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| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 91.8 pts. and median of 92 pts. in 41 notes) - hiding notes with no text | | | Tasted by NY Wino on 7/18/2020 & rated 95 points: Ruby color with a big nose of strawberry, cherry and spicy cherry cola. I would never have guessed this wine is 13 years old! Loads of jammy red and blueberry fruit, followed by racy acidity and some tartness that extends into a long velvety cherry finish. Remarkably well balanced with a delicious finish. An amazing bargain for a wine if this caliber!! (523 views) | | | Tasted by dlowrey99 on 5/2/2020 & rated 90 points: revisited 20 hours after opening: acid less prominent, more body, seductive on the palate. slight drying tannins. more earthy/umami notes now. nice.
tldr: decanted; tasted every 20 min over the course of 2+ hours. fruit and body defining, but do not dominate. Acid balances the fruit nicely, and lightens the body to give it a nice med-weight. baby tannins to round things out. oak is there in appropriate fashion - doesn't stand out (which is good). All elements are in harmony. wine is round and has depth, but would have liked more structure.
Color: med garnet
Nose: first whiff in glass (prior to decant) was tart dark red fruit, cranberry currant. After decanting, still some tartness, but vanilla/baking spice oak softens things; some candied plum in there too.
Palate: front palate: juicier/sweeter fruit, blueberry/plum; into dusty, slightly savory notes; into tart fruit, cranberry/pomegranate combo with acid on mid palate; into soft drying tannins and finish of candied plum, soft vanilla oak. Short-med finish.
Body: med; good weight without weighing down the palate.
Acid: high enough; balances the fruit nicely, carries the palate into the finish.
Alcohol: 14.4 (i guessed lower by a good amount) (502 views) | | | Tasted by TashNYC on 11/3/2018 & rated 93 points: Notes of red fruit, raspberry, smokey, earth and lots of herbs. (729 views) | | | Tasted by ey1294 on 11/5/2017 & rated 92 points: - Ruby color with slow forming legs and aromas of cherry, cedar, raspberry, bacon and smokey. It's balanced and has flavours of raspberry and cherry with a light/medium body. Smooth texture with a long finish - Opened 45 minutes before serving. Ready to drink now. (911 views) | | | Tasted by bestdamncab on 12/24/2015 & rated 90 points: Thank you Alex for a glass of this wine during dinner. Bright plum color in the glass, nose of fig, plum, dusty earth, dry forest floor vegetation, and a hint of brewed tea, more of the same on the palate, almost mouth coating fruit, medium/big body, slowly opened over forty minutes to a nose and taste that included black cherry and roasted meat, showed a haunting quality to this wine on the palate, touch of acid and a long, dusty earth finish. (1639 views) | | | Tasted by rralls on 4/11/2015 & rated 91 points: Softened some after a little time open. (1603 views) | | | Tasted by Rick 4 Wine on 8/19/2014 & rated 94 points: I find this wine to be elegant in the nose and early body, although black cherry comes on for a few seconds in the mid body. Terroir is strong in the wine, but it's not so thin that one is left with musty loam; this has minerality and soft tannins. Very much my taste in pinot noir. (1999 views) | | | Tasted by Rick 4 Wine on 3/30/2014 & rated 93 points: Drinking beautifully. Age will not help. (1909 views) | | | Tasted by Chainthroer on 3/16/2014 & rated 92 points: Last tasted almost 18 months ago. A reddish-ruby color; still just a hint of yellowing on the rim. Cherry, raspberry, forest floor, black tea, some RRV cola (but not as generous as last time), spice and sweet oak. Tannins seem more outgoing this time and leave a slight acidic sting on the tongue. Rich in the mouth but not quite so velvety as before. There could be slight bottle variation in this wine. A nice long and fruit intense finish. Pairs well with a chicken, Cannellini bean and vegetable soup. The food seemed to tame whatever tannins there