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| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 91.1 pts. and median of 91 pts. in 37 notes) - hiding notes with no text | | | Tasted by joet626 on 12/23/2017 & rated 91 points: Full-bodied and smooth. Didn't like it as much as the previous bottle but still very good. (1566 views) | | | Tasted by tgkswine on 9/24/2017 & rated 91 points: Bottle 2 consistent with the first. (1487 views) | | | Tasted by tomlee on 6/13/2017 & rated 94 points: Light crimson in color. Almost translucent. 14.1% ABV. Really pretty nose of red fruits, cloves and sassafras. Light and ethereal with perfect acidity. Cherries, cranberries, strawberries and baking spices on the palate. The finish is exquisite. Sonoma Coast Pinot Noir simply does not get much better. Drink over the next 2-3 years. (1667 views) | | | Tasted by mmcdds on 3/13/2017 & rated 91 points: Quite nice tonight with rich, dark red fruit, some bramble, earthy undertones, baking spice and white pepper. (1600 views) | | | Tasted by garambler on 1/31/2017 & rated 91 points: I opened this when friends dropped by on 1/31/17. It had a rich, fragrant bouquet of cherry, raspberry, barnyard and baking spice aromas. The palate was rich and earthy with flavors of, cherry, cranberry, tarragon and spice (1661 views) | | | Tasted by joet626 on 7/10/2016 & rated 93 points: Outstanding. Well balanced. Nice cherry fruit. This is right up there with my favorite California pinots (1050 views) | | | Tasted by TLR on 7/3/2016 & rated 92 points: excellent effort. Not as fruit forward as previous years. (1181 views) | | | Tasted by tgkswine on 4/8/2016 & rated 92 points: Excellent (1023 views) | | | Tasted by mmcdds on 2/10/2016 & rated 90 points: Quite nice tonight with a couple of hours of air. (994 views) | | | Tasted by Hazevedo on 7/29/2015 & rated 88 points: Don't value the price (1236 views) | | | Tasted by shaferguy91 on 3/21/2015 & rated 92 points: No decant (1272 views) | | | Tasted by mmcdds on 3/16/2015 & rated 87 points: Still abit young but drinking well enough after a couple of hours of air, but tonight this bottle seemed abit reserved. Perhaps a reflection of a difficult vintage but I thought this was dilute. I was looking for more. (1227 views) | | | Tasted by BigSchmove on 1/6/2015 & rated 90 points: Good I think this needs more time in the laying down. (1314 views) | | | Tasted by awise45 on 11/27/2014 & rated 93 points: Full but not overpowering, nice blend of cherry, strawberry and light fruits. (1180 views) | | | Tasted by RobertDwyer on 5/13/2014 & rated 90 points: A year later after rating a prior bottle 87 points - this has shown notable improvement. Pretty solid. It doesn't over-deliver relative to its price yet but looking forward to trying my last 2 bottles. (1588 views) | | | Tasted by shaferguy91 on 3/31/2014 & rated 92 points: No decant. (1330 views) | | | Tasted by mmcdds on 3/19/2014 & rated 92 points: While still abit on the youthful side, after a coupe of hours of double decanting this was drinking very nicely. Med bodied with bright, forward, red cherry fruit, cola, damp loamy earth, baking spice notes, white pepper and a firmish acidic backbone. The tannins on the med length finish were fairly soft and dusty. This bottle was quite nice with a lot depth and character, and while clearly a child of Sonoma, it shows abit of restraint and is not as "in your face" forward as the likes of Loring, Kosta Browne or Sea Smoke. All on all, well done. (1274 views) | | | Tasted by JHMahaney on 3/19/2014 & rated 93 points: This wine is really starting to come Into its own. Decant for at least 30 minutes. Fruit forward, silky finish. Lovely cherry cranberry notes. It will continue to improve, but it's pretty well right now. Paired with a toasted sesame salmon salad - wonderful (1353 views) | | | Tasted by Jbird73 on 3/17/2014 & rated 91 points: Deep ruby light purple in color. Nose is very inviting and very full of cranberries and some wet pine forest floor...not mushroomy but more pine. Very fruit forward in the mouth and perhaps this settles down with time and allows other features to shine through. Perfectly drinkable and really good stuff just not layers of depth at this early age. Will save my other bottle of this for a few years to see evolution. (1197 views) | | | Tasted by lzelman on 2/9/2014 & rated 94 points: Delicious wine. Very dark, fruit forward with a long lasting finish. (1023 views) | | | Tasted by AMM3RD on 12/28/2013 & rated 92 points: This 91-92. This wine is really good, and will get better over 3-5 years. Sour cherries galore. (1232 views) | | | Tasted by DMerrill on 11/10/2013: Drank at ootf (1226 views) | | | Tasted by rjonwine@gmail.com on 6/30/2013 & rated 91 points: Light medium ruby color; savory, sous bois, cranberry nose; tight, savory, sous bois, cranberry palate; needs 2-3 years; medium-plus finish (30% whole cluster) (586 views) | | | Tasted by RobertDwyer on 5/10/2013 & rated 87 points: Lean and a bit one dimensional at this point. Twangy herbaceous could be mistaken for a bold Oregon Pinot if tasted blind. No off notes but was expecting a rounder experience. At best it needs time. I'll be in no hurry to pop the 3 other bottles I have. Has a tough time justifying its fully loaded costs. (2123 views) | | | Only displaying the 25 most recent notes - click to see all notes for this wine... |
| Kanzler Vineyards 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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