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| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 89.7 pts. and median of 90 pts. in 69 notes) - hiding notes with no text | | | Tasted by Neecies on 1/12/2020: Doesn't look or taste it's age; still quite tannic. (1246 views) | | | Tasted by walkerjfw on 9/16/2016 & rated 92 points: Last bottle from a batch bought from Bounty Hunter at release. Had to blow the dust off this one, almost forgot I had it. Fun to see how an old Soter wine has developed, thought it might be gone by now. Decanted for about 30 minutes, drank over 2 hours. Mild funk when first opened, blew off after 15 minutes.
Color is still vibrant, medium and clear ruby with mild separation at the edge. Nose is earthy, dark fruits, Fruit forward palate of plums, dusted black cherry and blackberry. Medium weight and finish.
This has mellowed from last bottles, becoming more mellow and elegant, even for a fruit forward CA Pinot...this has turned into a great wine to savor and contemplate over a longer evening. Would pair nicely with a range of foods. This should hold at this level for at least a few more years...nice surprise to the upside (2756 views) | | | Tasted by Bethesda Paul on 8/2/2015 & rated 90 points: Earthy smell and somewhat overly tannic on the finish. Improved once decanted over a few hours. Paired nicely with grilled barbecue pork chop. (3226 views) | | | Tasted by walkerjfw on 2/16/2013 & rated 92 points: See prior notes, right in its zone. Will last but probably not improve much. Paired with Provençal chicken and sautéed potatoes...worked well (4632 views) | | | Tasted by walkerjfw on 1/27/2013 & rated 92 points: See prior notes - consistent with that bottle for flavor profile, nose and color. Drank this over two hours, this one really opened up. Even for those that don't like the riper CA Pinot style, this is a restrained and elegant Pinot by CA standards. Its aged nicely, right in its zone in my opinion. (4659 views) | | | Tasted by walkerjfw on 12/22/2012 & rated 90 points: Been a few years since I had this version of Etude. Drank after a Woodenhead Russian River Valley (Valerie preferred the Woodenhead)
Popped and poured, some funky on the nose that blows off. Rich, deep and complex wine. Red and black cherry, spice, currants. Some sweetness mid palate - maybe honey/syrup. Medium finish.
Drinking beautifully right now, has life left in it. drink/hold (4247 views) | | | Tasted by mouton45 on 8/31/2011 & rated 91 points: Another good bottle, served last night with grilled Kurobuta pork chops from Jimmy P's in Naples. This was the first time I ever had this special kind of pork and we loved it -- actually found it more flavorful that a Wagyu #5 New York strip that we grilled the night before. Back to the Etude: I didn't notice any of the barnyardy smell that I detected in earlier bottles. Very smooth and rich, good length. (3989 views) | | | Tasted by asbrookes on 4/3/2011 & rated 90 points: nice nose, smooth to the taste, very nice finish.
The wine looks Tawny colored.
The legs are Medium.
The body is Light/Medium.
The wine is textured Smooth.
The wine finishes Medium. (3609 views) | | | Tasted by kenv on 9/3/2009 & rated 95 points: WCC California Pinot Noir Blind Tasting (Provence Restaurant, Albany, NY): Muted but very appealing nose. Rich, delicious, and complex. Long, mildly tannic finish. This is a great bottle of wine. A true meditation wine. WOTN for me. (3732 views) | | | Tasted by wineshaman on 6/1/2009 & rated 90 points: Popped and poured, simular to 10/19/08 notes, maybe a little less funk. (3014 views) | | | Tasted by Deadhead on 3/7/2009 & rated 90 points: Thankfully the funk I encountered on our last bottle was nowhere to be found with this bottle. Dark fruits and medium body. Very nice bottle. (3085 views) | | | Tasted by ptelgenh on 1/23/2009 & rated 90 points: delicate offering of red cherries, faded roses and earth. Medium bodied with nice balance. Well integrated. Drinking nicely right now. (3087 views) | | | Tasted by beezer6 on 1/2/2009 & rated 91 points: Dark red fruit. Spicy currants, black pepper and allspice.
Nice fleshly roundness on the palate. Excellent balance on the finish.
