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| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 91.9 pts. and median of 92 pts. in 21 notes) - hiding notes with no text | | | Tasted by VlgJeff on 1/5/2018 & rated 89 points: PnP, but will benefit from a short decant as the wine opened up during our meal. Displays aromas of red fruit and cola, which follow on the palate along with a nice dose of spice, wrapped in more than balancing acidity. Should hold for a couple of years.
Had alongside the Lester Family pinot, same vintage, and this wine seemed darker, earthier, and had more cola accents. See the Lester TN. (785 views) | | | Tasted by Levinsb on 10/8/2017 & rated 91 points: Tart juicy dry unripe strawberries and raspberries, could use a little more ripeness for my tastes but overall very solid (943 views) | | | Tasted by kenthargis on 8/7/2015 & rated 92 points: First time to try this producer and I was impressed. Rich without being over the top. Nice notes of cherry and a long finish. In a good spot and complex enough that I would recommend. (1414 views) | | | Tasted by wineismylife on 2/20/2015 & rated 92 points: WIML92
Tasted blind as part of Blind Pinot Tasting.
Garnet to dark garnet color in the glass, clear looking throughout. Nose of barnyard, black berries and black cherries. Flavors of red raspberries, berries and cherries. Medium to tart acidity, medium tannin, medium to full bodied. Drink or hold.
My guess was this is a California Pinot Noir. Unclear on vintage or producer.
This wine came in 5th place out of 14 wines with 10 tasters participating giving an average score of 90.80. (1824 views) | | | Tasted by BornToRhone on 2/15/2015 & rated 93 points: 750ml; decant unknown; Dawgs blind pinot tasting; Young light translucent red; Nose of light cherries and baking spice; flavors of slightly sour cherries, rasberries, baking spice; Silky wine with light tannins; Enjoyable and my WOTN of 14 pinots. (1545 views) | | | Tasted by floydtp on 2/14/2015 & rated 92 points: Tasted blind in a lineup of 14 double blind pinots. Slow-oxed 3-4 hours prior to kickoff. Nice red fruit profile on the nose and palate with some spice mixed in. Very tannic at this stage with a medium to long length finish. Give this one some more time in the bottle. Was the group's #5 wine. (1533 views) | | | Tasted by Frank Murray III on 9/24/2014: Drank from a crappy hotel stem, yet it showed it's stripes as solid as if we had a nice Reidel for it. Also, drank at room temp and yet it hung right in there, a credit to the wine. Bit of funk, black cherry acidity, blackberry and some strawberry lingering. Some vanilla and cola nut linger in the finish, so it adds a little sexy quality to the wine and so it rounds out well. Lovely. (1511 views) | | | Tasted by Frank Murray III on 5/11/2014: One year between bottles. This one has been open about an hour, although have a poor stem I can still get a good sense of the wine, which I intend to take to dinner when ti will have about 3 hours of slow ox air and I'll have the right stem. This has opened up well, with the same exotic features I commented on last year. Some of that I sense is oak which is seasoning the wine well, along with some really nice fruit that shows off strawberry jam and some sour cherry. The finish shows of the same high toned, jammy-like flavors, good acidity and some asian 5 spice. Off to dinner....this drank terrific with a kale/jicama salad with citrus dressing and a tuna tartare. It exhibits a loamy, mushroom note and great expression of fruit and acid. I will say that the wine drinks best with a light chill, as when it warms the oak, ripe tones of the fruit do get more burly, as does the brown spice but when at the optimal temp, this is delicious pinot noir. Should drink well for another 4-5 years, too. (1126 views) | | | Tasted by Mtnmd1 on 2/11/2014 & rated 91 points: Delicious now PNP. Great nose. Couldn't state it any better than brigcampbell (792 views) | | | Tasted by brigcampbell on 4/14/2013 & rated 91 points: Big Basin Tasting with Bradley (FMIII in the OC): Very dark color. Nice spice and dark fruit nose. Tannins are soft and rounded with tart berry flavors and good acidity. Medium plus finish. Perfectly balanced. Beautiful. (1546 views) | | | Tasted by Frank Murray III on 4/13/2013: Big Basin In The OC--Dinner With Bradley Brown (My House): The word that comes to mind is "exotic", both in the aromatic and the palate. and I mentioned this to Bradley across the table in that this same kind of quality is what I found last week in the Rhys Skyline, although that was a 2011. The aromatic is this exotic tone, floral, fragrant and just lovely. Dark raspberry, lots of acidity with