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| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 92.3 pts. and median of 92 pts. in 99 notes) - hiding notes with no text | | | Tasted by jlgnml on 8/2/2022 & rated 92 points: Very enjoyable, still lively yet silky smooth. Drink. (610 views) | | | Tasted by jlgnml on 1/31/2022 & rated 94 points: Terrific especially for its age. Drink (610 views) | | | Tasted by Vino Me on 4/7/2019 & rated 92 points: This bottle was a gift. The only other vintage of this wine that I've had was the 2001 and this 2007 was superior to that bottle. This was drinking very well. Not decanted. Crimson color. Still has a rather fruity profile after 12 years with cherry and raspberry notes. Very bright with sold acidity. Well rounded finish with a touch of oak. 91-92 points. (1467 views) | | | Tasted by *Vine* on 9/16/2018: Popped and poured, purple/garnet, subtle bricking on the rim. Aromatically pronounced, with oodles of dark, plummy fruits complimented quite intensely by forest floor, cola, fresh yellow beets, nori wrapper, smokey oak-spice and a savory, almost gamey note. Moderate to moderate-plus body, floats deceptively light. On the palate, the fruit explodes -- think black raspberry, black currant, strawberry leather and even a touch of red grapefruit. Despite all the fruit, there's herbaceous immediacy keeping things honest along with decent acidity lending an impression of minerals on the lengthy close. Perhaps the only detraction to this fantastic example of bold CA Pinot at its absolute finest is a touch of heat on the endless close; regardless, this is just ridiculously outstanding and a true testament to pushing boundaries in all the right directions. (1272 views) | | | Tasted by ginfizz on 4/6/2018 & rated 94 points: Yes, big, rich, Garys' cherries and incredible richness with good but not obtrusive acidity. Fills the palate. Long finish. A stunner...drink or hold. (1519 views) | | | Tasted by DesMarteau on 5/7/2017: Last bottle....give an hour of air ...makes a huge difference as bitterness blows off... (1623 views) | | | Tasted by DesMarteau on 7/17/2016 & rated 94 points: Looking at my last note I think I missed something...it's really too young still! Takes at least an hour for it to open up and get a full flavor range...inside of an hour it has a hollow midpalate and is hot. gains weight and acid tartness with heavier strawberry and kiwi. Nice wine and want to wait a couple before I drink another. (2222 views) | | | Tasted by DesMarteau on 7/4/2016 & rated 93 points: spice, subtle integrated strawberries, kiwi. Understated and in a perfect drinking window. (1867 views) | | | Tasted by *Vine* on 1/17/2016: Popped and poured, medium-plus purple/ruby, quite dark and youthful in appearance. Smelling of toasted oak and smoke upon opening, this one takes a few hours to really get going and, once it does, the aromas unfurl into a complex potpourri of red & black fruits, cola, crushed spices (cloves, coriander), florals, forest floor, fresh herbs and clay. Medium-plus body, plush and opulent. Well-ripened fruit notes on the palate of black cherry and black raspberry are contrasted by an herbaceous underpinning along with hints of floral spice and roasted coffee. A touch of heat as well (14.9% abv). Large-scaled tannins are quite chewy yet well-rounded into smoothness on the lengthy close. Could probably use 2-3 more years, should drink nicely for 8-10 or more.
Although this is an unabashedly CA expression of full throttle Pinot Noir it's also benchmark for such a tightrope style, the sum an exhibition of harmonious balance amidst a most splendid juggling act of ripeness. (2240 views) | | | Tasted by JS199 on 12/10/2015 & rated 90 points: Took some time to open. A big, candied pinot that is fairly simple. Nice texture and feel, just lacking in the wow dept. (2026 views) | | | Tasted by Acohen on 12/2/2015 & rated 91 points: Needed a little time to open and show rich bright cherry with some spice, cola and cinnamon and nice medium finish (1559 views) | | | Tasted by tgkswine on 1/30/2015 & rated 90 points: Cherry cola on the front that was a bit sweet for my palate. A big and fruity pinot that was less enjoyable but good nonetheless than the Hartford Arrendale 07 drinking along side it that seemed more refined. (1787 views) | | | Tasted by Acohen on 1/4/2015 & rated 93 points: Tart cherry with cinnamon, cola and intense finish (1695 views) | | | Tasted by Rick 4 Wine on 8/17/2014 & rated 91 points: I'm embarrassed by the volatility my scores here, as I last score this one at 95. But now I find this wine much more jammy than I normally expect out of a Roar. I'm not sure age will help this wine and maybe it's rolled over a bit since my last tasting. (2103 views) | | | Tasted by brianofthevine on 8/7/2014 & rated 90 points: Red cherry and plum, subtle earth and caramel notes. (435 views) | | | Tasted by smphelps on 6/2/2014 & rated 91 points: Crimson red. Rich and ripe with black cherry, blueberry and cigar box flavors. Long and bold on the tongue. Nice silky texture. (2050 views) | | | Tasted by pjhr on 5/14/2014 & rated 93 points: Better integrated than the last bottle with ripe dark cherry and earthy aromas and flavors and hint of sandalwood.
