External search
Google (images)
Wine Advocate
Wine Spectator
Burghound
Wine-Searcher
Vintages
2021
2020
2019
2018
2017
2016
2015
2014
2013
2012
2011
2010
2009
2008
2007
2006
2005
2004
2003
2002
Show more
From this producer
Show all wines
All tasting notes
|
| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 89 pts. and median of 89 pts. in 58 notes) - hiding notes with no text | | | Tasted by abell46 on 2/8/2016 & rated 94 points: Excellent (1548 views) | | | Tasted by abell46 on 2/8/2016: Excellent (1512 views) | | | Tasted by abell46 on 2/8/2016: Very good (1423 views) | | | Tasted by Mnawacki on 2/23/2012 & rated 90 points: Very enjoyable pinot, lovely fruit. Definitely time to drink. (3986 views) | | | Tasted by jwhisler on 11/27/2011 & rated 91 points: Great compliment to Thanksgiving turkey dinner. Perfect amount of acidity and fruit. (4277 views) | | | Tasted by syrahz on 8/18/2011 & rated 93 points: I'm perplexed by the low scores for this wine. Are they rating it as a Pinot Noir or something else? Oh well...I have another left to see if the three of us were off base on this one. (4038 views) | | | Tasted by AccaDacca on 7/4/2011 & rated 88 points: Lots of cherry with a little spice and oak. Not overly complex with short finish. (4167 views) | | | Tasted by bowmanbc on 4/2/2011 & rated 88 points: liked it, but agree there was heavy oakiness to it. (4267 views) | | | Tasted by ZinTinTin on 2/19/2011 & rated 85 points: A perfectly acceptable, plain, middle-of-the-road pinot. Bright cherry color, clear, light weight. Nothing wrong, nothing special. I don't normally use numbers, but this was exactly average--an 85.
Decanted 45 min., then had with an appetizer of pesto bread, olives, and roasted tomatoes. It fit that role well. (2218 views) | | | Tasted by Mlawrence on 12/7/2010 & rated 87 points: Too much oak, very woody which masks the fruit in this wine. Finish was also a little short. (2244 views) | | | Tasted by gutt22 on 12/3/2010: 14.1% alcohol. Black cherry color. Pleasant nose of black cherry, red cherry, minerals, and a light hint of spice. In the mouth, slightly disjointed acidity sticks its nose into the solid core of black cherry, spice, and minerals. Still a pretty wine but seems to be in a bit of a dumb phase right now. B+ (2216 views) | | | Tasted by Sweet_Berry_Wine!! on 8/29/2010 & rated 89 points: Tasted against a couple of like-priced wines, a Volnay and an Auxey-Duresses. Oak is immediately evident on the nose in the form of spices and vanilla. Earth and a subtle mushroomy, gamey quality are also present behind all the oak and ripe and dried red fruit. Potency of the nose is a little lacking when compared to the two bargain-burgundies (under $40). Body is medium but well framed by finely knit and dusty tannins that hint at complexity and a bright future for this wine. A nice acidity is also present and the wine maintains balance as a result. Finish is flavorful, but too oaky. Has a nice, distinct style that sets it apart from many a boring, bland Sonoma Pinot, unfortunately the oak gets in the way of what is obviously good quality fruit struggling to find its way out. (2543 views) | | | Tasted by Tim Heaton on 6/28/2010: boy I'm glad I picked this up on closeout for $13.99 instead of the regular retail price. This was a mediocre example of the varietal and the region, marred by a slight reductive quality and a lack of overall complexity and depth. Easily worth $14, but not more than $20. Drink thru 2012, I don't see this getting any better. 14,1% abv. (2422 views) | | | Tasted by smphelps on 6/10/2010 & rated 88 points: Medium cloudy brick red. Smooth, but not particularly distinctive. Soft cherries, some strawberry, and light spice. Medium finish. (1754 views) | | | Tasted by ed-d on 4/16/2010 & rated 88 points: Very pale color of bright brickish brown. Pretty aromas of rhubarb & mushroom. Light entry of rhubarb with eathy elements of fresh mushroom & very faint nutmeg. Not much in tannin or acidity. Pretty & light. (1785 views) | | | Tasted by BailliSacks on 4/2/2010 & rated 88 points: This was awesome a (2646 views) | | | Tasted by BailliSacks on 3/26/2010 & rated 88 points: Really cherry. Light body. Gentle fruit nose. Delicate sweetness, but very sweet. Reminds me of Williams Selyem but simpler. (2700 views) | | | Tasted by swittersMN on 3/25/2010 & rated 93 points: Drank in Vegas. Pale bright ruby color. Genache, crushed raspberry and a hint of clove on the nose. Vibrant almost steely acidity with strawberry, dark cherry and cola. A touch hollow mid pallate but lingers with sweet landender tones. (2846 views) | | | Tasted by gutt22 on 3/14/2010: 14.1% alcohol. Another year, another step of positive development