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| Drinking Windows and Values |
| Drinking window: Drink between 2011 and 2015 (based on 8 user opinions) |
| Community Tasting History |
| Community Tasting Notes (average 89.3 pts. and median of 90 pts. in 80 notes) - hiding notes with no text | | | Tasted by Oenecnist on 10/27/2020: Further to my Note of Aug 18 '19: Another half bottle: till holding well, consistent notes, smoky note seems to be receding. Solid Notable+. (500 views) | | | Tasted by Oenecnist on 8/18/2019: Further to my TN of Dec 29 '18: This continues to please with no significant decline--still notable+. (691 views) | | | Tasted by studleytrey on 3/8/2019 & rated 91 points: Last of 4 halfsies I picked up for about $10/ea. and I maintain my impression from '16 that the smoky element here is more of a complicating addition than a fault for me. Transparent garnet color. Aromas of smoke, tar, black tea, dry leaves, tobacco, cedar, lemon, dark red fruits, a bit of herbs, and maybe some old potpourri that's been sitting out a while. Medium body, medium (+) acid and finish, with flavors of bourbon soaked cherries, black tea, orange peel, lemon, and barrel spice. Drinking well now and I imagine for at least a few more years anyway. 90-91 (927 views) | | | Tasted by Oenecnist on 12/29/2018: Further to my last TN on this wine on Oct 3 '18: Two more hb during the last week of Dec; no decant, no detectable sediment. This is delicious--I like the smokiness--and I'm reminded of the convenience of half bottles. Solid notable+. (829 views) | | | Tasted by Oenecnist on 10/3/2018: Bought 9 half-bottles from Wine Library four years ago for 10/hb; this is my third hb. Decanted as a precaution--no sediment apparent on the coffee filter so not needed. Translucent ruby color, highly aromatic of red fruit and smoke, flavor of mature redcurrant and smoke, very good mouthfeel, overall impression is tasty better Burgundian. Fading after two hours. Delicious with simple food: sauteed chicken breast with herbes de Provence, pasta, and steamed green beans and carrots. Stored horizontally in a cool, dark basement since purchase. My evaluation: I've stopped giving scores on a "100-point scale" as I've become less convinced that they can be meaningful to others. I use a 4-category scale (perhaps with +/-)--not including flawed--which runs outstanding/notable/drinkable/poor. I considered this notable+ when considering quality, age, and price. (969 views) | | | Tasted by Jettoy1992 on 11/9/2017 & rated 90 points: - Brick color with medium forming legs - Thought it was very good, probably time to drink. Smoke onset 30mins in (1290 views) | | | Tasted by wforster2@gmail.com on 1/15/2017 & rated 91 points: great piece of steak made the wine taste better than it should :-) (1871 views) | | | Tasted by bdhanna on 7/26/2016 & rated 86 points: Smoke of '08 Anderson Valley just won't go away. Tried one two years ago, really rough then. Improved a little since then, but the smoke taint is still there. This wine should never have been bottled. Duckhorn should have bulked it out like many other premium Anderson Valley Pinot Noir producers did. I don't know when I will open the last '08 Migration, perhaps at the end of a large party when friends are less critical. I am scared to try my Goldeneye Pinot, I guess they are next. (2057 views) | | | Tasted by studleytrey on 7/7/2016 & rated 90 points: [From 375] Transparent ruby to garnet in color. I get the smoke that others mention, but it's not out of whack at all, and in my opinion, adds a nice little bit of complexity to the dark red fruit, black tea, cinnamon, orange peel, and herb aromas. Also dill pickles and and dijon mustard—each whiff is seeming to highlight something else. (I've had this open for maybe 30 mins. or so.) Light to medium body, lightly viscous actually, with medium(+) acid and finish, and simpler than the nose with flavors of cherry, cola, red licorice, and spice. If the flavors were more complex, we'd be onto a real winner, but as it is it's enjoyable and worth every bit of the ~$10 I paid for halves at Wine Library—won't be returning the other 3. :)
91+ nose / 88 palate (2168 views) | | | Tasted by Halfeel on 12/27/2015 flawed bottle: This wine was markedly affected by the heavy smoke from fires in the Anderson Valley during the 2008 growing season (see link below):
http://www.sfgate.com/wine/thirst/article/A-smoky-aftermath-for-Anderson-Valley-s-Pinots-3170566.php
I thought this was a great deal on $10.00 half bottles of the Migration Pinot but the smoke is very prominent (think heavily peated Laphroig Islay Scotch) rendering the wine completely undrinkable. . That is not what most people are looking for in a Pinot Noir. Wine Library must have known what they were selling. Shame on them. Returning all 6 bottles for a refund.