Long finish but with a bit of heat. (2055 views) | | | Tasted by Rick 4 Wine on 3/29/2014 & rated 95 points: Beautiful wine that opens with some light brooding fruit and builds spice and developing darker fruit and earth over the late mid palette to finish but the finish lingers. Drinking beautifully now but will age well as fruit matures and subdues. (Although this is not a fruit forward wine.) (1810 views) | | | Tasted by Acohen on 11/16/2013 & rated 92 points: bigger style rich pinot with lush cherry, nice balance and some baking spice/cola on the finish (2042 views) | | | Tasted by sterin on 10/8/2013 & rated 92 points: Drank a glass via Coravin last night. There was something really interesting on the nose, like spice or smoke mixed in with some nice fruit. Like most 2007 California pinots I've tasted, this comes across hot on the finish. Give it more time and hopefully it will balance out. (1648 views) | | | Tasted by TannicBeast on 9/29/2013 & rated 92 points: The nose is clean, interesting and complex, with pine needles, menthol and wet stone prevailing at first. Sweet red and black berries predominate after approximately an hour in the glass. The finish is long and savory, with a hint of incense. This is a surprisingly aromatic and restrained pinot, which seems more Burgundian than Californian. I like it a lot. (1708 views) | | | Tasted by hawkeye54 on 6/21/2013 & rated 93 points: Double decanted for four hours. Tight as a drum. I was afraid of this. The last bottle I tried was very awkward. This one was just locked up. Obviously going through a dumb phase. It started to open a little after six hours. The best part of this at the moment is the finish, which goes on for 45+ seconds. You can tell the stuffing is there. The first bottle I tried two years ago was one of the best Cali pinots I've ever had. I think this will get back there. Give it 24 hours or a year. (1881 views) | | | Tasted by Double D on 6/4/2013 & rated 93 points: Drinking beautifully, bright and not over the top extraction more to the elegant side. (1722 views) | | | Tasted by Double D on 5/9/2013 & rated 93 points: Bright and nice acidity great with a meal. (1502 views) | | | Tasted by pjhr on 3/22/2013 & rated 92 points: Ripe dark cherry and earthy aromas and flavors with hint of sandalwood.
Long finish but with a bit of heat as the wine warms in the glass. (1442 views) | | | Only displaying the 25 most recent notes - click to see all notes for this wine... |
| i-WineReview.com, Report 20: Santa Lucia Highlands (11/30/2009)
(Roar Pinot Noir Garys' Vineyard Santa Lucia Highlands) Subscribe to see review text. | By Gregory Walter
PinotReport, Issue #60 (10/15/2009)
(Roar Wines Pinot Noir Garys' Vineyard Santa Lucia Highlands) Login and sign up and see review text. | By Allen Meadows
Burghound, 1st Quarter, 2009, Issue #33
(Roar Wines Pinot Noir Gary's Vineyard Red) Subscribe to see review text. | By Richard Jennings
RJonWine.com (6/24/2009)
(Roar Pinot Noir Garys' Vineyard) Medium dark cherry red color with pale meniscus; baked cherry, raspberry, vanilla nose; tasty, ripe but deep tart cherry, rhubarb palate with well-integrated oak, for a touch of sandalwood; medium-plus finish 93+ pts. 93 points | By Richard Jennings
RJonWine.com (10/25/2008)
(Roar Pinot Noir Garys' Vineyard) Medium dark cherry color; a little sulfur, reduction, which blows off to more of a cherry, berry nose; tasty, rich but structured cherry, berry with depth and balance; medium finish (on rootstock 3309, from 3 different parts of the vineyard) 93 points |
NOTE: Scores and reviews are the property of i-WineReview.com and PinotReport and Burghound and RJonWine.com. (manage subscription channels) |
| Roar Producer website 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.Garys' VineyardAppellation: Santa Lucia Highlands
Planted: 1997
Total Vineyard Acreage: 50 acres
Varietals: Pinot Noir, Syrah
Clone/ Rootstock: Pisoni Clone planted to 3309 and 5C
Exposure: Southeast
Trellising: VSP Bilateral
Spacing: 6x8 and 5x8
Vines per acre: 1089 and 908
Soils: Arroyo Seco Sandy loam
Climate: A marine climate highlighted by strong coastal winds blowing off Monterey bay make for foggy mornings, breezy afternoons and a long, drawn out growing season. Average summertime high temperatures are in the mid 70's.
The Garys’ Vineyard is a joint venture between two
native growers of the Santa Lucia Highlands. Gary
Pisoni and Gary Franscioni planted this 50-acre
vineyard to Pinot Noir and Syrah in 1997. Its location
on a sloping hillside in the center of the 16-mile long
appellation offers a true representation of the Santa
Lucia Highlands.
From Club Testarossa June 2013 tasting notes:
In the hierarchy of great California vineyards, it doesn't get much better than Garys' - the eponymous
collaboration of winegrowers Gary Pisoni and Gary Franscioni - one of the most famous estates on the
West Coast. The Wine Enthusiast designates Garys' vineyard as the closest vineyard to an "American Grand
Cru."
Just off of Highway 101 about 80 miles south of San Jose takes you to the heart of the Santa Lucia
Highlands Appellation - home to Garys' Vineyard. Owned jointly by the Pisoni and Franscioni families and
managed by Mark Pisoni and Gary Franscioni, this is one of the crown jewels for Pinot Noir collectors.
"We view our vineyard as multi-generational commitments to growing grapes that can produce the most
remarkable and balanced wines."
Testarossa has one of the longest running, closest relationships with the vineyard - the 2011 vintage marks
our thirteenth release from Garys' The Highlands close proximity to Monterey Bay's cool climate make for
one of California's longest growing seasons. The vineyard's sloping orientation on the southeast facing
bench on sandy, gravelly loam soils provides just the right mix of sun, wind, and fog. Testarossa's section of
Garys' Vineyard is three pristine acres of the famous "Pisoni Clone" Pinot Noir, originally planted in 1997.
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 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
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