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| Drinking Windows and Values |
| Drinking window: Drink between 2012 and 2016 (based on 88 user opinions) |
| Community Tasting History |
| Community Tasting Notes (average 87 pts. and median of 88 pts. in 40 notes) - hiding notes with no text | | | Tasted by GregGH on 12/11/2013 & rated 83 points: last of bottles in cellar -- noticed previous comment on too sweet ...this was not ... but awkward ... unimpressed (4194 views) | | | Tasted by jviz on 8/29/2013 & rated 88 points: A pretty interesting pinot -- quite different than several other nearby producers I've tried. Cool inviting nose, not much woody scent that I associate with Carneros. It has lots of cranberry on the palate but is quite muted. Agree with the musty comments, but this is a well made wine overall. (4594 views) | | | Tasted by slumlordess on 8/15/2013: The wine looks garnet colored. It smells like red berries and some mustiness. It has a pretty hardy musty taste ... there is some fruit but not sweet... more fragrant. Some bcurrant (cassis). Drinking well now. Don't hold for much longer. (4568 views) | | | Tasted by belfast taxman on 8/12/2013 & rated 88 points: Soft fruited (but not sweet) with some pleasing chewiness in the mouth - unlikely to get better but should drink well for a few years yet. (4794 views) | | | Tasted by davidpsd45 on 4/27/2013 & rated 86 points: Dusty entry, muted Pinot bouquet. Plenty of tannic grip in the mouth, still going strong 5 hours after opening. Brown-black notes to nose and flavour: *pain grillé*, asphalt, black plums. Seemed angry - cross to have been woken too soon from its bottled sleep? (4929 views) | | | Tasted by dennisdennisthedennis on 4/7/2013 & rated 85 points: Pretty tasty Pinot. Quite muscular, will stand up to really meaty gamy dishes. Dusty dark berries on the nose, easy drinking tannins and a big hot alcohol hit on the finish. (2054 views) | | | Tasted by davudvl on 2/1/2013 & rated 88 points: Very good Pinot for everyday drinking. (1583 views) | | | Tasted by tendring on 1/28/2013 & rated 89 points: Wine Education Service - California (LSE): Almost translucent with a little age.
Pleasant Pinot Noir nose, a little animal.
Good fruity attack, plenty of soft tannin, blackberries, good length. (1102 views) | | | Tasted by RobertDwyer on 10/14/2012 & rated 84 points: Not nearly as good as the 2009. Not even close. (2905 views) | | | Tasted by HStaal on 10/10/2012 & rated 84 points: OK – clear mid to dark garnet appearance; red fruit on nose; off-dry; mid acidity; low tannins; light to medium body; mid to long finish; took a while to open up; was a bit worried when I saw all the other reviews of this wine but it turned out OK – quite pleasant; sweetish red fruit at first with some sour cherries on finish; not great but pleasant. Had with roast duck breasts. (2375 views) | | | Tasted by rocknroller on 7/22/2012 & rated 86 points: Monthly Wine Group: Domestic Pinots and Chards From Some Top Producers (Levain, Mpls): No detailed notes on this one, but my one word descriptor was yuck. Just very mundane. (3514 views) | | | Tasted by Gfritzh on 5/14/2012 & rated 85 points: Insipid, simple Pinot Noir. (2727 views) | | | Tasted by Delli on 4/16/2012 & rated 88 points: Pretty average Pinot. Translucent purple red color. Mossy sour cherry, plumb and cola on the nose. Palate is sour cherries with minimal finish. 5+12+15+6=88 (2621 views) | | | Tasted by Russfrancis on 4/15/2012 & rated 81 points: Did not like this at all right out of the bottle. As a regular pinot drinker, this is by far the worst I've had in a long time. Didn't get much on the nose, a slight musty smell. Average to slightly dark colour. Not a lot of structure to this wine.
Will try again in an hour and use the venturi. (2296 views) | | | Tasted by Tarrant on 4/10/2012 & rated 89 points: Always been a big fan of this producer, and this did not disappoint but perhaps it was a touch too simple, but always tasty - Dark, medium bodied with a nose of cherry, cola, cinnammon, plum and vanilla, nicely structured, yet simple, balanced, sweet, sour on the palate with very good length, very tasty! (89 Points). (2183 views) | | | Tasted by Mike Kopanski on 4/5/2012 & rated 90 points: Thursday Walk Around Tasting 4/5/2012 (WineStyles Columbia, SC): Although slightly out of my price range for every day drinking, this Pinot Noir is an old friend we have enjoyed for many vintages. We drink a few bottles at home, and visit the winery when we travel out west. This producer has craftily developed it's own style over the decades they have been in business. They give us a quick hit of New World California fruit on the nose, and on the entry to the palate. Then, they let the subtle, earthy, non fruit flavors act like this grape was developed though centuries in Europe. Ther is an overtly spiciness that California has an edge over the folks on the other side of the pond. I get a rosemary flavor which really compliments the French oak, and helps release some of the flavors in the glass. There is so much complexity developing as it opens up to some air. Deep, rich finish that balances so well the fruit verses nob fruit components. (1833 views) | | | Tasted by GregGH on 1/27/2012 & rated 83 points: Too sweet ...skip this.... drank half and left bottle .... it was not to our tastes in pinot (2369 views) | | | Tasted by smphelps on 9/13/2011 & rated 86 points: Darker ruby red. Spice, cola and tea on the nose. Medium weight, a tad thin, and dominated by the tea/cola. Some blueberry/blackberry midpalate. Medium finish. A bit disorganized overall, with a touch of harshness. (2850 views) | | | Tasted by joraesque on 4/27/2011 & rated 87 points: Some of the best QPR available at your neighborhood supermarket. (3132 views) | | | Tasted by Chriskrueger on 4/20/2011 & rated 89 points: Good, tart flavors (3170 views) | | | Only displaying the 25 most recent notes - click to see all notes for this wine... |
| Saintsbury Producer websiteSaintsbury Pinot Noir CarnerosVINEYARDS
When sourcing Pinot Noir fruit, we seek those Carneros vineyards that offer diversity in both aspect and clonal selection. The result is a complex and vibrant Pinot Noir most reflective of the Carneros region.
Appellation: Carneros
Clones: Swan, Pommard, Dijon 115, 667 and 777
Terroir: Carneros is known for its loam and clay soils and a mixture of flat land and rolling hillsides, which has the reliable marine fog that rolls in every evening and burns off mid-morning.
TASTING NOTES
Pretty but concentrated aromas of rose petal, dark cherries, cocoa, anise and cardamom. Sweet cherry and plum entry with a zesty mid palate reminiscent of baking spices, leading into an elegant, lingering finish.
Suggested Pairings: The richness of this wine pairs well with meats such as lamb, duck, and stewed curries, as well as artisanal cheeses and wild mushrooms. 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 Napa / SonomaSONOMA: The Yorkville Highlands AVA, approved in 1998, is located in the southwestern corner of Mendocino County, between Sonoma County's Alexander Valley to the South and Mendocino County!s Anderson Valley to the North. The region is 25 miles long, roughly in the shape of rectangle and bisected by Highway 128 which runs the length of the AVA. The region!s terrain is hilly and forested, with elevations ranging from 1,078 to 2,442 feet above sea level.
The distinguishing features of the Yorkville Highlands AVA are rocky soils with a high gravel content and the climate, which is cooler than Alexander Valley but warmer than Anderson Valley, and significantly cooler at night than the surrounding areas.CarnerosStraddles the southern ends of Napa & Sonoma Counties. |
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