works with a decant next time. didn't wow me, but jury is out given that others are suggesting a decant will help. (1474 views) | | | Only displaying the 25 most recent notes - click to see all notes for this wine... |
| By Josh Raynolds
Vinous, November/December 2011, IWC Issue #159
(Zotovich Family Vineyards Pinot Noir Estate Sta. Rita Hills) Subscribe to see review text. | By Richard Jennings
RJonWine.com (4/2/2012)
(Zotovich Pinot Noir) Light medium red color with pale meniscus; focused, tart cherry, cinnamon, floral nose; intense, tart cherry, tart raspberry palate with medium acidity; needs 3 years; medium-plus finish (clones 113, 114, 115 & 777; planted in 1998) 92 points |
NOTE: Scores and reviews are the property of Vinous and RJonWine.com. (manage subscription channels) |
| Zotovich Producer website
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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 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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