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Drinking Windows and Values |
| Drinking window: Drink between 2016 and 2018 (based on 4 user opinions) |
Community Tasting History |
| Community Tasting Notes (average 88.3 pts. and median of 89 pts. in 26 notes) - hiding notes with no text | | Tasted by Awright777 on 4/30/2020 & rated 74 points: Lighter than most from SCHUG, very subtle and darker in color (581 views) | | Tasted by bubblewitz on 4/26/2019 & rated 89 points: Cherry, light, raspberry (832 views) | | Tasted by Michal A on 9/7/2017 & rated 89 points: Very pleasant drinking, balanced wine which is not too fruity but has a more complex taste. (1642 views) | | Tasted by Truthinwine on 9/1/2017 & rated 94 points: Balanced acidity, bright and expressive sour cherry. Neutral oak puts an Old World spin on this New World wine! (1559 views) | | Tasted by Davesf on 4/6/2017 & rated 91 points: Very good, simple wine. Easily approached. Good bang for the buck. (1735 views) | | Tasted by oliverrix on 3/20/2017 & rated 84 points: Blackcurrant aroma, very luscious, cherry. (1389 views) | | Tasted by winepaw on 1/7/2017 & rated 89 points: Earthy, spicy notes, more retrained, less fruit driven than typical Sonoma Coast pinot. (1142 views) | | Tasted by Kapteinr on 1/1/2017: Didn't like heavy alcohol taste (619 views) | | Tasted by Gdcrsmith on 12/23/2016 & rated 89 points: V nice. Opened up and drank right away. V accessible in the glass. Contained. No lingering tannins. Drank within group to universal praise. Good performer. Not big but well formed. (645 views) | | Tasted by sdwineguru on 9/5/2016 & rated 90 points: Mid-dark ruby; clean Pinot Noir nose; berries, light oak; mid-body; balanced; long fruity finish; good acids. w/pork (692 views) | | Only displaying the 25 most recent notes - click to see all notes for this wine... |
| Schug Producer website
Carneros winery founded in 1980 by Walter and Gertrud Schug. The winery is located on 50 acres planted in Chardonnay and Pinot Noir, which is the winery focus. As of 2008, the winery also had releases of Cabernet Sauvignon, Merlot, Sauvignon Blanc, and a sparkling wine. These other varietals are purchased under long term contract from growers. Walter Schug began his training at Geisenheim, a German wine institute. In the early 1960's the Schugs moved to California from Germany where Walter went to work for Joseph Phelps. The legendary Phelp's Insignia wines of the 1970's were crafted by Schug. Part of the reason he left Phelps was to produce Pinot Noir. Stylistically, Schug wines tend to be produced in the "European" style with lower alcohol levels and more balance than has been typical for California wines lately. European wine sales account for about 30% of Schug's production. In addition to Walter Schug, the other winemaker is Michael Cox who joined the winery in 1995. 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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