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| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 89.6 pts. and median of 90 pts. in 184 notes) - hiding notes with no text | | | Tasted by Winokdub on 7/27/2019 & rated 86 points: Past its prime. Though drinkable as a very soft uninteresting wine. (1243 views) | | | Tasted by GrapeScott on 6/17/2015 & rated 89 points: I still have a dozen of these and figured I better start drinking up. This is remarkably fresh, however, with lithe acidity and bright cherry fruit. Baking spice on the nose and tart cherry and cranberry flavors linger on the medium-plus finish. Really nice for the price. (5190 views) | | | Tasted by wineretriever on 4/28/2014 & rated 90 points: A crowd favorite at a party. Red and black fruits with fresh flowers and spice on the nose and red fruits and spice on the palate. Good stuff. (6531 views) | | | Tasted by bound4er on 12/24/2013 & rated 91 points: A nice restrained style Cali pinot. Seems to be drinking at its peak as it exhibits no rough edges. Last bottle unfortunately. (7008 views) | | | Tasted by MLipton on 8/29/2013: A nose of graphite and black cherry is accompanied by a very smooth but fresh palate. It certainly hews to the CA Pinot paradigm but stays well within my boundaries for overripeness. Very fine wine. (7567 views) | | | Tasted by jimkay21 on 6/14/2013 & rated 90 points: Real treat. Dirt on the nose and, yes, forest floor. Smooth palate with fruit that's toned down. Black fruit, acidity is a little aggressive on the finish turning a tad sour. Open and decanted several hours ago. This is in a good place. (7442 views) | | | Tasted by Texas Batard on 5/22/2013 & rated 89 points: The nose on this wine is very subtle for a Pinot Noir, hinting that this particular vintage is likely past its prime. There is still the hint of the red fruit brightness that characterizes California Pinot Noir, but it didn't hit you in the face. I decanted for 15 minutes and nosed again, still that subtle aroma of red plum, strawberry and earthiness, frankly more representative of French Burgundy.
Very smooth mouthfeel, almost velvety, with very finely integrated tannins, no bitterness whatsoever. Same polished red fruit taste with a medium finish. I enjoyed it very much with the pork and haricot vert it was served with, a nice company that allowed the food to shine. This would be an outstanding red wine pairing with fish and other seafood. (4227 views) | | | Tasted by pdicorpo on 12/25/2012 & rated 88 points: Good bottle - i detected cherry on the nose. Full flavor, probably at its peak. (3405 views) | | | Tasted by jimkay21 on 11/6/2012 & rated 89 points: PNP. Proper pinot color.Foresty nose, smooth palate with rounded feel, cranberry and plum flavors. Medium finish (3282 views) | | | Tasted by zheem on 6/15/2012: more goodness! (3499 views) | | | Tasted by jcha24 on 6/11/2012: no formal notes, but this has mellowed nicely....really great for the price (3391 views) | | | Tasted by zheem on 6/7/2012 & rated 92 points: Over the past 6 months this wine has come solidly into a delicious drinking window. The nose has nice red flowers and some spice with simple fruit flavors to follow. This wine shines in the velvety texture that is about as smooth and pleasant as it gets. Don't get me wrong--there is plenty of acidity to keep it bright, but I have no idea how this will age further. No reason not to enjoy it now as I see it. (3112 views) | | | Tasted by Tony Molester on 1/31/2012: No Notes, others loved its soft character. (3469 views) | | | Tasted by AMM3RD on 1/13/2012 & rated 91 points: Another Delicious Tous Pinot Noir, this is real value. I'm going to buy the 2009 next. (3518 views) | | | Tasted by Tony Molester on 12/16/2011: Good wine. No notes. (3980 views) | | | Tasted by flyinburrito on 12/10/2011 & rated 88 points: Darker dullish purple. Cherry raspberry vanilla on the nose. A bit darker fruit on the palate. Hollows out just a bit on the back end and finishes with a note of tart dark cherry cola. (3978 views) | | | Tasted by thomaskeil on 12/3/2011 & rated 90 points: PnP; 3 nights. Last bottle was 2 years ago and I'm struck by the evolution. This is much darker and much softer. Candied tartness has disappeared, replaced by earthy, asian spice. Light mineral and acidity still present. Not finesseful or complex, but very pleasant and balanced and even somewhat deep. No longer sure that the tous ensembles are for early drinking - a couple years in the cellar is advised. (4063 views) | | | Tasted by demiurg on 11/27/2011 & rated 89 points: somewhat atypical for a PN with its fruit flavors, but a very nice wine (4068 views) | | | Tasted by tantotinto on 11/26/2011 & rated 89 points: Consistent with previous note. (4007 views) | | | Tasted by zheem on 11/22/2011: I agree with notes describing this wine as "young". Tastes best after several hour decant, or even better on day two, when it gains a velvety softness accompanying focused strawberry, raspberry and cherry. I'll try to hold off, or open the day before drinking. (4028 views) | | | Tasted by BigWineMan on 11/12/2011 & rated 91 points: Decanted. Dark ruby in the glass. Interesting bottle variation here. Much tighter nose this time, with some red fruits but a lot of toasty elements here. On the palate, the cherries and raspberries come through, but there is an overarching 'pie crust' element that really reminds me of raspberry or blackberry pie