A few years in the bottle has softened the edges on this beauty. Love it. (3035 views) | | | Tasted by spretzer on 12/30/2008 & rated 91 points: enjoyed, nice, balanced, earthy pinot (3024 views) | | | Tasted by Deadhead on 11/11/2008 & rated 84 points: Popped and poured. Perhaps I should have decanted... I had a hard time getting past the funky nose - all I could smell was blue cheese. It blew off after about 30-45 minutes. However, It was difficult for me to appreciate anything this wine subsequently had too offer...
I have fond memories of previous bottles from this vintage. I hope this was just an off bottle... (3071 views) | | | Tasted by wineshaman on 10/19/2008 & rated 90 points: Decanted and tasted, a little funk in the nose blew off after 30 min, revealing a burgundian like nose of earth, red fruits and smoke, that continue through the palate, finnishing somewhat short. I would not hesitate holding this wine for a couple of years in a cool cellar. (3007 views) | | | Tasted by Double D on 10/18/2008 & rated 92 points: This was better than I expected, light garnet medium bodied with no hot alcohol or tannins but with good acidity to have with a meal. Not much nose on opening but pleasant red fruit tastes, red plum. Try some more Etude's offerings. (3034 views) | | | Tasted by lano on 1/13/2008 & rated 90 points: Bright and fresh on the palate with great balance of tannin and acidity. Medium bodied and pairs well with food. (2977 views) | | | Tasted by Rani on 1/12/2008 & rated 89 points: Drank at Thanksgiving. Very nice structure, fine tannins, dark fruit. Slightly smokey with a medium finish. Not a fruit bomb (which is appreciated) and food-friendly. (2671 views) | | | Tasted by ljl203 on 12/26/2007 & rated 88 points: True red-purple color. The word for this is thin. Dried cherries, some brush, lemon and a quick fade. That's what there is - drink this with food. A disappointment given the $. (3593 views) | | | Tasted by shaneajohnson on 12/2/2007 & rated 89 points: Nice. (3714 views) | | | Tasted by Paul Lin on 9/7/2007 & rated 88 points: 14.2% alcohol. Tasted over 4 hours. Initially begins with a funk, but then the aromas evolve into dark cherries, mandarin oranges, maple syrup, and truffles. And while initially very thin on the attack, by the second hour the palate fleshes out and wine shows nice Bing cherry, mandarin orange, and pink grapefruit flavors. A nice effort and should pair well with lighter foods. (3723 views) | | | Tasted by sdr on 8/26/2007 & rated 88 points: Definitely a restrained type of Cal pinot; alcohol in check, faint whiff of dark cherry and rose, medium intensity, modest finish and texture. Not much oak. Very good for a basic. Enjoyable with the meat courses at Four Rivers. (3859 views) | | | Tasted by sdr on 8/3/2007 & rated 89 points: Very nice juice and just short of outstanding. Medium color, not much happening on the nose, but a bit of black cherry can be coaxed out with swirling. Excellent texture, not too thin or acidic. Bright red and black cherry on the palate with deft use of oak. Could use another year or so to bring out the incipient aromas but certainly enjoyable right now. (3872 views) | | | Tasted by dawgdaze on 6/26/2007 & rated 89 points: Color: Light Ruby, Aroma: blackberry. Tasting notes: tobacco & chocolate. Nice fruit with a good balance. (3971 views) | | | Only displaying the 25 most recent notes - click to see all notes for this wine... |
| Etude 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.EstateIn the United States, "Wines with “estate bottled” designations must: a) also designate an appellation of origin or an AVA, and both the vineyards and the winery must be located there; b) the grapes must come from vineyards owned or controlled by the winery; and c) the wine must have been produced, from crush to bottle, in a continuous process without leaving the winery’s premises."
- WINE LABEL FAQS: A QUICK SUMMARY OF LABEL DESIGNATION RULES" by David E. StollUSAAmerican 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 Napa / SonomaSONOMA: The Yorkville Highlands AVA, approved in 1998, is located in the southwestern corner of Mendocino County, between Sonoma County's Alexander Valley to the South and Mendocino County!s Anderson Valley to the North. The region is 25 miles long, roughly in the shape of rectangle and bisected by Highway 128 which runs the length of the AVA. The region!s terrain is hilly and forested, with elevations ranging from 1,078 to 2,442 feet above sea level.
The distinguishing features of the Yorkville Highlands AVA are rocky soils with a high gravel content and the climate, which is cooler than Alexander Valley but warmer than Anderson Valley, and significantly cooler at night than the surrounding areas.CarnerosStraddles the southern ends of Napa & Sonoma Counties. |
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