for this wine. Reticent at first on the nose, but it opened up to show classic Russian river notes of black cherry, spice, and minerals. In the mouth, great life, with a zingy tang to the black cherry fruit. The spice component takes a turn toward the floral, then runs into the minerality of a strong acidic streak. Long, smooth finish that perhaps packs a bit less power than one might expect from the palate presence. A- (2782 views) | | | Tasted by D@vidsWine on 3/1/2010: Nice strawberries and bing cherries on the nose. Had heavy acidity which was fine with the food but I'm not sure this is a wine to drink by itself as it was fairly simple. The tannins are almost fully resolved and the wine is plush and velvety in the mouth. I have to admit I had higher hopes for this due to the asking price but it was pleasant with dinner. I'd drink bottles within the next year. *** (3194 views) | | | Tasted by bowmanbc on 2/20/2010 & rated 90 points: very light, suttle flavors, great nose. paired great with pesto and parm toast and fig jam with gorgonzola and prosciutto. (2892 views) | | | Tasted by kscopela on 11/2/2009 & rated 86 points: Very acidic and very little fruit. Maybe a bad bottle but not nearly as good as I remember it being (1984 views) | | | Tasted by dinomartini on 4/18/2009 & rated 90 points: Opened at Russian River, great nose right away and opened durning lunch. Earthy, with a slight hint of cherry. Light ruby color. A little "thin" but went great with grilled chicken salad on crusty french bread . Had half the bottle and went tasting. Kept the bottle cool over night and had the next day. Much better! The aromas were incredible and we suggest decanting for at least 6 hours before drinking it. It is definelty a food wine, try it with a little goat cheese spread on warm grilled crostini (3356 views) | | | Tasted by gutt22 on 3/16/2009: This has really opened up over the past year. Classic RRV nose of black cherry and spice, with a charming floral and mineral note. More rounded on the mouth, this has put on a bit of weight in the bottle. Velvety in the mouth, with lovely layers of fruit. Caresses the palate, but there is a nice jolt of acidity. Solid finish. A- (3305 views) | | | Tasted by dmatley on 12/31/2008 & rated 91 points: Itching for a pinot and this bottle was staring at me. Very light in the glass like the color of a dime store ruby. First hour tart red fruit. Thought: opened too soon. Second hour candied cherry fruit, light like a grenache. Thought: reminds me of a good rose. Third hour, developing weight in the body and some depth to the palate. Still predominantly red fruit but now clearly takes on the RRV pinot profile. Final Thought: Very nice pinot on the lighter end of the Cali spectrum but clearly opened too soon. (3433 views) | | | Only displaying the 25 most recent notes - click to see all notes for this wine... |
| Gary Farrell Producer website
Beginning in the late 1970s, Gary Farrell was working with seminal Russian River Valley vintners such as Davis Bynum, Joe Rochioli, Tom Dehlinger and Robert Stemmler – a group that was instrumental in showcasing
the world-class Pinot Noirs and Chardonnays of the nascent Russian River Valley AVA, a breathtaking, redwood-studded wine region 55 miles north of San Francisco whose mighty river cuts a scenic swath through the
heart of Sonoma County. He made his first wine under the Gary Farrell label in 1982 and built the winery into one of the most acclaimed producers of small-lot Pinot Noirs and Chardonnays in the Russian River Valley.
Gary built a state-of-the-art winery in 2000 on a ridge overlooking the Russian River Valley. The barrel room and cellar reflect his legendary obsession with cleanliness, natural process flow, small-tank fermentations,
top-flight French oak cooperage and meticulous attention to detail. With its northeastern orientation, the "crush pad" houses custom belt systems for gently moving and hand-sorting grapes, European presses and
varying sizes of temperature-controlled stainless steel tanks. The fermentation room is a winemaker’s dream with ample room between the rows of small custom-designed, open-top stainless steel tanks, raised tank pads
and pneumatic punch-down devices. The barrel rooms allow for precise temperature and humidity control to provide a perfect environment for fermentations and barrel aging.
Although he sold the winery in 2004, the Winery continues its collaborative partnerships with many of the same growers we’ve worked with for 30 years as well as Gary’s legacy of crafting wines that capture the unique
character of the vineyard.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.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 |
|
