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| Drinking Windows and Values |
| Drinking window: Drink between 2015 and 2018 (based on 39 user opinions) |
| Community Tasting History |
| Community Tasting Notes (average 90 pts. and median of 90 pts. in 26 notes) - hiding notes with no text | | | Tasted by tb_baltimore on 4/1/2017 & rated 90 points: Drinking well - mouth feel and aroma pair well with a meal -- (1823 views) | | | Tasted by mazik on 3/23/2016 & rated 92 points: Dark ruby in the glass, medium bodied, wonderful bouquet of strawberry, bing cherry, violets, vanilla and baking spice, very expressive of the SLH terroir, black cherry pie on the palate with oak, forest floor, lively acidity, long finish. Very ripe but not overripe. High (14.8%) alcohol is now completely covered. (2383 views) | | | Tasted by cuffthis on 2/2/2016 & rated 87 points: Medium crimson in color, this wine reveals bitter cherry, spicecake and raspberry on the nose. The mouth feel has soft tannins but a noticeable stemmy, stalky element that is somewhat off putting. The finish shows the red fruit and nice acidity. 14.0% abv.
Purchased for $44US from the bottle list at Harvest Moon Restaurant in Ringoes, NJ at a recent seminar my firm hosted, this wine was a decent pairing for me and my 4 coworkers at dinner. The stemmy, leafy component was the only downside. (2511 views) | | | Tasted by mazik on 10/30/2015 & rated 92 points: Dark ruby in the glass, medium bodied, wonderful bouquet of strawberry, bing cherry, violets, vanilla and baking spice, very expressive of the SLH terroir, black cherry pie on the palate with oak, forest floor, lively acidity, long finish. Very ripe but not overripe. (2670 views) | | | Tasted by StraightnoChaser on 6/22/2015 & rated 89 points: After reading all of the previous tasting notes I approached this wine with caution. 1-hour decant and it had a funky cedar/pencil shaving nose that was hard to get past. The flavor is unlike most CA Pinots and more like a blend with Malbec as the base. if tasted blind I would never guess this was a pure Pinot.
2nd day it was right, the nose was correct, flavors in balance. At 14.8% the high alcohol took a point away from an otherwise well made wine. (2923 views) | | | Tasted by Djfermentation on 3/31/2015 & rated 88 points: I really want to love this one, my sons name is Logan born in 2012 and I bought a case hoping to enjoy these on many birthdays in the next 10 to 15 years however I notice some of the comments that another reviewer did. It seems to be over ripe, then watered back and acidified. A tasty beverage but lacking some of the prettiness and class that pinot can have. I did grab them for under $20 and it drinks just fine though at that price. (1958 views) | | | Tasted by mazik on 2/7/2015 & rated 92 points: Dark ruby in the glass, medium bodied, wonderful bouquet of strawberry, bing cherry, violets, vanilla and baking spice, very expressive of the SLH terroir, black cherry pie on the palate with oak, forest floor, lively acidity, long finish. Very ripe but not overripe. (1568 views) | | | Tasted by La Cave d'Argent on 2/2/2015 & rated 90 points: This deep ruby wine offers black raspberry, clove and cocoa aromas. Medium-bodied and freshly acidic, it shows good intensity and purity of fruit. Wild berries, cocoa, rhubarb and earth-laced plum flavors work nicely together and are supported by light sweet tannins. The alcohol (listed as 14.0%) is well-integrated and the flavors hold nicely in the middle. Closing smooth and with medium length, this is a well-crafted Pinot at a very attractive price. Drink now-2018. (1670 views) | | | Tasted by foobarski on 10/19/2014 & rated 90 points: Tasted/bought this at Morro Bay Wine Seller.
This tastes (to me) more like an Eastern PN, specifically Ohio's Grand River Valley AVA, or the Niagara Escarpment. (I'll defer to roybivens' description of it as Bordeaux-like - I'm still working on building up my experience with that region.)
Just a different flavor profile from most of the CA or OR Pinot Noirs I'm most familiar with. Definitely getting the tartness, the ripeness, and the tomato-leafy flavor. (1635 views) | | | Tasted by Ben Christiansen on 10/14/2014: Even more stewy tomato leaf fruit from Talbott. (1528 views) | | | Tasted by Ben Christiansen on 9/10/2014: Rasinated and acidified. (1468 views) | | | Tasted by mazik on 8/9/2014 & rated 92 points: Dark ruby in the glass, medium bodied, wonderful bouquet of strawberry, bing cherry, violets, vanilla and baking spice, very expressive of the SLH terroir, black cherry pie on the palate with oak, forest floor, lively acidity, long finish. Very ripe but not overripe. It's just a bit too hot right now, at 14.8%, but it should all come together in six months or a year. Amazing QPR at $18. (1301 views) | | | Tasted by roybivens on 2/8/2014 & rated 89 points: An old world style with an earthy nose and sort of full body that oddly reminded me of a Bordeaux. Interesting bottle. I would have it again but would need to be in the mood for this. Not a typical California pinot at all. Score [50 + 5 + 12 + 16 + 7] = 89. Tasted at Cedar Green Wine and Cheese in Cleveland, OH. (1542 views) | | | Only displaying the 25 most recent notes - click to see all notes for this wine... |
| Talbott Producer website
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.Sleepy Hollow Vineyard About Vineyard from TalbottUSAAmerican 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 WikipediaSanta Lucia HighlandsAppellation: Wine Artisans of Santa Lucia Highlands | Winegeeks article
AVA Website
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