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| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 90.7 pts. and median of 91 pts. in 252 notes) - hiding notes with no text | | | Tasted by mdgberg on 6/29/2023 & rated 93 points: Holding up extremely well. Meaty, savory character with dried cherries, mushroom, and spice. Probably at least 2 more years if kept well. (514 views) | | | Tasted by kabert on 9/10/2022 & rated 92 points: This continues to impress. Poured somewhat cloudy, it had a tart cherry and minerally nose. Medium bodied; no sense of alcohol/heat; flavors of tart cherry with some minerals and stone on the finish. (973 views) | | | Tasted by oaxaca90049 on 7/5/2022: elegant wine dryer than many Cali pinot. In a very good place. (1105 views) | | | Tasted by kabert on 5/23/2022 & rated 92 points: Still drinking beautifully! No sign of even secondary flavors, this pinot pours dark with edges of ruby. It’s medium-bodied, with a raspberry/cherry nose. That essence continues on the palate - really tasty - with some tart acidity, citrus, and hint of spice bringing up the finish. Drank nearly the same on day two also. (1081 views) | | | Tasted by Somm David T on 5/29/2021 & rated 91 points: First well aged TRB Rivers Marie. When you understand that TRB wines are a long hold, its not much of stretch to know it is can be a easy guess as who made this wine. Especially, after nine years in bottle.
The extraction level is all TRB. It’s not Belle Glos Cabernet/Pinot Noir but not Ferren or Williams Selyem. In between & closer to WS. Dark, ripe fruits of; blackberries, black raspberries, black plums, dark cherries, raspberries, overtones of blue fruits, smoked meats, incense, dark spice with heat, alcohol fume, stones, dry crushed limestone, dry twigs, menthol, eucalyptus, mint, fresh; dark, red, blue flowers laid in a field of violets. Acidity is like a rain shower with balance & polish for days.
For my palate, this still needs time. Although, it very approachable for most. (1797 views) | | | Tasted by rinnocenzi on 11/26/2020 & rated 91 points: Drink up now (1498 views) | | | Tasted by gharter on 10/22/2020 & rated 91 points: Given its age and year, I was worried about opening it. No concerns. No browning. Great nose with raspberry, cherry, spice, herbs. Seemed slightly sweet on the nose. Loaded with flavors. Raspberry, black cherry, herb, spice, pine needles. Medium bodied with good acidity. Balanced smooth finish. Purchased at released and cellared well. My last bottle, but would be in no hurry to open any remaining bottles. Not really showing any secondary character, but really good and drinks well beyond its price point. (1427 views) | | | Tasted by Bellissimo on 4/17/2020: Decanted, served with dinner, finished later in the evening. Cloudy in the glass the nose just leaps at you with tart red fruit (cranberries, pomegranate, raspberries) and orange peel :). Palate follows nose with some pine needle and soy. Everything is juicy and lush; loads of sunshine and smiles. Terrific value and last of 4. Household favorite CA Pinot producer. (1596 views) | | | Tasted by rjoyer on 4/2/2020: Damn....this is sexy stuff, especially given the price-point. So much acid on the palate with the hallmark murky red color, tart cranberries, rhubarb and spiced orange peel notes. Finish just lasts and lasts from the acidity pulling on the back of the tongue. Still so juicy and fresher than a recently consumed 2010 Sonoma Coast bottling. Just a hint of soy/balsamic starting to develop in the background. Either at or nearing its apex and, as such, I plan to drink my last bottle sometime here in 2020. (1611 views) | | | Tasted by Grape_ape on 3/15/2020: drinking nicely. still plenty of fruit, but gaining some more complexity. (1332 views) | | | Tasted by Burgundy Al on 2/26/2020 & rated 88 points: Ripe black and red cherry with good+ weight. Started with god spice and earth hints, but the earth became more/ too dominant after open two hours. Best to drink up. (1935 views) | | | Tasted by Dnacabernet on 11/26/2019: This bottling appears to be over the hill. No rating. (1516 views) | | | Tasted by Deadhead on 10/14/2019 & rated 92 points: Tasty! Killer QPR. (1397 views) | | | Tasted by flentvall on 10/12/2019 & rated 84 points: Past its peak, but