were in the wine. (1778 views) | | | Tasted by pjhr on 3/7/2014 & rated 93 points: Continues to drink beautifully! (1181 views) | | | Tasted by RAD2626 on 2/1/2014 & rated 92 points: Pop and pour. Excellent nose, legs and strong finish. Jammy fruits. Not overwhelmed by tomato sauce. Radio Coteau never disappoints. Terrific wine at the price point. Or frankly at any price point. (1045 views) | | | Tasted by Rick 4 Wine on 7/21/2013 & rated 95 points: Wow! This wine Is drinking perfectly right now after being open for 60-90 minutes (not decanted). Paired with lamb loin and the two commingled. Rich RRV terroir and dark fruit just to the light side of jammy in mid body but with that lovely soft tannins that are so accommodating. (1184 views) | | | Tasted by Chainthroer on 10/8/2012 & rated 92 points: A medium dark ruby color; just a hint of yellowing at the rim. Looks unfiltered and unfined. Aromas and flavors of cherry, raspberry, spices, black tea, a generous amount of RRV cola this time, sweet oak. I’m not sure why I missed the cola six months ago – possibly the food. Rich, concentrated and velvety texture in the mouth. Finishes long and elegant; no heat, as observed a little over a year ago. Pairs quite well with a veal and mushroom dish, prepared by my wife. Score 92-93. (1583 views) | | | Tasted by pjhr on 9/8/2012 & rated 94 points: Delicious red berry and floral aromas and favors with notes of cedar and spice on a long tasty finish. (1410 views) | | | Tasted by DavidDay on 7/16/2012 & rated 91 points: Cherries and spice on the nose, nice mouth feel. (1484 views) | | | Tasted by Edclr on 6/10/2012 & rated 92 points: Pinot of the night at Chicago pinot night among 5 others. (1445 views) | | | Tasted by DavidDay on 6/4/2012 & rated 91 points: Black cherry and raspberry aromas on the nose, medium full bodied, lingering aftertaste and finish (1394 views) | | | Tasted by khmark7 on 5/23/2012: Sweet and candied with very odd aromatics. VA? (1250 views) | | | Tasted by DavidDay on 5/8/2012 & rated 91 points: Consumed over two day, spices and cherry fruit on the nose, very nice mouthfeel, rich long finish. Holding up well, nowhere near at its peak (1233 views) | | | Tasted by Chainthroer on 3/25/2012 & rated 92 points: Similar to my last tasting about seven months ago. A darkish red-ruby color; unfiltered and unfined. Nose and flavors of cherry, raspberry, spices, black tea, and well integrated vanillin. I really didn't get any obvious RRV cola, which I look for in RRV pinots. Rich and fairly concentrated fruit in the mouth. A decent finish. Based on the obvious reddish color, one might assume the wine is approaching a mature state. It has not gotten better over the last seven months - just about the same. I enjoyed it a lot better with fresh King Salmon - a good pairing. (1230 views) | | | Tasted by 2loyal on 12/14/2011 & rated 92 points: Nothing to add to compliments below. Yummm! (1544 views) | | | Tasted by shaferguy91 on 12/2/2011 & rated 92 points: No decant. (1301 views) | | | Tasted by otisabdul on 11/24/2011 & rated 93 points: Another fantastic showing. Very ripe, velvety and smooth. Almost zinnish in some places, but balanced enough to pull it off. (1488 views) | | | Tasted by Chainthroer on 8/7/2011 & rated 92 points: A slight yellowing is starting on the rim. Reddish garnet color. Looks unfiltered and unfined. Aromas of cherry, raspberry, spiciness, sweet oak. Sweet, rich and concentrated fruit in the mouth. A generous and smooth finish. Just a tinge of heat on the back palate, when the wine was cooler. But this changed as the wine reached room temperature. With time, this wine should get better. Paired very nicely with fillet mignon.Score 92-93. (1369 views) | | | Tasted by arniec on 1/6/2011 & rated 90 points: Medium weight. Some tannins on the finish. (1605 views) | | | Only displaying the 25 most recent notes - click to see all notes for this wine... |
| Radio-Coteau 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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