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| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 92.9 pts. and median of 93 pts. in 18 notes) - hiding notes with no text | | | Tasted by tomlee on 6/10/2019 & rated 97 points: Light ruby red in color. 14.2% ABV. Riveting nose of red fruits, black tea and freshly diced tomato. Light to medium body with perfect acidity. Lithe and elegant with a sense of power and finesse. Cranberry, blood orange, rhubarb and earth on the palate. Tremendous length on the finish. Stunning Pinot Noir and one of the best wines I have had from Rochioli in recent memory. Somewhat atypical for what I expect from the Russian River and this producer but it works and the proof is in the bottle. Just a breathtaking wine. Best over the next 1-2 years. (891 views) | | | Tasted by Minnesota on 1/7/2019 & rated 93 points: Drinking beautifully for 14-year-old Russian River pinot. (662 views) | | | Tasted by dfcrutcher on 5/14/2017 & rated 88 points: Not wowed by this wine. Seems to have lost its depth. (961 views) | | | Tasted by peterk on 2/17/2017: Popped and poured. I loved this wine - soft, sweet, ripe; everything for which I was hoping to complement tacos el pastor. I'd take this over a complex Burgundy any day. (1001 views) | | | Tasted by affordableCollector on 12/10/2015 & rated 91 points: cherry red, in color. cherry, raspberry, sandalwood, pepper, earth, on the nose. cherry, raspberry, licorice, pepper, spice, instant coffee, on the palate. medium plus acid, medium tannins, on the finish. (1400 views) | | | Tasted by Jeff Leve on 12/22/2013 & rated 93 points: Served blind with a flight of Burgundy, no taster had a problem spotting it. And no taster had a problem drinking it either. At least I hope so. The ripe, sweet, red berries, licorice, kirsch and herbs, soft textures and developed personality was everything that it should be. (2021 views) | | | Tasted by peternelson on 12/8/2013 & rated 91 points: Cafe Pinot: Intense red fruits, cherry, cranberry, strawberry with a little pinot spice, but elegant and not overdone (but not subtle either). Shows very young still. This needs a dish with impact to tone down the intense fruit. Not bad with pork belly, but this could have worked with grilled meats as well. (1261 views) | | | Tasted by Gravity on 4/13/2013 & rated 94 points: rich, complex, top notch cali pinot (1384 views) | | | Tasted by rosenst1 on 6/13/2012 & rated 92 points: Popped and poured. Deep ruby red; rich nose of strawberry, raspberry, and a citrus-like component like blood-orange. Very rich on the palate but with good balancing acidity and no noticeable tannins, with perhaps a bit of alcohol peaking through. Lovely - will see how this evolves over the evening. AFter a few hours this seemed to thin and lose the rich fruit and develop a more balanced and complex palate. My only bottle so who knows how this would age further. The 05 Rochioli SVDs are outstanding. (1560 views) | | | Tasted by Olch on 3/24/2012 & rated 93 points: Had after the pigs and pinot event in healdsburg. Truly spectacular wine. Great funk on the nose. Overall wonderful. (1938 views) | | | Tasted by jeff nowak on 7/31/2010 & rated 94 points: 14.2% alcohol. the rochioli pinot experiment continues. my only bottle of any vintage. always strange to write the first note on a wine. richly aromatic while pouring the first glass. an obvious, deep black cherry note predominates. throw in baking spices and a hefty dirt clog, and you have the makings of a rather bold, but nicely balanced RRV pinot. it's really held together over 4 hours, and went great with our wild salmon dinner. i'm perplexed as to how it will evolve, but it certainly has a potentially long life ahead. i'm not at all unhappy drinking it tonight, i only wish i had more, and/or at least one bottle to lay down for 10+ years. rick, where are you? i should have drunk this with you. this stuff can make a sonoma pinot guy rethink his position. highly recommended! (1599 views) |
| J. Rochioli 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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