still a nice brambly sour cherry aroma. Pure and acidic, but fruit starting to fade. Not flawed, just drink up (1371 views) | | | Tasted by Maphill01 on 7/8/2019: PNP, started off very thin, needed an hour to open up. Then lovely raspberry and other red fruit. I didn’t get the cola notes others mentioned, perhaps they integrated with age. Began to fade after a few hours. Drink up. (1011 views) | | | Tasted by pjhr on 5/24/2019 & rated 93 points: Lovely raspberry, spice, and sour red cherries on the nose and palate. Moderate finish with refreshing acidity. Really enjoyed the 2011 and earlier vintages! (1458 views) | | | Tasted by Burgundy Al on 11/29/2018 & rated 90 points: Black cherry and berry on nose and palate with dark chocolate, dried thyme and earth hints slowly emerging. Good+ weight and length, especially for its level and price. An exceptional value wine, drinking perfectly right now. Most likely good through 2023. (2374 views) | | | Tasted by etc on 3/14/2018: Nicely perfumed of red fruit. Cranberries raspberries and slight strawberries. Clear garnet leaning to some bricking coloring. Tart cherry w/ med acid med tannin med intensity. Good finish moderate length. Great qpr and to my palate still more life ahead. (2303 views) | | | Tasted by maxmanx on 2/5/2018: PnP. Lean is the best word I can come up with versus other years of the SC. Assuming due to the vintage. Still, an interesting bottle but miss the fruit. I'm going to finish my 2 remaining bottles this year. (2388 views) | | | Tasted by maxmanx on 1/22/2018: Love the SC Pinots! Still going strong despite the overall weak 11 vintage. Will drink these first going forward vs. the other vintages. (2296 views) | | | Tasted by Deadhead on 1/5/2018 & rated 92 points: Fantastic! (2030 views) | | | Tasted by norzano on 12/17/2017 & rated 90 points: Definitely had the strawberry and raspberry. Felt like the acid was a little strong for me though, almost made me pucker. Not sure if it was the bottle or just where it is for my palate right now. Have one more left to test again in the future. (1918 views) | | | Tasted by galewskj on 11/25/2017 & rated 89 points: Pop and pour. This is still a nice RM pinot, but it is starting to show its age. The slight alcohol that is usually present has increased and the fruit is starting to fade. (1531 views) | | | Tasted by pjhr on 11/2/2017 & rated 93 points: Drinking beautifully! Unparalleled QPR! (1505 views) | | | Tasted by budman on 10/31/2017 & rated 92 points: I know I've posted this before, but the QPR on this wine is off the charts. Sadly, this is my last bottle. (1533 views) | | | Only displaying the 25 most recent notes - click to see all notes for this wine... |
| By Antonio Galloni
Vinous, Sonoma...A Thrill a Minute (Jul 2013)
(Rivers-marie Pinot Noir Sonoma Coast) Subscribe to see review text. | By Stephen Tanzer
Vinous, May/June 2013, IWC Issue #168
(Rivers Marie Pinot Noir Sonoma Coast) Subscribe to see review text. |
NOTE: Scores and reviews are the property of Vinous. (manage subscription channels) |
| Rivers-Marie Producer website2011 Rivers-Marie Pinot Noir Sonoma CoastWinery note:
2011 Rivers-Marie Pinot Noir Sonoma Coast - 450 cases, 14.1% alcohol, 15% new oak
Is this the best Sonoma Coast to date? Everything about the vintage and where the wine was sourced from would suggest so. Coming from arguably the most successful part of Occidental, it is comprised of 8 barrels of Riddle Vineyard 828/Pommard, 5 barrels of Lancel Creek Vineyard 777 and 3 barrels of Occidental Ridge Vineyard 667. All the high toned notes of red and orange fruits are there with a freshness that comes from the delicate nature of the vintage. The SC bottling usually absorbs some sites that saw a bit too much heat to make the vineyard designate cut. It can render the final product a bit too heavy for some folks on the mailing list. This is not the case with the '11. Its persistent lightness is refreshing and mouth coating without weighing down the palate. It's basically what the 2010 would have been minus the late heat of that vintage. 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 Sonoma CountyMendocino CountySonoma Coast * Sonoma Coast AVA (Wikipedia)
* Sonoma Coast AVA (Wine Institue) |
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