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| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 90.2 pts. and median of 90 pts. in 31 notes) - hiding notes with no text | | | Tasted by Not647f on 1/13/2023: Most of this was drunk without dinner, fwiw. On opening, this seemed like a very Cabernised PN--obvious oak; dark, opaque purple; lots of extraction. I wasn't sure I was going to like it as wine, never mind PN. But it changed over time. Didi it ever become a haunting, aromatic, exotic and floral wonder? I've decided that only Nebbiolo consistently fills that role. (Sorry, but I've had plenty of Burgundy that was over-oaked, tricked up, or insipid, so this is not just a Cali thing.) But this became more like a PN, a more aromatic, floral (violets) and less bombastic wine. By the end of the bottle, both my wife and I agreed it was an enjoyable wine, and an interesting take on the grape. But not our favorite. (391 views) | | | Tasted by sajc on 2/11/2017: Dutton Goldfield is best enjoyed young! (1994 views) | | | Tasted by rosenst1 on 4/28/2015 & rated 87 points: PnP. Medium deep red - long legs. Floral red fruit nose. This has gotten a bit angular with age, with the fruit still present in the front palate but then tangy acids on the back. Certainly not as enjoyable as it was earlier. May develop more with time in the glass but uncertain. (2534 views) | | | Tasted by JonGray on 11/18/2013 & rated 89 points: rich and lush with a peppery pinot finish. A little too much fruit / forward - a little uncharacteristic for a nice subtle pinot (how I measure it!) (3398 views) | | | Tasted by zheem on 8/27/2013: This wine is coming into a beautiful maturity. Lovely RRV spice on the nose and a delicate mouth feel , very smooth with soft tannins and enough acidity to go very well with food. Delicious. (3581 views) | | | Tasted by Jack Cranley on 1/2/2013 & rated 91 points: Nice complex nose offering rich tobacco, cherry and moist soil notes. Medium body, not overdone and a nice long finish. (3683 views) | | | Tasted by rosenst1 on 12/7/2012 & rated 90 points: Medium deep red; cherry and sassafras and red fruits on the nose - quite deep and intense on the palate with a whip of acidity and some slight spice and tannins on the finish; big wine. Will be interesting to see how it ages; will keep the last bottle for 3-5 years. (2332 views) | | | Tasted by Terramare on 10/31/2012 & rated 94 points: Our last bottle of the '08 Devil's Gulch for our annual Halloween party - outstanding as always! (Several '09s in waiting) (2055 views) | | | Tasted by jryanday on 8/20/2012 & rated 93 points: Nice Burgundian style from Marin, balanced acidity and fruit. (2978 views) | | | Tasted by BklynNeophyte on 2/28/2012 & rated 88 points: Great bouquet, with barnyard that blew off after an hour. Nothing outstanding about the taste, however, but very good + nevertheless. Comparable: Otis Nixon. (1605 views) | | | Tasted by Cellar4040 on 12/26/2011 & rated 91 points: Enjoyed sitting at a picnic table at Hog Island Oyster, just over the hill from the Devil's Gulch Vineyard. Drinking beautifully, bright, forward fruit with a hint of earthiness. A perfect setting for this wine! (1639 views) | | | Tasted by Terramare on 10/31/2011 & rated 92 points: It has become a tradition in our household to open a bottle of Dutton-Goldfield's Devil's Gulch (DG's D'sG!) on Halloween. This one has continued the string of really great Pinots. (1583 views) | | | Tasted by cdx910 on 10/21/2011 & rated 94 points: Spectacular! Lots of fruit, not too tanic. (1634 views) | | | Tasted by rosenst1 on 8/13/2011 & rated 91 points: Medium deep red. Lovely cherries and berries on the nose. Crisp with excellent definition on the palate.
Only 13.5% ABV as well! Nice wine; will be interesting to see if it becomes more than that. (1684 views) | | | Tasted by rjonwine@gmail.com on 6/11/2011 & rated 88 points: 2011 Marin County Wine Celebration (Escalle Winery, Larkspur, California): Medium dark cherry red color with pale meniscus; brett, tart cranberry nose; brett, tart raspberry, cherry palate; medium finish (2833 views) | | | Tasted by Jr11454 on 1/9/2011 & rated 88 points: Smoke and cherry on the nose. Med mouth feel well structured. Nice Pinot (2454 views) | | | Tasted by rosenst1 on 12/31/2010 & rated 90 points: Nice notes of cranberry but a bit tight at this point in its evolution. Good depth and balancing acidity; should evolve well over 3-5 years. (2339 views) | | | Tasted by kwkurdziel on 12/20/2010 & rated 90 points: Very nice, with lots of strawberry flavors and good, but not overpowering acidity. (2417 views) | | | Tasted by Annie1 on 12/4/2010 & rated 88 points: Should have opened earlier....went from very dull (first glass) to quite lovely (2nd glass). Nice cherry on nose after a while with a medium finish. Not as good as I'd expected but allow more time with next bottle. (2495 views) | | | Tasted by petitblanc on 12/4/2010 & rated 87 points: Clear, medium cranberry-purple color. Very open nose of sweet, spicy fruit with a touch of oak. Sweet, simple, warm palate. This could use a few years to develop and soften its tannins, but the alcohol may come forward too strongly by then. Tasted at the winery tasting room. (2462 views) | | | Tasted by Jr11454 on 11/26/2010 & rated 91 points: By underated. Great wine cherry nose with hint of smoke. Fruit forward med body great finish. Complex (2578 views) | | | Tasted by rjonwine@gmail.com on 3/8/2009 & rated 87 points: Russian River Barrel Tastings (Copain, Swan, Dutton-Goldfield, Balletto, Siduri/Novy) (Russian River Valley Vineyards): Barrel sample - carbonic maceration nose; carbonic maceration, berry palate; short-medium finish 87-89 pts. (3388 views) | | | Only displaying the 25 most recent notes - click to see all notes for this wine... |
| By Allen Meadows
Burghound, January 2011, Issue #41
(Dutton-Goldfield Winery Pinot Noir - Devil's Gulch Vineyard Villages Red) Subscribe to see review text. | By Stephen Tanzer
Vinous, May/June 2010, IWC Issue #150
(Dutton-Goldfield Pinot Noir Devil's Gulch Ranch Marin County) Subscribe to see review text. | By Richard Jennings
RJonWine.com (6/11/2011)
(Dutton-Goldfield Pinot Noir Devil's Gulch) Medium dark cherry red color with pale meniscus; brett, tart cranberry nose; brett, tart raspberry, cherry palate; medium finish 88 points | By Richard Jennings
RJonWine.com (3/8/2009)
(Dutton-Goldfield Pinot Noir Devil's Gulch) Barrel sample - carbonic maceration nose; carbonic maceration, berry palate; short-medium finish 87-89 pts. 87 points |
NOTE: Scores and reviews are the property of Burghound and Vinous and RJonWine.com. (manage subscription channels) |
| Dutton-Goldfield 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 |
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