External search
Google (images)
Wine Advocate
Wine Spectator
Burghound
Wine-Searcher
Vintages
2017
2016
2015
2014
2013
2012
2011
2010
2009
2008
2007
2006
2004
From this producer
Show all wines
All tasting notes
|
| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 91.9 pts. and median of 92 pts. in 90 notes) - hiding notes with no text | | | Tasted by GrapeScott on 3/3/2023 & rated 85 points: Not a good showing. Disjointed with flowery oak notes dominating on the nose, and stewed fruit flavors. Not corked, but could be an off bottle. That said, this was purchased direct from the winery and held in a cold cellar, untouched, since release, so storage should not be an issue. Only got worse with air. (415 views) | | | Tasted by Charlie C on 9/10/2021 & rated 93 points: I think I caught my last bottle in a bit of a dumb phase. This has come out the other side and is quite different. Vibrant translucent red. Lush nose of strawberries. Starts out lean on the palate but becomes deeper, lusher with air. Minerals, strawberries and cherries. Fine tannins, bright acidity, good balance. Finishes long, subtle and spicy. Has a Burgundian feel. Excellent and at peak. I'd drink over the next 3 years or so. I recommend a gentle decant about an hour before service. (791 views) | | | Tasted by Charlie C on 6/24/2021 & rated 93 points: Not quite at the level of the bottle I drank a year ago, but still quite fine. Clear translucent red color with no fading at the edges. Faintly earthy nose with violets. Lovely subtle red fruit, ripe cherries and strawberries. Round tannins, excellent acidity and balance. Peppery on the midpalate. Finishes long with sharp strawberry fruit and a hint of aromatic herbs. Precise and delicate across the palate. This is probably not going to get better but can be drunk over the next 3 years or so without worrying about fading. (823 views) | | | Tasted by ohne_musik on 11/28/2020 & rated 89 points: Completely disintegrated cork, with the Ah-so. Expectations were not running high given the cork, slightly brown color, and whiff of brett on the nose. Previous bottles have also always underwhelmed compared to the ‘07 En Bas. While still not as good as En Bas, it’s still very tasty, tannins resolved, still full of dark cherry fruit, a bit of decomposing leaf matter, a streak of acid, and some chalky mineral. Tannins fully resolved. Not gonna improve, but seriously gluggable. (1122 views) | | | Tasted by ohne_musik on 8/13/2020 & rated 87 points: Alas, a bit bretty. Underneath, it’s full of vibrant tart cherry, soil and mineral. Just a bit of secondary flavors starting to show. Sappy, Long and resonant on the finish. Pity about the brett. Not enough to dump, but enough to be a major deduction, like a fall off the balance beam in an otherwise solid routine. (1140 views) | | | Tasted by Charlie C on 5/8/2020 & rated 96 points: What a lovely wine this has become. Beautiful cherry red in color. Lovely nose of lavender and raspberries. A beautiful mix of red and dark fruits on the palate. Elegant and vibrant, raspberry, blueberry, spice. Bright raspberry/strawberry notes on the mid-palate. Smooth tannins, fabulous balance. Finishes long with red fruits and spice. Fabulous wine, at peak. I think it should hold at this level for 5 years or so and drink well for another 5 years beyond that. (1043 views) | | | Tasted by bobdobilina on 4/15/2020 & rated 93 points: Dark but clear garnet color.
Subtle but lovely nose of violets, some forest floor, just a hint of pine and dried herbs.
Really nice mid weight palate. Very much on the red fruit end of the spectrum, especially raspberries. The fruit is quite crunchy. Quite weightless with good length.
