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| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 91.2 pts. and median of 91 pts. in 66 notes) - hiding notes with no text | | | Tasted by wilypod on 7/5/2020 & rated 93 points: A memorable bottle. Last of six and in great shape (there has been some bottle variation). This is one of those rare California wines that speaks with a distinct French accent, like the top wines of Tablas Creek, which also age so gracefully.
Dark translucent red without bricking. Lovely tertiary flavors and complexity, not typical of young vines. Aromas of griottes, a delicate oak frame of faint vanilla, whiffs of roses and spicy cola, very French Burgundian. The palate is complex and deliciously haunting. Great farming and winemaking. (1447 views) | | | Tasted by wilypod on 10/15/2019: Has slipped past its prime window, at least this bottle. It is healthy but lacks tertiary elements of appeal. Leather, prune, cinnamon, old roses and some dried cherry, smooth tannin, but lacking in acidity and linearity, tastes decent but somewhat blowsy and hollowed out. (1590 views) | | | Tasted by wmccone54 on 5/3/2019 & rated 93 points: This has definitely reached full maturity at 11-1/2 years. No longer the muscular wine it had once been; instead more nuanced, but still elegant. Cherries, strawberries, raspberries, and plums are now stewed, chewy, and dried; black tea has transitioned to sweet tea; charred earthiness is now more red earth and cherry cola; and the big, muscular structure is still “beefy” but far from being taunt, lean, and powerful Lots of complexity, balance, and intensity with a strong finish. I’ve enjoyed a number of the William Wesley bottlings at between 8 and 11+ years and all have been excellent. Tonight I enjoyed this with roasted chicken, but the younger vintages will stand up to grilled fish, game and meats. (1604 views) | | | Tasted by D.Callahan on 12/25/2017: This wine was very good up through 2011 but has fallen by the wayside by now. No interest and slightly off putting. (2198 views) | | | Tasted by mlawren1 on 4/2/2017 & rated 93 points: This wine has really come into its own. Well balanced between fruit and structure. Thick berries and cherries give way to earth and leather. (2591 views) | | | Tasted by TwistedArmadillo on 3/18/2016 & rated 93 points: Continues to be an excellent wine - aging nicely. Earthy green notes with hints of dark fruit. (2631 views) | | | Tasted by mlawren1 on 1/10/2016 & rated 90 points: Very floral wine with soft cherries and berries. Finishes with a zing of acid. (2560 views) | | | Tasted by Winiac on 12/23/2015 & rated 89 points: Very ripe and sweet fruit. A bit prominent oak. (2417 views) | | | Tasted by mlawren1 on 12/19/2015 & rated 91 points: Nice berries and cherries with a smooth finish (1996 views) | | | Tasted by mlawren1 on 12/13/2015 & rated 88 points: cherries with s bit of bitter finish. (1680 views) | | | Tasted by WinePT on 11/27/2015 & rated 90 points: Nice nose. A smooth Pinot. Wish I would've taken notes while drinking it. (1257 views) | | | Tasted by bluedog on 9/21/2014 & rated 93 points: Really nice Pinot. Have never been disappointed by Emeritus. This is aging beautifully, and has not reached its peak. Initially edgy out of the bottle, after a mere 15 minutes it was a dream. Smooth, silky, tannins, with plenty of body left. Nice red berry tone with a hint of earthiness. (2027 views) | | | Tasted by TLR on 5/5/2014 & rated 92 points: solid, smoky, with underlying red fruit, cali pinot that just is plain enjoyable. drinking great now but a good 3 years left. (2468 views) | | | Tasted by diane.forgy@dianeforgy.com on 4/16/2014 & rated 92 points: Had this over three nights, really opened up day 2 & 3. Richer, full-bodied mix of red cherry fruits and meatiness, along with a cola and some spice. Tannins are subtle due to age and slightly browning in color but still a very enjoyable, elegant pinot. My thought is it has another solid year, after that hard to tell. (2345 views) | | | Tasted by diane.forgy@dianeforgy.com on 2/4/2014 & rated 91 points: Tannins are softening, color is just starting to turn but aging beautifully with complexity, gaminess, dark red juicy fruit, slight acidity and soft spice. (2474 views) | | | Tasted by wmccone54 on 8/24/2013 & rated 94 points: Still vibrant and rich since my last bottle two plus years ago. A bigger style Pinot Noir, crimson red with translucent edges and long, slow legs in the glass. Distinct raspberry, plum, strawberry, black tea, and spicy cola flavors on both the nose and palate. Smooth, elegant, and very well balanced. Excellent with grilled, cedar plank salmon. Upper echelon CA Pinot. (3208 views) | | | Tasted by cns on 6/28/2013 & rated 90 points: Beefy California Pinot. Great fruit, balance, acidity. Definitely california style. Will work well with a muscular dish ... (2655 views) | | | Tasted by wilypod on 6/14/2013 & rated 92 points: Intriguing Burgundian Pinot Noir with true Burgundian nose and, well, a delicious, brash Californian palate. Bottle bouquet is starting to peak, balancing complex, cool-climate gamey fruit, warm cherries, and roses. The mouth feel is spicy, a bit thick and brambly for PN, but in character with its Sonoma origins. The finish is energizing and cheerful but not silky smooth in the manner of NZ PN, medium plus in length. The stressed vines of William Wesley vineyard, rather young in 2007, will continue to improve with successive vintages. The 2010 is a real blockbuster. (2519 views) | | | Tasted by Spookey on 5/6/2013: Not nearly as good as previous bottles. Hopefully its in a dumb phase. (2641 views) | | | Tasted by Winiac on 3/26/2013 & rated 88 points: Very dark ruby color. Good balance and robust fruit with good acidity. What worries me is the lack of Pinot taste profile. With the color and the taste profile I suspect some petit sirah in the mix, but the credit of people involved make me think that I am wrong and the wine is simply evolving as the bottles I have tasted from another batch in the past were nowhere close to this last bottle. (2514 views) | | | Tasted by nectar14 on 12/16/2012 & rated 91 points: Ruby red color. Nose of cool cherry and raspberry, faint green herbs. Very nice texture punctuated by grippy ripe fruit and light tannins. Finishes medium long. Ought to hold for a few more years. (2469 views) | | | Tasted by RossR on 10/9/2012 & rated 95 points: Coming into its early prime! Still one of the best pinots I've had in years (3406 views) | | | Tasted by jon_goodman1 on 6/10/2012 & rated 92 points: strawberry and several different dark fruits. Light and medium bodied. The tannis are soft and have fallen away (3164 views) | | | Tasted by dlstrauss on 3/31/2012 & rated 91 points: Agree with bits/pieces of other reviews. Found it tannic and in need of a good hour to show its stuff. Bright red fruit, candy very nice after opening. Short finish. For me, paled to the WesMar Balleto consumed right before. (3386 views) | | | Tasted by diane.forgy@dianeforgy.com on 2/17/2012 & rated 90 points: Needed an hour plus to smooth out but still quite tannic. More dark fruit, some earthiness and a little funk on the nose. Kind of a broodiness about it. Wondering how it will taste tomorrow. (3528 views) | | | Only displaying the 25 most recent notes - click to see all notes for this wine... |
| Emeritus Vineyards Producer website
Located in Sebastopol, CA the Emeritus Team has set out to create a noble wine. All of their wines are estate bottled and only produce Pinot Noir. They are innovating the way wine grapes are farmed in the Russian River Valley and making authentic wine from Sonoma.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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