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| Drinking Windows and Values |
| Drinking window: Drink between 2008 and 2012 (based on 5 user opinions) |
| Community Tasting History |
| Community Tasting Notes (average 89.4 pts. and median of 90 pts. in 19 notes) - hiding notes with no text | | | Tasted by Bill1100 on 1/24/2011 & rated 90 points: Good Pinot - unlike other notes, my bottle of this wine was not opaque at all, but was a beautiful ruby when held to the light. Aerated and then decanted for about two hours, had with chicken parmesan. The wine (and the leftover pasta) were excellent and even better the second night. (2904 views) | | | Tasted by nlassow on 1/7/2011: Drank after 2006 Kent Rasmussen PN. More obvious fruit and all around bigger wine. Good earth, glad we gave it some extra time. (2895 views) | | | Tasted by ccrida on 3/1/2010 & rated 89 points: hot at first but opened up nicely, really nice bright fruit on lingering aftertaste, big but tasty, really loved it by the end and hated to see that bottle end... (3268 views) | | | Tasted by RossR on 2/28/2010 & rated 87 points: Pretty solid earthy pinot with lots of tart berry flavors and just a hint of cherry cola. Smooth with just a hint of velvety tannins. A bit hot on first approach... it blows off fairly quickly. High QPR! (3349 views) | | | Tasted by kas on 2/26/2010 & rated 90 points: surprisingly good Woot purchase. (3060 views) | | | Tasted by Cellochick on 2/25/2010 & rated 88 points: Enjoyed at home for a pasta dinner. This is a soft pinot. Bright in color, smooth mouth feel, and very enjoyable. (2438 views) | | | Tasted by tpf on 2/10/2010 & rated 91 points: Deep ruby in color. Red fruit tomato on the nose. Taste of red berries and strawberry. Refreshing. (2115 views) | | | Tasted by woodwardcellar on 1/24/2010 & rated 91 points: The 2006 is amazing. The perfect kind of pinot with some lighter fruit, earth, and velvety tannin. The color is a dark red the fruit is still pretty bright. It's perfectly balanced and showed much better than the 2007 which we had along side it and wasn't nearly as well integrated. (2235 views) | | | Tasted by jschmeling on 1/20/2010 & rated 88 points: Darker red than most Pinot, semi-opaque, nice nose, red berries and cherries. Mouthweight is medium bodied, it has bright acidity, strawberry, no noticeable tannins, and a nice, long finish. It paired well with a cashew chicken dish. The website for the wine is at http://www.riverbench.com/wines.php?id=2. Nice wine at about $25. (2478 views) | | | Tasted by kstoddard on 7/10/2009 & rated 86 points: Black cherry, cola and earth. Slightly bitter on the finish. (2682 views) | | | Tasted by zithelp on 11/22/2008 & rated 90 points: Very earthy Pinot with good balance and long finish for a very pleasant wine. (2870 views) | | | Tasted by LACERS on 4/6/2008 & rated 91 points: Silky smooth with no rough edges. Soft tannins make for a real gentle and soft entry on the palate, and fruit has a great even tempo start to finish. Love this style Pinot. Lots of Strawberries, raspberries and cherries with a balanced amount of earthiness making for good complexity. Good long finish. (3205 views) |
| 2006 Riverbench Vineyard & Winery Pinot Noir EstateWINERY NOTES:
To winemakers, Pinot Noir can be that rebellious toddler, prone to infections and notorious for talking back. Yet our Estate Pinot Noir shows no signs of ever having been a little rough around the edges. The vivid burgundy color intrigues as it splashes into the glass, while the lush aromas of red fruit entice you to taste. Sumptuous flavors of strawberries and mulberries coat the tongue, but the wine remains light; it perfectly complements grilled cornmeal crusted quail or a spicy Thai risotto with calamari. Case production: 1062 cases. $34
89 Points, Wine Enthusiast
Chairman's Best of Class, 2008 Long Beach Grand Cru
Double Gold Medal, Silver Medal, 2009 Wine & Food Festival, Hilton Head, South CarolinaPinot 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.EstateIn the United States, "Wines with “estate bottled” designations must: a) also designate an appellation of origin or an AVA, and both the vineyards and the winery must be located there; b) the grapes must come from vineyards owned or controlled by the winery; and c) the wine must have been produced, from crush to bottle, in a continuous process without leaving the winery’s premises."
- WINE LABEL FAQS: A QUICK SUMMARY OF LABEL DESIGNATION RULES" by David E. StollUSAAmerican 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 Central Coasthttp://www.ccwinegrowers.org/links.html
http://www.discovercaliforniawines.com/regional-wine-organizations/
http://beveragetradenetwork.com/en/btn-academy/list-of-winegrowers-association-in-central-coast-california-274.htm
Central Coast AVA WikipediaSanta Maria Valley Santa Maria Valley Wine Country Association | Santa Maria Valley Wine Trail |
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