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| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 90.8 pts. and median of 91 pts. in 16 notes) - hiding notes with no text | | | Tasted by cycfan on 5/5/2012 & rated 92 points: Very nice wine. It was a bit hot for my taste, but wonderful flavors of cherry, cola, raspberries. Nice long finish. (2475 views) | | | Tasted by zinslurpie on 3/8/2012: Finally opened this club shipment. Popped and poured with aeration into Riedel Sommelier Pinot Noir glass. Interestingly, cork top was stained red and some mold apparent. To my happy surprise, the wine was very much intact, with nose-filling aromas of "the barn" that blew over after 5 minutes to reveal fresh bing cherries and raspberries. This wine is dense and full bodied, with similar flavors on the palate. Tons of life left, and I wish I had a few more bottles. (2795 views) | | | Tasted by winejnky on 9/2/2011 & rated 92 points: This is a mid to heavier weight PN with loads of fruit, well balanced acidity and a polished finish. Pop and pour this is ready to go, which is very appealing for BYO at MV. (2613 views) | | | Tasted by winejnky on 5/29/2011 & rated 93 points: Beautiful garnet/ruby red color; orange peel and clove nose; deep plum and dark cherry fruit, tons of flavor; long, warm finish. Tastes like a good one from Oregon though it is Sonoma, this is very impressive! (2813 views) | | | Tasted by dke on 10/3/2010 & rated 91 points: On the nose pomegranate and orange. On the palate really good pinot fruit, lighter, brighter and less okay than the rest of the HC pinots. FInishes with juicy sweet tannins. The best wine at this HC tasting. (3110 views) | | | Tasted by OneLastSyrah on 9/4/2010: 14.5% ABV. Translucent medium ruby in the glass. Aromatic cinnamon-like spices and tangy red cranberry fruit on the nose. Medium bodied with ripe semi-sweet red fruit. Pretty nice. (1582 views) | | | Tasted by tgkswine on 5/1/2010 & rated 85 points: Maybe I opened way too early. I was very disappointed witht his thin, highly acid wine. Very little fruit, aforementioned acid and a bit of smoke. I'm a Hartford fan but not of this bottle. (1723 views) | | | Tasted by carcoach on 4/21/2010 & rated 90 points: Black Pepper. Tobacco. High on acidity. Complex. Smoky. Drinks Big. Decanted for about 30 minutes after tasting. Needs more time in the bottle. Retry in another 18 months. (1789 views) | | | Tasted by Dwey on 4/19/2010 & rated 94 points: Big, Full, Impressive. Long finish, multi layered flavors (1664 views) | | | Tasted by davidrh1 on 3/28/2009 & rated 92 points: Tongue coating luscious raspberry fruit with surprising complexity and depth. Some smooth tannins and a fantastic lingering finish. What a beautiful wine (1989 views) | | | Tasted by rael007 on 3/17/2009 & rated 90 points: A bit thin on the nose, perhaps one-dimensional, but a good dimension indeed. A bit peaty, smoky, earthy, not too fruity. Not an ultra-powerful wine, but reasonable balance, good finish. (1976 views) |
| By Josh Raynolds
Vinous, May/June 2008, IWC Issue #138
(Hartford Family Wines Hartford Court Pinot Noir Far Coast Vineyard Sonoma Coast) Subscribe to see review text. |
NOTE: Scores and reviews are the property of Vinous. (manage subscription channels) |
| Hartford / Hartford Court Producer Website
Addt'l Info for this part of the Jackson Family Wine EstatesPinot 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 CountySonoma Coast * Sonoma Coast AVA (Wikipedia)
* Sonoma Coast AVA (Wine Institue) |
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