External search
Google (images)
Wine Advocate
Wine Spectator
Burghound
Wine-Searcher
Vintages
2022
2021
2019
2018
2017
2016
2015
2014
2013
2012
2011
2010
2009
2008
2007
2006
2005
2004
2003
2002
Show more
From this producer
Show all wines
All tasting notes
|
| Drinking Windows and Values |
| Drinking window: Drink between 2006 and 2010 (based on 31 user opinions) |
| Community Tasting History |
| Community Tasting Notes (average 87 pts. and median of 87 pts. in 4 notes) - hiding notes with no text | | | Tasted by OnTheVine.blog on 9/20/2018 & rated 84 points: Amazing fruit and acidity after 16 years! Still very much a Pinot nose and texture. Impressive. (315 views) | | | Tasted by Calistoga on 2/24/2013: no formal note. This bottle was past its prime. Whatever tannins were there have enchained or dechained out of existence leaving it like a one note tuning fork with a single note but off key. Drinkable and more or less lovely for what it is. Maybe it'll grow a bit tonite but I doubt it. (1199 views) | | | Tasted by burningstarIV on 7/3/2006 & rated 90 points: A little short on the midpalate, but with great minerality and dark berry intensity. This fattened up a little as the night it went on, but never quite found balance on the midpalate. A nice oak treatment, although there were some wood tannins poking out at the beginning of the finish. If things come together, this will drink beautifully in two or three years. 50+4+12+16+8=90 (1855 views) | | | Tasted by toebel on 3/2/2005: Do not drink for a while still.... But supposedly gorgeous (2207 views) |
| Capiaux Cellars 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.Pisoni VineyardVineyard: Many wineries make wine from Gary Pisoni's vineyard. Here's a Wines & Vines article specifically on the vineyard.
From Kosta Browne Winery
Perched at an altitude of 1,300 feet, Pisoni FALL Vineyard, the brain child of Gary Pisoni, overlooks the Salinas Valley to the east. People told Gary grapes would never grow in this location. The determined Gary proved them all worng and has successfully displayed what the site can produce in the world-class wine coming from this special place. Because the valley opens to Monterey Bay, cold fog intrudes from the Pacific Ocean, blanketing the valley on a daily basis. The fog and prevailing ocean winds make the mountain estate one of the coolest growing regions in the state. The 45 vineyard acres at Pisoni Vineyard are divided into small blocks that follow the contours of the mountains. The lean, decomposed-granite soils are very well drained, stressing the vines and forcing their roots deep into the earth in search of water and nutrients. More than 85% of the land remains in its natural state of native grasses, Coastal Live Oaks and prolific wildlife. In 2008, we were generously offered two and a quarter tons of fruit from this highly coveted vineyard. In 2009 we received just a bit more. We have a wonderful relationship with the Pisoni family and are honored to work with their prized vineyard and look forward to making this wine for many years to come.
©2012 Kosta Browne Winery
Exact position 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 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 Lucia HighlandsAppellation: Wine Artisans of Santa Lucia Highlands | Winegeeks article
AVA Website
|
|