Do not buy this if it shows up in an offer again. Plus, you have to pack up and ship back the bottles to them in order to get a refund, wasting the buyers time for returning a flawed wine that never should have been sold in the first place. (2673 views) | | | Tasted by wehouck on 11/26/2015 & rated 89 points: Sorry this is my last bottle. The smoky nature that was very present when we first started to drink this wine is now almost gone. As always, a very pleasant drinking wine. Moderate body and nose, despite it's age and loss of the bright berry nose/flavor. Very little tannin and short finish. (1981 views) | | | Tasted by Mirrina on 3/29/2015 & rated 87 points: В аромате очень насыщенное, красные лесные ягодны, резина, выраженная копченость; они же во вкусе, гибкое и текучее, в довольно долгом финале темно-жженое. Очень приличное вино, но смущает чрезмерная дымность и резиновость. (1436 views) | | | Tasted by wehouck on 12/7/2014 & rated 91 points: Smokiness has been tamed with age, more fruit forward now. Lovely in all phases. (1744 views) | | | Tasted by Alliwoohoo on 4/26/2014 & rated 93 points: Smoky (2159 views) | | | Tasted by Comte de Rousset on 12/30/2013: A tenu tête à un Beaune 1er cru 2006 avec brio! (2358 views) | | | Tasted by mystycreek on 10/20/2013 & rated 89 points: Smoky and earthy, cherry, strawberry, leaves. Surprised by this California pinot in a good way. (2581 views) | | | Tasted by wehouck on 7/28/2013 & rated 91 points: I love this moderate body pinot noir with a hint of smoke in the nose. Tart cherry on the palate and finish. Minimal tannin. Good on its own, or with a lighter fare for dinner. (2721 views) | | | Tasted by wehouck on 6/22/2013 & rated 89 points: Well rounded, juicy Californian pinot noir. The previous marked smokiness has mellowed, and the wine overall has become bolder and complex. Lovely before, during and dinner. Holds up well to steaks. (2542 views) | | | Tasted by @ethanfries on 4/19/2013: Heat at first, velvet texture, and Blackberry, Blackberry, Blackberry.( from a half bottle) (2320 views) | | | Tasted by MemorialWineFan on 1/5/2013 & rated 87 points: Not bad. Definite hint of oak. (2811 views) | | | Tasted by TSTEW22 on 12/24/2012 & rated 91 points: Fabulous representation of pinot - we had low expetations and were pleasantly surprised. Will definintely seek out more of this vintage for sure. Drinking well now and should go for at least another year or so. (2297 views) | | | Tasted by wehouck on 9/3/2012 & rated 89 points: Smoky nose that is startting to mellow with age in the bottle. Lovely bouquet, tons of fresh berries. Courses over the tongue and palate easily, smooth in the mouth. Slight tart taste, ripe cherries, and red raspberries, slightly smoky on the palate. Moderate finish, of cherries and minimal tannins, lingers. (2780 views) | | | Tasted by wehouck on 9/3/2012 & rated 89 points: Similar to first bottle tonight. (2892 views) | | | Tasted by rbradleypate on 8/13/2012 & rated 91 points: Light body but great color. Full of fruit and spice with texture that lingers. (2740 views) | | | Tasted by Kayaklady on 4/8/2012 & rated 92 points: Opened up nicely after about an hour. I think this is drinking well now - better than 1 year ago and will probably go for another 2 years. Smoky at first, then mellows out some. Nice berry taste with some earthiness I associate with the Anderson Valley Pinots. (1301 views) | | | Only displaying the 25 most recent notes - click to see all notes for this wine... |
| By Jancis Robinson, MW
JancisRobinson.com (9/20/2010)
(Migration Pinot Noir Anderson Valley Red) Subscribe to see review text. | By Richard Jennings
RJonWine.com (7/31/2011)
(Migration (Duckhorn Vineyards) Pinot Noir Anderson Valley) Medium cherry red color with pale meniscus; smoke, roasted berry nose; smoke, ripe plum palate; medium finish 86 points |
NOTE: Scores and reviews are the property of JancisRobinson.com and RJonWine.com. (manage subscription channels) |
| Migration (Duckhorn Vineyards) 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 North CoastThe North Coast American Viticultural Area (AVA) in California, covering more than three million acres, includes Napa, Sonoma, Mendocino and Lake counties, and portions of Marin and Solano counties. (see The Wine Institute for more information)Anderson Valleyhttp://www.avwines.com/anderson-valley-appellation-map/
Anderson Valley stretches from Yorkville Highlands (located in a highland meadow straddling the upper Rancheria Creek and upper Dry Creek watersheds) through Boonville (located on Anderson Creek) and Philo (located on Indian Creek) to Navarro (located on Soda Creek). Rancheria, Anderson, Indian and Soda creeks are tributaries to the Navarro River, which flows north and west through the coastal range to the Pacific Ocean; Dry Creek flows south into the Russian River watershed in Sonoma County. The main stem of the Navarro River begins less than a mile south of Philo at the confluence of Anderson Creek and Rancheria Creek. The mouth of the Navarro is 10 miles (16 km) south of Mendocino, California. Encompassing 315 square miles (816 km²), the Navarro River watershed is the largest coastal basin in Mendocino County.
Such unique geography results in a wide diurnal range, with daily high and low temperatures occasionally diverging 40 or 50 degrees. This enables Pinot Noir growers to keep acid development in line with sugar and flavor formation through long, warm Indian summers. It also makes for superb Gewurztraminer and Riesling, giving rise to the valley’s annual Alsatian Varietals and Pinot Noir festivals.
The climate in the Anderson Valley appellation is tempered by cool marine air. Steep hills and mountains surround rolling to nearly level alluvial terraces. The dominant natural vegetation is a mixed forest of Coast Redwood, various native oak varieties, and Douglas-fir. Elevation ranges from sea level to 2,500 feet (760 m). The average annual precipitation ranges from 35 to 80 inches (900 to 2000 mm). The average annual temperature is about 53 °F (12 °C), and the average frost-free season ranges from 220 to 365 days. Towards the coast the summers are cool and moist with frequent fog, while the interior Anderson Valley proper features a warm to hot summer climate similar to nearby interior regions, with daytime highs occasionally in excess of 100 °F (38 °C).
Visitors to the Valley should come prepared for cool evenings and warm days. Locals dress in layers year round. |
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