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| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 89.3 pts. and median of 89 pts. in 36 notes) - hiding notes with no text | | | Tasted by Central Coast Sharon on 5/13/2023: Barnyard and earth - I only was able to obtain brief tasting notes. (191 views) | | | Tasted by apratt814 on 1/14/2022: Lots of barnyard on the nose upon opening but that quickly dissipated to reveal cherry. Still has good fruit and structure, but very acidic. 5 min in my glass getting lots of dried fruits, some funk...continuing to open. Really enjoying. How fun to drink an older vintage! (570 views) | | | Tasted by dwinec on 12/31/2015 & rated 95 points: This wine showed great; good body, balanced, nice fruit flavors showing. Lots of life left in this wine. (2283 views) | | | Tasted by ccrida on 8/1/2011: Loved this wine the first time, even more so 1.5 years later. Extremely silky, soft tannins. Nice earthiness with lovely sour red fruits as well. What a treat. (4718 views) | | | Tasted by woodwardcellar on 11/26/2010 & rated 89 points: Last bottle one year later. Just as good as the previous one with a good perfume and hints of cola and earth. Great Thanksgiving meal treat. (5058 views) | | | Tasted by jeremy_ross on 10/9/2010 & rated 89 points: Transparent ruby color. Nose: fresh/clean earth, musty, raisins, wild berries. Taste: Herbs, cherries, flower petals, subtle oak, very soft tannins. Enough acid, silk feeling on palate, good overall balance. (4865 views) | | | Tasted by jeremy_ross on 10/9/2010: 100% Pinot Noir
Tondre’ Vineyard — Santa Lucia Highlands
Sarmento Vineyard — Santa Lucia Highlands
Paraiso Blk 4 Vineyard — Santa Lucia Highlands
750 ml (Standard Bottle): 1989 cases
Alcohol: 13.8%
Appellation: Santa Lucia Highlands
Fermentation: Open Top Fermentation
Months in Barrel: 59gl Burg
Oak: Francios Frere Allier Forrest 3yr Air Dried Wood
Release Date: May 01, 2007
Sugar: Dry
Time In Oak: 11 months
Varietal: 100% Pinot Noir
% New Oak: 40.0% (4993 views) | | | Tasted by ckeilah on 3/4/2010 & rated 89 points: Wow. Pop & pour. It has that earthy Pinot smell a little musky. And that Pinot taste, smooth . But everything seems balanced. Nice! Interesting after tast of wet dog. (4109 views) | | | Tasted by Cellochick on 2/25/2010 & rated 91 points: Popped and poured at a Wine Woot dinner. Did not use the Vinturi, but would do so if I had another bottle of this wine. Nice body for a pinot, tasted cherry and had a smooth finish. Would buy again and it is an excellend 'food' wine! Everyone at the table who enjoys pinot noir thought this wine was delightful and a pleasant surprise! (3507 views) | | | Tasted by gandhisan on 2/8/2010 & rated 90 points: Light bodied. (3071 views) | | | Tasted by ccrida on 12/16/2009 & rated 90 points: nice acidity, on the old world side for a cali pinot, very enjoyable, wish I'd bought more then one. (3350 views) | | | Tasted by rhinothewino on 11/29/2009 & rated 88 points: Tart cherry with some earthiness; cranberry on the finish. Medium bodied; smooth with a slight puckering mouthfeel. Refreshing. (3504 views) | | | Tasted by garetjax_kison on 11/13/2009 & rated 88 points: Popped and poured with dinner. Nice red fruit and tart cherries on the nose/palate. Good acidity. Medium finish. (3493 views) | | | Tasted by woodwardcellar on 11/5/2009 & rated 89 points: Lighter in color with some fruit and rose petal on the nose. Tastes bigger than it looks, with a strong pop in the front of the palate followed by a smooth finish. Got plenty of sharp berry flavors and a little acid. Thoroughly enjoyed. (3664 views) | | | Tasted by isdblm@lsu.edu on 6/30/2009 & rated 90 points: Popped & poured--nice! (3973 views) | | | Tasted by rjonwine@gmail.com on 6/28/2009 & rated 88 points: 2009 Pinot Days Grand Tasting (Fort Mason Festival Pavillon, San Francisco, California): Nice red fruit, cherry nose; tart cherry, baked cherry and vanilla palate; medium finish (5179 views) | | | Tasted by emf on 3/29/2009: had with Rebecca and Mike for lunch. Light in Color with smokiness and cranberry, sour cherry on the nose and and taste. Good