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| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 88.6 pts. and median of 90 pts. in 10 notes) - hiding notes with no text | | | Tasted by Doc90 on 6/13/2020 & rated 90 points: Deep nose with classic forest floor, incense, and choke cherries. Feathery. This carries its own temperature that seems untempered. Forest floor, small berries. Spicy finish with hints of agave. Not declining, and ready to drink. (857 views) | | | Tasted by suburbanfrog on 5/20/2013 & rated 90 points: Very nice sweet cherry vanilla nose. Light in color, but still has nice fruit flavors and the higher alcohol is not a distraction yet. Soft and elegant. (1228 views) | | | Tasted by grantyerke on 8/12/2012 & rated 91 points: Was not expecting a lot given previous ratings, but this blew me away.
Certainly more full bodied and cherry colored compared to more elegant lighter pinots, but extremely complex and transitional. Lively fruit and caramel right out of the bottle. Will be interesting to see what a few hours does to this bottle.
Died off on day two, but still really nice. Would not guess it was a pinot due to girth. (1491 views) | | | Tasted by lolo66 on 2/19/2011 & rated 90 points: Spicy pinot. A bit short on entry but gains on the end in a clearly focused dark bing cherry with se ondary notes of shrooms and earth. (1701 views) | | | Tasted by Loren Sonkin on 11/26/2010 & rated 88 points: One dimensional but pretty tasty. Nice sour cherries. Still could use more time. (1958 views) | | | Tasted by manonthemoon on 8/28/2009 & rated 82 points: Notes from day 2. Dark red color. Nose not as strong as I recall mostly raspberry, On the palate more of the same raspberry flavors, mostly red with a little black, a little cola action, and some mouth drying tannin on the back end. Below average length finish, some acidity, and decent balance for this wine. Will check in on the last half bottle for improvement tomorrow. Hold or drink. 50+5+9+13+5 (1810 views) | | | Tasted by manonthemoon on 8/14/2008 & rated 88 points: Full medium bodied. Nice garnet color. Nose is black raspberry, raspberry, and cherry notes, must say the nose was the high point of the wine for me. Palate was nice and clean with flavors of black raspberry, red raspberry and cherry cola towards the end. Finish is decent, but clean acidity and it went well with food.
This is has the most cellaring potential of the sineann I have had because of the acidity that was noted. These notes are from the third day of being open and it has finally mellowed out because before I had trouble dealing with the acidity. Good, but not much better than the oregon blend and not up there with the Schindler or the Resonance. (1192 views) | | | Tasted by KPB on 1/10/2008 & rated 90 points: Medium black/purple. An elegant, rather clean pinor noir. Nose here runs to black fruits: ripe black cherries, blackberries, plum torte. On the palate, rich and ripe, not overly sweet, substantial alcohol. A successful wine, at the edge of being outstanding. (1475 views) | | | Tasted by ddarienzo on 10/23/2007: Had at Pierres with Phil and Stephanie. Excellent (1405 views) |
| Sineann 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. |
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