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| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 88.8 pts. and median of 88 pts. in 33 notes) - hiding notes with no text | | | Tasted by short and confused on 9/19/2018: Last tasted in 2013 when, according to my note, I really liked it. This is my last bottle and it tastes pretty well dead and gone. Ah well. (1150 views) | | | Tasted by short and confused on 7/31/2013 & rated 92 points: Deep red. Soil driven, black raspberry, chocolate and brown spices. Dense across the palate with ripe sweet red fruit and spun sugar in tension with mouth coating tannins. The wine has faded a bit from my first tasting 3 years ago. I think that this is probably one that showed a bit better young but my memory may be fooling me bit. The first time I had this wine was late night on vacation when it was pouring rain out side. I was not expecting much and was happily surprised by the quality of the wine. I do not remember the current lovely brown spices and earthy tones of the wine, but there were some much stronger sweet orange notes I loved on the first visit which have dissipated. Clearly a california pinot. In the end this moves me to uncork the wines while they are still young (but I will not be unhappy to come across forgotten bottles in the cellar down the road). (3918 views) | | | Tasted by grizzlymarmot on 3/3/2013 & rated 94 points: Very well integrated bouquet. It really has an aroma that it can call its own - if I have to describe components (which I really rather would not), it is a combination of fruit, spice and wood. Completely devoid of the "alcoholic" aroma common to many wines. Some will tease a few earth tones - but that is an exercise in deconstruction. The flavor contrasts the bouquet pleasantly. It is decidedly lighter, with light red and sweet fruit on the palate. After you get a complete appreciation of the flavor, the finish develops politely. Honestly, it will actually wait for you. It contains some spicy tannins with excellent length. The finish is warmer than the mineral coolness of Burgundy, and a bit stronger than the flavor. Last impressions count! The visual on my wine - translucent ruby red, imperceptible halo. Brown was only in the name and the color of the label. (3532 views) | | | Tasted by Obalde on 8/19/2012: med+ garnet with orange rim; med+ developing/fully developed, mushroom, cherry, vanilla, savory herbs; dry, med+ acid, med tannin, med+ alcohol/body, med+ intensity/finish, green herbs, leaves, cherry, mushroom, mint; good- unripe green overtone ultiamtely masks the mushroom and red fruits (3415 views) | | | Tasted by merryberry on 7/27/2012 & rated 90 points: Garnet with an orange undertone. Great nose of strawberry, cinnamon, and cedar. Medium to full bodied, it still has the texture I noted last time, but today the fruit is much more pronounced than before. Crushed raspberries, cherry cola, tea, well integrated tannins, good acid, spices, a touch of milk chocolate, and a medium to long finish. Enjoyable and tasty. (3757 views) | | | Tasted by reddog214 on 10/8/2011 & rated 91 points: Good red berry fruit. Strawberry and cranberry. Medium Bodied. Not overly extracted and definitely not sappy. Good finesse. Complex nose that improves with time in the glass. (3568 views) | | | Tasted by merryberry on 7/8/2011 & rated 88 points: Slightly brown around a translucent garnet core. Strawberry, mulled spices, and hints of cedar on the nose. Medium+ bodied, sun-dried cherries, crushed, dirty raspberries, herbs, smoothed out tannins, good acid, a touch of (Dr.) pepper, and a medium to long finish. Right now this seems more about texture than fruit, so it's more interesting than tasty. (1820 views) | | | Tasted by hosscrow on 1/30/2011 & rated 88 points: This wine has continued to evolve in the glass over the last 5 hours. Decant. Save a few bottles for the next few years. Beautiful brick red color that is just beginning to move away from the rim. Normal for pinot, light colored, not opaque. Nose starts off with red cherry. For a while there, I was getting eucalyptus but that has blown away. Now there is a deeper earthier tone. A very well made wine from both the color and the complexity of the nose. Continues to evolve. Lots of cherry taste and some strawberry, on the extended finish, a strong bit of marked acidity and smooth tannins. a nice velvety, average weighted mouth feel. A lingering, mouth puckering finish. Not powerful, more finesse than many Carneros pinots. Much, much better than the '06 STanley ranch, more flavor and a more individual wine. typical of the Carneros pinot for me is the "tropical" cherry. Not many earth tones, no cola, not the rich cherry of RRV, reminds me of Etude with not as much intensity. I have not really been a Saintsbury fan. I enjoy many of other producers in Carneros at their various price points. (2016 views) | | | Tasted by CieloVista on 1/3/2011 & rated 89 points: Light ruby red with aromas of strawberries, raspberries and spices. It was balanced, dry, and rich with red fruit flavors and a little spice. The finish was long. (674 views) | | | Tasted by spretzer on 9/16/2010 & rated 89 points: Much better than my