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| Drinking Windows and Values |
| Drinking window: Drink between 2014 and 2017 (based on 8 user opinions) |
| Community Tasting History |
| Community Tasting Notes (average 89.7 pts. and median of 90 pts. in 36 notes) - hiding notes with no text | | | Tasted by MAPC on 5/15/2021 & rated 92 points: I found this wine to be surprisingly good- decided to open it as per CT it was noted to be past it's prime drinking years and greatly enjoyed it. (658 views) | | | Tasted by smwinak on 12/22/2019 & rated 91 points: Delightful Pinot. Not terrible complex but it is drinking very well. Smooth with fruit fading to earthy flavors. I’ll look to procure more. (954 views) | | | Tasted by ElAzul on 11/1/2019 & rated 91 points: Red fruit nose very clean and new world, zero burgundy barnyard. Lovely spicy finish with currant and cherry notes. Yes I really like the finish. Paired beautifully with roasted chicken as well as a creamy butternut squash soup. Maybe just a tad too much acid but otherwise just wonderful. (779 views) | | | Tasted by Basicallyjones on 12/20/2018 & rated 93 points: Delicious. Drinking in a perfect place right now. Weighty, yet elegant. (874 views) | | | Tasted by TwoSmoochies on 8/3/2017 & rated 91 points: Now is the time - to drink this wine! (1710 views) | | | Tasted by tgang on 1/13/2017 & rated 92 points: Burgundy color. Raspberry on the nose. Red raspberry, cherry and cola with spice on the palate. Light medium body and quite smooth. A nice spicy and red berry finish. This is excellent. (1476 views) | | | Tasted by lebo9968@gmail.com on 3/13/2016 & rated 92 points: So this was weird. Thought this was my last 2012 Gary Farrell Chardonnay Russian River Selection, but it was actually a Pinot Noir. Same appellation and "selection". First glass was terrible. Honestly had one 3 oz pour and didn't want any more. Corked and fridged and had another glass or two 2 days later. Was actually better. Traveled for a few days and tried again - it was way better. By the 8th night (fridged in re-corked bottle) it was really good. An enjoyable drink. Dark red fruit with a little earth and really nice mouth feel and balance. Very unexpected. (2250 views) | | | Tasted by NorCal1849 on 3/1/2016 & rated 91 points: Perfect time to drink. Red currant, cherry, cassis, a bit of smoke, and a hint of spice. A very enjoyable, very typical Russian River pinot noir. (956 views) | | | Tasted by zaven1 on 2/22/2016 & rated 90 points: Liked it but was not love (2239 views) | | | Tasted by BlancdeBlanc on 1/25/2016 & rated 90 points: Aroma: brown spices, wet dog Palate: slight acidity, smooth, cherry, bitter spice, heavy (2238 views) | | | Tasted by Robwild on 1/9/2016 & rated 90 points: Medium tannins with more structure than a typical Pinot. Nose of cherries. Long finish (874 views) | | | Tasted by drwine2001 on 12/25/2015: Tasted as a candidate for a red wine stew. Medium ruby. Wood, cherries, and cola. Fairly sweet red fruit, good texture, slightly astringent acidity at the end. Wouldn't buy to drink, but should work well for this purpose. (1931 views) | | | Tasted by Barolo Raymond on 11/10/2015 & rated 90 points: Medium ruby, slow moving visocu s legs @14.1% abv. Medium(-) fragrant aromas of raspberries, red berries with a leathery/sous bois undertone. Dry, medium(+) acidity, medium(-) tannin, medium alcohol and medium(-)-medium body. Medium flavors of raspberries, bing cherries, red berries, peppery notes in aftertaste laced with savory traces. Good length focused and well-defined tart finish featuring beautiful tannins with mocha notes. Well-crafted medium complex PN. (1854 views) | | | Tasted by Ageisse on 10/21/2015 & rated 90 points: Very smooth Pinot. (1178 views) | | | Tasted by MRichman on 7/28/2015: Suave with deep fruit and a somewhat dark profile. Full of class if not complexity. Concentrated but not overly juicy or sweet, full of RRV soy and earth. Good dark smoky finish. Very good. (1391 views) | | | Tasted by tjbsmf on 5/31/2015 & rated 90 points: Nice pinot nose; plush cherry and red fruit on palette. High acid (too high?), some of that colaish flavor that personally, I do not like. Spice. Medium body, some oak on this wine, long finish. I've seen others describing earthy notes, I am not getting that at all on the palette (maybe some earth on the nose). (1072 views) | | | Tasted by Fred44 on 3/5/2015 & rated 80 points: A disgrace to the name. Sharp, tannic, and lacking complexity. (1625 views) | | | Tasted by La Cave d'Argent on 3/1/2015 & rated 91 points: This medium ruby wine offers an olfactory mix of layered red fruit, accented by cola, allspice and dried herbs. Medium-bodied, vibrantly acidic and with nicely integrated alcohol (listed as 14.1%), it delivers a payload of spicy wild berry fruit which is framed with medium-weight, silky tannins. The flavors build in the middle and the tart finish is lengthy. This Pinot's fresh acidity makes it a perfect match with pork tenderloin or similar fare. Drink now-2020. (1475 views) | | | Tasted by Nanda on 2/12/2015 & rated 91 points: Classic RRV pinot in with dark cherry, root beer and spice. Concentrated medium rich fruit is well paired with freshness and juicy acidity. Overall impression is a medium weight and flavorful pinot. Long finish. (1324 views) | | | Tasted by lebo9968@gmail.com on 11/7/2014 & rated 90 points: Kistler-like. Full rich new world style. Nice balance. Well made. (1297 views) | | | Tasted by rjonwine@gmail.com on 11/5/2014 & rated 92 points: Dark ruby color; ripe raspberry, raspberry puree, dried berry, black cherry nose; tasty, poised, juicy, tart black cherry, black raspberry puree palate with good balancing acidity; medium-plus finish (14.1% alcohol) (234 views) | | | Only displaying the 25 most recent notes - click to see all notes for this wine... |
| Gary Farrell Producer website
Beginning in the late 1970s, Gary Farrell was working with seminal Russian River Valley vintners such as Davis Bynum, Joe Rochioli, Tom Dehlinger and Robert Stemmler – a group that was instrumental in showcasing
the world-class Pinot Noirs and Chardonnays of the nascent Russian River Valley AVA, a breathtaking, redwood-studded wine region 55 miles north of San Francisco whose mighty river cuts a scenic swath through the
heart of Sonoma County. He made his first wine under the Gary Farrell label in 1982 and built the winery into one of the most acclaimed producers of small-lot Pinot Noirs and Chardonnays in the Russian River Valley.
Gary built a state-of-the-art winery in 2000 on a ridge overlooking the Russian River Valley. The barrel room and cellar reflect his legendary obsession with cleanliness, natural process flow, small-tank fermentations,
top-flight French oak cooperage and meticulous attention to detail. With its northeastern orientation, the "crush pad" houses custom belt systems for gently moving and hand-sorting grapes, European presses and
varying sizes of temperature-controlled stainless steel tanks. The fermentation room is a winemaker’s dream with ample room between the rows of small custom-designed, open-top stainless steel tanks, raised tank pads
and pneumatic punch-down devices. The barrel rooms allow for precise temperature and humidity control to provide a perfect environment for fermentations and barrel aging.
Although he sold the winery in 2004, the Winery continues its collaborative partnerships with many of the same growers we’ve worked with for 30 years as well as Gary’s legacy of crafting wines that capture the unique
character of the vineyard.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 CountyRussian River Valley Russian River Valley Winegrowers Association | Wikipedia |
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