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| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 91.6 pts. and median of 92 pts. in 111 notes) - hiding notes with no text | | | Tasted by pjhr on 2/3/2024 & rated 93 points: Delicious delicate red raspberry and earthy aromas and flavors wrapped in a silky texture with wonderful balance and smooth long finish. Continues to drink beautifully from 375ml! (256 views) | | | Tasted by DougLee on 8/7/2023 & rated 93 points: Translucent ruby color. Nose of crushed red berry, airy violets, iron, brier, hints of saline. Layers of black raspberry, bramble, iodine, earth, and ferric notes on the intense, forceful palate. Brash acidity and firm tannin leading to a long finish of deeply anchored dark berry and plum fruit cut with iron and crags. Last sips were best. (434 views) | | | Tasted by grafstrb on 3/16/2023: -- decanted 30 min. before first taste --
-- tasted non-blind over a couple hours --
NOSE: cherry; fresh, sweet bakery -- light cinnamon and freshly-baked sweet dough.
BODY: magenta-ruby color of medium-shallow depth; slight bricking at edges; medium-light bodied.
TASTE: red-fruited (cherry stands out); little bit of stony mineral; high acidity; clean; medium-scaled and relatively straightforward for an Arcadian; it did improve over the first 1.5 hrs with air; most of the action is on the front palate. For years now, this wine has presented in a way that leads me to wonder if it has another gear left in it, or not --- if there's another gear, I would have expected some movement in that direction by now, but I'm not seeing it. That said, Joe has -- in the past -- suggested this wine will blossom around 2027, so the jury is still out. I still have six bottles remaining, so I'll certainly have the chance to find out what its future holds. (801 views) | | | Tasted by Diane (LI) on 11/17/2022: Earthy with raspberry and dried fig, and a burst of cherry at the finish. Delightful, and if you have it, you should drink it. (771 views) | | | Tasted by DougLee on 6/4/2022 & rated 93 points: Totally excellent. (1100 views) | | | Tasted by millej on 12/30/2020: a bit of fleshy fruit, a slight sour note. This reads as shut down to me. Not much interest at the moment. (1844 views) | | | Tasted by Burgundy Al on 7/20/2020 & rated 88 points: Fresh and macerated black cherry with plenty of spice and a cherry cola hint that I find atypical for Arcadian. Medium weight, good length. Best to enjoy over the next few years. (2713 views) | | | Tasted by jlm on 5/23/2020: I was not as compelled by this bottle as I was from the previous one in 2016. It showed more as I would expect a CA PN to: dark cherry fruit, some cola, some herbal notes. In a word: similar to the way many CA PNs show when young, but just...older. Not a lot of evidence of development of compelling tertiary notes. The palate is well resolved, full of fruit still, lively acidity, and mainly resolved tannins. But there is a little heat poking out to me. At 14.1%, I guess I'm not surprised. This will probably continue to hold at this stage for some time. (1622 views) | | | Tasted by DougLee on 12/29/2019 & rated 93 points: Darker ruby color. Young, fresh nose of mulberry, cherry pits, raspberry, damp cellar. Vibrant fruit on the palate yielding layers of Bing cherry, mulberry, and red raspberry cut with brambles, iodine, and iron particles. Mouth-watering acidity and firm tannin with a hint of earthy green leading to long finish of fresh red fruit, stone, and grip. Wonderful showing, indicating the beginning of a long drinking window. (1804 views) | | | Tasted by mflesh on 2/16/2019 & rated 95 points: This one flirts the line between way too early to drink and right on the money to drink right now. Hard to explain. One thing is for sure: whole cluster fermentation can really mess with the mind. This is a dark black cherry with a little bit of cola and brambly and somewhat green earthy and vegetal notes that dominate the front and middle. The middle is almost medicinal. Finishes with a lot of power yet still has good acidity and finesse. I really don't think there is any hurry to drink this wine quite honestly. It will probably be around for the next five to seven years, although when it drinks like this, you might as well enjoy it! (2225 views) | | | Tasted by tederf on 7/30/2018 & rated 91 points: The last of my daughter's wedding wine. Still holding up very well. Lots of raspberry flavor with a silky finish. I did a 4 hour decant but it was even better the second night. Fantastic at 13 years --- still a lot of life in this elegant wine. (2609 views) | | | Tasted by WoodieBayArea on 11/24/2017: just copying my 2013 note here, as it described this bottle perfectly... really no / very little difference four years later... I am guessing this bottle will last a long long time (20 more years?): (from 2013 note) "Very nice for a cali pinot, one of few producers i like from cali, this was more fruited (red) than many arcadians but well made, full bodied not subtle but with plenty of spice to make enjoyable, sweet as well but with a tough of tannin left for 'edge' " (2499 views) | | | Tasted by pjhr on 11/22/2017 & rated 92 points: Delicious red raspberry and earthy aromas and flavors wrapped in a silky texture and long finish. (2408 views) | | | Tasted by pjhr on 11/12/2017 & rated 91 points: More advanced than the previous bottles with more earthy notes on the palate and finish. (2280 views) | | | Tasted by grafstrb on 11/10/2017 flawed bottle: TCA (2081 views) | | | Tasted by pjhr on 10/9/2017 & rated 92 points: Crumbly cork, but wine drank well with similar tasting notes to previous bottle. (1718 views) | | | Tasted by decaturwinedude on 8/8/2017 & rated 91 points: Big Arcadian Tasting in ATL (1997-2008) (Antico Posta): Bright cherry flavors. There's that herbal note that I find pleasing in Joe's sleepys. It's briary and earthy. Nicely balanced. Drinking well now. Good intensity of fruit that is sharp and crisp. Very nice. (2306 views) | | | Tasted by YoRi on 8/6/2017 & rated 91 points: Le vin a été ouvert, le bouchon sectionné en deux, une partie très sec et une partie humide, heureusement.