Seems to be at a very good place. I know there have been some comments of this being on the downslope, but not this bottle. In just a lovely place right down. Maybe finding another plentitude, or just a great bottle. (668 views) | | | Tasted by ohne_musik on 11/10/2018 & rated 90 points: Cork crumbled when extracted. Riper and more black fruited (black cherry, plum) than I was expecting. Still manages to be lithe, with some nice herbs de Provence, sandalwood, earth and wet rock giving it depth. Juicy acid and transparent clean finish give it energy. Mostly integrated tannins and drinking well now, although I suspect it will continue to hold strong for a while. (1627 views) | | | Tasted by WetRock on 5/17/2018: Stony complex nose showing cranberry and sweet black cherry. Strong acidic core underneath more cranberry. Nicely even. Picks up an earthy note with air. Finish is grippy if a bit tart. Pretty damn nice if you like classically style wines. I don't see the fruit concentration for improvement. I'd drink up. (1760 views) | | | Tasted by ParisWino on 12/24/2017 & rated 90 points: On Christmas Eve I wanted a bottle with an emotional connection so picked this one, bought from the wine on a quick tasting trip after completing my last round of chemo over 8 years ago. Objectively speaking, the wine was very good but not great. Definitely not a sappy-sweet style of Cali pinot; rather Burgundian in styling (NSG perhaps). Tart red fruits and acid on the attack and mid-palate with some fresh herbal notes chiming in on the finish. Absolutely none of the cherry cola sweetness emblematic of too many Cali pinots. Needs food; but even with food this seemed a little less complex than I had hoped for at 10 years of age. A glass saved til day 2 showed some noticeable VA but was still enjoyable. (1825 views) | | | Tasted by AZ Cat on 9/24/2017 & rated 90 points: In contrast to other reviewers I found this still early in its drinking window. Tasty but one-dimensional, this improved quite a bit with exposure to air. Still a dark color, no bricking and tight on the nose. If I had more I would drink over the next 2-5 years, maybe longer depending upon its evolution. (2673 views) | | | Tasted by Bwalter17 on 9/12/2017 & rated 88 points: Fading fast. Drink up. (1941 views) | | | Tasted by Frank Murray III on 7/23/2017: Tasted as part of a Kiser En Haut vertical we did with Wells @ the winery. 13.5% ABV. I was the outlier at the table, as I mentioned a raisined quality that I was finding in the aromatic, yet others did not. This perception of ripeness was something I had found in my past couple of bottles, influencing me to drink my final bottle a year or so ago. This is the ripest expression of En Haut from the vertical--plush, smooth and some notes of cedar that suggest the aging curve is starting. From my standpoint, especially for those who are drinking CA PN in the lower register of ABV and higher acidity, if I am describing the style you prefer, then drink your remaining 2007 EH. I believe it is moving past its drink window. (2057 views) | | | Tasted by Louvin on 4/28/2017: 1 hr decant, instead of waiting the year I thought a month ago I decided to have my last bottle of this. Actually glad I did as this was advanced into the tertiary stage of development, desiccated fruit, pomegranite/cranberry but more brownish with sweet finish. Wait no more, interesting but may not be to everyones liking. (1506 views) | | | Tasted by Louvin on 3/9/2017 & rated 91 points: One hour decant, this showed spicy dark red fruits with excellent energy. Shows no signs of fading; good overall balance and ample tannins remain. I have one more and will probably wait a year. I was surprised to see my last bottle before this was 3 years ago. (1271 views) | | | Tasted by pjhr on 12/7/2016 & rated 92 points: As delicious as the last bottle with similar tasting notes. Likely the first bottle of the 3 was simply off. (1529 views) | | | Tasted by pjhr on 11/27/2016 & rated 92 points: Pleasantly surprised! Much more energetic and youthful compared to the previous bottle with none of the tired raisin notes. Was the previous bottle just off or in an awkward phase? One more bottle to find out! (1275 views) | | | Tasted by Frank Murray III on 5/28/2016: This is my last 750 of 07 EH. I've been tracking my own notes and those of others and so my hunch was it's time to wave it goodbye. Just opened, an immediate impression. Starting to show some secondary impressions, of light browning around the edge of the glass, as well as some earthier tones in the palate. The acidity on this bottle, at least right now, seems better than the very recent bottles, coming off with some energy and tartness. At about 68f too, I don't sense any of the over-ripe tones that I and others have commented on with past bottles. Actually, this is drinking pretty studly for the moment and I'm adding a chill and then taking to a mid-afternoon BBQ when I will taste again and circle back to add some final impressions for a wine that has always been close to my wine drinking heart......we finished this with dinner. It actually held up pretty well. I do suggest a little bit more of a chill on this to help reign in whatever vintage ripeness you might want to dial back or tamp down. It continues to drink well but I remain of the view that it won't age much longer. (1898 views) | | | Tasted by Dale M on 5/8/2016 & rated 90 points: Though I haven't had this since 09, I was curious with the recent trend of notes on CT describing a raisin quality and that it shuld be drunk up pretty soon. Sad to say, that is exactly the impression I came away with. Certainly a quality wine, and went well with a grass fed NY, dark fruits and spices abound. But as time progressed, that super ripe trait be came more and more prominent, and I just don't see this direction changing. Drink up. (2090 views) | | | Tasted by bobdobilina on 4/23/2016 & rated 91 points: Tasted blind.
Slightly cloudy color.
High toned nose with cinnamon and fresh flowers.
Super tart and full at the same time. Mix of broad red and black fruits. Feels the most mature of these wines.
