External search
Google (images)
Wine Advocate
Wine Spectator
Burghound
Wine-Searcher
Vintages
2021
2019
2018
2017
2016
2015
2014
2013
2011
2010
2009
2008
2007
2006
From this producer
Show all wines
All tasting notes
|
| Drinking Windows and Values |
| Drinking window: Drink between 2013 and 2017 (based on 4 user opinions) |
| Community Tasting History |
| Community Tasting Notes (average 88.5 pts. and median of 88 pts. in 15 notes) - hiding notes with no text | | | Tasted by Duncan on 1/7/2021 & rated 90 points: Medium ruby-purple. Immediately attractive nose of cherry and vanilla. On the palate, cherry ripple ice cream... A touch of heat, no doubt from the high alcohol, but there's so much sweetness and body that it still feels in balance. Of its kind it's wonderful, though lovers of elegant Burgundy might find it over the top. Cork, 15%, (377 views) | | | Tasted by Jshire on 10/31/2019 & rated 92 points: Much better now than a few years ago. Red fruit, cherry, very clean with a long finish. (498 views) | | | Tasted by trastevere on 9/29/2019 & rated 88 points: Packs a real punch. Loads of smoky herby aromas and masses of plum and cherry fruit so that the 15% alcohol is in balance. Herbs and sage on the mid-palate lead into a long, but slightly hot, finish. (461 views) | | | Tasted by AlphaMikeFoxtrot on 11/30/2014 & rated 85 points: Cherry, black raspberry.. A little acidic, full bodied. (387 views) | | | Tasted by PIntag on 6/30/2014 & rated 88 points: Pretty typical entry-level Cali Pinot here, though perhaps more on the feminine side. Really pretty good for the price. (2243 views) | | | Tasted by Barry Notes on 4/21/2014 & rated 89 points: PnP slightly chilled. Clear, med purple color. This is a charming, easy drinking, well made, everyday Pinot. Med body, clean finish. Nothing off. Gift (1861 views) | | | Tasted by CASEBIER KENNETH on 3/8/2014 & rated 90 points: Nice legs, beautiful ruby color; nose of sweet saddle and cherries. Big nose of ripe, bing cherries, and tobacco. Huge, expanding cherries with lingering finish and smooth. Nice and drinkable, but no pepper for a Pinot. (1927 views) | | | Tasted by Scott52 on 2/27/2014 & rated 91 points: Ex pinot
Cherry cola on the front
Rich current on the back
(1921 views) | | | Tasted by Scott52 on 1/25/2014 & rated 90 points: Black cherry aroma with hints of pomegranate
Fruit forward with hints of citrus
Nice finish
Classy wine (1912 views) | | | Tasted by Bluerigi on 12/22/2013 & rated 88 points: Halfway between a decent burgundy and a New Zealand Pinot, fairly dark colour for a pinot with good length.
Will defiantly buy this again (474 views) |
| Scott Family Estate 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.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 Central Coasthttp://www.ccwinegrowers.org/links.html
http://www.discovercaliforniawines.com/regional-wine-organizations/
http://beveragetradenetwork.com/en/btn-academy/list-of-winegrowers-association-in-central-coast-california-274.htm
Central Coast AVA Wikipedia |
|
