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| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 92.3 pts. and median of 92 pts. in 12 notes) - hiding notes with no text | | | Tasted by John Dunlap on 12/23/2022 & rated 93 points: Table side notes are limited, but this wine is clearly worthy of a few nice words. A lovely RRV Pinot Noir, proving once again, that wines from a good vintage and a good producer can age beautifully. Wine was stored in a cool cellar since release. No need to decant, but would have, if served at home.
I believe 2010 was a kind year for Sonoma with reasonably warmish weather and the right amount of rain. From memory, this vintage was a rich year with inviting round tannins.
Last tasted on 9/22/18. This bottle retains a nice red color, which for a 12-year-old Pinot Noir, is both surprising and a good sign. Not as bold as last time, as one would expect; yet flavors remain rich and enjoyable. Nose and palate are so smooth with fully integrated flavors and elements. Less spice and oak in the glass tonight, but the flavors of strawberry, cherry, and raspberry are present and remain rich. No cola element – just like 2018. Perhaps a bit of mahogany(?) this evening. This wine is still in it’s prime and wonderful to drink; however, I would consume over the next couple of years. Rating increased to 93 given how nicely the wine has developed.
(Served with coriander crusted duck breast on a bed of farro. Mushrooms on the side.) (256 views) | | | Tasted by Winokdub on 12/12/2020 & rated 92 points: Very impressed with this. Great nose. & fruit though aged and nice acid. Yum (266 views) | | | Tasted by ScottGoodwin on 8/16/2019: Corked (381 views) | | | Tasted by 1997cobalt on 4/28/2019 & rated 93 points: So smooth and finishes with a long pleasant slightly acidic taste. Still full of freshness. Great stuff. (368 views) | | | Tasted by John Dunlap on 9/22/2018 & rated 92 points: Table side notes are limited. Stored in cool cellar since release. Overall, quite nice. The wine was richly colored and indicative of a wine that is in full stride. Noted an cinnamon spiciness in the nose on the palate, which could reflect some oak coming through along with a bunch of interesting berry flavors. Quite rich with lots of strawberry raspberry elements. Reminded me of Santa Cruz Pinot Noir, given full-bodied nature of the wine. No cola element. Drink now with big foods or age further to accompany delicate dishes. Nice. (811 views) | | | Tasted by ScottGoodwin on 4/19/2015 & rated 92 points: Nose has light spice and underbrush. Palate is strawberries, raspberries and crisp red cherry with a creaminess that is wonderfully juxtaposed against crackling acidity. The languid finish is juicy and mouthwatering. A wonderful food wine. (1148 views) | | | Tasted by JSPuskar on 10/4/2014: Spice, light fruit - strawberries, very pleasant. I like this wine. (1000 views) |
| Woodenhead 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 Sonoma CountyMendocino CountyRussian River Valley Russian River Valley Winegrowers Association | Wikipedia |
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