Rivers-Marie? But none of the signature orange peel. It was Copain Kiser: Drink up. Some at the table thought maybe it was flawed, but nothing obvious i detected. (1542 views) | | | Tasted by signotim on 4/21/2016 & rated 92 points: Perfect cork. Beautiful ruby red color. This does have ripeness to the fruit and, for me, the ripe character shows more strongly on the nose. Aroma is ripe, sweet, and fairly dark. Palate is bright and full with plenty of fresh acidity and fine grained tannins. This was very good with food and the finish lingers for a while. Excellent. (1667 views) | | | Tasted by Frank Murray III on 1/9/2016: 4 months since the last bottle. I felt like that bottle was showing some age, with the riper tones of the vintage overtaking the structure that while previous years was present, was starting to fade in this last bottle. And with pjhr's recent note and his comments, I wanted to check in again. This bottle was flying solo, no other wine to compete with tonight. Opened about 30 mins ago, I got right to it. Floral and some riper-tinged fruit, and as pjhr mentioned, I too find a shading of raisin. The core of the wine drinks fairly saturated, with a mix of blackberry and raspberry, showing some nice finishing astringence, which surprised me given the absence of it in the last bottle we had.....later with dinner, and the wine around room temp (68f), it showed to me better than the bottle this past summer. Not as 'aged' as that one, but continued to exhibit the riper vintage qualities with light structure. I still believe this bottle is ready to go, unless you want to age your CA PN and see where it heads. Personally, in a more forward vintage like this one, and given the progression of this wine (as opposed to the 2007 En Bas, which to me is aging much better), I would drink this 2007 En Haut over the next 1-2 years. (1917 views) | | | Tasted by pjhr on 1/6/2016 & rated 91 points: Riper and darker fruit than the 07 En Bas with less vibrant finish. Tasty pinot with PnP, but lost some of its freshness with more air as hints of raisin and ultra ripe notes appear. Will drink the remaining bottles over the short term. (1354 views) | | | Tasted by DuaneT on 12/18/2015 & rated 90 points: It gets high marks from me for the wonderfully fragrant nose, full of dark cherries and spices, but the flavor was just all right. In the past I remember a somewhat linear, smooth taste of mineral and cherries, but today this is a bit more clunky and dare I say disjointed. Still good but not as amazing as previous bottles. (1401 views) | | | Tasted by Andrew Christiansen on 10/17/2015: After tasting a bottle a few weeks earlier that seemed more advanced than would be anticipated, I quickly pulled a bottle from my own three-bottle stash to check for myself. At pop/pour it was ready, and it was a wonderful complement to the eclectic South American tapas menu at Pueblo in Costa Mesa. No hint of accelerated advancement on this one. Racy and zesty dark cherry/raspberry fruit, albeit more subdued and less dense/blue-fruited than my last taste in 2010. The wildness of the young version has been replaced with a balanced and cerebral structure, and a hint of chalk, rocks and earth. Although on high alert, I detect none of the markers from the bottle a few weeks back that showed an alarming hint of advancement. Seems to be ready to drink and enjoy now or over the next few years. I'll likely keep a bottle around to see what happens, since the 2007 vintage, and to some degree the en Haut, may have the density and structure that could facilitate improvement. I'll only gamble with one bottle, since it drank so well now. (1435 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 Kiser En Haut Villages Red) Subscribe to see review text. | By Josh Raynolds
Vinous, May/June 2009, IWC Issue #144
(Copain Wine Cellars Pinot Noir Kiser En Haut Anderson Valley) Subscribe to see review text. | By Richard Jennings
RJonWine.com (7/19/2010)
(Copain Pinot Noir "En Haut" Kiser) Dark cherry red color; elegant cherry, black raspberry nose; tasty, ripe cherry, black raspberry, rich, but poised palate with good acidity and structure; medium-plus finish (Dijon clones 114, 115, 667 and 777) 93 points | By Richard Jennings
RJonWine.com (3/8/2009)
(Copain Pinot Noir "En Haut" Kiser) Barrel sample - bright medium magenta color; baked cherry pie, ripe cherry and boysenberry nose; very tasty, lithe, tart cherry and boysenberry palate; medium finish 92-94 pts. (to be bottled 3/13/09) 92 points | By Richard Jennings
RJonWine.com (3/2/2008)
(Copain Pinot Noir "En Haut" Kiser) Barrel sample - (this part of the vineyard rests on schist rock, at 1,000 feet above sea level; there are 4 clones; 13.2% alcohol) – sexy ripe raspberry nose; very tasty, tart cherry and strawberry with depth and great acidity 93-95 pts. 93 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 "En Haut" Kiser"Dried griottes, rose petals and crushed stone aromas transition into pure vibrant cranberry, cherry and dried flower flavors. The 2007 is a great follow up to the 2006 and may yet prove to be the longer lived wine of the two. All of our 2007 wines, though similar in ripeness than 2006, possess a denser core of tightly wound fruit. As with the last two pinot releases of Kiser En Bas and Wentzel, six months minimum is highly suggested before attempting to drink the wine. Having just been bottled in early 08, a full year in bottle will give it a minimum of time to meld together and should be hitting its stride in 5-7 years and hold for 12-15 and perhaps beyond."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."En Haut" On weinlagen-infoKiser On weinlagen-infoUSAAmerican 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. |
|
