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| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 91.1 pts. and median of 91 pts. in 32 notes) - hiding notes with no text | | | Tasted by jk@kttlaw.com on 10/23/2010 & rated 93 points: I hate to drink this wine because I am down to my last 4 bottles and I'd like it to last for years. Believe it is at , or slightly past, its peak. Beautiful cherry with some some toasted nuts. Love this wine. (4729 views) | | | Tasted by winotoo on 2/28/2009 & rated 92 points: No detailed note but drinking really well now. May hold for another year or two but no reason to wait. (4435 views) | | | Tasted by xwine on 1/26/2009: Popped and poured. This was showing better last time I had a bottle. The nose is wearing a bit thin, with the alcohol poking through red fruit with a slight butterscotch component. Palate is fairly simple, light red fruit, some fine-grained tannins; the texture is round and creamy and it still carries a nice juicy quality. (4392 views) | | | Tasted by zheem on 1/8/2009: This is drinking very well right now. (4378 views) | | | Tasted by xwine on 10/2/2007: A delicious wine! Started off with a nice earthiness, backed by subtle fruit. Really came on after a half hour or so, exhibiting bright cherry fruit and terrific acidity. This can still use some time. (2044 views) | | | Tasted by EPounds on 10/2/2007: This is drinking so well right now. There is some earthiness going on with a lot of cherry flavors. The oak, which I think is forward in many young R-Cs has fully integrated and added some pleasant, light spices to the wine. (5289 views) | | | Tasted by Diane (LI) on 5/29/2007: I thought I still had another bottle remaining, but I see this is the last one. Pity, as it could still use a little more time. (2245 views) | | | Tasted by Jay A on 5/20/2007 & rated 91 points: This was the best of the three bottles I had. It is just coming into its own right now. Beautiful aromatics. Pleasant fruit, but not over the top. Had some good nuance and the texture/flow was nice. All in all a very good Pinot Noir. (2350 views) | | | Tasted by wineack on 4/8/2007 & rated 92 points: Beautiful pure fruit and the start of some bottle bouquet. I wish that I had more. (2293 views) | | | Tasted by orcharddude22 on 1/4/2007 & rated 90 points: Decanted for one hour. Subdued nose of red fruit. Substantialy more open after an hour and continued to evolve through the evening. Strawberries, pomegranite and nutmeg with a peppery finish. Good solid pinot,does not stand up to the Savoy or Terra Neuma. I believe the 04's are a bit better. (2613 views) | | | Tasted by danstrings on 12/20/2006 & rated 88 points: Nick Viv et al dinner--pretty good domestic pinot, lean and focused but nice balance of deep fruit. (2652 views) | | | Tasted by lbrent on 7/23/2006 & rated 91 points: Very nice dark cherry nose with very lively acidity on palate. Improved over bottle opened last November. Very good, but not outstanding finish. Med.- full body. (3082 views) | | | Tasted by OneLastSyrah on 5/15/2006: ($40) Rich, velvety smelling nose with herbs, dark fruit, a touch of dried fruit, and a zingy metallic note. Tangy black cherry fruit on the palate. Nicely made. (1479 views) | | | Tasted by GlenD on 5/11/2006 & rated 93 points: Very good. Big style of pinot. Concentrated red fruit on a low tannin frame. Balanced acidity. Long tasty finish. (3300 views) | | | Tasted by Jay A on 1/21/2006 & rated 90 points: I actually opened this last night and had some of it, but I'm writing this note one day later as I'm finishing up the other half of the bottle.
Perfumy nose. Bing cherry. Good amount of spice. A bit simple, but still very enjoyable. Medium-full as Pinot goes. (3791 views) | | | Tasted by CMCLR on 11/26/2005 & rated 92 points: Excellent. Good fruit, nice balance, drinking well now. This was m first bottle of RC and I am very happy I have more in the cellar. I don't think I'd want to age this one as it drinks so well now. (3996 views) | | | Tasted by Florida Keys Girl on 11/25/2005 & rated 91 points: Some smokiness, cherries. This was a very nice Pinot - not as complex and wonderful as the Savoy, but very enjoyable nonetheless. (3898 views) | | | Tasted by lbrent on 11/24/2005 & rated 90 points: Very nice, burnt cherry. Not complex, but very enjoyable. (3805 views) | | | Tasted by abaler on 11/9/2005 & rated 90 points: Balanced and understated pinot -- quaffable, but not terribly complex or "big". I only gave it 1/2 hr in the decanter and 1 hr to warm up from cellar temp, so maybe it was muted here. Still, a fine pinot well worth the tarriff. (3898 views) | | | Tasted by Geoffrey Carter on 9/11/2005 & rated 93 points: An amazing bottle of wine. The finish was long, the flavors well-integrated, and I wish I had more! Eric Sussman knows what he is doing. (3579 views) | | | Tasted by sivilli on 6/21/2005: Pours a lighter ruby than the Savoy, not as aeromatic out of the bottle, needed a little coaxing to release notes of stones, red fruits, and a little nutmeg. On the palate, it is light, balanced and a little acidic. Does not have the core of sweet fruit or the depth that the savoy has, and it is probably worth springing the extra money for the savoy. Overall, still one of the best pinot noirs from California. (3848 views) | | | Tasted by prafferty on 6/9/2005 & rated 91 points: Pinot and Veal (Scott's Place): This really grew on me over the course of the evening, I suspect it may not have received the attention it deserved. Definitely the most light-bodied of the wines (up against Kosta Browne RRV, Loring Rosella's, etc.) on offer, it won me over with its captivating nose (full of soil, raspberries) and loooong finish. Just a delight to drink and I think it'll get better. Shouldn't have passed on this when I had the chance... (4394 views) | | | Tasted by OneLastSyrah on 5/5/2005: ($37) This is Radio-Coteau's blended Pinot Noir. My first impression is, well, yes, this is pretty good, but it is a far cry from the other Pinot Noirs I have tasted of theirs. Rather tangy with red fruit and nuances of metallic Pinot Funk. (1452 views) | | | Tasted by Burgundy Al on 5/25/2004 & rated 89 points: Very pleasant surprise while in Sonoma. Flavors of bright red fruit - raspberry and strawberry - which was itself a surprise for the 2003 vintage that seems to mostly be giving us black fruit-driven Pinot Noir. Fruit stays consistent on the palate, shows a bit more ripeness. Even ore ripeness comes out at the very end which has noticeable heat. I think this can really integrate and balance nicely in a few years into a really elegant wine. (1318 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 CountySonoma Coast * Sonoma Coast AVA (Wikipedia)
* Sonoma Coast AVA (Wine Institue) |
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