Décanté deux heures avant consommation.
Apparence rouge grenat assez dense (compte tenu du cépage), disque moyen couleur brique.
Nez expressif, animal, cheval, liqueur de cerise, noix, girofle (intéressant et original).
En bouche, belle tenue expansive, les saveurs sont en continuité des odeurs percues, chocolat, tablette Coffee Crisp (Yo) ou le souvenir des Cherry blossom (Ri). Un peu de chaleur mais qui ne masque pas trop les aromes. Persistance moyenne à longue sur la noix grillé et le clou de girofle, très agréable. (1720 views) | | | Tasted by jreis on 6/6/2017: Sour cherries, white pepper and lovely floral notes on the nose. Lovely crisp acidity, bright red fruit and nice texture and structure. All crisp, bright red fruited joy. Still plenty of time, but starting to drink very nicely. (2113 views) | | | Tasted by pjhr on 4/16/2017 & rated 92 points: Has aged beautifully since the last bottle with more refined earthy notes on the palate and finish. (1885 views) | | | Tasted by Bob23 on 4/3/2017 & rated 92 points: Dried red fruit, tobacco, really lovely acidity - in an excellent place. Yum. That's the technical term. (1898 views) | | | Tasted by grafstrb on 2/22/2017 & rated 89 points: -- decanted for 1.5 hours before initial taste --
-- tasted non-blind over 3 hours --
NOSE aged red fruits; hint of stewed tomato; expressive; not complex.
BODY: garnet color of medium to medium-deep depth; bricking throughout; medium-grained particulate matter present; medium bodied. Thought about deducting a point for the bricking, as most Arcadian pinots of this age wouldn't show that way, but decided not to.
TASTE: open; dark red fruits (a bit muddled); medium oak; not as acidic as most Arcadian pinots*; bitter florals; seems to be ageing quickly relative to other Arcadian offerings; *apparent acidity did increase to medium – medium+ after 4 hours open; better with air than without; surprisingly, I think this is in its peak window, if not already on its gradual downslope, due to some worries that the oak is starting to take a stronger position than it formerly did. It's kind of crazy to say an 11 year old Pinot Noir from the U.S. is "early maturing" but that's really a testament to the ageworthiness of Joe's wines. I will continue to check-in on this every few months; very good to low-level excellent. Drink now and over the near term.
50, 5, 11, 16, 7 = 89 (2240 views) | | | Tasted by WinePT on 6/18/2016 & rated 91 points: A delicious rich, medium-full bodied Pinot. (2598 views) | | | Tasted by Diane (LI) on 5/13/2016: This speaks more of Burgundy than the Santa Lucia Highlands. Earthy, spicy , with red berries, ending with dried fig. Lovely. (2672 views) | | | Tasted by jlm on 3/12/2016: This bottle was outstanding. Earth dusted red cherries are the main feature of the aromatics, and they're some of the most reminiscent of Burgundy that I've experienced in a CA PN. The palate marks this is new world though, with the fruit density being the tell-tale marker. There's plenty of gentle spice to go with the red fruits on the palate, and sufficient vibrancy from the acidity to keep it fresh. A coating of fine tannins appears on the finish. Drinking at peak right now, I'd say, and will hopefully hold for some time at this level. Wonderful. (2459 views) | | | Only displaying the 25 most recent notes - click to see all notes for this wine... |
| Arcadian Producer website
Inspired by the great traditions of Burgundian winemaking, Joseph Davis has been making Arcadian Pinot Noir, Chardonnay and Syrah in California's Central Coast region since 1996. Using French artisan methods and hands-on vineyard management, Joe's Arcadian label consistently receives high marks from the world's most respected wine writers. Following his gut instinct allows him the complete realization of his dream and his mission remains to make wines that fully express the uniqueness of the vineyard and the region while capturing the voluptuous flavor of the grape and the kiss of cool California breezes and warm sunshine. Traditionally, Joe harvests fruit with much more modest sugar levels and much higher natural acidity than many of his fellow growers. The belief that Arcadian wines will continue to evolve in the bottle for years to come and that this continued evolution will ultimately produce a much more interesting wine is what drives Arcadian's--and Joe's---philosophy of winegrowing.
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.Sleepy Hollow Vineyard About Vineyard from TalbottUSAAmerican 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 Central Coasthttp://www.ccwinegrowers.org/links.html
http://www.discovercaliforniawines.com/regional-wine-organizations/
http://beveragetradenetwork.com/en/btn-academy/list-of-winegrowers-association-in-central-coast-california-274.htm
Central Coast AVA WikipediaSanta Lucia HighlandsAppellation: Wine Artisans of Santa Lucia Highlands | Winegeeks article
AVA Website
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