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| Drinking Windows and Values |
| Drinking window: Drink between 2009 and 2011 (based on 15 user opinions) |
| Community Tasting History |
| Community Tasting Notes (average 87.9 pts. and median of 88 pts. in 9 notes) - hiding notes with no text | | | Tasted by Cabfrancophile on 12/13/2009 & rated 90 points: Slighlty better than previous two bottles. Watermelon and floral nose. Nicely integrated on the palate showing more minerality on the long finish. Good acidity, very fresh and clean. Dry, don't confuse with white Zin crap! (1899 views) | | | Tasted by Cabfrancophile on 8/8/2009 & rated 87 points: Seems to have lost some fruit upfront. Nice balance remains (see previous), but definitely time to drink up! (1941 views) | | | Tasted by Cabfrancophile on 5/20/2009 & rated 88 points: Didn't knock me out like the last bottle. Same profile of watermelon and cherry with a floral hint. Nice weightless feel to the wine with well-measured acidic balance. A hint of awkwardness on the finish, but otherwise lovely and seamless.
Edit: Maybe even better day 2. Smoothed out a bit, yet still vibrant. (2004 views) | | | Tasted by dy_dx on 5/9/2009 & rated 88 points: Dead ringer for watermelon Jolly Ranchers on the nose, but the palate was anything but sweet. Good minerality and acidity made this very refreshing on a hot day. Can't wait to locate more of this (2109 views) | | | Tasted by wolfen18 on 3/15/2009 & rated 85 points: Not red...not white...not really for me. newbie impression. (2054 views) | | | Tasted by Cabfrancophile on 2/14/2009 & rated 92 points: Wow, what an outstanding rose! Very characteristic Pinot rose bouquet of watermelon, strawberry and cherry, but with an added floral element. This is also a very tasty rose. The red fruit profile hits on the attack and the acidity is perfectly balanced. The finish is immaculate and incredibly lengthy. Favorite rose thus far. (1181 views) | | | Tasted by luckyinla on 7/25/2008 & rated 88 points: The wine is the color of the juice of a watermelon. Flavors of strawberries & cream with a hint of citrus. Surprisingly smooth drinking. (1299 views) | | | Tasted by IlonaN on 5/4/2008 & rated 90 points: Tasted at the Iron Horse Winery and ordered a 6 pack. Absolutely gorgeous color and nose of rose petals and fruit. Palate follows with clean and crisp pinot flavors, very floral but dry. (1216 views) |
| Iron Horse Vineyards Producer website
9786 Ross Station Road
Sebastopol, CA 95472Pinot 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 County |
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