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| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 91.4 pts. and median of 91 pts. in 49 notes) - hiding notes with no text | | | Tasted by oldcorke on 1/19/2023 & rated 94 points: Confirming note 11/21- no change. Suggest decanting 2 hours. (365 views) | | | Tasted by oldcorke on 11/6/2021 & rated 94 points: Dark ruby core with no signs of age/oxidation at the rim. A bit of eucalyptus & sage in the nose, subtle earth, blood, & meat jus. Also a bit of green stem the first nite, that dissipates with decanting. Red & blue fruits in tasting, iron & meat jus... satisfying, medium lush & long. Nicely firm dry finish with focused, not excessive, acid. These are holding well in my cellar, so I'm not in a hurry to drink more of them. The fruit may develop & soften a little with time & integrate with earthy components. It seems 2-4 years before it's real peak, for me. (754 views) | | | Tasted by andrewdodd86 on 7/17/2020 & rated 94 points: Coravin # 1 - hard to assess as I have a cold. All rich fruit and light tannin but dark black cherry. At peak 110%, drink up. Solid but not jaw dropping amazing. Would still buy more, gorgeous wine (1210 views) | | | Tasted by Erik R. on 6/14/2019: earthy fruit & oak nose. Plenty of fruit, some nice earthy flavors, but lacks nerve or sap. good cherry finish though... (1380 views) | | | Tasted by glou.sf on 9/25/2018 & rated 93 points: Dark berries, cherries, cloves, and a hint of oak on the nose. Dark cherries, raspberries, and good acidity on the palate. Nice finish. Wife: 92 (1647 views) | | | Tasted by bonedoc on 8/4/2018 & rated 91 points: Still hangin in, a bit earthy but still enough fruit. (1399 views) | | | Tasted by bonedoc on 9/2/2017: 2009/10 pinot's: biggest, sweetest, richest of the bunch, the most "californian," but lacking acid and liveliness. (1604 views) | | | Tasted by David J Cooper on 4/15/2017 & rated 91 points: Medium light red. The nose starts out with a strong fish sauce aroma.it blows off and becomes more black cherry, earth, smoke and cola. Long dry finish.
Served next to a Jadot 150 anniversary Beaune. It was quite a bit more distinctive. (1338 views) | | | Tasted by winelover1808 on 1/22/2017 & rated 89 points: good but a bit past its prime. (1311 views) | | | Tasted by Mr T on 8/29/2016: dark fruits, spice, raspberry...crowd pleaser (1310 views) | | | Tasted by glou.sf on 7/9/2016 & rated 93 points: Dark berries, raspberry, spices, and asphalt on the nose. Medium+ acidity with notes of red cherry and herbs on the palate. Nice finish. (1308 views) | | | Tasted by steinbrl12 on 6/26/2016 & rated 92 points: Medium to full dark fruit with good mouthfeel, nose and finish. Classic PN! (1019 views) | | | Tasted by bonedoc on 5/2/2016 & rated 90 points: Similar to prior notes, barnyard, earth, lacking some fruit and acidity to warrant a higher score. (963 views) | | | Tasted by brianofthevine on 2/26/2016 & rated 93 points: Wow, great wine still. Red cherry, strawberry, and plum fruit with an earthy core and spicy notes throughout. Great acidity and a nice long finish. Still my favorite of the 3 from this producer for this vintage. (887 views) | | | Tasted by bonedoc on 1/20/2016 & rated 91 points: Elegant in style, decent balance, earthy undertones. Drink over next 2-3yrs. (922 views) | | | Tasted by unc0rked on 1/10/2016 & rated 80 points: All of my 2009's have not matured well. Two bottles to date both consumed in Jan 2016. Color is off and the fruit was mostly gone. Bouquet was off. I would drink your 2009's sooner rather than later. Very disappointed. I have one more 2009 to try. Wines were stored in Eurocaves and were directly purchased from winery. (774 views) | | | Tasted by Wine_in_HD on 9/13/2015 & rated 90 points: bright with flavors of strawberry jam and flowers winding down to a dry finish. (924 views) | | | Tasted by David J Cooper on 8/30/2015 & rated 93 points: Light red. Big nose of earth, cherry, mineral and plum. Delicious balanced flavours and a long dry finish.
A very serious wine that should continue to develop but very open right now. (882 views) | | | Tasted by Dental Jay on 1/31/2015 & rated 92 points: Clear favorite of the group last night of three bottles of pinot opened. Great out of the bottle and didn't need any time. Definitely light and elegant in style. That was my last bottle. (1251 views) | | | Tasted by Wine_in_HD on 1/18/2015 & rated 91 points: Barnyard funk on the nose. Notes of strawberry and cranberry. Gains complexity in the glass. (1081 views) | | | Tasted by bonedoc on 11/30/2014: Earthy barnyard component that doesn't set well w my palate, also missing some ripeness of fruit. I've had this wine on 4 occasions w similar impression. A little better on night 2 (1273 views) | | | Tasted by jhieb on 11/17/2014 & rated 91 points: Dark red in the glass. Deep and savory, with dark berry fruit. This is starting to drink nicely, and will benefit from a few more years of sleep. (1101 views) | | | Tasted by Mr T on 7/30/2014: tasty pinot on the terrace in Martha's Vineyard (1337 views) | | | Tasted by brianofthevine on 7/13/2014 & rated 93 points: Tasted side by side with the other two and this was the clear favorite. Black cherry and plum with spicy notes. Good acidity and long finish. (631 views) | | | Tasted by bonedoc on 3/23/2014: 90-92 (1343 views) | | | Only displaying the 25 most recent notes - click to see all notes for this wine... |
| By Gary Walsh
The WINEFRONT (3/17/2013)
(Neely ‘Picnic Block’ Pinot Noir) Subscribe to see review text. | By Allen Meadows
Burghound, January 2013, Issue #49
(Neely Pinot Noir - Spring Ridge Vineyard Picnic Block Villages Red) Subscribe to see review text. | By Antonio Galloni
Vinous, California's Central Coast: Better than Ever (Aug 2012)
(Neely Pinot Noir Picnic Block Santa Cruz Mountains) Subscribe to see review text. | By Richard Jennings
RJonWine.com (3/30/2012)
(Neely Pinot Noir Spring Ridge Vineyard Picnic Block) Medium ruby color; rosehips, floral, green herb nose; tart red fruit, green herb, earthy, roses, tart cherry, light peppercorn palate; needs 3 years; medium-plus finish (13.9% alcohol) 90 points |
NOTE: Scores and reviews are the property of The WINEFRONT and Burghound and Vinous and RJonWine.com. (manage subscription channels) |
| Neely 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.Spring Ridge Vineyard Picnic BlockThe Picnic block is planted to 100% Dijon 777 Clone.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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