as I drink it. This is much tighter than previous bottles, with a heavier tannin element. Opens up very nicely after two days in the decanter with the fruit really singing after some good air. The last bottle was nice and approachable straight from the pop, but this one really could have used more cellar time and was a little unapproachable on day 1. Still a very nice wine with good spiciness, acidity and fruit. (4243 views) | | | Tasted by BigWineMan on 10/27/2011 & rated 91 points: PnP. This wine continues to impress, and is eminently drinkable. Practically slurped down two bottles of this in one night (with help). Excellent density and core to this wine. All my previous notes still apply - red fruits, nice acidity, dill pickle, and this time I picked up more funk as it popped. This is a fantastic wine right now. Left in the decanter, it declined dramatically after a couple of days, so I would say drink it up! (4413 views) | | | Tasted by MindMuse on 10/25/2011 & rated 91 points: This is darn nice drinking classic Pinot. Cherries, sweet earth, high tone spice, wisps of smoke. Adds a "red" minerality on the palate. Solid backbone holds it together with long, energetic finish. Again, not complex or flamboyant, but hard to leave the glass on the table with or without food accompaniment. (4562 views) | | | Tasted by Tony Molester on 10/17/2011: Nice CA pinot. No formal notes taken. Still a few bottles left. (4473 views) | | | Tasted by ggolec on 10/16/2011 & rated 89 points: Popped and poured, wonderful bright cherries with complementary acidity and interesting secondary tastes of clove and soil. Medium length finish, drinking wonderfully right now. Great value! (4397 views) | | | Only displaying the 25 most recent notes - click to see all notes for this wine... |
| By Allen Meadows
Burghound, October 2009, Issue #36
(Copain Wines Pinot Noir Tous Ensemble Villages Red) Subscribe to see review text. | By Josh Raynolds
Vinous, May/June 2009, IWC Issue #144
(Copain Wine Cellars Pinot Noir Tous Ensemble Anderson Valley) Subscribe to see review text. | By Richard Jennings
RJonWine.com (3/8/2009)
(Copain Pinot Noir Tous Ensemble) Dark cherry red color; toasty, spicy cherry nose; spicy cherry and toast palate; medium finish 90+ pts. 90 points |
NOTE: Scores and reviews are the property of Burghound and Vinous and RJonWine.com. (manage subscription channels) |
| Copain Producer website
Producer Location (Google Maps)2007 Copain Pinot Noir Tous Ensemble13.5%alc
"Bright cherry, black tea and subtle spice aromas are pure and clean. Flavors mirror the aromas and are complimented with black cherry, pain grille and talc like tannins. The finish is long and lingering with bright acidity keeping the flavors focused. Delicious now, another year in the cellar will only help meld the flavors more and should drink well over the next 5-7 years. "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.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 North CoastThe North Coast American Viticultural Area (AVA) in California, covering more than three million acres, includes Napa, Sonoma, Mendocino and Lake counties, and portions of Marin and Solano counties. (see The Wine Institute for more information)Anderson Valleyhttp://www.avwines.com/anderson-valley-appellation-map/
Anderson Valley stretches from Yorkville Highlands (located in a highland meadow straddling the upper Rancheria Creek and upper Dry Creek watersheds) through Boonville (located on Anderson Creek) and Philo (located on Indian Creek) to Navarro (located on Soda Creek). Rancheria, Anderson, Indian and Soda creeks are tributaries to the Navarro River, which flows north and west through the coastal range to the Pacific Ocean; Dry Creek flows south into the Russian River watershed in Sonoma County. The main stem of the Navarro River begins less than a mile south of Philo at the confluence of Anderson Creek and Rancheria Creek. The mouth of the Navarro is 10 miles (16 km) south of Mendocino, California. Encompassing 315 square miles (816 km²), the Navarro River watershed is the largest coastal basin in Mendocino County.
Such unique geography results in a wide diurnal range, with daily high and low temperatures occasionally diverging 40 or 50 degrees. This enables Pinot Noir growers to keep acid development in line with sugar and flavor formation through long, warm Indian summers. It also makes for superb Gewurztraminer and Riesling, giving rise to the valley’s annual Alsatian Varietals and Pinot Noir festivals.
The climate in the Anderson Valley appellation is tempered by cool marine air. Steep hills and mountains surround rolling to nearly level alluvial terraces. The dominant natural vegetation is a mixed forest of Coast Redwood, various native oak varieties, and Douglas-fir. Elevation ranges from sea level to 2,500 feet (760 m). The average annual precipitation ranges from 35 to 80 inches (900 to 2000 mm). The average annual temperature is about 53 °F (12 °C), and the average frost-free season ranges from 220 to 365 days. Towards the coast the summers are cool and moist with frequent fog, while the interior Anderson Valley proper features a warm to hot summer climate similar to nearby interior regions, with daytime highs occasionally in excess of 100 °F (38 °C).
Visitors to the Valley should come prepared for cool evenings and warm days. Locals dress in layers year round. |
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