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| Drinking Windows and Values |
| Drinking window: Drink between 2010 and 2015 (based on 6 user opinions) |
| Community Tasting History |
| Community Tasting Notes (average 87.4 pts. and median of 88 pts. in 76 notes) - hiding notes with no text | | | Tasted by MSheridan on 4/20/2024 & rated 91 points: very good and drinking well.
I was expecting this to feel more evolved and tertiary but there is still good depth of fruit and balnce of oak to the wine.
far from over the hill (50 views) | | | Tasted by wdrees on 7/24/2021 & rated 89 points: A dry good older Pinot. Forest floor with a hint of raspberries and nutmeg. A complex wine that is very enjoyable if you like older, more evolved Pinot. (1159 views) | | | Tasted by Mtorigian on 2/4/2018 & rated 88 points: The wine looks ruby colored. The legs are fast. There is light sediment in the bottle. It smells like mineral, acetic acid, alcohol/hot and stoniness. Bitter and tannic. cork had crystalized sediment. has an oak taste.
The wine became very mellow after about an hour of breathing. Actually quite good and stable taste (1957 views) | | | Tasted by studleytrey on 10/2/2017 & rated 88 points: Last of 3, which I had actually "drank" a while back and marked "inventory clean-up" due to misplacing it, and well, here it is after all. Brickish garnet color with transparency. Aromas of black cherry, plum, prune, cola, earthy funk, tobacco, lemon, and orange peel. Fruit's faded a bit from the last one back in 2011, but it's still drinking alright for me, and the wife gave it a "I like this wine," which is about as good as I get from that one. Light to medium body, medium(+) acid, medium finish, and flavors of black cherry, plum, cola, and tangerine. Pretty good. (2357 views) | | | Tasted by Harley1199 on 11/16/2016: At its best. Full matured starting a slow walk down.
Aromatically it is on the mineral side, anthracite, chalk and gunpowder. No cherries at all but prunes.
On the palate better thing was its aftertaste. Acidity is just alright. Don't look for any depth. Length either. Some tartar crystals usually a cause of headache.
Good refreshing, honest Pinot noir matching a homemade beans stew.
By the way, under 90? Can't agree with you pals...
En su mejor momento. Completamente maduro comenzando un lento camino cuesta abajo.
Aromáticamente está en el lado de la antracita, de la pólvora de la tiza. No hay cerezas en absoluto excepto ciruelas pasas.
En el paladar, lo mejor era el postgusto. La acidez está simplemente bien. No busquemos ninguna profundidad. Longitud para nada. Algunos cristales tartáricos frecuentemente causa de dolores de cabeza.
Un refrescante, honesto Pinot noir para acompañar un guiso de alubias casero.
A propósito, menos de 90 puntos? No puedo estar de acuerdo... (3284 views) | | | Tasted by ruppdavey@yahoo.com on 6/8/2016: - Brick color and has flavours of strawberry with a medium finish. (3427 views) | | | Tasted by awinejourney on 4/20/2015 & rated 82 points: Past its prime. Drink now. (3859 views) | | | Tasted by Parnelli on 7/20/2013 & rated 88 points: Nice wine, but maybe not a real value. Cherry and cola on the nose and palate with nice acidity and oak. Enjoyable but a little pricey ... I've gotten some nice values of late that haven't cost this much. (5538 views) | | | Tasted by TashNYC on 12/19/2012 & rated 87 points: At Jen's CS Group party.
Notes of cherry & raspberry. A bit lean.
Best with the roast leg of lamb infused with garlic and spices, where it gained additional complexity. (6255 views) | | | Tasted by gajalaa on 8/13/2012 & rated 87 points: a bit dark for pinot, nose of Cherry & Strawberry, palate of dark fruits good tannic structure (6433 views) | | | Tasted by kennyd on 4/7/2012 & rated 85 points: Pretty much same as my last notes. Indeed probably not quite a good. Simply not terribly inspiring. (7260 views) | | | Tasted by TashNYC on 4/2/2012 & rated 89 points: Improving since last August. On its own, strawberry, berry and still a little tart. With our grilled chicken sausage (with Italian herbs and garlic & spinach),
with onions, garlic, peppers and grilled crimini mushrooms, was a much better pairing, bringing out flavors of cherry, raspberry, cherry, spice & forest floor.