refreshing dark cherry. Order in! (1519 views) | | | Tasted by floydtp on 3/27/2013 & rated 92 points: Tasted non blind at home. PnP and followed over 3 hours. Nice nose of red fruit, floral and spice. Similar palate with plenty of spice and wet rocks. Tremendously long finish with spice, red fruit, a hint of rubber and plums. There is also the tiniest hint of barrel toast the doesn't become evident until a few minutes after tastingl. Nice acidity. Firm tannins at this stage but certainly approachable. Seems to have tons if potential for aging. Hold unless you have a lot of these. (990 views) | | | Tasted by Mike Dildine on 2/21/2013 & rated 92 points: Rich and delicious! (948 views) | | | Tasted by Frank Murray III on 4/4/2012: Bottled six weeks ago, listed alcohol 13.4%. Tasted with Bradley Brown over dinner in Santa Cruz, paired with a fava bean risotto and yukon potato gnocchi. The bottle here was opened mid-meal, poured to decanter. It evolved over the meal's time, showing crushed rocks, a mix of pomegranate and strawberry (lively and fruit driven versus lean in tone). Interestingly, the owner of the restaurant tried the wine and says it has a note of "orange rind", which is a similar note I found in the 2010 Big Basin Woodruff pinot we drank earlier in the day at the winery. Both of these wines show this feature, and the fruit here as well reminds me of the Rivers-Marie wines. There is some structure in the finish too, a light minerality. This is very good, and yet young. A wine to watch. (1293 views) |
| By Antonio Galloni
Vinous, Santa Cruz Mountains: California’s Best Kept Secret (Jul 2013)
(Big Basin Vineyards Pinot Noir Alfaro Family Vineyard Santa Cruz Mountains) Subscribe to see review text. | By Josh Raynolds
Vinous, May/June 2013, IWC Issue #168
(Big Basin Vineyards Pinot Noir Alfaro Family Vineyard Santa Cruz Mountains) Subscribe to see review text. | By Allen Meadows
Burghound, January 2013, Issue #49
(Big Basin Vineyards Pinot Noir - Alfaro Family Vineyard Villages Red) Subscribe to see review text. | By Antonio Galloni
Vinous, California's Central Coast: Better than Ever (Aug 2012)
(Big Basin Vineyards Pinot Noir Alfaro Family Vineyard Santa Cruz Mountains) Subscribe to see review text. |
NOTE: Scores and reviews are the property of Vinous and Burghound. (manage subscription channels) |
| Big Basin Vineyards Producer website
Big Basin Vineyards was founded in 1998 in the Santa Cruz Mountains next to Big Basin Redwoods State Park, with a new winery building completed in 2003. Proprietor and wine maker Bradley Brown sources his wines from three Estate Vineyards - Rattlesnake Rock, Old Corral Block and Homestead Block. All of the Estate vineyards are planted to Alban Selections on steep hillsides with mudstone and shale soils - 7 acres of Syrah, 2 acres of Grenache and 1 acre of Roussanne - and are farmed organically. Additionally, Bradley works closely with Coastview Vineyard located at 2400 ft on a mountain top in the Gabilan Mountains overlooking the Salinas Valley and Monterey Bay (several miles due south of Mt. Harlan). He has contracted with the vineyard to purchase Syrah planted in 1998 and to bud over certain sections of the vineyard to Pinot Noir and Grenache (in 2008) and plant a new block to an Alban selection of Syrah. This vineyard is also farmed organically and managed according to Bradley's direction. Beginning in 2006, Big Basin started making Pinot Noir sourced from the Santa Cruz Mountains. As of 2009, Big Basin is making three different single vineyard Pinots from the Santa Cruz Mountains (Alfaro Family, Lester Family and Woodruff Family Vineyards), plus the Pinot from Coastview Vineyard in the Gabilan Mountains.
Best known for Syrah, but also makes Pinot Noirs and blends.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 Santa Cruz Mountains Santa Cruz Mountains Winegrowers Association | Wikipedia
Once referred to by wine writers as the Chaine d'Or -- or "golden chain" -- the Santa Cruz Mountains AVA sits above Silicon Valley, running along the craggy range next to the Pacific on some of the prettiest parts of Northern California. The area supports more than 75 wineries, despite being limited by geography and high land prices.
In 1981 the Santa Cruz Mountains Viticultural Appellation became federally recognized, one of the first American viticultural areas to be defined by geophysical and climatic factors. The appellation encompasses the Santa Cruz Mountain range, from Half Moon Bay in the north, to Mount Madonna in the south. The east and west boundaries are defined by elevation, extending down to 800 feet in the east and 400 feet in the west. |
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