acidity. (3888 views) | | | Tasted by emf on 3/17/2009: @ Blackfish after an 04 Etude, it seemed very light. Should have reversed the order. It was very goo eith the scallop course and the seabreem. Smoky, cherries, cola, happy I have more! (3889 views) | | | Tasted by emf on 1/18/2009: Light red in color, wonderful smokiness and cherries on the nose, Medium bodied to tast with smoke, rasberries and earth. a very good CA pinot. (3877 views) | | | Tasted by soyhead on 7/8/2008 & rated 85 points: a bit flat, coming on the heels of a zesty albarino. Very fruity, and less subtle than my typical style of pinot. Oak accents. Decent though nothing special. (3906 views) | | | Tasted by rogerr on 1/2/2008 & rated 87 points: Not as good as I remember when tasted at the store - maybe needed more air time. (4184 views) | | | Tasted by Sternberg on 11/23/2007 & rated 90 points: nice, balanced, relatively light....90 (4181 views) | | | Tasted by Sternberg on 11/23/2007 & rated 90 points: nice, balanced, light, hint of spice... (4356 views) | | | Tasted by mmurry on 7/23/2007 & rated 92 points: Decanted about 4 hours. The nose had nice aromas of sweet cherry and strawberry, plus some cola and forest floor. The palate is silky smooth, with dark cherry, carob, and some earthiness. The finish was really good. (4099 views) | | | Tasted by Winefish on 7/5/2007 & rated 88 points: Probably not a fair taste test (4183 views) | | | Only displaying the 25 most recent notes - click to see all notes for this wine... |
| By Richard Jennings
RJonWine.com (6/28/2009)
(Tudor Pinot Noir Santa Lucia Highlands) Nice red fruit, cherry nose; tart cherry, baked cherry and vanilla palate; medium finish 88 points |
NOTE: Scores and reviews are the property of RJonWine.com. (manage subscription channels) |
| Tudor Producer website
Owner: Dan & Christian Tudor
Founded: 2000
Location: Santa Barbara, CA
Every year our grandfather Tudor used to make wine for his friends and family. It’s a tradition. The Tudor family has been growing grapes and lavender – and making wine on the Island of Hvar in Croatia – for over 2,000 years. The Tudors began growing grapes in California early in the 1900′s and continue to operate one of the largest table grape vineyards in the country. In an increasingly mechanized world, there are still a few handcrafted products that stand out. Fine wine is one of them. At Tudor Wines, we select fruit from family-owned vineyards and transform it into wine using traditional techniques. These include small fermentations mixed by hand and aging in French barrels. The resulting wine has a purity of expression that cannot be duplicated on a larger scale.2005 Tudor Pinot Noir Santa Lucia Highlands2005 Tudor Santa Lucia Highlands Pinot Noir
This is a big, intensely fruity wine, bold and in-your-face with cherries, raspberries, cola and carob flavors, with the silky elegance that Pinot demands. 3+ Stars - Restaurant Wine Magazine - "Softly textured and full bodied, with ripe fruit character (strawberry, cranberry), and overtones of toast, pepper, and sage. Long finish. Very appealing Pinot." - Ronn Wiegand
"Although not high in stated alcohol, this wine runs straightaway to ripeness in terms of its slightly fat feel and plummy, raspberry fruit, but it does so without the downside of obvious heat and is, in fact, fairly easy to gulp. It is not, however, a light-hearted quaffer, and it has the richness and weight to stand up to juicy steaks hot off the grill."
Connoisseurs' Guide to California Wines, October 2007
Awards:
Gold Best of Class - National Women's Wine Competition 2008 www.nwwc.info
94 Points, 2007, www.Grapelive.com
94 points, 2007, Wine X Magazine
Detailed Wine Information
Alcohol: 13.8%
Appellation: Santa Lucia Highlands
Fermentation: Open Top Fermentation
Months in Barrel: 59gl Burg
Oak: Francios Frere Allier Forrest 3yr Air Dried Wood
Release Date: May 01, 2007
Sugar: Dry
Time In Oak: 11 months
Varietal: 100% Pinot Noir
Year: 2005Pinot 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 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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