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| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 90.5 pts. and median of 90 pts. in 62 notes) - hiding notes with no text | | | Tasted by UpfromtheCellar on 2/25/2018 & rated 90 points: Much darker than I would have imagined at this point in its development, this wine had notes of cola, spice, and dark fruits with a heady floral/fruit nose. Nice solid finish but lacked that hard to define "etherial-ness" I have found in other aged C-noirs (e.g. Littorai).
Much nicer that my last bottle opened five years earlier. (1387 views) | | | Tasted by mclanew on 12/22/2015 & rated 88 points: A little disappointed. Perhaps waited too long for this. Fruit was still vibrant with structure, but tasted like stewed, jammy fruits such that the nose felt a bit pinched and the body was a bit disjointed. (732 views) | | | Tasted by oaxaca90049 on 2/18/2015: Weird funky nose which blew off after about 20 minutes morphing into a really nice wine which was still drinking beautifully way after it's end date. (2603 views) | | | Tasted by Naplesgolfer on 1/24/2015 & rated 93 points: Spicy raspberry, cherry and typical cola flavors. Good fresh acid balance. Very nice Pinot. My bootle must have been much better than the last few tasters. (2523 views) | | | Tasted by Bakeman on 10/8/2014 & rated 87 points: Thin, not much going on here. (2834 views) | | | Tasted by UpfromtheCellar on 6/21/2013 & rated 85 points: (tastes better with an ice cube or two in the glass...). This is another one of those over the top (too ripe) Cali Pinots that favors hitting you over the head, punching you in the nose, banging your head against the wall, over finess, style, grace and beauty. (tastes better with an ice cube or two in the glass to water it down...). Big ripe fruity prune laden coca cola smelling (and tasting) fruit bomb. On the palate its all BIG STUFF but lacks acid. Felt like I chewed on a 2x4 piece of wood (only the finest oak for these fancy boys) with ripe grapes tossed in (tastes better with an ice cube or two in the glass to water it down and bring out a few of the other elements...).
You can't seriously drink this wine with food but its too over the top BIG to drink on its own so what to do? What to do? Put a few ice cubes in the glass before you pour a swig! What a novel idea. I should have thought of that earlier.
After last night's big tuckus and tonight's big planker I am going to have to retreat to something alpine or Italian tomorrow evening just to save my palate and restore my faith in wine-kind. Paul Hobbs - you may be considered a great wine maker (and no doubt you probably are!) but PLEASE lighten up, add some spice, a little grace and beauty. Please.
Otherwise Oregon is going to EAT YOUR LUNCH........... (3732 views) | | | Tasted by Koob on 3/3/2013 & rated 90 points: Experts say it may be past its prime but we found this while taking inventory and think it is still a very respectable Pinot. (3109 views) | | | Tasted by Vinobc on 11/3/2012 & rated 91 points: Opened 3 hours prior to drinking. Light red color, nose of cherry. Full bodied Pinot with red fruit on the palate. (980 views) | | | Tasted by Mossy on 3/9/2012 & rated 91 points: This was a terrific bottle. Light fruit flavors and a satisfying aroma. A delicious classic pinot. (2911 views) | | | Tasted by whofto on 1/5/2012 & rated 96 points: - Ruby color with a medium/full body with a medium finish - Opened New Years Day 2012. Was originally a "forgive me" present from Ali given about two years prior. Was waiting for the perfect time to open it with her. We were both amazed at how incredibly balanced it was. Full bodied, Excellent fruit and very soft and smooth on the palate. Almost no bite or burn from the alcohol. Savored to the last drop. Quite possibly the best Pinot Noir we've both ever tasted. Even better than the 2009 Kosta Brown Sonoma Coast Pinot we tried a few weeks prior for Al's birthday, which was the top wine rated last year. (2996 views) | | | Tasted by awineo on 9/27/2011 & rated 93 points: Big Pinot. Great fruit and well balanced with a long finish. (1109 views) | | | Tasted by dbarco on 7/1/2011 & rated 93 points: Very enjoyable. Black cherry and raspberry predominate for me, with cedar, spice and some oak. Very, very good. (3250 views) | | | Tasted by bcmatthias on 6/5/2011 & rated 90 points: 'Electric' when tasted immediately after opening. After some time in the glass, it mellowed into an elegant RRV Pinot. Spicy, mint and cola. Long finish. (2218 views) | | | Tasted by awineo on 5/28/2011 & rated 92 points: This one was a surprise. The fruit was still up front. I am not a huge Pinot fan, but this one was really good. I think it is time to drink the last two bottles I have left. I don't think it will hold too much longer. (1116 views) | | | Tasted by Badgerwino on 3/17/2011: Drank a verticle from 05 thru 08. 08 was everyones favorite. 