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| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 89.6 pts. and median of 90 pts. in 83 notes) - hiding notes with no text | | | Tasted by Pdsatc92 on 1/27/2020: Past it’s prime (835 views) | | | Tasted by EricU on 11/3/2019 & rated 91 points: Still enjoyable, but probably past it’s peak. Baked strawberry, cinnamon, nail polish remover, medium tanin. Light bodied.
Happy to find this in the cellar but wish I had found it a couple of years ago. (831 views) | | | Tasted by bdhanna on 4/28/2019 & rated 93 points: Wow, this wine really improved with age !!
Bright ruby in color with aromas of fresh strawberry rhubarb. Flavors of red raspberry and currant with a medium finish. (904 views) | | | Tasted by scott davis on 3/3/2018 & rated 89 points: Tasting Room: Luxury Red Wine Sampler: From 50ml. Ruby in color, cherry and strawberry on the nose, cherry, strawberry, spice, and earth on the palate. Medium length. (1525 views) | | | Tasted by BURGHen Boy on 12/31/2015 & rated 90 points: Fresh and bold. Nice lively dark fruit. Well lived and enjoyable. (1957 views) | | | Tasted by WinePT on 11/26/2015 & rated 87 points: Spice and cedar seem to always dominate this wine with some notes of Took over an hour for the cedary spice to soften (somewhat) and expose soft plum flavors. Tasted over 2 hours. (1416 views) | | | Tasted by WinePT on 9/7/2015 & rated 85 points: Lighter bodied pinot with flavors of cherry, spice, and earth. Short woody finish. PP wines just don't appear to be in my wheelhouse. (1484 views) | | | Tasted by joet626 on 3/6/2015 & rated 89 points: Much darker fruit profile than most Papapietro. Nice finish. full bodied and good mouthfeel. (1809 views) | | | Tasted by cweiner on 12/30/2014 & rated 90 points: Enjoyed the last with family. Nicer than I recalled but would not reorder. (1497 views) | | | Tasted by cweiner on 7/25/2014 & rated 88 points: Pleasant
Not complicated
Not memorable (1558 views) | | | Tasted by Ecoenophile on 7/21/2014 & rated 89 points: A little lighter all around than my first bottle. Balanced with a little acidity on the finish, but red fruits of the nose and palate were muted - and without more spice complexity, seemed a bit flat. No flaws, but hoped for more frm this one. (1475 views) | | | Tasted by bobvictor on 2/10/2014 & rated 91 points: Very nice wine to drink for a casual dinner. Strong red fruit that has clearly mellowed a bit and melded with soft tannins. Nice finish. Not complex, easy to drink (2072 views) | | | Tasted by cluigi on 2/1/2014 & rated 90 points: Nice very smooth not real complex but great dark & red fruits. Wish I had another btl. (1857 views) | | | Tasted by underwds on 1/20/2014 & rated 91 points: Very bright cherry and red raspberry fruit, along with a clear ruby color. The fruit gave way to light tannins and a touch of minerality. Good counterpoint to a meatloaf. Wish I had another bottle. (1658 views) | | | Tasted by Hammar on 7/17/2013 & rated 90 points: Really enjoyed this wine. Not extremely complex, but very smooth. Nice any time drinker. (2104 views) | | | Tasted by studleytrey on 6/8/2013 & rated 88 points: This wine reminded us of a cherry cola ribs recipe we had a while back. Cherry, cola, and smoke on the nose. Cherry and strawberry on the palate with a little oak spice. Medium acid and finish. Ruby in color with a clear meniscus. Could be a bit more complex. Enjoyable, but not a great QPR. Not really mad at the $30 sale price, but I would be at the "regular" $54 price, and I'm glad I just got 2. (2020 views) | | | Tasted by BURGHen Boy on 6/1/2013 & rated 91 points: Smooth and creamy. A mid weight wine with nice secondary flavors (56 views) | | | Tasted by remaxkay on 5/29/2013 & rated 89 points: I don't see this as a having a good QPR. (1712 views) | | | Tasted by Hazevedo on 5/25/2013 & rated 89 points: - Ruby color. (1531 views) | | | Tasted by NEBBIOLODOC on 5/15/2013 & rated 87 points: Big fan of winemaker. This one didn't hold up against other single vineyard pinots from this producer. Light red fruits. Earth notes. Not very complex. Was slightly better on day 2. (1686 views) | | | Tasted by RobertDwyer on 5/12/2013 & rated 86 points: Didn't come together as a well integrated wine for me. Too many off notes. A disappointing introduction to a well regarded producer. (1252 views) | | | Tasted by Ecoenophile on 5/10/2013 & rated 90 points: Notes of strawberry and eathiness on the nose. Soft (fruit) attack with strawberry, raspberry and a little sour cherry arriving more on the mid-pallet. Good acidity on the finish. (965 views) | | | Tasted by ecola on 5/2/2013 & rated 92 points: Showing loads of dark berries, black tea, and healthy tannins. Drink now or sit on this for another five years. (1005 views) | | | Tasted by WinePT on 4/26/2013 & rated 87 points: Lighter bodied pinot with flavors of cherry, spice, and earth. Short finish. Day 1 - 87
Softer and smoother on Day 3 (89). (841 views) | | | Tasted by wiscgrad on 4/22/2013 & rated 88 points: tart cherry on the palate. a little hot on the palate. drink now. not my favorite style of RRV pinot (927 views) | | | Only displaying the 25 most recent notes - click to see all notes for this wine... |
| By Gregory Walter
PinotReport, Issue #66 (7/15/2010)
(Papapietro Perry Winery Pinot Noir Ellsbree Vineyard Russian River Valley) Login and sign up and see review text. |
NOTE: Scores and reviews are the property of PinotReport. (manage subscription channels) |
| Papapietro Perry Producer Website
Papapietro Perry is Ben Papapietro and Bruce Perry. They made their first Pinot Noir in 1998. In the 1970's, Ben had helped Bert Williams (see Williams Selyem Winery) make Pinot in Bert's garage in Sonoma County.
Papapietro Perry Winery specializes in small lots of handcrafted, single-vineyard designate Pinot Noir and Zinfandel produced from the finest grapes in the Russian River, Anderson and Dry Creek Valleys. In addition, they produce a limited amount of Chardonnay. Pinot 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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