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| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 90.2 pts. and median of 91 pts. in 24 notes) - hiding notes with no text | | | Tasted by dofzin on 9/22/2019 & rated 90 points: Deep red color. Dark cherries, minerals. Still holding up well. (740 views) | | | Tasted by oldwines on 8/11/2019 & rated 93 points: Purchased in 2014 from another’s cellar through HDH, Chicago. Decanted around 4:30pm and tasted throughout the evening and the next day. Lovely bright translucent medium ruby. Very elegant, medium bodied but packing more flavor than it looks like it should. Very little sign of advancing age with perhaps a little brick at the meniscus. Nose has a reasonable amount of vanilla, along with violets, baking spice and rich ripe cherry. Palate reflects the nose and is chewy and dense yet retaining plenty of acidity so it is still bright and good with food. Bone dry but yet the fruit is prominent in the mid palate. Finish is long and layered with more elegant notes of florals and a smidgeon of chocolate. Nice with both a grilled sirloin and chicken and porks kabobs. (1066 views) | | | Tasted by oldwines on 6/16/2018 & rated 94 points: Decanted at 3:30 pm and tasted through about 10:30. This just got better and better until it was all gone. It was rather closed through the first 3 hours but the exploded with both fragrances and flavors. The nose had dark cherry, black raspberry, and minerals. Acidity was medium high but in balance with the wine overall which had a nice viscous texture. It was long complex and chewy on the palate with minerals, the red and light black fruit and a wonderful mouth feel. Burgundian in style rather than Cali yet clearly it had more ripeness than most Burg’s. Extremely enjoyable when it fully opened up. So again it is clear to me that this and most any wine from Hanzell is better with lots of air. (1273 views) | | | Tasted by oldwines on 7/11/2016 & rated 92 points: Decanted at 4 pm and drunk from 7-8pm. Dark Translucent ruby, little to no sign of bricking, youthful looking. Nose is elegant, generous and layered with the expected cherry, some grilled meat, earthy mineralogy and a touch of vanilla. Very voluptuous on the tongue rich and chewy yet bright and lively. Nice flavors of red fruit/cherry, some menthol, smokey, earthy minerals and a long aftertaste. Great with grilled, spicy, dry rubbed salmon. Plenty of life ahead if this bottle is representative. Purchased from HDH in Chicago 2+ years ago, shipped halfway across the country and stored in my cellar since. Well balanced and not overdone in any dimension. Lovely! (2268 views) | | | Tasted by Abanker on 11/23/2013 & rated 91 points: very good, enjoyed at Donovan's with family. (3766 views) | | | Tasted by Janstan on 10/17/2013 & rated 82 points: Over the hill. Not much fruit left , disappointing (3116 views) | | | Tasted by Linn on 9/21/2013 & rated 94 points: This was hitting my sweet spot tonight. Round and elegant with just about the right grip to go with Risotto. Drink now-2015 (3619 views) | | | Tasted by mhauser on 9/8/2013: Pale red, clear. 14.6% Strawberry, pepper, blueberry and toast on the nose. Medium tannins and lots of acidity. Creamy vanilla, sour cherry, earthiness and herbal flavors. Delicious. (3029 views) | | | Tasted by michaelgor on 7/24/2012 & rated 92 points: bought on release..decanted one hour..riedel vinum burg glass..lt brick color with some brown around the edges..on the nose..sweet notes of red cherry...garden soil..some pepper..however, there is still some hotness which almost overwhelms...fortunately, this is less evident on the palate..the sweetness is there...good fruit..mid palate silky as is the finish...however, the hotness does return a bit on the finish associated with a little bitterness..overall...elegant...i wish the above “faults” were less evident (3211 views) | | | Tasted by suzanna9452000 on 6/4/2011 & rated 90 points: Deep red/violet in the glass. Lots of fruit and garden dirt on the nose. In the mouth: Red fruit, earth, campfire and some spice. Feels round and lush in the mouth, with nice acidity and a medium length finish, good balance overall. Elegant. (2238 views) | | | Tasted by sdwineguru on 11/14/2010 & rated 90 points: Mid-garnet, brick edges; varietal nose, stemmy, earthy, hints of oak; mid-body, balanced; good flavor; a little hot. Great with lamb. (2866 views) | | | Tasted by BarbaraW on 8/28/2010: Nice! A lovely, balanced wine, though still young. (2368 views) | | | Tasted by Margauxguy on 3/4/2010 & rated 90 points: not much change from the last time, candied, cherry cola, but hints of terroir, dirt, mushroom, continues to open (2536 views) | | | Tasted by Margauxguy on 11/11/2009 & rated 91 points: Smooth and balanced, opened nicely. Bright candied dark red fruit. Lots of time left. Willl improve. Other reviewers may prefer the softer california pinot style. This had more burgundy like structure and california fruit. (2271 views) | | | Tasted by DenisLee on 4/29/2009: Was not impressed for the price. Nothing outstanding here. (2436 views) | | | Tasted by ChinonRouge on 12/26/2007: I drank it, and don't even remember it. Must not have been too bad, otherwise I would remember it. (2872 views) | | | Tasted by LoireFan on 4/4/2007 & rated 91 points: Way young, will improve! (2884 views) | | | Tasted by Barberolo on 2/15/2007: brilliant ruby clear, red cherry fruit with earth (dirt) and herbal mushroom notes, silky smooth texture with fine tannins, wound up tightly around ample core of acidity, short finish - needs time, expensive but a proven record of ageability. roast pork, salmon, veal, game bird. 2G (Prestige, 65.20) (2873 views) | | | Tasted by jamieirving on 11/19/2006 & rated 81 points: Made from 100% Pinot Noir this wine is aged for 16 months in new and old French oak barrels. Light red in colour I found Strawberry and Gooseberry as well as mineral notes on the nose. These make way for strawberries and cream on the palate. Some acidity, subtle tannins.
Tasted in the Grand Tasting at the 10th Decanter Fine Wine Encounter, Landmark Hotel, London. (3142 views) | | | Tasted by stoll on 7/17/2006: Very nice, elegant styled pinot. Pretty pricey, though. Held it's own with the tri-tip we had. (3138 views) |
| Hanzell Producer website
42 acres of vineyards overlooking Sonoma plaza. 6,000 cases produced annually: three-quarters Chardonnay and one-quarter Pinot Noir. First vintage was 1957 from 6 acres planted in 1953.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 ValleySonoma County, California, is one of the most important winegrowing regions in the whole of the United States. Vines have been planted here since the 1850s and, apart from the inevitable hiatus brought about by Prohibition, the county's relationship with wine has been prolific and unbroken.
Viticulturally speaking, Sonoma County is divided into three distinct sections: Sonoma Valley, Northern Sonoma and Sonoma Coast. Each of these has its own AVA title and encompasses several sub-AVAs within its boundaries. |
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