05 was interesting with the age but I would drink them soon. (2633 views) | | | Tasted by PASimon on 2/11/2011 & rated 88 points: A solid, but not typical, Russian River Pinot Noir. More cedar, spice and black fruit with a slightly mentholic finish that lasts 10-15 seconds. It should develop for another year, maybe 18 months before beginning to close down and fade. (2011 views) | | | Tasted by jthielen on 11/27/2010 & rated 89 points: Nice Cali Pinot. But not up to Paul Hobbs standard. Tastes of burnt oak and dried black fruits. Lot's of pepper and spice. (2394 views) | | | Tasted by tp096255 on 8/6/2010 & rated 92 points: Classic CA Pinot. Dense nose of raspberry jam and black cherry juice, slathered on a piece of grilled meat. A little cola, tree bark. Mouth is dense and nicely opulent with sweet dried cranberries, rhubarb sauce, tiny forest strawberries (the ones that pack a punch!). Good acidity keeps the sweet glycerin in its place and provides a nice juicy finish of more cranberries and red cherry with some forest floor and cedar. Just a little heat in the backend, but not offputting. A little pricey for what it is but it's good stuff. (2667 views) | | | Tasted by Pinot Joe on 5/3/2010 & rated 92 points: Everything that you would want in a pinot. Wish I had more (2846 views) | | | Tasted by babnik on 5/3/2010 & rated 88 points: Extremely tasty and easy drinking. This in-your-face Pinot is not subtle, but the slightly fizzy, cherry cola, unsweetened cocoa, thyme, and menthol form a very fun package that while not an intellectual exercise, certainly are a party. Lively now, there's certainly no rush. (2934 views) | | | Tasted by Schiffy on 1/3/2010 & rated 91 points: Great nose of mixed berries with a hint of spice. Beautifully balanced between fruit and tannins. This wine has continued to improve with age into a great Sonoma Pinot Noir. (2690 views) | | | Tasted by rickspicks on 6/28/2009 & rated 80 points: Almost undrinkable. Tasted nothing like a pinot. Rich, jammy, syrupy wine with nice rich red and black berry flavors, but with a cloying body. Absolutely awful. (2998 views) | | | Tasted by underwds on 2/25/2009 & rated 89 points: Hmm, rating this wine, for me, was a challenge. It didn't have anywhere near the fruitiness that I expected out of a highly rated CA Pinot (and that other reviewers noted), nor did it have the austere terroir-centric structure of a Burgundy. Maybe I had a bad bottle. It definitely had some cherry fruit that faded gently into cocoa and cedar (the combination of those being a bit like cocoa nibs leftover from a chocolatier). Good enough acidity and balance to be good with food. Lots of sediment and a deep purple-y color. I'm just not sure I could ever have guessed what it was w/o seeing the bottle.
6/21/09 Nicer this time around...bumping up to a 89 from the previous 87. More fruit, especially black cherry and raspberry. I still noticed a lot of the cedar, but also my notes this time talked about new oak. Glad I popped and poured before I read through my previous note.
10/17/10 Notes much closer to the 6-21 version than the 2-25 version. Good raspberry fruit, with cedar and cocoa. Deep purple color--doesn't look much like a Pinot. Rich mouth feel, it's almost flabby but acidity comes to the rescue before it becomes a port. (3019 views) | | | Tasted by tjib13 on 1/24/2009 & rated 89 points: Stood up several hours then opened and decanted (approx 20 minutes before first taste). Slight bit of sediment at the end of the bottle pour. Nice garnet color. Cola, heat (14.7%), spice, lingering finish.
Occasional whiff of vegetal aromas, as if I had just chopped a stick of celery.
I think this would be an obvious CA pinot in any blind tasting due to the fruit forward nature and lack of obvious terrior. Just a hint of roasted coffee on the finish. After time the heat subsides and the vegetal character dissipates and gives way to a bit more earthiness, tar, and cherry flavors. I think this wine was at its best after some time if I had another bottle I would give it 45 - 60 minutes of decant time to allow the heat to blow off and the aromas and flavors to open up. (3095 views) | | | Tasted by eSchrag on 8/31/2008 & rated 90 points: Nice big Cali pinot with a ton of sweet red fruit on top of enough acidity to keep it in balance. Had a bit of the standard Pinot earthiness with a medium finish. Should drink well for at least another 3 years or more, but good to go now. Paired really well with our barbecue chicken. (3125 views) | | | Only displaying the 25 most recent notes - click to see all notes for this wine... |
| By Josh Raynolds
Vinous, May/June 2007, IWC Issue #132
(Paul Hobbs Winery Pinot Noir Russian River Valley) Subscribe to see review text. | By Richard Jennings
RJonWine.com (4/7/2007)
(Paul Hobbs Pinot Noir Russian River Valley) Slightly hot cherry nose; hot, generic, monolithic cherry palate; medium finish 87 points |
NOTE: Scores and reviews are the property of Vinous and RJonWine.com. (manage subscription channels) |
| Paul Hobbs 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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