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| Drinking Windows and Values |
| Drinking window: Drink between 2004 and 2010 (based on 42 user opinions) |
| Community Tasting History |
| Community Tasting Notes (average 92.2 pts. and median of 92 pts. in 11 notes) - hiding notes with no text | | | Tasted by thomaskeil on 4/8/2012 & rated 91 points: PnP (2 nights). Light garnet with some orange/brown. Glad I found another to try after the flawed bottle earlier in the week. This one had no defects. Lovely nose of red berries and cherry delicately interwoven with floral, earth and asian spice notes. The palate featured bright fruit with almost bracing acidity and a little 'rustic' yet unresolved tannin. This had both finesse and complexity, decent penetration and length - just some rough edges keeping it out of the elegant/excellent range. (1542 views) | | | Tasted by thomaskeil on 4/5/2012 flawed bottle: Sadly, could see the charm behind the corkedness. (1517 views) | | | Tasted by simba-mk@cox.net on 4/13/2008 & rated 94 points: delicious with pan-seared wild salmon with carrots/leeks/ginger and garlic, buerre blanc, & truffled haricots verts (1901 views) | | | Tasted by vanpe003 on 12/21/2007 & rated 92 points: DO NOT drink with chocolate! Easily the worst food pairing ever. Impressions of "thin" were a result of digging into the Xmas candy bowl. Other pinots faired even worse! Nicely perfumed nose. Will check in tomorrow on the remainder of the btl. (1781 views) | | | Tasted by steffenpelz on 10/17/2007: 34th Street Extravaganza (34th Street Cafe, Austin, TX): As good as ever. Drinking really well right now and I don't think it'll be getting that much better. Still pretty tannic right out of the bottle, but it softened up quite a bit and became very, very good, especially with the food. (2530 views) | | | Tasted by steffenpelz on 7/21/2007: Sensational. Light garnet to dark ruby color with a soaring nose of cherry, berry, forest floor, and orange zest (which I find to be a give-away for Hansel Pinot with some age). Lovely on the palate with super texture, silkiness, ample structure, fruit, earth and acidity. This really seems more like a 2003 or 2004 than the 2001 it is. Has held up tremendously and has 2-3 years left to full maturity and maybe another 3-5 years past that before it'll go into decline. My favorite Hansel Pinot to date, and those who have followed my tasting notes will know that I've had many of Stephen's wines. Absolutely fantastic wine. (1104 views) | | | Tasted by TashNYC on 6/27/2005 & rated 93 points: Wine was meaty, with notes of fruit, herbs and earth. Very lovely. Much better than many $35 pinots! Drank at Montrachet with the tasting menu. (Which, surprisingly, pairs better with Bordeaux than Burgundy). It was still terrific, however! (2008 views) | | | Tasted by lstevens on 3/19/2005 flawed bottle: corked (1538 views) | | | Tasted by BobBachus on 11/29/2004: At Montrachet Burgundy Dinner with Lionel, Don, and Praveen. #2 wine of night compared to Dominque Laurent Charmes Chambertin 2000. Light color. (1932 views) |
| By Stephen Tanzer
Vinous, May/June 2003, IWC Issue #108
(Walter Hansel Winery Pinot Noir The Three Rows Russian River Valley) Subscribe to see review text. |
NOTE: Scores and reviews are the property of Vinous. (manage subscription channels) |
| Walter Hansel Winery 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 CountyRussian River Valley Russian River Valley Winegrowers Association | Wikipedia |
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