first bottle I opened last summer. This was more interesting and better integrated. Still not as complex as previous brown ranches I've had but redeeming after last bottles disappointment. (2121 views) | | | Tasted by mokadamn on 5/7/2010 & rated 90 points: I am amazed by the amountbof strawberry here despite previous reviews! This is a subtle earthy Pinot that can stand up to a hearty salmon or even a pork tenderloin. Has a lovely flowery bouquet and vanilla finish. Enjoyed every drop. (2291 views) | | | Tasted by jwells on 4/11/2010 & rated 89 points: A terrific California Pinot. Decanted for about 1/2 hour. Brownish red color and on the lighter side. Strawberry and cherry flavors, fruit not overpowering. I nice long finish with everything in balance. (2303 views) | | | Tasted by CellarThief Ryan on 4/5/2010 & rated 88 points: Reminds me of picking strawberries growing up and sneaking a bunch of those strawberries in my mouth. It has polish and class with some nice red fruit and a silky finish. (2404 views) | | | Tasted by jonradus on 3/12/2010 & rated 84 points: This wine was a bit rubbery upon opening and first taste. But, as it breathed, it developed more strawberry, floral, and spice overtones. It was a really good complement to dinner appetizers,as I knew it would be. The finish was bright and peppery with fruity floral overtones, but never really went to the next level. The last two bottles I had were better. It is still a great wine, since the bad bottles (such as this one) are still acceptable. (2342 views) | | | Tasted by jonradus on 2/7/2010 & rated 89 points: The nose reminds me of eating a fresh strawberry from a strawberry patch filled with spring flowers and bumblebees. The taste is light strawberry jam with some nutmeg and cinnamon. The finish lasts for about 25 seconds and is full of spice and clove with a dash of charred cedarwood. This is a great, light California pinot that doesn't try to wow you with overextraction, but rather impresses you with the lightheartedness of the grape. (2369 views) | | | Tasted by DB Lawton on 11/24/2009 & rated 88 points: Light to medium in color, with dried fruits on the nose. This wine was perfectly matched with roasted pork loin, exhibiting mellowed tannins, cherries, and clean earth. Very well integrated and approachable. (2613 views) | | | Tasted by MartiniPundit on 9/28/2009 & rated 93 points: Semi sweet smooth finish. Nice for sipping. (2908 views) | | | Tasted by smphelps on 7/27/2009 & rated 86 points: I still think it presents in a feminine floral style that lacks sufficient depth or complexity to really pull it off. I agree with the "watery" description below. Light cherry. Both 2005 and 2007 are superior. (2719 views) | | | Tasted by spretzer on 7/27/2009 & rated 86 points: huge disappointment. I've had several previous vintages and it has never failed to be a favorite until now. I was worried after the poor reviews. Watery, strawberry, off, per my wife, she wouldn't even drink it. Not just light but no substance what so ever. (2750 views) | | | Tasted by afitzhugh on 6/9/2009 & rated 87 points: Light. (2793 views) | | | Tasted by bigdogflow on 6/6/2009 & rated 90 points: Decanted 1 hour. Light/medium color. Very good bright cherry taste with some rasberry and a hint of spice and cola. A small dose of acidity at the end. Light finish. (2773 views) | | | Tasted by shank on 4/28/2009 & rated 86 points: Fruit a bit dull, but well balanced. Not as rememberable as the last bottle. (2756 views) | | | Tasted by smphelps on 3/22/2009 & rated 87 points: Feminine and floral in style, a light red with touches of cherry mixed with the flowers. Does not compare favorably with the 2005. (2865 views) | | | Tasted by tanglenet on 3/20/2009: Purchased as part of a flight at the Press Club Wine Bar in SF. Candy nose. On the palate: watery notes with noticeable alcohol and thin fruit. Mediocre. No winners in the flight. (2802 views) | | | Tasted by winelovr2001 on 1/19/2009 & rated 88 points: A good wine, but I don't get a lot of classic pinot characteristics. Sappy rhubarb and strawberry, cinnamon, with medium body and very few tannins. A wine to go with food, but I was expecting more. (2831 views) | | | Only displaying the 25 most recent notes - click to see all notes for this wine... |
| Saintsbury 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 Napa / SonomaSONOMA: The Yorkville Highlands AVA, approved in 1998, is located in the southwestern corner of Mendocino County, between Sonoma County's Alexander Valley to the South and Mendocino County!s Anderson Valley to the North. The region is 25 miles long, roughly in the shape of rectangle and bisected by Highway 128 which runs the length of the AVA. The region!s terrain is hilly and forested, with elevations ranging from 1,078 to 2,442 feet above sea level.
The distinguishing features of the Yorkville Highlands AVA are rocky soils with a high gravel content and the climate, which is cooler than Alexander Valley but warmer than Anderson Valley, and significantly cooler at night than the surrounding areas.CarnerosStraddles the southern ends of Napa & Sonoma Counties. |
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