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 Vintage2005 Label 1 of 77 
TypeRed
ProducerRodney Strong (web)
VarietyPinot Noir
Designationn/a
Vineyardn/a
CountryUSA
RegionCalifornia
SubRegionSonoma County
AppellationRussian River Valley
OptionsShow variety and appellation
UPC Code(s)087512927957

Drinking Windows and Values
Drinking window: Drink between 2006 and 2011 (based on 7 user opinions)

Community Tasting History

Community Tasting Notes (average 87.3 pts. and median of 87 pts. in 33 notes) - hiding notes with no text

 Tasted by Matt&Darc on 2/26/2012: Loved it! Very delicious pinot! (3295 views)
 Tasted by ewisor on 6/17/2009 & rated 84 points: Initially it smelled nice, with typical Pinot earthiness but it disappeared quickly. The young fruit has faded and whats left is a bit muddled. Maybe in an awkward phase or it may be time to drink them up. (4004 views)
 Tasted by wineshaman on 11/16/2008 & rated 89 points: Keeps getting better, great balance. (3891 views)
 Tasted by kdrt48 on 8/6/2008: slightly dry, apple and bery with a smooth tasition to a buttery finish (2986 views)
 Tasted by wineshaman on 4/6/2008 & rated 87 points: Lots of sweet red fruits. (4081 views)
 Tasted by wineshaman on 3/29/2008 & rated 87 points: A liittle mustyness in the nose, blew off after 30min, sweet cherry fruit, with a soft finish, ok pinot, but not anything to write home about. (2851 views)
 Tasted by MarcInDSM on 12/6/2007 & rated 87 points: Best when popped and poured. Initially had flavors that I would consider bright. Red fruits all the way. The tannins at first are really cool; for some reason it feels like a lightbulb (minus the heat) is on in your mouth. Initially at least an 89, but it dies out very quick. (2213 views)
 Tasted by ftibbitts on 11/22/2007 & rated 89 points: Nice ruby color. Chocolate on the nose. Definitely strong plum flavors with some chocolate-covered cherry, finishes a little peppery. A nice wine. (2380 views)
 Tasted by rloomis on 11/3/2007 & rated 86 points: oak - dark cinnamon, earthy, sweet corn, varietal pinot noir fruit character. (2358 views)
 Tasted by sammy on 11/3/2007 & rated 83 points: Wine Bank Pino Noir tasting (Wine Bank, Menlo Park, CA): Typical Pinot nose and average taste. (3487 views)
 Tasted by beezer6 on 11/2/2007 & rated 87 points: Not bad. Had nice vibrant aromas of red berries, with some nice white pepper and oak accents. (2244 views)
 Tasted by ColinR on 10/3/2007 & rated 90 points: Deep ruby-garnet; intense barnyard, black cherries, truffles, strawberries; cherry, medium body, slightly hot, some structure, lingering finish.
Intense, well-extracted California pinot from a reliable producer. A bit hot @ 14.3% alcohol but the varietal was showcased well. Excellent value. (2379 views)
 Tasted by wmcguire52 on 9/29/2007 & rated 88 points: Nice plum and raspberry fruit with hints of leather and tobacco with occasional bits of black pepper.....moderate finish...nose was OK but not great (1693 views)
 Tasted by DanSm on 9/21/2007 & rated 90 points: Burgundian (very good) and a bit of spice/tannin. One of my favorites. R. Strong use to sell this for $12...the good old days. (2474 views)
 Tasted by kleinahoe on 9/1/2007 & rated 84 points: Serviceable, unexceptional. A little light on fruit. (2392 views)
 Tasted by rscott on 7/31/2007: OK Pinot with light body, red fruits, tannins a little more present than I like, I can think of a few other 2005's I prefer, but let's cellar a while and try it again. (2504 views)
 Tasted by Dulcie and Aylwin on 7/15/2007: Neither CellarTracker nor the group rated this wine. I, however, clearly befuddled and overwhelmed by events, was enamoured. So you can completely disregard all notes I will ever publish because they will be unreliable. Deep red and I thought a well balanced nose. I found a mixture of components, plums, brambles and earth, nothing strongly expressed but balanced. On the other hand, if I was a little bit right, it represents a good buy, given it was the least expensive wine. (2618 views)
 Tasted by 3dvw on 6/5/2007 & rated 88 points: Fruity, A bit too hot. (2547 views)
 Tasted by hutch on 4/19/2007 & rated 84 points: AD trade show: A little funky. Bitter on the finish. I guess it could do in a pinch... 83-84

8/9/07: Enjoyed this more this time. A nice cherry, pinot nose. 84-85 (3305 views)
 Tasted by ras2006 on 3/31/2007 & rated 85 points: Nice pinot for price. (2657 views)
 Tasted by boegemann on 2/25/2007 & rated 85 points: Academy Awards night... it was alright. Cherry/cola/rose/earth, but a little disjointed. Not so much that it's bad, but enough that it's not great. (2638 views)
 Tasted by buddy22 on 2/8/2007 & rated 85 points: While this was a pleasant Pinot Noir, I expected more from Rodney. I love the Cab and thought this would be a little more complex than it was. Nice Pinot Noir qualities but nothing outstanding. (2565 views)
 Tasted by strattoncherouny on 2/5/2007: Touch high in alc for the style, but it wears it well. Nice balance of dried red fruit and earth. Soft, uber-fine tannins. Touch of cinnamon. Keep it coming at $15. (2637 views)
 Only displaying the 25 most recent notes - click to see all notes for this wine...

Professional 'Channels'
By Jancis Robinson, MW
JancisRobinson.com (3/6/2009)
(Rodney Strong Pinot Noir Russian River Valley Red) Subscribe to see review text.
NOTE: Scores and reviews are the property of JancisRobinson.com. (manage subscription channels)

CellarTracker Wiki Articles (login to edit | view all articles)

Rodney Strong

Producer website


Tom Klein

Proprietor

A fourth generation California farmer, Tom earned a business degree from Stanford and spent the first part of his career as a management consultant at the San Francisco office of the prestigious global management firm McKinsey & Company. One project during this time was evaluating a small winery in the Russian River Valley called Rodney Strong Vineyards and, in a chance meeting, he was introduced to founder Rod Strong and winemaker Rick Sayre. Already developing an interest in wine, this encounter planted a seed that would grow into a lifelong passion.

Rick Sayre

Head Winemaker

Rick began his winemaking career at the age of 19 as an assistant winemaker and cellar master at Simi Winery in Sonoma County. He had the opportunity to train under the world-renowned winemaster André Tchelistcheff, who instilled in his young trainee a deep passion for the art of winemaking and a desire to not only master his craft, but continually push the boundaries of creativity. “André taught me that a winemaker must live with his wine,” Rick recalls, “from walking the vineyards to the careful craft of guiding the wine into bottle. Even the smallest details can have a lasting effect.”

When Rod Strong decided to take a step back from the demanding role of winemaker, he called upon Rick Sayre, who joined the team at Rodney Strong Vineyards in 1979. In more than three decades in the cellars, Rick has guided the wine collection to include world-class Reserve, Symmetry and Single-Vineyard releases, an outstanding line of Estate wines and best-in-class Sonoma County wines that continue to please vintage after vintage. His voracious appetite for new winemaking knowledge has taken him around the world, including trips to the wine regions of France, Australia, New Zealand and Spain

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.

USA

American 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.

California

2021 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 County

Mendocino County

Russian River Valley

Russian River Valley Winegrowers Association | Wikipedia

 
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