Will be even better with a few months more of bottle age. Try June -Sept 2012 (6699 views) | | | Tasted by kennyd on 3/15/2012 & rated 88 points: Typical Pinot color, somewhat to the dark side. Smell dark fruits, a little bit of that Burgundian forest floor, and a touch of oak. Taste strawberry, some of those darker fruits and some bitter spices. Acid is there, but there is some balance, almost to the point of flattening out. Taste a bit of heat, seemingly, but alcohol is only 14.2 percent. Not a bad wine, but I would not be happy if I had paid full price at the winery. (4710 views) | | | Tasted by Flappas Cellars on 2/25/2012 & rated 88 points: lots of fruit in the nose and pallate, especially cherry. went quite well with pork chop and curried sweet pot mash. (3969 views) | | | Tasted by syrahiously on 2/10/2012 & rated 90 points: Nose of cherries, strawberries and forest floor. Smooth, jammy, tart fruits with a dry finish. Good tannic structure; perhaps a bit too acidic. Light-bodied with bold flavors. Impressive. (4363 views) | | | Tasted by DadsWine on 1/28/2012 & rated 90 points: Burgundian earthiness and dry finish, yet with very ripe strawberries upfront. Very enjoyable especially with grilled salmon. (4551 views) | | | Tasted by studleytrey on 1/2/2012 & rated 88 points: Dark color of purple to ruby with some browning at the edges. Nose of cherry, raspberry, vanilla, and oak spice. Medium bodied, with flavors of cherry, plum, and a bit of spice. Pretty good acidity and medium finish. Pretty good overall and worked well with raviolis tonight. Definitely better than the Doña Margarita, IMO. (4927 views) | | | Tasted by crmcbrid on 1/1/2012 & rated 90 points: jammy, strawberry, blueberry, fantastic, full-bodied pinot noir (4823 views) | | | Tasted by awinejourney on 12/19/2011 & rated 88 points: Pop and pour. Classic Pinot appearance with just a touch of rust color. Nice nose of leather, cedar and some cherry. Soft, medium mouthfeel. Nice sour finish--medium. Cherry flavors with some cola. (6115 views) | | | Tasted by Number51 on 12/16/2011 & rated 85 points: Second try on this producer, now on a different vineyard... I don't like this.
There's this forest thing going on. (4500 views) | | | Tasted by east/west lush on 11/29/2011 & rated 77 points: Opened the bottle and was greeted with a some fruit but also a strong petrol smell. On tasting all we could taste was trace amounts fruit and petrol. Decided to decant for 60 minutes... petrol still there but lifting and fruit was ok...glass was still not good after 120 petrol was still there and fruit was almost non existent. Really disappointed. (4742 views) | | | Tasted by JohnJK on 11/28/2011 & rated 88 points: A crisp, light Pinot.
This Pinot Nior is unfiltered, we filtered it before decanting. Smells of dark cherries with undertones of apples and freshly mowed grass. Tastes like crisp, late season gala apples and dark cherries with hints of pineapple and a finish of wood bark. (4526 views) | | | Tasted by Grape_ape on 11/19/2011 & rated 88 points: Understated and more feminine / elegant than many CA pinot, which may explain all the detractors... I thought this was pretty solid, and more old world and food friendly compared to many modern CA pinots. A good value at $20. Anyone looking for big cherry / strawberry, cola, baking spice, etc is going to be disappointed. (4660 views) | | | Tasted by grapegalore on 11/7/2011 & rated 84 points: Pretty consistent with previous notes. Strawberry and cola on the nose, did not decant but left in glass for 30 mins before trying it. I was a tad underwhelmed. Many other wines and Pinot's I have enjoyed more. A bit tanic for me on the finish. Will let it sit for a bit more and see if it changes. (5156 views) | | | Tasted by wmccone54 on 11/3/2011 & rated 88 points: Consistent with earlier notes. Decanted. Nose of spice and vanilla. Cherry cola, raspberry, and strawberry with an underpinning of light vanilla at mid palate. Smooth finish. Enjoyable. (4625 views) | | | Only displaying the 25 most recent notes - click to see all notes for this wine... |
| Marimar Estate 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 Sonoma CountyMendocino CountyRussian River Valley Russian River Valley Winegrowers Association | Wikipedia |
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