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| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 87.9 pts. and median of 88 pts. in 87 notes) - hiding notes with no text | | | Tasted by redmancge on 2/10/2021 & rated 87 points: Ditto from my last 1/19/21 note and would agree with rhollander cedar box note....kinda like an old cigar ok just thinking out loud here. Have not had a lot Cali Pinots this old but for the $11 clearance price amazing value to experience. I think this might go another year or two just to try. Extend that window just for drinkability sake. (1578 views) | | | Tasted by Willwlee138 on 2/7/2021: Drink them fast, cork is getting soft (1408 views) | | | Tasted by Rhollander on 2/4/2021 & rated 89 points: 2007... yes 13 years old pinot noir. Close out for 11$. Well still holds together. Beautiful fruit, cedar box and some acidity. Past its prime, but nice aged PN experience (1435 views) | | | Tasted by redmancge on 1/19/2021 & rated 88 points: Couldn't help myself when I saw this on ridiculous sale price of $11 and I bought half a case. Not sorry as it's seemingly held up pretty well. Obviously good bit past prime but after about 20min decant some cedar smoke and cherry and old world burgundy finish. Didn't have any sediment and acidity was mostly gone. Might hold through this year will update the next one and hope others will too. Extra point or two for holding up. (1541 views) | | | Tasted by Jjarriel on 5/3/2020 & rated 89 points: A solid Pinot from the glory days of California’s fruit forwardness (before all the stems and twigs started making thier way into the bottles - seriously folks, dance with the one that brought ya!). Anyhow, as long as we were breaking rules, we paired it with a filet mignon with some baby Bella mushrooms sautéed in a miso butter reduction. Predictably the steak was a bit much for the wine but it was closer than you would think.
The wine had enough acidity to cut the fat (hmmm.....fat!) while the red fruit (think cherry) were still there.
Overall, the wine was probably past it’s prime, but not so much as the rediculously short drinking window listed would suggest. If I had another bottle I’d open it sooner rather than later, but life isn’t so short that I’d insist on opening it tonight. (2112 views) | | | Tasted by Tamakolin on 6/12/2016 & rated 94 points: Smokiness and cherry on a well aged rounded wine with low alcohol and complex finish. This was the last bottle of a case drank in a 9 year gap and is amazing the way this wine evolved. 2007 was legendary (2736 views) | | | Tasted by bocko86 on 1/16/2014 & rated 87 points: Didn't really get on with this. I found it somewhat simplistic with bitter cherry and a slight earthy spice coming through. A lick of tannin and nice ripe fruit on the palate.....but just a little dull and what there is is just a little muted. Shame. (4676 views) | | | Tasted by Christoffer78 on 1/11/2014 & rated 91 points: Lovely! This effort certainly needed 3-4 years in the cellar to come around. The nose displays lovely raspberry, rainy deciduous forest and classy sense of autumn forest floor... The palate is perfectly open for business and is nicely structured and textured. After a few minutes in the glass, there is a rather intrusive tone of saddle leather emerging, telling me this wine needs to be drunk sooner rather than later. On the other hand the rest of the components tell me it has plenty of time to go in the cellar. There still is a lovely structure and backbone to be found. (4866 views) | | | Tasted by Legend38 on 11/28/2013 & rated 88 points: Revisiting this old friend for the first time in a few years. Earthy flavors with some cherry and plum, but not extremely fruit forward. Spicier notes were more pronounced with our butternut squash soup. This magnum has been open for over an hour and the flavor continues to evolve. (4741 views) | | | Tasted by leecon on 3/17/2013 & rated 87 points: Nice strawberries and cherry aroma, still some tannin, medium acidity. Not as much fruit as you might expect (5254 views) | | | Tasted by robertgf on 1/24/2013 & rated 90 points: pop n pour-- very pleasant initial impression.
Nose: leather, cherry, strawberry.
Light-to-medium ruby. Medium-bodied on the palate, with medium acidity, light-to-medium supple tannins and red fruit flavors. (4161 views) | | | Tasted by nickbass on 12/27/2012 & rated 88 points: Very nice everyday pinot - raspberry cream - well balanced. Fairly complex for the price point. Spice really showed with my tuna steak. Some floral notes on the finish. Drinking nicely now- like most wine, was better with food. Decant for an hour before dinner. (2667 views) | | | Tasted by Bkohta on 9/15/2012 & rated 90 points: Earthy flavors (3386 views) | | | Tasted by klezman on 7/6/2012: Earthy aroma and something savoury I can't further identify right on pop and pour. Good acid bite, nice roundish tannin, bright flavours.
A while later there's a lot of raspberry and mushroomy goodness. Tasty wine. Would go well with food, too bad it's well after dinner. (4006 views) | | | Tasted by Tamakolin on 6/23/2012 & rated 89 points: It is getting much better with the years. It left behind some friut to become a much morecomplex and balanced wine with excelent balance in acidity tannins, maybe the boddye is still week but normal for pn (2839 views) | | | Tasted by The Kokopelli on 1/28/2012 & rated 87 points: A bright, transparent ruby wine with a light to medium body. The expressive nose has lots of earth and oak. Tastes of cherries and oak, carried on a smooth texture with well integrated tannins. The finish is short, also with tastes of cherries. An everyday drinker that carries a level of elegance beyond its price point. While it will not wow you, it certainly will not disappoint you either. (3713 views) | | | Tasted by merryberry on 12/14/2011 & rated 90 points: Color of dusty rose, clear at the edges. Sweet, dirty strawberry and spice nose. Medium bodied, raspberries, dusty cherries, cinnamon, unobtrusive tannins, tangy acid, cola, and a medium finish. Very tasty and a great value. (4295 views) | | | Tasted by Racer117 on 10/17/2011 & rated 86 points: A better showing than previous bottle. Cola, cherry, and plum aromas and flavors. Dr. Pepper??!! There's also a creamy citric/orange note hiding in there as well. (4606 views) | | | Tasted by carlkallen on 10/7/2011 & rated 89 points: Burgundy-coloured with little opaqueness and structured tearing. Usual strawberry aroma with a slight hint of tobacco. Taste is clear with red-currant mixed with blackberry and light leather. The texture is lightly tannic although while tasting in 2011, a non-obtrusive feature and well-balanced. This wine is a yardstick for a well-executed Pinot Noir from California. Can develop further into 2014 (4580 views) | | | Tasted by Anne Marie and Kevin's Wine on 7/28/2011: Kevin did not like (5067 views) | | | Tasted by MWiking on 5/6/2011 & rated 89 points: great pinot, tastes alot of spices, red fruit and nice smooth tannins. My cup of tea! (5853 views) | | | Tasted by Racer117 on 5/1/2011 & rated 84 points: Tasted after bottle was opened for about 2 hours. A muted nose of raspberry and cherry. Rustic body of tart berry flavors and earth. Nice but I'd hope for a touch better from an '07 Carneros PN. (5709 views) | | | Tasted by Gfay63 on 4/9/2011 & rated 87 points: Stacia says very good. :) (5821 views) | | | Tasted by jcsf420 on 3/12/2011 & rated 89 points: We really enjoyed these 2 bottles. They were the kick-off wines for a party and everyone loved them. Not over the top CA Pinot, more french like. Nice terrior on the nose, berries and spice on the mid palate, medium finish. Very nice, need to see if any are left in PA. (6043 views) | | | Tasted by darrenhe on 2/28/2011 & rated 85 points: Not as good as last bottle - a bit to acidic ad never really got going. Was the least popular wine of the after show party. (6216 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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