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| Drinking Windows and Values |
| Drinking window: Drink between 2005 and 2012 (based on 4 user opinions) |
| Community Tasting History |
| Community Tasting Notes (average 91.6 pts. and median of 91 pts. in 11 notes) - hiding notes with no text | | | Tasted by cseanb1 on 5/29/2011 & rated 91 points: Decanted 1.5 hours prior to consumption. The more air it gained the less French it became. Strangely it was earthier, funkier and less fruit foward after 1.5 hours after being decanted then 2 hours. As the night grew on, it became more fruit foward and cherry driven. A very lively wine. Enjoy! (2497 views) | | | Tasted by vanpe003 on 12/28/2009 & rated 94 points: Northwoods New Year 2010; 12/27/2009-1/3/2010 (Boulder Junction, Wisconsin): My score can be summed up by two words - mouth feel. Smooth, lush, and thick. At the same time, the flavor profiles are not over-the-top or cloying. Too much going on in the kitchen of our small cabin to make any meaningful comments on the nose. On the palate, relatively dark Pinot fruit, little if any overt acidity. Long finish. At least for me, this wine is at it's apex for current drinking. For my palate and from memory, this is one of the top 10 pinots I've had. (3458 views) | | | Tasted by Coastman3 on 3/16/2009 & rated 91 points: probably past its peak, but still very good. Brown tinge and not a rich, full, thick pinot, but wonderful delicate cherries and flowers. Long finish. An excellent valve. (2673 views) | | | Tasted by thomaskeil on 12/7/2008 & rated 92 points: Dinner for Claus' visit to Denver (Denver, CO): Opened 2 hours ahead and not decanted. Translucent smokey red in color. Gorgeous nose of earthy cherries, strawberries, pine and baking spice – definitely one to keep drawing you back. Palate had just the right balance of layered, medium-full weighted fruit and lifting acidty. Matched well with both the scallops and the mango cilantro salsa. (2941 views) | | | Tasted by gzim on 9/28/2007 & rated 91 points: Right from the get go - nose of pinot berries, cola and baking spice. On the palate, shows a well integrated bit of oak around a core of ripe red fruit with a bit of baking spice on teh finish..... still a touch of heat but I really liked this bottle - too bad it was my last. (2706 views) | | | Tasted by thomaskeil on 10/1/2006 & rated 90 points: Cherry, cinnamon and a woodsie spice. Palate with good red fruit, spicey complexity and nice structure. Finishes in balance and with some underlying minerality. (1628 views) | | | Tasted by gzim on 7/28/2006 & rated 90 points: Drank wth Claudio and Tito with Sirloin. Nice balance, a bit of alcohol, very well integrated berries. Wild Cherries dominate. (1709 views) | | | Tasted by jeff nowak on 2/12/2006 & rated 92 points: 14.5% alcohol. russian river valley.
the evolution in the glass is dramatic. upon opening, i knew i liked what i thought this wine could be, but it wasn't enough. thin in the midpalate, and short in the finish. now, an hour later, the swan emerges. lovely mixed berries, an undercurrent of expressive spices and earth, a satisfying mid palate that segues into a sweet tannin/ mild cherry finish. i dug out my order form. holy bat shit! only 75 cases made. i have one more bottle, and i'll hold for a year to see if any additional complexities develop. however, i feel this wine is drinking beautifully tonight, and i am skeptical that it will "improve." drink at your convenience now, or over the next 5 years, and be impressed. hansel does a lot of things right. recommended.
(1516 views) | | | Tasted by steffenpelz on 4/20/2005 & rated 93 points: Pinot Noir Tasting (Meo Camuzet, Flowers, Hansel, Cristom...) (Zoot Restaurant): This is the real deal. The nose goes right through you and shows incredibly pure and focused red fruit and classic RRV spice. On the palate, there are just lots of things going on while Vanilla, cherry, cinnamon stick, white chocolate, and minerally, nutty tastes melt together into a very long finish. (2992 views) |
| Walter Hansel Winery 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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