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| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 94.1 pts. and median of 94 pts. in 18 notes) - hiding notes with no text | | | Tasted by KL1191 on 11/16/2023 & rated 98 points: Near perfection. I don't think I've had better. As a previous note mentioned, this rewards careful attention, but it was unmistakably a remarkable wine from the moment the cork left the bottle. This drinks incredibly well on its own. If pairing with food, avoid anything heavy/sweet. (256 views) | | | Tasted by DonDon on 9/26/2020 & rated 95 points: Stunning. Absolute purity of still very fresh fruit. Light tannin very much in the background (798 views) | | | Tasted by DoubleMagnum on 8/2/2016 & rated 93 points: Old world nose with a nice amount of red and blue fruits on the palate. Finish is about 30 seconds long. Nice pinot (1746 views) | | | Tasted by aagrawal on 1/12/2016 & rated 97 points: JP Morgan WineBeserkers Dinner (Bar Agricola, San Francisco): The nose on this is stunning, stemmy, green, earthy, dense red and black fruit, spice, nutmeg, incredible complexity; palate is light bodied, red cherry fruit, medium-plus acid, superbly balanced alcohol, depth and complexity, fades just a tad through the midpalate; finish is medium length. This is honestly one of the best california pinots that I have tried. If the finish was longer this could be near perfect. This would easily compete with the best burgundy. 96-98
Update: This faded a bit with the pasta, but it was again interesting later in the dinner by itself. I think this is a subtly complex wine that needs attention to reach near its potential. (2857 views) | | | Tasted by PortFanatic on 12/6/2013 & rated 95 points: A stunning bottle. So much depth and layers of complexity. This may be the best Cali Pinot I've ever had! (2969 views) | | | Tasted by The Drunken Cyclist on 8/10/2013 & rated 95 points: I was smart enough to read my previous tasting note and decanted this puppy first. After about 45 minutes in the decanter, we finally tore into this and my last note still rings true: "the dark cherry fruit really started to show. This is one of the more intensely dark red fruit Pinots that I have ever had. By the end, this was truly singing and had a depth and complexity for which Ted Lemon is known.” Fantastic. thedrunkencyclist.com (2922 views) | | | Tasted by lewrose@gmail.com on 6/23/2013: Drinking beautifully. Stunning really. (2961 views) | | | Tasted by derek.hara@sbcglobal.net on 3/25/2013 & rated 93 points: omg. in perfect balance. the fruit is beginning to fall out and secondaries are coming forward, in a very enjoyable place. a lot of typical savory elements; five spice, baking spice, root beer, cured meat, dried orange peel, apple cinnamon muffins. the palate isn't boring but stays within its realm, still complex but not exploding. very pleasant, borderline amazing. wish this guy had more! perfect drinking. TS (2195 views) | | | Tasted by The Drunken Cyclist on 2/16/2013 & rated 94 points: Popped and poured. I have another bottle of this and I really need to decant it first as it was exceedingly tight upon opening. After the first glass, the dark cherry fruit really started to show. This is one of the more intensely dark red fruit Pinots that I have ever had. By the end, this was truly singing and had a depth and complexity for which Ted Lemon is known. (2103 views) | | | Tasted by DonDon on 8/19/2012 & rated 91 points: Very impressive wine. One of the reasons I so love Californian wine. So unlike a burgundy this was a deep rich wine with the oak very well integrated. (1704 views) | | | Tasted by colvill_wine on 3/21/2011 & rated 96 points: Wow, seemless, balanced, secondary characteristics. Glad I have another (2244 views) | | | Tasted by pjhr on 2/26/2010 & rated 96 points: Absolutely delicious! Incredible dark cherry, floral, and orange peel aromas and flavors with such depth, complexity and balance that carries into a wonderful finish. (1982 views) | | | Tasted by rosenst1 on 12/23/2009 & rated 92 points: Lovely balance of sweet and savory on the palate. Quite complex, with several flavors and aromas including an
edge or lift which is almost orange. Not at all heavy but still complex and intense. Quite remarkable given these are quite young vines. (2020 views) | | | Tasted by ksyrah on 11/8/2009: Motivated by the Littorai pickup day yesterday and the chunk of Ahi I seared with a crust of lavender, coriander, and fennel, I decided to check up on the 2004 Haven.
Beautiful deep ruby, intense dark cherries and orange peel, forest floor, some oak, lush, nice length, just a touch slutty but very nice.
This is the first pinot noir released from Littorai's estate vineyard near Occidental that was planted in 2001. I took a bottle to an offline three years ago, shortly after release, and it was dominated by oak. The oak has integrated quite well over the past three years, adding richness on the mid-palate and finish. This was an auspicious wine for an initial release of a new vineyard. (3078 views) | | | Tasted by rosenst1 on 2/11/2009 & rated 92 points: Popped and poured. High toned floral nose with an orange? like scent. Lovely palate, relatively
light but excellent balance and acidity. Will see how it develops. Over a couple of hours deepened
in texture and developed some smoky secondary characteristics; still young and should develop
nicely over the next few years. (2044 views) | | | Tasted by tanglenet on 4/13/2008: Served at an offline in SF. Initially opened and not decanted. Some of the others detected cork (I did not) and the wine was decanted with Saran Wrap. Some commented that the cork smell had been removed by this but the taste remained on their palate.
Very tight, bright, cherry tone fruit with a dry citrus finish. Needs a couple of more years of bottle age. Good to Very Good right now. (2021 views) | | | Tasted by lewrose@gmail.com on 1/19/2007 & rated 92 points: simply delicious! (2329 views) |
| Littorai 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 CountySonoma Coast * Sonoma Coast AVA (Wikipedia)
* Sonoma Coast AVA (Wine Institue) |
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